Title: Ribnoye Kharcho (Salmon & Walnut Soup)
Categories: Fish Jewish Sephardic Georgian Soup
Yield: 1 Servings

8	c	Water
1		Carrot, halved
2		Bay leaves
8		Peppercorns
2		Sprigs flat-leaf Italian parsley
1	ts	Salt, or to taste
1	lb	Fresh salmon w/bone, in 1 pc
3	md	(1-1/2 cup) onions, chopped
2	tb	Flour
1	tb	Corn oil
1 1/2	c	Walnuts, shelled & processed into smooth paste
1	tb	Ground coriander
1/4	ts	Dried oregano
1		Whole fresh hot green chili
1/4	c	Fresh dill, chopped, PLUS
1	tb	Fresh dill, for garnish
1/4	c	Flat-leaf Italian parsley, chopped
1/2	c	Celery, chopped
3	tb	Tomato paste

Traditionally this remarkable soup is prepared w/fresh sturgeon. Salmon is more easily available & is a good substitute. However, should you find sturgeon, a not impossible task, then by all means use it.

1. Bring water to a boil in a large pan w/carrot, bay leaves, peppercorns, parsley, & salt & cook over moderate heat for 5 mins. Add salmon & cook for 10 mins. Remove salmon & cut it into 1-inch cubes. Discard bones. Strain broth & discard flavorings.

2. Mix onions & flour together. Heat oil in a pan, add onion mixture, & stir for 1 min. Cover pan & cook over low heat for 5 mins. Add fish broth, walnut paste, coriander, oregano, hot chili, dill, parsley, celery, & tomato paste. Mix & cook low heat for 15 mins. Add fish cubes & cook for 5 mins more. Serve hot, garnished w/a little chopped dill in each of soup plate. Serves 8 to 10.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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