Röd fisksoppa, Swedish tomato and dill fish soup

Ingredients

• butter, oil, or margarine
• 1 to 2 tablespoons of wheat flour
• 1 cup of crushed tomatoes
• 2 packs of whole white fish fillets (cod, pollock, etc.)
• 1 fish bouillon cube
• water
• ½ cup of lemon juice, or more
• About 3 tablespoons of sugar
• A lot of dill
• white pepper
• carrots, onions, and a little bit of celeriac
• 1 leek, finely chopped
• Optional: thyme, rosemary, cayenne pepper, garlic

Heat the oil in a saucepan or melt some butter in a pan.

Add the flour gradually while stirring, to prevent the soup from becoming too thick.

Add the tomatoes, then extend the mixture with a bouillon cube and water, until you achieve a balanced tomato flavor.

After the first broth, add the lemon juice (at least ½ dl, more depending on the acidity of the lemon) and about 3 tablespoons of sugar. Taste to find the right balance between sweet and sour.

Add dill, generously or to your liking, white pepper, and, if desired, thyme, rosemary, cayenne pepper, and garlic.

Add the chopped vegetables (onion, carrot, and a little bit of parsnip) and cook until they are tender.

Add the chopped fish and let it cook gently for a few minutes, stirring carefully to avoid breaking it.

When serving, sprinkle with finely chopped leek.