1 pound coarsely sliced salmon
1/2 cup water
2 large potatoes, peeled and cubed
3 carrots, minced
2 cups celery, finely chopped
1/2 cup olive oil
4 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon dried dill weed
2 tablespoons white sugar
1/3 cup chopped fresh parsley
1/3 cup chopped onion
1 teaspoon brown sugar
1 1/2 teaspoons unsalted butter or margarine
4 (10 ounce) cans tomato paste
1 quart water
1 quart beef broth
1 quart water
3 tablespoons finely chopped green onion
2 scallions, finely chopped
6 slices cooked beef
Place salmon in a large pot of water to cover and steam until it is completely cooked. Drain off liquids and place in a separate fine-meshed glass dish or strainer to drain, leaving about 1/4 inch of cover.
Remove vegetables from storage and cut into cubes; discard tablespoon of vegetable oil.
In a heaping layer stir together celery, olive oil, garlic, salt, dill, sugar, parsley, onion, brown sugar, tamarind and salt. Cover and refrigerate overnight.
The next morning, drain off water from fish, seasoning salt to taste and pour over vegetables.
Heat a small saucepan over medium heat. Add chicken and onions and saute for 5 minutes on each side.
Add tomatoes, celery and olive oil to pot; bring to a boil. Cover and simmer for 15 minutes. Add tomatoes, celery and olive oil to pot.
Reduce heat to low and add beef broth and water. Continue to simmer for 10 minutes. Next add beef broth and soup, and reduce again.
Stir in tomato paste, water and broth. Return to a boil and cook for 15 minutes, stirring occasionally.
Finally, stir in bouillon cube, salt and mace. Allow to simmer for 6 minutes, stirring frequently.