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hands in frame holding spoon over bowl with salmon soup

Delicious Salmon Soup with fresh dill - Zupa Rybna

Sylwia Vaclavek
Tender salmon, aromatics, and a touch of tang, this Polish-inspired Creamy Salmon soup has it all. Enjoy balanced flavors and creamy texture.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Broth preparation 40 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Polish
Servings 6
Calories 238 kcal

Equipment

  • Large soup pot or Dutch oven
  • fine mesh strainer
  • cutting board & sharp knife
  • wooden spoon, spatula
  • Small bowl, whisk
  • skillet

Ingredients
 
 

For the broth

  • 4 cups water
  • 1 bay leaf
  • 5-6 allspice berries
  • ½ small onion
  • 1 leek green tops
  • a few parsley stems
  • peels from the carrots and potatoes
  • 1 parsnip
  • ½ tsp salt

For the soup

  • 1 tbsp butter or neutral oil
  • 1 leek white and light green parts only, thinly sliced into rounds
  • 2 carrots peeled and diced
  • 3-4 small potatoes peeled and cubed
  • 1 bay leaf from earlier
  • ½ tsp black peppercorns
  • 12 oz fresh salmon skin removed, cut into chunks
  • 1 tsp Dijon or whole-grain mustard
  • 1 tbsp capers drained and chopped
  • ½ cup heavy cream or sour cream
  • 1 tbsp lemon juice or to taste
  • 2 tbsp fresh dill chopped
  • Salt and black pepper to taste

Instructions
 

  • In a medium pot, add water, bay leaf, allspice berries, onion, leek tops, parsley stems, carrot peels, potato peels, parsnips, and salt.
  • Bring to a boil, then reduce heat and simmer for 15-20 minutes to develop flavor.
  • Strain out all the solids and discard them, keeping only the clear broth.
  • Prepare the salmon.
  • Run your fingers along the fillet to check for any pin bones. If you find any, remove them using tweezers or kitchen pliers.
  • If your fillet has skin and you prefer a smoother texture in the soup, use a sharp knife to carefully remove the salmon skin. Hold it firmly and slice between the flesh and skin at a slight angle.
  • Cut the salmon into bite-sized chunks (about 1-inch pieces). This helps it cook evenly in the soup and prevents it from breaking apart too much.
  • In a clean skillet, melt butter (or olive oil) over medium heat.
  • Add the sliced leeks and carrots, sautéing for 3-5 minutes until soft and fragrant.
  • Transfer them into the pot with homemade broth, then add the potatoes, bay leaf, and black peppercorns.
  • Bring to a gentle boil, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are fork-tender.
  • Add the salmon chunks to the soup and let them poach gently for 5-7 minutes, until they turn opaque and flake.
  • Stir in the mustard and capers, then mix in the heavy cream.
  • Let everything warm for 2-3 minutes, but don’t let it boil to keep the cream smooth.
  • Remove from heat and stir in lemon juice and fresh dill. Taste and adjust seasoning with salt and pepper.
  • Serve hot, garnished with extra dill and a drizzle of cream, with crusty bread on the side.

Notes

Let the broth simmer for at least 15-20 minutes to extract all the flavors from the aromatics.
Be gentle with the salmon - when adding the salmon, poach it gently in the simmering soup to keep it tender and flaky. The salmon can become tough if the soup is at a rolling boil. Keep the heat low to avoid overcooking the fish!
Keep the cream smooth - when adding cream or sour cream, stir it in off the heat to keep it from curdling.

Nutrition

Serving: 1cupCalories: 238kcalCarbohydrates: 18gProtein: 14gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 59mgSodium: 318mgPotassium: 655mgFiber: 3gSugar: 5gVitamin A: 4282IUVitamin C: 17mgCalcium: 68mgIron: 2mg
Keyword fish soup, salmon, salmon soup, zupa z lososia
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