Ribnoye Kharcho (Salmon and Walnut Soup) is a traditional Georgian recipe for a classic soup of salmon in a celery and herb sauce with walnuts and tomato puree. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Salmon and Walnut Soup (Ribnoye Kharcho).
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This is a traditional soup that, authentically, is made with fresh sturgeon but salmon is far more readily available and makes a reasonable substitute. This is a twist on the Margelian Karcho that's usually made with beef
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Ingredients:
2l water
1 carrot, halved
2 bayleaves
8 black peppercorns
2 sprigs flat-leaf parsley
1 tsp salt, or to taste
450g fresh salmon steak (with bone)
3 medium onions, chopped
2 tbsp plain flour
1 tbsp oil
210g walnuts, shelled and processed to a smooth paste
1 tbsp ground coriander seeds
1/4 tsp dried oregano
1 whole, fresh, hot, green chilli
2 tbsp fresh dill, chopped (plus 1 tbsp fresh dill, for garnish)
2 tbsp flat-leaf parsley, chopped
70g celery, chopped
3 tbsp tomato purée
Method:
Add the water, carrot, bayleaves, black peppercorns, parsley and salt to a large pan. Bring to a boil then reduce to a simmer, cover and cook for 5 minutes. Add the salmon at this point and cook for 10 minutes further. Take out the salmon then cut into 3cm cubes. Discard the bones and skins then strain the stock and discard the flavourings.
Combine the onions and flour together in a bowl. Heat the oil in a pan then add the onion mix and stir-fry for 1 minute. Cover the pan and cook over low heat for 5 minutes then add the strained fish stock, walnut paste, coriander, oregano, chilli, dill, parsley, celery and tomato purée. Stir to combine then cook over low heat for 14 minutes. Add the cubes of fish and cook for 5 minutes further. Ladle into eight warmed soup bowls then serve immediately, garnished with a little chopped dill.
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