Salmon soup with tomatoes
Description
A hearty and aromatic soup. Uha is usually made from freshwater fish, such as small crucian carp or roach. Nevertheless, it also turns out delicious when prepared with salmon varieties. Salmon is a very tender and nutritious fish with a delicate and pleasant flavor. The tomatoes in this dish add a pleasant acidity, making the taste of the soup even more interesting. Serve the soup hot.
Instructions
- 1
Step 1
1. Take the salmon backbone, head, and tail, thoroughly rinse them, and remove the gills. Place in a pot and cover with cold water; put on the heat. As soon as it boils, skim off the foam.
- 2
Step 2
2. Peel the carrots and cut them into 4 pieces. Peel and wash 1 onion, celery root, and parsley root, then add them whole to the boiling broth, along with peppercorns. Simmer over low heat for 40–60 minutes.
- 3
Step 3
3. Peel and wash the potatoes, cut them into small pieces. Peel and wash the onion, finely chop it.
- 4
Step 4
4. Peel the tomato and cut into medium pieces, wash the dill.
- 5
Step 5
5. Strain the broth, return it to the heat, add the potatoes, and after 10 minutes season with salt and pepper. Add finely chopped onion and tomato, along with dill. Cook for about 5 minutes, then add salmon pieces, skin and bones removed, turn off the heat, and let it steep for 15 minutes.