Salmon soup
Description
A hearty and aromatic soup. Salmon backbones are much cheaper than the whole fish or individual salmon parts, and they make an excellent broth. You can prepare a traditional soup with potatoes and a sauté of carrots and onions, or something more interesting, for example, with croutons, fresh herbs, cheese, and other types of fish. Serve the soup hot.
Instructions
- 1
Step 1
1. Rinse the fresh salmon backbone under running water.
- 2
Step 2
2. Wipe the backbone with paper towels, trim the tail and fins, and place it in a pot.
- 3
Step 3
3. Pour cold water into the pot with the backbone, add black peppercorns, one bay leaf, and peeled onion. Place the pot on the stove and simmer for half an hour after boiling over low heat.
- 4
Step 4
4. After half an hour, I take out the backbone and transfer it to a bowl to cool, and strain the broth through a fine sieve.
- 5
Step 5
5. I break the cooled salmon backbone into small pieces (only the flesh).
- 6
Step 6
6. I peel the remaining onion and dice it finely.
- 7
Step 7
7. Peel and wash the carrot, then grate it on a coarse (medium) grater.
- 8
Step 8
8. In a frying pan, I sauté the onion first, then the carrots, adding sunflower oil.
- 9
Step 9
9. I put the broth on the stove to boil, and in the meantime I peel the potatoes and cut them into small pieces.
- 10
Step 10
10. After the broth comes to a boil, I add the potatoes, and after 5-7 minutes, I add the sauté. I wash and finely chop the herbs (parsley and dill).
- 11
Step 11
11. Add the herbs to the soup, season with salt and pepper to taste, add half a chili pepper, simmer for about 3-5 minutes, then turn off the heat.
- 12
Step 12
12. Let the soup steep, covered, for 10–20 minutes, then ladle into bowls and serve hot.