Salmon Belly Soup
Description
Perfect for lunch. I'll be honest with you, you can make some changes to this recipe for salmon belly soup according to your preference. For example, you can replace the peas with rice, or add tomatoes or peppers. It all depends on your imagination. Here, I'm offering you a classic salmon belly soup recipe. 1) Wash, clean, and cut the salmon bellies into small pieces. 2) Slice the carrots into half-circles, and cut the potatoes as you prefer—however, for soup, vegetables are usually cut fairly large. 3) Rinse the peas and place them into a deep heat-resistant pot. Add the salmon pieces, potatoes, and carrots. Pour in water—about 3.5 liters in my case. Cover with a lid and place into a preheated oven at 180°C (356°F) for 1 hour. 4) After the time is up, turn off the oven but leave the pot inside for another 15–20 minutes. 5) Sprinkle the finished soup with fresh herbs and serve. This results in an incredibly light and aromatic soup. Serve hot.