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| Soljanki
Fish Soup with Onions, Cucumbers and Tomatoes 2 1/ 2 pounds of firm white fish, cut 1 inch thick 4 tablespoons of butter or pareve margarine 2 cups of thinly sliced onions 1 medium cucumber, peeled and halved, seeded and finely chopped 1 cup of chopped onions 1 bay leaf 2 sprigs of parsley 3 teaspoons of kosher salt 2 tomatoes, peeled, seeded and coarsely chopped 1/8 teaspoon of white pepper 4 teaspoons of capers 1 lemon, thinly sliced 2 tablespoons of finely chopped parsley 12 black olives In a large pot, combine 6 1/ 2 cups of water, the onions, bay leaf, parsley and 1 teaspoon of salt. Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch. Remove the fish and cut it into 1-inch chunks. Strain the fish stock through a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them. In a medium casserole, melt the butter or the pareve margarine over high heat. Add the sliced onions, and cook 6 to 8 minutes until the onions are soft but not brown. Stir in the cucumbers and tomatoes and simmer 10 minutes. Pour in the strained fish stock, season with the remaining 2 teaspoons of salt and white pepper, and drop in the fish. Simmer gently a minute or two, until the soup and fish are heated through. Take off the heat and stir in the capers, lemon, parsley and olives. Season to taste and serve. Source: www.russiansabroad.com Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |