Pickled cucumber soup: 8 great recipes

Recipe 1, step by step: soup with pickles and cream

An original recipe for delicious chicken soup with pickles, vegetables and cream.

700 gr. chicken (on the bone)
6-7 pcs. cucumber (salted large)
3 pcs. potato
1 PC. carrot
2 cloves garlic
50 ml. cream
2 pcs. Bay leaf
1 tbsp. seasoning (vegetable Vegeta)
1/2 bunch of dill
1 tsp sugar
1/2 tsp. pepper (ground)
salt to taste

We wash the chicken well, put it in a saucepan and fill it with water (2-2.5 liters). Add peeled diced carrots, bay leaves, Vegeta seasoning (or other to taste), a little salt, put on low heat and boil for 30 minutes. If foam forms, remove with a spoon.

Grate the pickled cucumbers on a coarse grater.

After 30 minutes, remove the chicken, add prepared pickles (with the resulting brine), chopped potatoes, sugar, chopped garlic to the soup and cook the aromatic soup for 20 minutes. If the cucumbers are not too salty, then try the soup and add salt to taste.

Remove meat from cooled chicken and chop. After 20 minutes, add cream, chopped dill, chicken pieces, water (if thick), bring the aromatic soup to a boil and remove from heat.

Serve the finished delicious soup hot with fresh bread. Bon appetit!!!

Soup with beans and pickles

You can use beans to make pickled cucumber soup. The taste of the dish is rich, and the soup itself is nutritious and satisfying, ideal for lunch. You will need the following ingredients:

pickled cucumbers (main ingredient) – 3 pcs;
fresh beans (ideally they should be red, not canned) – 50 g;
fresh (young) potatoes – 2-2.5 pcs (tubers);
animal fat - butter (82.5% butter) - 20-35 g;
fermented milk products: sour cream (15%) – 120 g;
egg yolk – 1 pc;
carrots and onions (onions) – 1-2 pcs each (depending on the size of the vegetables);
parsley and celery root (preferably used fresh for cooking) – 5 g each;
spices and salt (pepper, bay leaf) - to taste.

Soup preparation time: 1.5 hours.

Calorie content (per 1 serving of 100 g) – 220 kcal.

Steps for step-by-step preparation:

The beans should be washed 2-3 times and soaked in water for 6-10 hours (depending on the selected variety and size of beans);
Then boil until tender and reserve part of the broth;
The carrots, of course, should be carefully peeled and thinly cut into circles;
Also peel and finely chop the parsley and celery root;
The onion also needs to be peeled and cut into half rings;
Place vegetables in a frying pan with oil and fry until soft;
Prepare pickled cucumbers - cut into small pieces (can be cut into strips if desired);
Boil the cucumbers in a separate container for 5 minutes (drain the liquid);
Peel and cut potatoes into cubes;
You need to add water (2.5-3 l) to the bean broth, boil it, add potatoes, cook until the vegetable is half cooked;
Then add cucumbers, chopped roots and fried vegetables, cook for another 15 minutes;
Add beans, cucumber pickle, salt and spices, cook for another 5 minutes.

Mix sour cream and egg yolk and add to soup when serving. Garnish with chopped herbs.

Recipe 2: soup with rice and pickles (step by step)

Delicious and appetizing rassolnik with rice and pickles is a hearty and non-trivial version of the first course. This version of the soup will perfectly warm you up in the cold and satisfy your hunger. Thanks to the detailed step-by-step recipe with photos, preparing such a stew is not at all difficult, and it turns out excellent. The unusual taste is created due to the originally prepared frying and the addition of cucumber brine to the broth. The brew and spices along with celery stalks add unusual notes. True gourmets will certainly appreciate this soup!

To prepare this variation of the first course for lunch, you will need 4.5 liters of water.

rice – 3 tbsp. l.;
beef – 600 g;
potatoes – 500 g;
onion – 1 head;
celery stalks – 2 pcs.;
medium-sized carrots – 2 pcs.;
tomato paste – 2 tbsp. l.;
bay leaf – 2 pcs.;
tomatoes – 300 g;
pickled cucumbers – 3 pcs.;
bell pepper – 1 pc.;
garlic – 2 cloves;
cucumber pickle – 1 tbsp;
cilantro – 1 bunch;
ground coriander – 1 pinch;
green onions – ½ bunch;
vegetable oil – 3 tbsp. l.;
salt, ground pepper - to taste.

Pour some water into the pan. Place the meat cut into pieces into it. Bring to a boil and simmer for 2-3 minutes. Drain the broth, and it is advisable to rinse the beef from foam, discarding the pieces in a colander.

Re-fill the meat with water and send to the fire. The beef will need to be cooked until fully cooked.

When the beef is almost ready, add bay leaves to the broth. You also need to add rice to the soup.

Go to vegetables. To make our amazing soup nourishing, rich and appetizing, it is recommended to fry it. It's very simple. First, heat a frying pan on the stove. Pour a little vegetable oil into it. When it is properly heated, add pre-peeled, washed and coarsely grated carrots into it.

Then comes the turn of onions. Also peel and rinse the vegetables in water in advance. Don’t forget to blot it a little with napkins and cut it with feathers or as you prefer. Onion slices should also be sent to the frying pan. Mix everything and fry for about 3 minutes.

Wash the celery stalks and cut into small slices. This preparation is also sent to vegetable frying.

Wash and dry sweet red bell peppers like other vegetables. Cut it in half so that you can easily remove the seeds and walls. Cut the pepper into small cubes and also add to the vegetable mixture in the frying pan. Fry everything together for 1-1.5 minutes.

Now add tomatoes, grated without skin, to the frying mixture. At the same stage, dilute the vegetable mixture with tomato paste and finely chopped pickles. Add ground coriander, black pepper and granulated sugar to the mixture, which will make the taste of the preparation more rich and expressive. Simmer for 4-5 minutes over medium heat.

Next, prepare the potatoes. Peel the tubers and rinse in water to remove dirt particles. Cut the vegetables into small pieces and then add them to the broth in which the meat and rice are cooked. Wait for the soup to boil and cook the potatoes until almost fully cooked. This will take about 20 minutes.

Then pour the cucumber pickle into the soup. The composition includes roasted vegetables. It’s worth tasting the brew right away. If there is not enough salt, add it. Bring the stew to a boil and cook for another 2-3 minutes.

The finishing touches remain. Peel the garlic and chop finely. Wash green onions and fresh cilantro, dry and finely chop. All these preparations are sent to the pickle, after which it only takes a minute to boil.

A rich and appetizing pickle with rice and pickles should sit for 20-30 minutes, after which the soup can be poured into portioned plates and served!

Cream soup

This dish is also served cold. To prepare it, take 0.5 kg of cucumbers and a bunch of dill. You can cut them arbitrarily. That is, the way you like it, because for puree soup, cutting is completely unimportant.

Combine kefir and sour cream (2 cups each). Add 2 tbsp to the same container. l. wine vinegar and the same amount of olive oil. Mix everything well. Salt, pepper and add cucumbers and dill.

When all the products are combined, blend them with a blender until smooth. The result will be cucumber soup, which should be placed in the refrigerator before serving. Pour it into portioned plates, garnish with herbs or lemon slices. The result will be a dish that is not only tasty, but also beautiful.

Recipe 3: pearl barley soup with pickles (with photo)

Spicy, aromatic pickle sets the tone for any dinner, invariably stimulating a good appetite.

To get a tasty broth, the meat should be placed in cold water. Adding it to the finished soup will worsen the quality of the food.

When boiled, pearl barley greatly increases its volume. To prevent the soup from becoming thick, it is better to introduce the pearl barley ready-made, after rinsing it under running water. The garlicky flavor of pickles will be enhanced by a small amount of cucumber brine. The introduction of pickled cucumbers completely changes the taste of the dish. A spoonful of tomato puree will highlight the sweet and sour note of the marinade.

water - 3.5–4 l
chicken leg - 1 pc.
potatoes - 4-5 pcs.
carrots - 1 pc.
onion - 1 pc.
pearl barley - 1 cup (250 g)
sunflower oil - 30 g
pickled cucumbers - 2-3 pcs.
bay leaf - 1 pc.
salt - to taste
ground black pepper - to taste
greens - to taste.

To prepare the broth, take a large ham. Rinse it and place it in the cooking container. Pour in about 3 liters of cold water and place over high heat. As soon as the water boils, reduce the burner flame and cook for 40-60 minutes depending on the size of the meat piece.

Rinse pearl barley thoroughly in running water. Repeat this procedure several times until the water becomes clear. Pour in cold water and leave while the broth is prepared.

Now start frying. Peel and cut the larger onion into small pieces. Fry in a frying pan with heated sunflower oil until soft - about 5-8 minutes.

Remove the skin from the carrots. Rinse the carrots and grate them on a large grater. Add to onions. Continue frying in the same mode over low heat for about 8-10 minutes, stirring occasionally.

Grate the cucumbers on a large grater. Add them along with the brine to the golden vegetables. Stir and keep on low heat for 5-7 minutes.

At about the 10-12th minute of boiling the liquid in the container with the chicken, drain the water from the barley and add the cereal to the pan. Continue cooking over low heat for 50–60 minutes until the pearl barley is soft. If you pour cold water over the cereal in advance and leave it for 5-6 hours, it will cook faster. Keep an eye on the meat; when it is cooked, remove it from the broth.

Prepare the potatoes. Peel, rinse and cut into cubes. When the pearl barley becomes soft, add the potatoes and cook until soft. It will take about 20-25 minutes to cook the potatoes after boiling.

Taste the potatoes and pearl barley. If both ingredients are soft, it's time to add the roasted vegetables. Season with bay leaf, salt and pepper. Stir. Add boiling water if the soup seems thick and bring to a boil. Cook for 5-8 minutes over low heat.

Add chopped herbs, disassembled boiled chicken and turn off the heat. Soup with barley and pickles is ready.

Rassolnik with barley and pickles

Rassolnik is a type of soup with pickled cucumbers. It is worth understanding that when preparing it, you often have to use different amounts of cucumbers and brine. The reason for this is the different degrees of saltiness of cucumbers.

Ingredients:

Pork on the bone - 300 gr.
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 3 pcs.
Pickled cucumbers - 200 gr.
Cucumber brine - 150 gr.
Pearl barley - 2/3 cup
Garlic - 4 cloves
Salt, ground red pepper, ground black pepper, herbs, bay leaf - to taste

Preparation:

We wash the pearl barley thoroughly.

It is best to soak the pearl barley in cold water several hours before preparing the soup. Then it will cook much faster.

Wash the meat, cut it into portions, put it in a saucepan, fill it with water, put it on the fire, bring to a boil and cook for 10 minutes. After this, drain the broth, wash the meat, put it back in the pan, fill it with water and put it on the fire. At the very beginning of cooking the second broth, add pearl barley to the pan. After the broth boils, reduce the heat, cover the pan with a lid and cook the soup for 40 minutes. While the meat and pearl barley are being cooked, we are preparing the rest of the products.

We wash the pickled cucumbers and cut them into small cubes. Peel and wash carrots, onions and potatoes. Grate the carrots on a coarse grater, cut the potatoes into medium-sized cubes, and finely chop the onion.

After 40 minutes, the barley and meat should be ready. Now add potatoes and 2/3 of the chopped cucumbers to the soup. Cook everything together for about 10 minutes. During this time we prepare the frying. To do this, fry onions and carrots in a frying pan in vegetable oil. You need to fry for about 5 minutes, no more. After 10 minutes have passed after adding the potatoes to the soup, remove the meat from it. It should be cooled slightly, the meat should be separated from the bones and cut into small pieces. Then we return the meat to the soup and along with it add the remaining pickled cucumber and frying to the pan.

Mix everything and after a few minutes add a little salt and cucumber pickle to the pickle. Now the soup should be brought to a boil and cooked until all ingredients are fully cooked. At the very end, add chopped garlic, bay leaf, pepper and salt to the pickle. Mix everything and cook for a few more minutes. It is best to serve rassolnik with rye bread and sour cream.

Recipe 4: how to cook delicious soup with pickles

The basis of this soup is meat broth. This particular recipe used beef broth. But you can cook broth for chicken pickle. In addition to pearl barley and pickled cucumbers, vegetables were used for our soup: potatoes, onions, carrots and sweet bell peppers. How to properly cook soup with pickles is described in the recipe below. To implement the proposed dish, you need to prepare a suitable sized saucepan, cutting board, grater, knife, frying pan, spatula or spoon for mixing the ingredients.

Beef – 400 gr
Pearl barley - 3/4 cup
Potatoes - 3 pieces
Carrots - 1 piece
Onions - 1 piece
Bell pepper - 1 piece
Pickled cucumber - 1 piece
Vegetable oil - 40 ml
Water - 2.5 l
Salt - to taste
Ground black pepper - to taste
Greens - 3 sprigs

The taste of the soup largely depends on the broth in which it is cooked. But when preparing pickle soup, first of all, you need to pay attention to pearl barley. To speed up the process of cooking soup, it is recommended to soak the pearl barley in water in advance. It is generally advisable to do this at night. Then the cereal will swell well, and preparing the pickle will be much faster. When the broth for the pickle is ready, remove the meat from the pan and add salt. Place the swollen pearl barley into the broth. Cook the cereal for 20-25 minutes. Use this time to prepare the remaining ingredients for the soup.

Peel the vegetables that are indicated in the list of ingredients: carrots, onions, sweet bell peppers, potatoes.

Cut the peeled potatoes into small pieces or cubes. Transfer the chopped potatoes for pickle into a saucepan to cook.

Next you need to take care of the remaining vegetables that will be fried. Grate the carrots, cut the onion into small pieces, chop the sweet pepper into cubes. Place the chopped vegetables in vegetable oil in a frying pan. The oil for frying must first be heated well. Sauté vegetables until soft.

At the same time, chop the pickled cucumber.

Transfer the cucumber to the pan with the vegetables. Continue sauteing the ingredients.

Transfer the prepared roasted vegetables to the pan. Boil the potatoes and pearl barley until cooked. At the end of cooking, season the finished pickle with ground black pepper. You can add fresh or dried herbs. Cut the cooled meat and add to the soup.

Delicious soup with pickles is ready! Enjoy your meal!

Recipe for pickle with pickled cucumbers in meat broth

So, for 6 servings you will need:

Meat or soup set for preparing rich broth
Carrots - a couple of pieces
One large onion
1-1.5 cups pearl barley
2-3 medium sized potatoes
Pickled or pickled cucumbers – 2 pcs.

Spices
Salt
Tomato paste (1-2 tablespoons) or tomatoes (a couple of pieces)
Fresh herbs (parsley, dill)
Hard-boiled egg for garnish (optional)

Cook the broth. The broth is cooked in the same way as for any other soup. The meat must be poured with cold water, then the broth will be tastier and richer. It is best to remove the foam with a slotted spoon and use it to prepare dark sauces.

Separately, you can boil either rice or pearl barley. To do this, just rinse the cereal and keep it boiling for about 15 minutes, then drain. The finished cereal can be washed, if desired, or not, since some people like soups with barley or rice precisely because of the broth, which gives the soups some viscosity.

Grate the pickled cucumbers or finely chop them with a knife, rinse through a sieve and simmer for 15-20 minutes. Some housewives prefer sliced cucumbers, so wiping is not a necessary procedure. It all depends on your taste preferences.

You need to add the ingredients to the soup in the following order - potatoes, after 10 minutes cereal, then stewed cucumbers, fried onions and carrots.

Remember that pickled cucumbers already contain a lot of salt, so this soup should be seasoned with salt very carefully. At the end of cooking, you can add 1-2 tablespoons of fried tomato paste or fresh tomatoes, rubbed through a sieve, along with onions and carrots.

You can serve pickled cucumber pickle by garnishing a plate of soup with half a boiled egg and a sprig of parsley.

Bon appetit!

And here is the recipe for pickle soup with pickled cucumbers in the video:

Recipe 5: pickled cucumber soup with barley (step by step with photo)

meat - 500-600 g
potatoes - 5 pcs
carrots - 1 pc.
onion - 1 piece
pearl barley - 1/2 cup
pickled cucumbers - 2-4 pcs
garlic - 3 cloves
parsley - to taste
dill - to taste
bay leaf - 2 pcs
salt - to taste
pepper - to taste

Let's get to the meat! It needs to be washed well, and then placed in a deep saucepan (preferably three-liter), filled with water and placed on the stove over high heat. When the meat boils, the heat will need to be reduced. Approximately forty minutes from the moment the water boils, you need to add pre-cut potatoes into strips. Also here you will need to add finely chopped onion and grated carrots (or finely chopped), which were previously fried until golden brown.

Now grate the pickled cucumbers on a coarse grater, and then add them to our pickle sauce.

About ten minutes after adding the pickles to the pickle, you will need to add more pearl barley. It must either be soaked in water in advance or boiled separately, as it takes quite a long time to prepare. Literally a few minutes before our pickle is ready, add finely chopped garlic and herbs, as well as a bay leaf.

When serving pickled cucumbers and pearl barley, garnish it with half a hard-boiled egg, a sprig of herbs and add a spoonful of sour cream.

Sausage

With sausage and pickles, you can prepare a first dish that resembles a hodgepodge. To do this you will need the following products:

meat broth;
any sausage (you can take boiled, smoked, or make an assortment);
1-2 potatoes;
bulb;
carrot;
salted cucumbers;
tomato paste;
greenery;
salt and seasonings.

How to prepare the dish:

Put the broth on the stove, wait until it boils and add the chopped potatoes to the pan.
Saute the chopped onion and grated carrots, and then add the tomato paste and keep it on the fire for a short time.
We cut the sausage and add it to the broth, salt the dish to taste and wait until it boils.
Add the roast, pickles and herbs, and simmer the soup on the stove for another 5-7 minutes.

Advice. When serving, you should put sour cream, a slice of lemon and several olives or pitted olives in such a dish.

Recipe 6: how to make Polish pickled cucumber soup

This is one of the most popular traditional Polish soups. This soup is low in calories. Try making Polish soup with pickles and Maggi pickle dressing for lunch. Preparation takes very little time, and the end result is a tasty and satisfying first course, reminiscent of pickle soup.

Broth (vegetable) - 2 l
Pickled cucumber – 2 pcs.
Potatoes - 4 pcs.
Carrots - 1 pc.
Sour cream – 50 g
Bay leaf - 2 pcs.
Black pepper (ground) - to taste
Greens - to taste
Dressing (for pickle, Maggi) - 100 g
Salt - 1 tsp.

We take ready-made vegetable broth (and if you don’t have it, then prepare it from any vegetables).

Meanwhile, prepare the vegetables for the soup: cut the potatoes into cubes.

Cut the carrots into strips.

Add chopped potatoes and carrots to the strained, boiling vegetable broth, cook over medium heat for 15 minutes.

Cut the pickled cucumbers into slices and add to the broth with the boiled potatoes and carrots.

Pour a few spoons of broth into a bowl and mix with Maggi dressing for pickle.

Add sour cream to the broth with the pickle dressing, mix well and pour the mixture back into the pan 5 minutes before it’s ready. Season with salt and black pepper to taste. Add bay leaf and finely chopped herbs.

Serve the soup hot. Bon appetit!

Mushroom soup with canned cucumbers

This option for preparing a first course with pickled cucumbers is perfect for a delicious lunch; it is also appropriate to serve it at a holiday (if you use wild mushrooms). For preparation you will need the following ingredients:

fresh mushrooms – 300 g (you can use any – from champignons to wild mushrooms);
vegetable (unflavored) oil – 35 g;
pickles and potatoes – 4 pcs each;
pearl barley (not boiled) – 80 g;
to give a pleasant color tomato paste – 40 g;
green (fresh) onions – 30 g;
seasonings and salt - to taste;
sugar – 10 g (can be completely excluded);
from vegetables: carrots (you can use previously grated frozen ones), onions – 1 pc.

Time spent on preparation is 50-60 minutes.

Calorie content per 100 g – 120 kcal.

Preparation steps (stages):

Prepare water for the broth (filter 2-3 liters of cold, unboiled water);
Rinse pearl barley;
Peel the potatoes and cut into cubes;
Place pearl barley and potatoes in water and bring to a boil over high heat, then reduce to medium, cook covered (at least 20 minutes);
Wash the mushrooms, peel them (especially carefully if wild mushrooms are used), cut into thin slices;
Peel and chop onions and carrots (if not prepared earlier) (fry until soft);
Finely chop the green onions;
Add mushrooms to the carrots and onions and simmer until tender, then add pickled cucumbers, cut into medium-sized pieces;
Then add tomato paste to the vegetables;
Add a little broth to the vegetables and simmer for another 5 minutes (reducing the heat to minimum);
Add vegetables, salt, spices and sugar to the broth, cook, covered, for another 10 minutes (a couple of minutes more is possible).

Before serving, decorate with herbs.

Recipe 8: vegetable soup with pickles and herbs

I would like to offer a recipe for a light soup. It is not greasy as there is no oil at all. To prepare the soup we will need: potatoes, cabbage, pickles, green onions and parsley.

potatoes - 4 pcs
cabbage - 200 gr
pickled cucumbers - 6 pcs.
green onion - 0.5 bunch
parsley - 1 bunch
salt - 1 tsp.

First, we clean and wash all the vegetables and start cooking. Potatoes take the longest to cook, so let's start with that. Cut the potatoes into arbitrary slices. Pour 1.5 liters of water into the multicooker and set it to “steam” or “soup” mode. And we send chopped potatoes there.

While the potatoes are boiling, prepare the remaining ingredients. Shred the cabbage and cut the pickled cucumbers into thin slices.

After the potatoes are cooked (about 25 minutes), add the cabbage and cucumbers to the slow cooker. Cook for another 15 minutes. Add salt to taste.

Meanwhile, finely chop the parsley and green onions. 5 minutes before readiness, add all the chopped greens to the soup.

Soup with pickles is ready! The soup can be seasoned with sour cream.

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Soup with pickles on chicken gizzards

It has long been known that offal is in no way inferior in quality to ordinary meat. It is quite natural that chicken gizzards are often used to prepare first courses, including soup with pickles.

Ingredients:

Water - 2 l.
Chicken gizzards - 300 gr.
Onion - 1 pc.
Potatoes - 2 pcs.
Carrots - 1 pc.
Pickled cucumber - 4 pcs.
Cucumber brine - 100 ml.
Allspice peas - 4 pcs.
Bay leaf - 2 pcs.
Cream - 80 ml.
Salt, pepper, butter, green onions - to taste

Preparation:

Wash the stomachs, cut them into pieces, add water and set to cook. When cooking, add peeled onions to the ventricles. When the ventricles become soft, remove the onion from the pan and add diced potatoes, grated carrots, bay leaves and allspice. Mix everything and cook for 15 minutes.

Heat the butter in a frying pan and fry the cucumbers, grated on a coarse grater, for several minutes.

After 15 minutes have passed from the moment of adding carrots and potatoes to the soup, add pickled cucumber, brine and cook for another 10 minutes. After this time, add salt and pepper to the soup, add cream and chopped green onions. Onions can be replaced with any other greens. After a couple of minutes, the pan can be removed from the heat. The food is ready!

Classic pickle with kidneys - step-by-step video recipe

Offal lovers should definitely watch this video. The famous chef Ilya Lazerson tells in detail how to cook the classic rassolnik soup with beef kidneys.

For this recipe you will need:

chicken or beef broth - 2 liters
beef kidney - 1/2 pcs.
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
pickled cucumbers - 6−7 pcs.
pearl barley - 1/2 cup
bay leaf, black pepper, salt

Watch the video for all the details.

Homemade recipe for solyanka soup with fish

This is quite an interesting and healthy first course, where the presence of fish does not contradict the basic rules for preparing solyanka soup. In addition, such an excellently tasty dish can enrich and diversify our home menu, especially with fish.

Ingredients:

salmon fillet - 500 grams;
canned olives - 1 jar;
salmon trimmings for richness of the broth - 300 grams;
fresh potatoes - 3 tubers;
pickled cucumber - 4 medium pieces;
onion - 1 piece;
lemon - 1 piece;
tomato paste - 2 tablespoons;
vegetable oil - 3-4 tablespoons;
bay leaf - 2 pieces;
ground black pepper and allspice peas, table salt - to taste.

Prepare Solyanka soup with fish as follows:

Place the salmon trimmings in a saucepan, pour hot water over them and cook the broth until tender, adding pepper and finally a bay leaf. The broth is ready to strain for further use.
Cut the pickled cucumbers into small cubes. Peeled fresh potatoes - into large cubes, peeled onions - finely chop with a knife. Cut the washed lemon into slices and remove the seeds. Cut the salmon fillet into even-sized pieces.
Fry chopped onion with pickled cucumber cubes in a frying pan with boiling vegetable oil until tender. Add the tomato paste and fry for a few more minutes, stirring constantly.
Place large cubes of potatoes and fried vegetables into a saucepan with broth and bring the soup to a boil. Immediately add pieces of chopped salmon and cook until done
All that remains is to add the olives with brine, spices, salt and bring to a boil. As soon as it boils, add lemon slices to the soup. Remove the finished hodgepodge soup with fish from the heat, simmer under the lid for about 15 minutes, and sprinkle each serving with chopped herbs when serving.