Savory Eastern European Fusion Soup & Smoked Fish Sandwiches
Experience a delightful journey through Eastern Europe with this vibrant and hearty dish that combines a rich Quick Borscht filled with tender vegetables and tangy pickled beets, paired perfectly with luxurious Smoked Fish Pâté spread on dense, flavorful Pumpernickel bread. Ideal for a quick lunch or snack, this recipe captures the essence of Eastern European cuisine, bringing warmth and satisfaction to your table in no time.
4
Servings
195
Calories
17
Ingredients
Ingredients
beef broth
1 (13 3/4 ounce can)
cabbage
1 cup (sliced)
onion
2/3 cup (chopped)
potato
1/2 cup (pared and diced)
carrot
1/3 cup (diced)
celery
1/3 cup (diced)
pickled beets
1 (16 ounce jar, drained (reserve liquid), beets coarsely chopped)
smoked fish fillet
4 ounces (skinned and boned (whitefish, trout, kippers, or sablefish))
unsalted butter
3 tablespoons (room temperature)
scallions
2 (finely chopped)
lemon juice
1 teaspoon
fresh ground pepper
1/4 teaspoon
salt
to taste
radishes
8 (trimmed and sliced)
cucumber
1 small (sliced)
fresh dill
2 tablespoons (chopped)
sour cream
2 tablespoons
Instructions
1
In a medium saucepan, combine the beef broth, sliced cabbage, chopped onion, diced potato, diced carrot, diced celery, and the reserved liquid from the pickled beets. Cover and cook over medium-high heat for about 20 minutes or until all the vegetables are tender.
2
While the soup is simmering, prepare the Smoked Fish Pâté. In a small bowl, mash together the smoked fish fillet, room temperature unsalted butter, finely chopped scallions, lemon juice, ground pepper, and salt to taste until smooth and creamy. Spread generous amounts of the Pâté onto slices of Pumpernickel bread and cut each slice in half to create open-faced sandwiches.
3
Prepare the vegetables for garnish by trimming the radishes and slicing the cucumber. Arrange these vibrant vegetables alongside the open-faced sandwiches on a serving platter.
4
Once the soup vegetables are tender, stir in the coarsely chopped pickled beets and chopped fresh dill. Ladle the hot soup into mugs and finish with a dollop of sour cream on top.
5
Serve the hot soup alongside the sumptuous smoked fish sandwiches and fresh vegetables for a hearty and satisfying meal.
Nutrition Information
7.5g
Fat
20g
Carbs
13.75g
Protein
3.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Eastern European Fusion Soup?
It is a vibrant dish combining Quick Borscht with tender vegetables and Smoked Fish Pâté sandwiches.
How many servings does this recipe yield?
The recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 195 calories.
What type of fish is recommended for the pâté?
You can use skinned and boned whitefish, trout, kippers, or sablefish.
What kind of bread should be used for the sandwiches?
Dense, flavorful Pumpernickel bread is the recommended choice.
How much protein is provided in each serving?
Each serving contains 13.75g of protein.
What vegetables are cooked in the beef broth?
The soup includes sliced cabbage, chopped onion, diced potato, diced carrot, and diced celery.
How long does it take to cook the soup vegetables?
The vegetables should be cooked for about 20 minutes or until they are tender.
What is the total fat content per serving?
There is 7.5g of fat per serving.
How many carbohydrates are in a serving?
Each serving has 20g of carbohydrates.
What should be done with the liquid from the pickled beets?
The liquid should be reserved and added to the saucepan with the beef broth and vegetables.
Is this dish high in fiber?
Each serving provides 3.75g of dietary fiber.
What temperature should the butter be for the pâté?
The unsalted butter should be at room temperature for easy mashing.
How is the soup garnished?
The hot soup is finished with chopped fresh dill and a dollop of sour cream.
What fresh vegetables are served alongside the sandwiches?
The dish is served with trimmed radishes and sliced cucumber.
How is the smoked fish pâté prepared?
Mash together smoked fish, butter, scallions, lemon juice, pepper, and salt until smooth and creamy.
Can I use different types of smoked fish?
Yes, whitefish, trout, kippers, or sablefish are all excellent options.
How are the sandwiches presented?
They are served as open-faced sandwiches cut into halves.
When should the chopped pickled beets be added to the soup?
Stir them in once the other soup vegetables have become tender.
What is the total number of ingredients in this recipe?
There are 17 ingredients used in this recipe.
Is this recipe suitable for lunch?
Yes, it is categorized as a Lunch/Snacks recipe.
What type of broth is required?
The recipe calls for one 13 3/4 ounce can of beef broth.
What is the role of scallions in the pâté?
Finely chopped scallions provide a fresh, mild onion flavor to the creamy fish spread.
How much fresh dill is needed?
The recipe requires 2 tablespoons of chopped fresh dill.
Are the potatoes peeled?
Yes, the recipe specifies that the potatoes should be pared and diced.
What flavor profile does the lemon juice add to the fish?
The teaspoon of lemon juice adds a necessary tanginess to balance the richness of the fish and butter.
Is this dish considered Eastern European?
Yes, it is a fusion dish inspired by Eastern European cuisine, featuring elements like borscht and smoked fish.
How many radishes are suggested for garnish?
The recipe suggests using 8 trimmed and sliced radishes.
What is the texture of the soup?
It is a hearty soup filled with tender chunks of mixed vegetables and beets.
Is this a quick meal to prepare?
Yes, it is designed as a quick meal that captures traditional flavors in a short amount of time.