Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Roe | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ea Carrots
- 2 ea Parsnips
- 2 md Onions
- 1 sm Celery knob
- 1 ts Salt
- 2 ea Bay leaves
- 5 ea Peppercorns black
- 1 tb Butter unsalted
- 1 tb Flour all-purpose
- 1 pn Paprika
- 1/2 lb Fish fillet; small pieces
- 1 ea Fish head
- 1 lb Spawn (fish roe)
- 2 tb Vinegar wine white
- 1/4 c Sour cream
Directions
Peel vegetables and cut into small pieces and together with salt bay leaves and peppercorns cook them in 2 qts water till they are almost soft.
Make a roux with butter and flour cook for only a few minutes leaving it very light. Add paprika and whip 1/2 cup cold water into the roux.
Pour roux into the vegetable mixture and bring again to a boil. Reduce heat to a simmer. Add fish pieces and fish head and simmer soup for 10 minutes.
Add spawn and cook for another 5 minutes. Pour in the vinegar; just before serving stir in the sour cream. Adjust salt and vinegar to your taste.