Salmon Belly and Millet Soup
Description
Hearty and aromatic soup. All fish lovers will truly appreciate salmon belly soup. It turns out very rich and nutritious. The dish should be served hot, straight from the stove, together with bread products, garlic, or garlic sauce. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the vegetables, except for the tomatoes, and rinse them in water.
- 2
Step 2
Pour the millet into a bowl or salad bowl and cover with water. Rinse several times until the liquid becomes clear. It is necessary to wash the starch out of the grain, otherwise the soup will taste bitter.
- 3
Step 3
Cut the potatoes into medium cubes and the carrots into small slices. Place them in a cauldron together with the millet and pour in hot water.
- 4
Step 4
Pour hot water and boil for about 5 minutes, then remove the foam that forms. Add vegetable seasoning and cook for another 10-15 minutes.
- 5
Step 5
Chop the onion into small cubes. Peel the bellies and remove the fins. Rinse them thoroughly in water and cut into portion-sized pieces. Add them to the cauldron together with the onion and bay leaves, and simmer for 5-8 minutes.
- 6
Step 6
Add the cherry tomatoes, cut into pieces, and chopped parsley or dill last. Add salt and cook the soup for another 2-3 minutes.
- 7
Step 7
Salmon belly and millet soup is completely ready!
- 8
Step 8
Pour it into deep plates and serve with bread, lavash, or pampushki.