Kainuu Fish Soup

This is a warming appetizer for a main meal, or a hearty midday meal in itself, eaten with rye bread

3 pints water or fish stock

2 onions, chopped

5 allspice berries

salt to taste

4 potatoes, peeled and diced

1 pound fish fillets (salmon, whitefish, pike, perch), cut in bite-size pieces

1 tsp dill, minced

1 tsp chives, minced

1 tsp parsley, minced

Garnish
• melted butter
• 1 cup onions, minced
• 1 cup fresh dill, minced

• Place onions and allspice in water or stock and bring to a boil.
• Cook until onions are soft.
• Remove onions and allspice and discard. Add potatoes and simmer for 10 minutes.
• Add the fish and continue to cook for a few minutes until the fish is done. Add herbs and adjust the seasoning.
• Serve the soup with melted butter, chopped raw onions, and fresh minced dill for each person to add to the soup, and with sliced rye bread.