Vegetable soup with salmon
Description
Hearty and aromatic soup. Salmon soup always turns out delicious, no matter which part of the fish you use to prepare it. The head, tail, and backbone left over from filleting the fish are perfect for the soup. Salmon soup cooks very quickly and can be made with various vegetables. I'll tell you how. Ladle into bowls and serve.
Instructions
- 1
Step 1
You can cook the soup using any part of this tasty fish: heads, tails. Wash the fish, place it in a pot. Pour 1.5 liters of water, and cook for about 10-15 minutes.
- 2
Step 2
While the fish is boiling, peel and chop the vegetables into small cubes.
- 3
Step 3
The fish has finished cooking, place it on a plate and let it cool slightly.
- 4
Step 4
Strain the fish broth. Add about 0.5 liters of water to the pot with the broth, add all the vegetables, and place over heat. Lightly season with salt.
- 5
Step 5
Separate the fillet from the bones.
- 6
Step 6
And we add the meat to the almost cooked vegetables. Let it simmer for about 5 minutes. Taste and add salt if necessary. Add pepper and spices.
- 7
Step 7
Let the ready soup steep for 5-7 minutes, then it can be served. I recommend adding a slice of lemon to each bowl.