Russian Fish Solyanka Soup

Step 1: Place bacon in a large Dutch oven set over medium high heat.

Step 2: Fry the cubes until they brown. Lower the heat, add the onions and garlic and sauté for 5 minutes, until the onions become translucent.

Step 3: Add the carrots, celery, and fennel and toss to combine, taking care that they do not scorch (add a bit of the fish stock if they look too dry).

Step 4: Add the chili, paprika and tomato paste and stir until it coats the vegetables in the pot.

Step 5: Then add the chopped tomatoes and sugar.

Step 6: Let the mixture to come to a simmer, then lower the heat to medium low and cook until about half of the liquid from the tomatoes has evaporated.

Step 7: Add the fish stock, bay leaves, and thyme to the pot and use a wooden spoon or spatula to scrape up any bits stuck to the bottom of the pot.

Step 8: Let the soup come to a slow boil, then cover and simmer on low heat for 40 minutes.

Step 9: Add the salami, olives, mussels and cook for 5 minutes over medium heat.

Step 10: Lower the heat, add the lemon juice and zest and the fresh fish, and stir over low heat until the fish is warmed through.

Step 11: Add the parsley and dill saving some for garnish

Step 12: And vodka at the very end.

Step 13: Remove the bay leaves

Step 14: Serve with a generous dollop of sour cream and more fresh herbs on top.

Step 15: Float lemon slices into the bowl before serving for lemonier flavor.