Fish soup from canned salmon (table no. 9)
6 servings
60 minutes
Canned salmon fish soup is a simple yet surprisingly rich dish of Russian cuisine. Its roots go back to times when housewives tried to use available products as efficiently as possible. The delicate taste of salmon harmonizes with the aroma of chicken broth, vegetables, and bay leaves, creating a cozy and warming dish. Potatoes add density to the soup, while onions and celery provide a light spiciness. It is eaten hot, served with herbs and a piece of fresh bread. Thanks to canned salmon, the soup cooks quickly, making it an excellent option for a family dinner. It can be made with water, but chicken breast broth adds depth of flavor. Salmon can be added at the end of cooking to preserve its texture. This dish recalls traditions where the simplicity of ingredients served as the foundation for heartfelt home recipes.
1
Boil broth from chicken breasts. Add salt and pepper to taste. You can skip this step and cook directly in water.
- Chicken breast: 4 pieces
- Salt: to taste
2
Clean and wash the vegetables. Chop the onion and celery (by the way, celery is not a must, you can do without it!) very finely, grate the carrot on a coarse grater.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 stem
3
When the broth boils, remove the foam and add the chopped vegetables. Cook until the chicken is done. While this is happening, peel the potatoes.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 stem
4
Remove the chicken (it's no longer needed - you can do anything). Add canned salmon in small pieces (break it with a fork right in the can), add potatoes and cook until the potatoes are done. If you want the salmon to stay in pieces and not break apart, add it at the very end, about 10 minutes before turning off.
- Canned salmon: 1 jar
- Potato: 3 pieces