I published this recipe once many years ago, and haven’t made it in a long time. But Anya’s salmon soup is the perfect choice for this time of year, and I have all the ingredients I need to make some this week! It’s a beautiful color, exactly right for adding some brightness to your life as you start settling into the deepest part of winter. Also, the combination of ingredients is exactly right for bracing yourself for the coming Arctic temperatures.

This recipe was originally sent to me by a friend, Esther, whose parents immigrated to the U.S. from Russia many, many years ago. All of which is simply to say that Esther knows an authentic salmon soup recipe when she tastes one. As I reported the first time I posted this recipe, I had to do a little tweaking because the recipe is so authentic that the original quantities were conveyed only as rough estimates. But don’t worry; I have it on very good authority that this soup is delicious!

6 cups vegetable broth or water
3 medium-sized Yukon Gold potatoes (washed, peeled, diced)
1 large, sweet Vidalia onion, diced (peeled, diced)
3 carrots (washed, peeled, diced)
1/2 pound salmon filet
3/4 cup Greek yogurt, plain (dairy or vegan)
salt and white pepper to taste
fresh dill to garnish

1. Heat 6 cups of vegetable broth (or water) on medium-high heat, and add potatoes, carrots, onions, salt and pepper. Once the water begins to boil, cook 10-12 minutes until the vegetables are softening. 
2. Add the salmon filet and cook 3-5 minutes until the salmon turns pale pink. Use a fork to gently flake apart the fish while it cooks. 
3. Taste and adjust seasonings. Turn off heat, cover, and leave soup to sit on the stove for 30 minutes, allowing flavors to blend.
4. Rewarm on low-medium heat for 5 minutes, and ladle into bowls. Serve with a bowl of yogurt and a bowl of fresh dill, and allow your guests to add a heaping spoonful of yogurt and/or dill to their bowl, as desired. Serves 4-8, depending on whether it’s the first course or centerpiece of your beautiful meal.