Salmon soup with milk
Description
The recipe won't take much time. The bright flavor of salmon in the soup is perfectly complemented by the gentle, creamy taste of milk, resulting in a creamy, slightly spicy, and mildly salty dish. Many will ask for seconds, so prepare several portions in advance to make sure there's enough for everyone! You can use milk of any fat content and type. Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the vegetables and rinse them in water.
- 2
Step 2
Cut the carrots and onions into small cubes. Heat vegetable oil in a saucepan, cauldron, or non-stick pot, and add the chopped vegetables to the container. You can substitute vegetable oil with clarified butter.
- 3
Step 3
Sauté the vegetables for about 3-4 minutes until tender, but do not brown them.
- 4
Step 4
Cut the potatoes into medium cubes and place them in a container. Pour in hot water, add salt and bay leaves, and boil the potatoes for about 15 minutes.
- 5
Step 5
Cut the red fish into pieces, remove the bones if present, and add to the container.
- 6
Step 6
Pour in milk of any fat content and type according to your preference: cow's, goat's, coconut, soy, etc. Keep in mind that potatoes do not cook well in milk, so add the milk almost at the end of the cooking process.
- 7
Step 7
Rinse fresh dill in water, chop it, add to the container, mix and season with pepper. Taste the soup and adjust the seasoning if necessary.
- 8
Step 8
Pour the hot soup into deep bowls and serve at the table with bread, buns, etc.