Eastern European Soup And Sandwich

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (13 3/4 ounce) can beef broth
• 1 cup sliced cabbage
• 2/3 cup chopped onion
• 1/2 cup potato, pared and diced
• 1/3 cup diced carrot
• 1/3 cup diced celery
• 1 (16 ounce) jar pickled beets, drained, liquid reserved, beets coarsely chopped
• 4 ounces smoked fish fillet, skinned, boned (whitefish, trout, kippers, or sablefish)
• 3 tablespoons unsalted butter, room temperture
• 2 scallions, finely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon fresh ground pepper
• salt
• 8 radishes
• 1 small cucumber
• 2 tablespoons chopped fresh dill
• 2 tablespoons sour cream

Recipe

• 1 combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. cook covered over medium-high heat until vegetables are tender, 20 minutes.
• 2 meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. spread pate on bread and cut each slice in half.
• 3 trim radishes and slice cucumber. arrange on platter with open-faced sandwiches.
• 4 to complete soup, stir in beets and dill. ladle soup into mugs and top with sour cream. serve hot soup with sandwiches and vegetables.