Büsum-Style Fish Soup
Servings 4 portions
Ingredients
- 34 oz. vegetable broth (4 1/4 cup)
- 1 cup matchstick carrots
- 2 large waxy potatoes i.e. Yukon Gold
- 1.5 pounds mixed fish fillets i.e. salmon, pollack, halibut, tilapia
- 8 oz. cremini mushrooms
- 5 oz. small pre-cooked shrimps
- 2 medium sized onions
- 4 tbsp. lemon juice
- salt and pepper to taste
- ¼ cup sour creme
- ¼ cup heavy cream
Spices fort he broth
- 2-3 bay leaves
- 1/2 tsp. thyme
- 1 tsp. coarse Kosher salt
- ½ tsp. coarse pepper
- ½ bunch fresh dill or 1-2 tsp. dried dill
Instructions
- Peel the onions and potatoes and cut them into small cubes.
- To a medium sized pot add the vegetable broth, the potato, and onion cubes.
- Add the spices, cover with a lid and simmer for about 10 min, or until cooked but still firm to the bite.
- Rinse the fish fillets under cold running water and pat them dry with a paper towel.
- Drizzle the fish fillets with 2 tbsp. of lemon juice and salt and pepper them on both sides.
- Then cut the fillets into bite-sized pieces.
- Drizzle the shrimp_ with 1 tbsp. of lemon and salt and pepper them.
- Clean the mushrooms and slice them.
- Add the fish, carrots, and the mushrooms to the pot.
- Reduce the heat to low and cover the pot and let sit for about 10 min.
- Mix the sour cream and the heavy cream with 1 tbsp. of lemon juice.
- Add the shrimp, the sour cream and the heavy cream.
- Chop the dill finely but save some sprigs to garnish before serving.
- Sprinkle the chopped dill into the soup and mix well.
- Taste and adjust the seasoning if necessary.
- Serve immediately.