Ingredients

Instructions

1. 1

   In a large soup pot, combine the water, cubed potatoes, sliced carrots, and the whole peeled onion. Bring the mixture to a rolling boil over high heat.

2. 2

   Once boiling, reduce the heat to medium-low. Carefully skim off any white foam that rises to the surface to ensure the broth stays clear.

3. 3

   Add the bay leaves, whole black peppercorns, and salt. Simmer partially covered for about 15 to 20 minutes, or until the potatoes and carrots are tender when pierced with a fork.

4. 4

   Using a slotted spoon, carefully remove and discard the whole onion and the bay leaves from the pot.

5. 5

   Gently add the salmon chunks to the simmering broth. Cook for another 5 to 7 minutes until the fish is opaque and flakes easily.

6. 6

   If using, stir in the tablespoon of vodka (a traditional technique to clear the broth and sharpen the flavor) and turn off the heat.

7. 7

   Stir in the generous amount of fresh chopped dill immediately before serving.

8. 8

   Ladle the soup into bowls, ensuring everyone gets plenty of fish and vegetables, and serve hot with a squeeze of fresh lemon juice.