Salmon fish soup
Description
A hearty first course. Soup made from pink salmon turns out delicious and rich, rivaling in taste soups made from salmon or trout, yet at a much more affordable price. You can buy a whole fish, remove the fins, tail, and head, and use them for the soup, while baking or frying the rest. Serve the soup hot.
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients for making the soup. Separate the tail, head, and fins from the fish. Remove the gills and thoroughly rinse the fish body.
- 2
Step 2
2. Pour water into a large pot, add the fish, bay leaf, salt, and spices. Peel 1 onion, rinse it, and also add it to the pot. Cook everything for about 20–30 minutes.
- 3
Step 3
3. Peel the second onion, wash it, and cut into cubes. Fry it in a pan with vegetable oil.
- 4
Step 4
4. Rinse the rice and soak for several minutes. Peel the potatoes, wash and cut into cubes.
- 5
Step 5
5. Strain the ready broth through a double layer of gauze, pour it back into the saucepan, and wait until it comes to a boil. Add the rinsed rice, potato, and onion, cover with a lid, and cook for another 15 minutes. Cut the fish fillet into pieces and add to the pot, cook for 10 minutes, then add spices, herbs, and greens. Turn off the heat, cover the pot with a lid, let it steep for half an hour, and serve.