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Sun Jun 2, 2013, 07:36 PM

Comfort food: canned salmon soup

Last edited Mon Jun 3, 2013, 06:05 AM - Edit history (1)

This is one of my favourite soups, its very easy and very fast to cook.

1 cup of potatoes, peeled and chopped into small cubes
1/3 cup of grated carrots
1 213g (6 oz) can of canned salmon
2 tablespoons of fresh dill weed
2 tablespoons flat leaf parsley
1 large bay leaf
salt - to taste
black pepper - to taste


Place potatoes, carrots, bay leaf, salt into the cook-pot, add enough water to cover potatoes with about 1.5 inches of liquid, add all the liquid from the canned salmon. Bring to boil, reduce heat and simmer until potatoes are ready (10-15 min). I prefer mine to be very soft.

Remove thick parts of the stalks from dill weed and parsley, chop fine and set aside. Chop and set aside remaining dill weed and parsley leaf.

When potatoes are cooked add salmon, chopped parsley and dill weed stalks, more salt if needed, add hot water if soup is too thick. I prefer mine fairly thick. Bring to boil, reduce heat and let it simmer for 5 min.

Remove from heat, add chopped dill weed and parsley, let it stand for a couple of minutes before serving. Serve with crusty bread or Jacob's Cream Crackers (Water Biscuits). Enjoy!


Edit: I changed the cooking time for potatoes to 10-15 min. Please check after 10 min if potatoes are ready. Some of the heritage potatoes I use take longer to cook.





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Response to idwiyo (Original post)

Sun Jun 2, 2013, 08:25 PM

1. That sounds awesome

 

I'll have to try it soon. Thanks!

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Response to LiberalEsto (Reply #1)

Mon Jun 3, 2013, 07:22 PM

10. You are welcome and I hope you enjoy it. :)

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Response to idwiyo (Original post)

Sun Jun 2, 2013, 11:18 PM

2. Thanks for the recipe!

I'll try it for sure, as I absolutely love canned salmon.

(I'll skip the dill though as I don't care for the flavor, except for pickles )




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Response to pengillian101 (Reply #2)

Mon Jun 3, 2013, 07:21 PM

9. I cooked it without dill before and it was fine without it.

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Response to idwiyo (Original post)

Mon Jun 3, 2013, 03:38 AM

3. I made a (huh?) face when I saw the thread title

but the soup sounds good! May have to try this Thanks!

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Response to Lucinda (Reply #3)

Mon Jun 3, 2013, 05:54 AM

4. My grandma used to cook it for me when I was a kid. For some unknown reason this soup for me

is the ultimate "chicken soup"

Other comfort foods include tomato, cucumber, red radish and Crème fraîche salad, potato pancakes made with grated raw potatoes, flour and eggs, baked sour kraut, potatoes and pork trotters in tomato and carrot sauce, marinated seaweed salad, apple pie, black radish and roasted sunflower seed oil salad, and few other recipes I mostly got from my grandma and her very multicultural assortment of neighbours.

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Response to idwiyo (Reply #4)

Mon Jun 3, 2013, 02:11 PM

6. That is a very eclectic list!

I've never had baked kraut. Is it scratch made or does it use jarred as a base?

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Response to Lucinda (Reply #6)

Mon Jun 3, 2013, 07:10 PM

7. I buy sauerkraut from Polish or Russian deli shops and it's either vacuum packed in plastic bags or

sold straight from a barrel. Regardless how it's sold, make sure it doesn't list vinegar as an ingredient.

I would love to make my own but don't have a large enough fridge for it (you'll really need a walk-in fridge), and winters here are not reliably cold enough to let it ferment outdoors. Of all sauerkraut that I've tried I prefer Russian recipe that calls for layers of cabbage mixed with grated carrots divided by layers of apples. All packed in a wooden barrel. Properly done this sauerkraut is crispy and taste slightly sour and sweet with a wonderful aroma of apples. Mind you, apples are a real treat too, something one has to try because its impossible to explain how wonderful they taste.

Russians use their sauerkraut for cooking borscht (and there is NOTHING better than Russian borscht), shchi, making baked casseroles, as stuffing for pirojki and varenniki, and also as a simple salad made of sauerkraut, sweet white or red onions and roasted sunflower seed oil (mmmmm, love that served with boiled potatoes, roasted meat, and dark rye bread).

I'll post my recipe for borscht and baked cabbage after I cook them again because I need to measure ingredients and cooking time (I don't have anything written down).

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Response to idwiyo (Reply #7)

Mon Jun 3, 2013, 09:17 PM

11. I live in the middle of Pancake House for Tourists land - no great

deli's around here, but if I ever want to go out for pancakes, I've got options!
Looking forward to the recipes.

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Response to idwiyo (Original post)

Mon Jun 3, 2013, 12:29 PM

5. Actually, this recipe sounds

really good and one that I will definitely try! Thanks for sharing.

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Response to Callalily (Reply #5)

Mon Jun 3, 2013, 07:18 PM

8. I hope you like it. :)

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Response to idwiyo (Original post)

Tue Jun 4, 2013, 12:42 AM

12. Sounds very tasty and also quite healthy. Look forward to trying it soon because we LOVE soup!

Thanks for the recipe.

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Response to idwiyo (Original post)

Tue Jun 4, 2013, 10:51 AM

13. That sounds great! I'll have to try it.

Usually, I always salmon left over when I grill/bake it. I'll bet it would be even more flavorful with fresh salmon.

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Response to bif (Reply #13)

Tue Jun 4, 2013, 06:57 PM

14. It will be good with fresh fish too but will taste different. If you are filleting the fish yourself

use the bones (and head with gills removed) to make fish stock. That will make the soup taste much better!

Try adding couple of tablespoons of couscous to the soup (follow cooking instructions on the package). Or if you you have yellow millet, use that instead.

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Response to idwiyo (Original post)

Wed Jun 5, 2013, 11:12 AM

15. Had to Try This

It was very tasty.

I will likely make it again with a few modifications. Maybe add some celery and onion. Maybe some corn and probably some milk to make it more of a chowder.

I love soups.

Thanks for sharing.

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Response to Coyote_Bandit (Reply #15)

Wed Jun 5, 2013, 11:21 AM

16. Glad you like it!

I cooked it with yellow millet before (or couscous when I didn't have millet) to make it even more filling. That's how Grandma used to cook it in the winter. I didn't mention onions because I am allergic to them, hence all my recipes are modified to exclude onions.

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