Pink salmon soup
2 servings
60 minutes
Salmon head soup is a traditional dish of Russian cuisine that combines simplicity and rich flavor. The origins of this soup date back centuries when fishermen cooked it over a fire by the river. This soup has a delicate, slightly sweet taste of salmon enhanced by the aroma of bay leaves and fresh dill. The addition of vodka is an old Russian tradition that improves the broth's clarity and enhances the flavor notes. Potatoes and millet make the dish hearty and nutritious, while onions and carrots add a light sweetness. Salmon head soup warms on cool days and is perfect for a family lunch. It is served hot with rye bread and herbs, enjoying the rich and deep taste of authentic Russian cuisine.
1
Chop the ready fish fillet into pieces and place it in a pot of water.
- Fish fillet: 0.3 kg
- Water: 1 l
2
Peel the vegetables and add them whole to the fish.
- Onion: 1 head
- Potato: 4 pieces
- Carrot: 1 piece
3
Wait for the liquid to boil and cook for another 10 minutes.
4
Remove all ingredients from the broth and strain the water.
5
Pour vodka into the purified liquid and add rinsed millet.
- Vodka: 0.1 l
- Millet: 50 g
6
Remove the bones from the fillet and put the meat back into the soup.
- Fish fillet: 0.3 kg
7
Add carrot circles and bay leaf.
- Carrot: 1 piece
- Bay leaf: 1 piece
8
Bring the dish to a boil and cook for 10 minutes.
9
Add chopped fresh dill and boil for another 3 minutes.
- Dill: 0.5 bunch
10
Salt to taste and serve.
- Salt: to taste