Pink salmon cheese soup
Description
A hearty first course. Soup is not only a delicious and light dish, but also very nutritious. This recipe is perfect when you don't have much time to prepare lunch. Instead of pink salmon, you can use any kind of red fish—either a whole fish or ready-made fish sets for making fish soup. I had leftover fish heads, tails, and fins from another recipe after filleting. As a fish lover, I hate throwing away these parts, so I'll use them to cook. The result is very tasty, and this dish is suitable even for children's menus.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the fish and place it in a pot. If you are using the head, remove the gills first. Add water, bay leaf, peppercorns, and simmer gently for 15–20 minutes after boiling. When it comes to a boil, don't forget to skim off the foam that forms.
- 3
Step 3
Meanwhile, peel the potatoes and cut them into cubes.
- 4
Step 4
Dice the onion and grate the carrot. Sauté the vegetables in vegetable oil until soft.
- 5
Step 5
Strain the ready broth. Remove the fish from the bones, and set aside for now.
- 6
Step 6
Add the potatoes, salt to taste, and sautéed vegetables to the broth. Place on the stove and cook until the potatoes are fully done.
- 7
Step 7
At the very end, add the processed cheese, fish, and chopped fresh herbs. Let the soup simmer for a couple of minutes, then remove from heat, cover with a lid, and let it steep for another 10-15 minutes.
- 8
Step 8
The salmon cheese soup is ready.
- 9
Step 9
Ready. Serve with fresh herbs.