A simple recipe for salmon fish soup with potatoes and rice without cream

soups 590 Last Update: Aug 02, 2021 Created: Aug 02, 2021 0 0 0
A simple recipe for salmon fish soup with potatoes and rice without cream
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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This is a very simple recipe. The soup on it turns out to be very tasty, satisfying and healthy. Some add cream here. But if they are not there, or you just do not want to add them, then you can do without them.

Ingredients

Directions

  1. If necessary, cut the fish into pieces and send it to the pot in which you plan to cook the soup.
  2. Peel the bulb from the upper loose leaves, not peeling whole. Wash if there is contamination. Cut off a small part from the top. So it will give the soup its flavor more fully. Fill with water and send to the stove.
  3. Before boiling, be sure to remove all the foam. Boil on low power for 20 minutes. During this time, you can prepare the rest of the products.
  4. Peel the carrots and potatoes, cut them into small cubes. Rinse the rice thoroughly and drain all the liquid. Finely chop the greens.
  5. Remove the cooked fish from the pan, send to cool. It is better to strain the broth itself. You can, of course, not do this. But this will make the soup clearer, without protein flakes. Rinse the saucepan and return the broth to it. When it boils again, send the carrots there and cook for 10 minutes.
  6. Now send potatoes and rice to cooking. Boil them in soup until tender.
  7. Meanwhile, separate the fish flesh from the bones. Grind it, put it back in the soup. Boil for a few minutes. Before turning off, add finely chopped herbs, salt and add spices of your choice.
  8. Before serving, let it brew for at least 10 minutes, covered.

A simple recipe for salmon fish soup with potatoes and rice without cream



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

This is a very simple recipe. The soup on it turns out to be very tasty, satisfying and healthy. Some add cream here. But if they are not there, or you just do not want to add them, then you can do without them.

Ingredients

Directions

  1. If necessary, cut the fish into pieces and send it to the pot in which you plan to cook the soup.
  2. Peel the bulb from the upper loose leaves, not peeling whole. Wash if there is contamination. Cut off a small part from the top. So it will give the soup its flavor more fully. Fill with water and send to the stove.
  3. Before boiling, be sure to remove all the foam. Boil on low power for 20 minutes. During this time, you can prepare the rest of the products.
  4. Peel the carrots and potatoes, cut them into small cubes. Rinse the rice thoroughly and drain all the liquid. Finely chop the greens.
  5. Remove the cooked fish from the pan, send to cool. It is better to strain the broth itself. You can, of course, not do this. But this will make the soup clearer, without protein flakes. Rinse the saucepan and return the broth to it. When it boils again, send the carrots there and cook for 10 minutes.
  6. Now send potatoes and rice to cooking. Boil them in soup until tender.
  7. Meanwhile, separate the fish flesh from the bones. Grind it, put it back in the soup. Boil for a few minutes. Before turning off, add finely chopped herbs, salt and add spices of your choice.
  8. Before serving, let it brew for at least 10 minutes, covered.

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