Description
A fragrant mix of red fish, zucchini and light notes of cream guarantees You delicious mood! From "Best recipes to our readers"
Ingredients
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Carrots
1 piece
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Onion
2 piece
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Cream
100 ml
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Cheese
2 piece
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Zucchini
300 g
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Salmon
250 g
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Butter
50 g
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Vegetable oil
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Dill
Cooking
Salmon wash, drop into boiling water (1.5 liters). Add 1 small onion to the broth. Soups be better than to a lesser extent they are cooked. The pan is not metal! With thick walls is desirable. The soup simmers slowly, barely! Salt soup always in the end of cooking!
Prepare the onion in small cubes and carrots in large terochke.
Fry until it will turn brown.
In the second pan, at the same time, fry the zucchini in butter for 1-2 minutes, peeled and seeds, cut into small cubes.
Cheese to RUB.
To the zucchini add the cream and simmer on low heat for 5-7 minutes.
Our salmon is cooked until tender, about 20 minutes. Remove it, remove the seeds, peel, cut into small pieces.
Add the onion carrot, zucchini with cream, boil for 5 minutes.
After, add the grated cheese.
Cook over low heat, stirring until completely melt the cheese, about 2-3 minutes.
Add the salmon, season with salt and pepper to taste.
Add the chopped dill. I have added lemon juice, freshly squeezed from one circle. And here the soup is ready! Remove from heat and let it sit under the lid for another 7 to 20 minutes to steep soup, salt and spices penetrated the meat to the liquid part would take a nice velvety consistency.
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