John Myers
Buttermilk Potato Soup with Sorrel and Salmon
The perfect buttermilk potato soup with sorrel and salmon recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 1 l Buttermilk
- 2 Bd Sorrel fresh
- Salt
- Cream
- Butter
- 5 tsp Beetroot juice
- 500 g Salmon fresh
- Peel the potatoes, cut into pieces and cook in salted water for about 25 minutes. Then pour off the water. Wash the sorrel and cut into strips, removing the stems beforehand. Mix half of the buttermilk with the potatoes until a pulp is formed. Brush this through a hair sieve and collect in a larger saucepan. Put the sorrel and the rest of the buttermilk in the blender and puree finely (on the highest setting, for about one minute).
- Now add the mixture to the potato buttermilk soup and stir. Carefully heat the soup over medium heat, stirring constantly, it burns slightly. Salt the soup as required, it can also be eaten completely unsalted. If it is too sour, it can be supplemented with cream or butter as required.
- Cut the salmon into small cubes, about 1 x 1 cm and do not salt. Put the salmon cubes in a soup cup, fill up with the very hot soup and stir once. The salmon is cooked by the heat of the soup alone and should stay glassy on the inside.
- For decoration only: whip the cream until stiff and add a tablespoon to the soup. Drizzle the whipped cream with beetroot juice.
- Out of season, sorrel can be used in a jar. Available in Polish and Russian grocery stores.
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