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Ribnoye Kharcho (Salmon & Walnut Soup)



1 Servings
8 c water
1 carrot,halved
2 bay leaves
8 peppercorns
2 sprigs flat-leaf italian
-parsley
1 t salt,or to taste
1 lb fresh salmon w/bone,in 1 pc
3 md (1-1/2 cup) onions,chopped
2 T flour
1 T corn oil
1 1/2 c walnuts,shelled & processed
- into s,mooth paste
1 T coriander,Ground
1/4 t oregano,Dried
1 whole fresh hot green chili
1/4 c fresh dill,chopped, plus
1 T fresh dill,for garnish
1/4 c flat-leaf italian parsley
-chopped
1/2 c celery,chopped
3 T 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.













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