Description
Easy and simple to prepare entree. The soup turned out so delicious, light, delicate, fragrant and, at the same time, nutritious and healthy!
Ingredients
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Salmon
700 g
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Potatoes
7 piece
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Carrots
1 piece
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Water
2 l
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Onion
1 piece
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Millet
6 Tbsp
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Vegetable oil
50 ml
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Greens
0.5 coup
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Salt
1 Tbsp
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Black pepper
6 piece
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Allspice
3 piece
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Bay leaf
3 piece
Cooking
Peel the carrots, onions, potatoes, millet wash.
Cook the salmon: remove the foam, add Bay leaf, black pepper, allspice, and salt. Cook for 15-20 minutes.
Remove the fish, separate the meat.
Strain the broth.
In a pan fry in butter the chopped onion and carrot, season with salt and pepper.
Add chopped cubes of potatoes and carrots, fry, add wheat flour.
Pour in the stock, bring to boil, cook until tender, about 25 minutes. A few pieces of carrots and potatoes to be taken out, and the rest to break the blender.
In a bowl pour the soup, put the salmon, potatoes and carrots. Sprinkle with dill and garnish with sprig of parsley.
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