A traditional Russian recipe that is good with many different kinds of fish.
|2||potatoes, peeled then cut in half lengthwise||400 g|
|1||carrots, peeld then grated||100 g|
|1/2||onions, finely chopped||100 g|
|3 1/2 cups||water||900 mL|
|1/2 tsp||salt||3 g|
|300 g||salmon fillet, cut into 2 cm cubes|
|3 tbsp||fresh dill, chopped||5 g|
|1 tbsp||sour cream [optional]||15 mL|
|ground pepper to taste [optional]|
- Prepare the vegetables: Peel the potatoes then cut them in half lengthwise. Peel the carrots then grate them coarsely. Finely chop the onion.
- Put the water and salt into a pot. When the water comes to a boil, add the vegetables. Cook until the potatoes are tender, 15-20 min.
- Using a slotted spoon, take the potatoes out of the water and put them on a dish. Brake them into pieces using a fork, then put the pieces back into the pot. Add the fish pieces and cook 2-3 min until they turn opaque.
- Finely chop the dill, then add it to the soup. Season with pepper to taste.
- Ladle the soup into bowls. Garnish each bowl with an optional teaspoon of sour cream and serve.
Nutrition Facts Table
per 1 Serving (380g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Calories, Cholesterol, Fat, Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Fibre, Folacin, Iron, Manganese, Vitamin B2, Vitamin E, Vitamin K, Zinc
- Good source of :
- Magnesium, Pantothenic Acid, Vitamin B1, Vitamin C
- Excellent source of :
- Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin D
|Meat and Alternatives||2|