A very popular salmon soup with cream, despite the combination of fish and vegetables, it turns out to be tender and tasty. You will surely add this hot to your culinary weekly if you often have a few slices of red fish on hand in your refrigerator. However, you can also use frozen salmon, cutting it without defrosting and adding it to the boiling broth. Such a product is prepared in a matter of minutes.
Especially advantageous is the taste of the soup will emphasize the dill greens. Add it literally a minute before cooking, or sprinkle it on hot plates with it. Using salted salmon, reduce the amount of salt in the ingredients.
Ingredients:
Salted salmon - 250 g
Potatoes - 2 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Cream 15% - 180 ml
Fish broth - 1.3 l
Dill greens - 0.5 bunch
Salt and pepper to taste
How to cook:
1. Prepare the food you need. Buy cream with a fat content of no more than 20% so that the dish does not turn out to be too rich. In addition, do not give preference to a farm dairy product - you only need liquid cream.
2. Peel the vegetables first. Rinse them under running water, cut the carrots and onions into small cubes, and the potatoes into medium cubes.
3. Pour the fish stock into the pot, if you have one. If it is frozen, then first defrost it at room temperature for an hour. It is permissible to replace such a product with warm water. Pour vegetable slices into a saucepan with stock and place the container on the stove, turning on maximum heat. Bring to a boil and reduce the heat to medium so the soup doesn't spill over the edges of the pot. Cook for about 10 minutes.
4. Cut a piece of fresh or lightly salted salmon into portions, be sure to remove all bones from them, especially if children will also eat the dish.
5. After the specified time, dip the fish pieces into the broth and cook for another 5-6 minutes (the salmon is cooked literally within a few minutes).
6. Then rinse the dill herbs, chop them and add with the cream to the saucepan. Mix everything gently and cook hot for another 2-3 minutes. You do not need to simmer it on the stove for more time, since if the cream is of poor quality, then it can stratify. You don't need to add any more products: no garlic, no hot pepper - they will kill the delicate taste of hot. Turn off the heat and cover the pan with a lid, steam the dish for about 2-5 minutes.
Pour creamy salmon fish soup into portioned bowls / bowls, serve with bread or croutons.
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