Kalaseljanka
recipe

A flavorful fish soup with vegetables and herbs.
Preparation time: 40 minutes
Serving size: 4 servings
Ingredients:
- 5 bay leaves
- 3 potatoes, cut into wedges
- Oil
- Chopped dill
- Fish broth or water
- 1 garlic clove, sliced
- 2 pickles, cut into wedges
- 2 carrots, cut into wedges
- 1 liter small celery, cut into wedges
- 400 g tomato juice
- Boneless fish, diced
- 0.25 tsp freshly ground black pepper
- 1 tsp dried thyme
- 1 dl black olives, sliced
Instructions:
1. Peel and cut the potatoes, carrots, and celery into wedges.
2. Heat oil in a large pot and add bay leaves, garlic slices, and chopped dill. Sauté for a moment.
3. Add the potatoes, carrots, and celery to the pot. Sauté for a few minutes.
4. Pour in fish broth or water to cover the vegetables. Let it simmer for about 15 minutes.
5. Add the tomato juice, pickles, fish, black pepper, thyme, and olives. Stir well.
6. Allow the soup to simmer for another 10-15 minutes, until the vegetables are tender and the fish is cooked.
7. Serve hot and enjoy your delicious kalaseljanka!
Nutritional Information (per serving):
Calories: 250
Protein: 20g
Carbohydrates: 30g
Fat: 8g
Fiber: 4g
Sodium: 600mg

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