Mimosa Soup Recipe with Salmon, Potatoes, Egg and Dill

Mimosa soup is a Russian-inspired, creamy-tasting fish and potato soup with the familiar flavors of mimosa salad: salmon, carrots, onion, tender potatoes, hard-boiled egg and dill. Mimosa salad is popular in Russia and across parts of the former Soviet Union, but soup is a home-style adaptation rather than one fixed traditional recipe; this version is hearty, simple to make and served warm.

Ingredients

3 large eggs (about 150 g without shells)
1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, finely diced (about 1 cup / 150 g)
2 medium carrots, peeled and grated (about 1½ cups / 180 g)
1½ pounds (680 g) waxy or all-purpose potatoes, peeled and cut into ½-inch (1.25 cm) cubes
6 cups (1.4 L) low-sodium chicken or vegetable broth
2 cans salmon, drained, about 5 ounces (142 g) each; remove any large bones if desired
½ cup (50 g) finely grated mild cheddar or other melting cheese
½ cup (120 ml) heavy cream
¾ teaspoon (4.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (6 g) finely chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, optional, for serving

Instructions

Boil and cool the eggs. Put the eggs in a small saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring to a boil over medium-high heat, then cover the pan, turn off the heat and let the eggs stand for 10 to 12 minutes, until the yolks and whites are firm. Transfer them to cold water or an ice bath for 5 minutes. Peel, then grate the eggs on the large holes of a box grater. Set aside while you make the soup.
Soften the vegetables. Warm the oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent but not browned. Stir in the grated carrots and cook for 2 minutes. Gentle cooking gives the vegetables a sweet, mellow flavor that suits the delicate fish.
Simmer the potatoes. Add the cubed potatoes and broth. Bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 14 to 18 minutes, stirring once or twice, until the potatoes are tender when pierced with a fork. Keep the simmer moderate; a vigorous boil can break the potato cubes and make the soup cloudy or overly starchy.
Add the salmon and seasonings. Drain the salmon well and flake it into bite-size pieces, checking for any large bones or skin you do not want in the soup. Stir it into the pot with the salt and pepper. Simmer gently for 3 minutes, just long enough to heat the fish through. Canned salmon is already cooked, so it does not need prolonged boiling.
Make the soup creamy. Lower the heat and stir in the cream and grated cheese until the cheese melts. Do not let the soup boil after adding the dairy, as a hard boil can make the cream separate or turn grainy. Stir in the chopped dill, taste, and adjust the salt and pepper. If the soup seems thicker than you like, add warm broth a little at a time.
Finish with egg and serve. Ladle the soup into bowls and top each portion with grated hard-boiled egg and a little extra dill. The egg can also be stirred gently into the pot just before serving, though keeping it as a topping preserves its distinct texture and gives the bowl the layered look associated with mimosa salad. Add a spoonful of sour cream if you like.

Tips

Choose potatoes that hold their shape. Waxy potatoes, such as red or Yukon Gold, stay in neat cubes. Russets also work and soften more readily, making the broth thicker; cut them evenly and check them a few minutes early so they do not fall apart.
Keep the dairy gentle. Cream and cheese are best stirred in over low heat after the potatoes are cooked. If you use a lower-fat alternative, such as half-and-half, do not boil the soup after adding it, and expect a slightly lighter body. For a dairy-free bowl, omit the cream and cheese and use broth; the result will be less rich but still flavorful.
Use canned salmon thoughtfully. Draining it prevents an oily or overly fishy broth. Small soft bones in canned salmon are edible, but you can remove them for a smoother texture. If your salmon is packed in salt, taste the soup before adding the full measured amount of salt.
Grate the egg when it is cool. A brief cold-water bath makes peeling easier and keeps the egg from continuing to cook. Use the large side of a grater for fluffy pieces; a fine grater makes a more delicate topping that can disappear into the soup.

Serving Suggestions

Serve mimosa soup hot in shallow bowls so the grated egg and dill stay visible on top. A slice of rye bread, dark bread or a simple crusty loaf is useful for dipping, while cucumber salad or sliced tomatoes add a crisp, fresh contrast to the creamy broth. For a more substantial meal, offer the soup with a green salad dressed lightly with vinegar and oil rather than a heavy dressing.

If serving a group, put the grated egg, chopped dill and sour cream in separate small bowls. That lets everyone choose how much garnish to add, and it keeps the egg from soaking into the soup if portions are served gradually. A little black pepper at the table is a good finishing touch; extra salt may not be needed if the broth or canned fish is already seasoned.

Variations

Use another canned fish. Canned pink or red salmon gives the closest flavor and color to the salad-inspired version. Canned tuna is a practical substitute, though it tastes leaner and less rich. Canned mackerel can make a stronger, more savory soup, so start with a smaller amount and adjust to taste. Drain any fish packed in oil or brine before adding it.

Make it without cream. Leave out both the cream and cheese, and use an extra ½ cup (120 ml) broth if needed. For a naturally fuller texture, mash a few cooked potato cubes against the side of the pot and stir them back in. This makes the broth thicker without changing the recipe into a blended soup.

Add more vegetables or herbs. A cup (about 100 g) of frozen peas can go in during the final 3 minutes of simmering. A little chopped parsley or chives can be used alongside the dill. If using dried dill instead of fresh, begin with 2 teaspoons (about 1 g), since dried herbs are more concentrated, and add it with the broth so it has time to soften.

Make it more like a layered salad. Keep the salmon in larger flakes and arrange the grated egg over each individual serving rather than mixing it into the pot. You can add a light scattering of cheese on top as well. This presentation recalls the salad more clearly, while the warm soup underneath keeps the dish easy to serve as a first course or a filling lunch.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, in a covered container, and use it within 3 to 4 days. For the best texture, store the grated egg separately and add it to bowls just before serving; egg mixed into the soup is safe to refrigerate with it, but it will soften and may make the broth look less smooth. The soup can be frozen for up to 2 months, though cream-based broth may separate slightly after thawing. Stir it well while reheating to bring it back together.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Avoid a prolonged boil, especially after the cream has been added. If the soup has thickened in the refrigerator, loosen it with a splash of broth or water. Reheat leftovers only once for best quality, and discard soup that has been left at room temperature for more than 2 hours.

Frequently Asked Questions

Is mimosa soup a traditional Russian dish?
Mimosa salad is a well-known layered salad associated with Russia and other parts of the former Soviet Union. Soup versions are adaptations inspired by its typical ingredients, and recipes differ from household to household; there is no single required soup formula.

Can I make mimosa soup with fresh salmon?
Yes. Use about 10 ounces (285 g) of boneless fresh salmon cut into bite-size pieces in place of the canned fish. Add it once the potatoes are tender and simmer gently until the thickest pieces reach 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish, checked with a food thermometer. Then continue with the cream and cheese.

Do I have to grate the eggs?
No. Finely chop them if you prefer larger, more distinct pieces. Grating is the usual choice for the mimosa-inspired appearance, but it is a matter of texture and presentation. Either way, boil the eggs until both the yolk and white are firm, then cool and peel them before adding.

Can I prepare the soup ahead?
Yes. You can cook the soup a day ahead and refrigerate it, then reheat it gently. For the freshest texture, keep the grated egg and dill separate until serving. If preparing ingredients in advance, refrigerate peeled eggs in a covered container and use them within 3 to 4 days.

Why did my creamy soup separate?
It most often happens when cream is added to a rapidly boiling pot or the soup is boiled hard afterward. Lower the heat before stirring in the dairy, and warm the finished soup gently. A little separation is usually a texture issue rather than a reason to discard properly stored soup; whisk or stir it gently as it warms.

What can I use instead of dill?
Fresh chives or parsley are mild alternatives and work well with salmon, but they give the soup a different herbal character. If fresh dill is unavailable, use about 2 teaspoons (1 g) dried dill in the pot. Add a little first, taste, and increase it if you want a more pronounced dill flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).