Ingredients: 1 big onion, finely chopped; 2 tbsp of butter; 5-8 potatoes, cut into 2cm cubes; 1l of fish stock; 1 bay leaf; 2 whole dried berries of allspice or black pepper; freshly ground salt; 500g of salmon fillet, cut into 2cm cubes; 2dl of whipping cream; 4 tbsp of chopped dill.
Preparation: Chop onion finely; peel potatoes and cut them into 2cm cubes. Remove the skin and bones from the salmon fillet and cut into 2cm cubes. Melt the butter in a large pan, add chopped onion and cook over low heat, stirring frequently, for 5 minutes. Add potato cubes, fish stock, bay leaf, allspice and some salt. Boil until the potatoes are cooked. Add salmon cubes into the soup and cook over low heat for a couple of minutes. Add cream, cook over medium heat until soup starts boiling. Remove the soup from heat and add the freshly chopped dill.
26. Aug 2013 at 0:00 | Compiled by Spectator staff , By Beata Balogová and Ján Pallo.