Salmon fish soup

Description

A hearty first course. I want to draw your attention to the fact that this version of salmon and millet soup works perfectly not only on the stovetop, but also in a multicooker. Tomatoes in soup are not to everyone's taste, so you can easily omit them. Spices and herbs are quite individual—feel free to use whatever you like to make the soup delicious and aromatic. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Wash the salmon trimmings and steaks, place them in a pot. Pour about 4 liters of water, and set over heat.

2. 2

   Step 2

   For flavor, add a whole onion and allspice to the broth. Simmer over low heat for about half an hour after boiling, removing the foam with a skimmer.

3. 3

   Step 3

   Strain the ready broth, let the fish cool slightly, then remove the flesh from the bones. Return the pot to the heat, bring to a boil, and add the chopped onion, carrots, and potatoes.

4. 4

   Step 4

   After about 15 minutes, add the chopped tomatoes, salt, and spices to taste.

5. 5

   Step 5

   Next, add the rinsed millet.

6. 6

   Step 6

   Return the fish to the pot and simmer over low heat until the grain and potatoes are cooked. At the end, add the chopped herbs, let it simmer for a minute, then remove from heat. Let the soup stand, covered, for another half hour before serving.

7. 7

   Step 7

   The soup is ready. Serve hot.