Pink Salmon Soup
4 servings
120 minutes
Salmon soup is a delicate and aromatic dish of Russian cuisine that warms and satisfies. Its roots trace back to the traditions of northern regions where fish was a staple food. Light and nutritious, this soup combines the softness of canned salmon with the sweet notes of carrots and onions, as well as the velvety texture of potatoes and rice. Bay leaves and allspice give it a deep aroma, while fresh herbs enrich the flavor with vibrant shades. Adding lemon upon serving makes it even more exquisite. This soup is perfect for cozy family lunches, especially in cool weather when one craves something homey and warming.
1
Pour water into the pot and put it on the fire.
- Water: 2 l
2
We clean the potatoes, carrots, and onions, cut the potatoes into small cubes, grate the carrots, and chop the onions.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 piece
3
Open the can, separating the meat from the juice. Once the water boils, pour the fish juice into the pot. Rinse the rice thoroughly and add it to the boiling water. After 10 minutes, add the potatoes, carrots, and onions.
- Canned pink salmon in its own juice: 1 jar
- Rice: 3 tablespoons
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 piece
4
Add bay leaf and throw in a few peppercorns. Boil the soup for 10 minutes (until the vegetables are ready). Cut the salmon into small pieces and place it in the pot. It's better not to mash the fish with a fork, otherwise the soup will turn into porridge.
- Bay leaf: 1 piece
- Black peppercorns: 4 pieces
- Canned pink salmon in its own juice: 1 jar
5
Chop the dill and parsley and add them to the soup. Cook the salmon soup for another 5 minutes. To enhance the flavor, you can add a slice of lemon and some fresh herbs to each plate when serving.
- Fresh herbs: 1 bunch
- Fresh herbs: 1 bunch