Ingredients with Measurements:
- 2 cups of diced herring fillets
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 4 cups of fish or vegetable broth
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1 cup of diced celery
- 1/2 cup of chopped fresh dill
- 1/2 cup of sour cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced potatoes, carrots, and celery to the pot. Stir to combine.
3. Pour in the fish or vegetable broth and bring to a boil. Reduce the heat to low and let simmer for 20 minutes, or until the vegetables are tender.
4. Add the diced herring fillets and chopped dill to the pot. Let simmer for another 5 minutes.
5. Remove the pot from the heat and use an immersion blender or regular blender to blend the soup until smooth.
6. Stir in the sour cream and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Instead of herring fillets, you can use other types of fish such as salmon or cod.
- If you don't have fresh dill, you can use dried dill instead.
Variations:
- Add a splash of white wine to the soup for extra flavor.
- Use coconut milk instead of sour cream for a dairy-free version of the soup.
Tips and tricks:
- Be careful not to overcook the herring fillets, as they can become tough and rubbery.
- If you prefer a chunkier soup, you can skip blending the soup and leave it as is.
- Garnish with extra chopped dill and a dollop of sour cream before serving.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
Chopped dill and a dollop of sour cream
Pairings:
Crusty bread and a side salad
Suggested side dishes:
- Roasted vegetables
- Grilled fish
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Herring and dill soup is a traditional dish in Scandinavian cuisine, particularly in Sweden and Finland.
Flavor profiles:
Savory, salty, and slightly tangy with a hint of dill.
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
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Region: Scandinavian