Fish “Rassolnik”

The Russian soup “Rassolnik” gets its name from the addition of pickles and pickle brine. There are many variations of Rassolnik. Without claiming authenticity, I’m sharing my favourite fish version 

For this Rassolnik, I use boneless salmon fillets. Therefore, to make a rich and flavourful fish broth, I also use a fish head. This soup cooks quite quickly.

Ingredients

• 2 L water

• 1 salmon head

• 500 g salmon fillet

• 2–3 medium potatoes

• 1 medium onion

• 1 medium carrot

• 1–2 pickles

• 2 tbsp semolina

• salt, pepper

• bay leaf, allspice

Steps

1. Cut the potatoes, carrot, onion, and pickles into cubes

2. Bring the water to a boil

3. Add the vegetables to the boiling water and cook over low heat for 5–7 minutes

4. Add the salmon head and the salmon fillet cut into pieces, along with the semolina. Cook for another 5 minutes, skimming off the foam

5. Add the pickles, bay leaf, and allspice, then season with salt and pepper to taste

6. Let it simmer for another couple of minutes