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Salmon Soup
Salmon soup is a delicious and healthy meal for the whole family. The thickness of the soup can be adjusted not only with potatoes but also by adding various grains. We will add rice to the red fish soup, which will increase the heartiness, endowing the soup with a tender, soft taste.
Caloric content: 98 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- fresh salmon fillet - 200 g;
- potatoes - 1-2 pcs;
- onion - 1 pc;
- rice - 30-40 g;
- carrot - 1/2 pc;
- water - 750 ml;
- salt;
- black pepper (ground);
- vegetable oil - 1 tbsp;
- bay leaf - 1 pc;
- allspice - 2 peas;
- black pepper - 5-10 peas;
- dill - a few sprigs.
Preparation
- Prepare the ingredients for the salmon soup according to the list.
- Peel the potatoes, wash them, and cut them into cubes.
- Put the potatoes in a pot, pour in hot water. Add a bay leaf, as well as the whole peppercorns, and place on the stove over maximum heat.
- Rinse the rice and add it to the pot with potatoes. Bring the liquid in the pot to a boil, then remove the foam. Lower the heat to medium, cover with a lid, and cook for about 10-12 minutes.
- Peel a small onion, cut it into small cubes, grate the peeled carrot (large holes).
- Sauté the vegetables in vegetable oil until soft, about 3-4 minutes.
- Transfer the onion and carrot from the frying pan to the pot with potatoes and rice, and cook for 5 minutes.
- Rinse a piece of salmon fillet. If the fillet has skin and scales, remove the scales and rinse the fillet again carefully. Cut into pieces and add to the pot.
- Cook the soup on the lowest heat until the red fish is ready, about 7-10 minutes. Salt and pepper to taste.
- Add the chopped dill, bring the soup with herbs to a boil, and turn off the heat. The salmon soup with potatoes and rice is ready.
- Serve the soup hot.
