Light Fish Soup (Kalaseljanka)
recipe

A delicious and light fish soup perfect for warming up, combining fresh flavors with fish. Preparation time is just 30 minutes, and it serves about 4 people.
Ingredients:
- 1 pickled cucumber, diced (0.5 cm)
- 2 tablespoons all-purpose flour
- 0.5 dl fresh dill, chopped
- 1 liter fish stock (or 800 ml fish stock and 200 ml white wine)
- 0.5 dl water
- Approximately 150 g salmon fillet, cut into 3 cm pieces
- Approximately 350 g low-fat white fish fillet (e.g., pike or perch, cut into 3 cm pieces)
- 2 tablespoons capers
- 2 tablespoons tomato paste
- 1 lemon, cut into wedges
- 2 onions, chopped
Instructions:
1. In a pot, heat a little oil and add the chopped onions. Sauté the onions until they are soft.
2. Add the flour and mix well. Cook for about a minute.
3. Pour in the fish stock (or the mixture of fish stock and white wine) and water. Stir well and bring to a boil.
4. Add the pickled cucumber, tomato paste, dill, and capers. Mix and let simmer on low heat for about 5 minutes.
5. Gently add the fish pieces to the broth and cook for about 5-7 minutes, until the fish is cooked through.
6. Serve the fish soup with lemon wedges on the side.
Nutritional Information (per serving, approximate):
- Energy: 250 kcal
- Protein: 30 g
- Carbohydrates: 10 g
- Fat: 8 g
- Fiber: 2 g

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