Salmon soup with rice
Description
The recipe won't take much time. This simple, diet-friendly salmon soup will appeal to all fans of healthy eating. It's light, tasty, and nutritious—definitely give it a try, as it's also low in calories. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients. Peel and wash the potatoes, onion, and carrots. Remove the scales from the salmon, then rinse it under running water.
- 2
Step 2
Bring water to a boil in a saucepan, add the pieces of fish, chopped onion, and carrot. Simmer for about 10 minutes over medium heat.
- 3
Step 3
Cut the potatoes into small cubes, add to a saucepan, and cook for 5-7 minutes.
- 4
Step 4
Rinse the rice thoroughly, then transfer it to a pot. After adding the rice, a lot of foam will appear on the surface—remove all of it. Cook the soup for another 10 minutes.
- 5
Step 5
Carefully remove the fish pieces from the soup, separate the flesh from the bones and skin, and break the flesh into small pieces. Return the salmon back to the pot, add water to fill the pot to the top. Season the soup with salt and pepper to taste, add the bay leaf, and cook for another 5 minutes.
- 6
Step 6
Separate the parsley leaves from the stems, chop them with a knife, add to the soup, stir, and immediately turn off the stove. Let the soup steep, covered, for about 10 minutes. During this time, the flavors will blend, and the rice will swell well and become as soft as possible.
- 7
Step 7
Serve the ready salmon and rice soup immediately, ladling it into bowls. If desired, add a slice of lemon to each portion.