Austrian-style Salmon Fish Soup

Ingredients

In this Austrian adaptation, the traditional Vietnamese Lẩu cá tầm cá hồi is transformed into a rich and hearty salmon fish soup. The original dish typically features freshwater fish and Vietnamese herbs and spices, while the Austrian version incorporates salmon and a blend of herbs commonly used in Austrian cuisine. The flavors are adjusted to suit the Austrian palate, resulting in a soup that is both comforting and reminiscent of the Danube region. We alse have the original recipe for Lẩu cá tầm cá hồi, so you can check it out.

• 500g (1.1 lb) salmon fillets, skin removed 500g (1.1 lb) salmon fillets, skin removed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 leek, sliced 1 leek, sliced
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill and parsley, for garnish Fresh dill and parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the sliced carrots, diced potatoes, and sliced leek to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the fish or vegetable broth and add the bay leaf, dried dill, and dried parsley. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the vegetables are tender.
5. 5.
   Gently place the salmon fillets into the simmering soup and cook for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Ladle the soup into bowls and garnish with fresh dill and parsley. Serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Salmon fillets — Ensure the skin is removed before adding them to the soup to prevent any fishy taste. Cut the fillets into equal-sized pieces for even cooking.

Tips & Tricks

• For a creamier texture, you can add a splash of heavy cream or crème fraîche to the soup just before serving.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• If you prefer a stronger herbal flavor, you can add fresh herbs such as thyme or tarragon to the soup.
• Serve the soup with crusty bread or traditional Austrian bread dumplings for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Austrian-style salmon fish soup hot in individual bowls. Accompany it with a slice of crusty bread or bread dumplings for a satisfying meal. Provide lemon wedges on the side for a tangy burst of flavor.

Presentation advice

Garnish each bowl of soup with a sprig of fresh dill and parsley to add a pop of color. Serve the soup in elegant soup bowls or traditional Austrian ceramic bowls for an authentic touch. Pair it with a rustic bread basket and a simple table setting to create a cozy and inviting presentation.