Description

Fish soup from salmon brushes
Actually, I saw this soup on the Internet under the name "Ear "Red sun"". With the title I agree, but that is not the ear, is beyond doubt! Of course, it's fish soup. But what it is delicious!!! My youngest granddaughter, which 4 years was in the uttermost delight. Ate it three days in a row and each time yelled, "Oh! This is my favorite soup!!!" And literally ate up the drops, even drinking from the saucer all the leftovers. And even demanded him to dinner. This does not happen often. My husband soup is also very pleasant. And he very simply and quickly prepared!

Ingredients

  • Salmon

    500 g

  • Potatoes

    200 g

  • Zucchini

    200 g

  • Onion

    1 piece

  • Carrots

    1 piece

  • Celery root

    50 g

  • Figure

    1 pack

  • Tomato paste

    3 Tbsp

  • Water

    2.5 l

  • Bay leaf

    2 piece

  • Black pepper

  • Salt

  • Greens

Cooking

step-0
Cook the rice in plenty of water for 5 minutes less than written on the box, about 20 minutes.
step-1
Soup can be cooked and on the water, but fish broth is much tastier. I made broth from the waste of cod with the addition of onions, carrots, and root celery stalks, a pinch of black pepper, 3 sweet peppers, and 2 cloves. Then strained it through cheesecloth.
step-2
Wash vegetables and clean. Carrots and celery and chop sticks, zucchini - cubes.
step-3
Potatoes cut into cubes. Salmon meat carefully cut off the skin, cut the remnants of the fins, and then cut into pieces.
step-4
Carrots and celery fry in vegetable oil until soft. Add tomato paste and saute until the vegetables are soft.
step-5
In the boiling broth to lower the potatoes, bring to a boil and cook for 10 minutes.
step-6
Add the salmon bellies.
step-7
And sauté, bring to a boil and cook over low heat for 5 minutes.
step-8
Then add the zucchini and cook until vegetables are tender.
step-9
Shortly before readiness add Bay leaf and rice. Soup then on the fire for another few minutes. Then turn off the heat, cover the pot of soup with a lid and allow to stand for 10 minutes. Bags of rice at different firms are different weight. I had a bag weighing 100 g. This quantity, I had a lot left, not the whole bag. In any case, the thickness of the soup, adjust according to your taste.
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