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Ribnoye Kharcho (Salmon & Walnut Soup)

fish, jewish, russian, soups

8 cup water
1 carrot, halved
2 bay leaves
8 peppercorns
2 sprigs flat-leaf italian parsley
1 teaspoon salt, or to taste
1 lb fresh salmon w/bone, in 1 pc
3 medium (1-1/2 cup) onions, chopped
2 tablespoon flour
1 tablespoon corn oil
1 1/2 cup walnuts, shelled & processed into s; mooth paste
1 tablespoon ground coriander
1/4 teaspoon dried oregano
1 whole fresh hot green chili
1/4 cup fresh dill, chopped, plus
1 tablespoon fresh dill, for garnish
1/4 cup flat-leaf italian parsley, chopped
1/2 cup celery, chopped
3 tablespoon tomato paste

Traditionally this remarkable soup is prepared w/fresh sturgeon. Salmon is more easily available & is a good substitute. However, should you find sturgeon, a not impossible task, then by all means use it. 1. Bring water to a boil in a large pan w/carrot, bay leaves, peppercorns, parsley, & salt & cook over moderate heat for 5 mins. Add salmon & cook for 10 mins. Remove salmon & cut it into 1-inch cubes. Discard bones. Strain broth & discard flavorings. 2. Mix onions & flour together. Heat oil in a pan, add onion mixture, & stir for 1 min. Cover pan & cook over low heat for 5 mins. Add fish broth, walnut paste, coriander, oregano, hot chili, dill, parsley, celery, & tomato paste. Mix & cook low heat for 15 mins. Add fish cubes & cook for 5 mins more. Serve hot, garnished w/a little chopped dill in each of soup plate. Serves 8 to 10. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 1 servings

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