Trout Soup Solyanka
|Water||4 1⁄4 Cup (68 tbs)|
|Chicken bouillon cube||1|
|Butter||1⁄4 Cup (4 tbs)|
|Carrot||1 , thinly sliced|
|Celery||1 Bunch (100 gm), thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Flour||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Stuffed olives||6 , sliced|
1 Clean and fillet the fish, and cut each fillet into 3 pieces. Keep the heads, bones and trimmings to make the fish stock.
2 Place the fish bones with a bouquet garni in a saucepan of water, crumble in the bouillon cube and boil for 20 minutes.
3 Heat the butter in a saucepan and saute the sliced carrot, celery and garlic for 15 minutes. Add the flour and cook for 3 minutes. Strain off the fish stock and add to the saut6ed vegetables. Stir in the tomato paste and boil for 15 minutes until the vegetables are almost soft. Add the fish and simmer for 15 minutes. Season to taste.
4 Stir in the lemon juice, chopped parsley and dill and garnish with the capers and olives. Serve with rye bread and butter.