Canned pink salmon ear with barley

A quick option for preparing the first dish of pink salmon.

Ingredients

• canned pink salmon 1 can
• pearl barley ⅓ glass
• potatoes 3 pcs.
• carrots 1 pc.
• onion 1 pc.
• butter 30 g
• parsley
• dill greens
• ground black pepper
• salt

Directions

1. Rinse the pearl barley, pour into boiling water, cook for fifteen minutes until half cooked.
2. Dice potatoes and onions, grate carrots.
3. Fry onions in butter.
4. Add all ingredients to a saucepan with cereals, cook until tender.
5. Add salt and pepper to taste.
6. Open the canned food, remove the bones from the fish, chop the pulp, dip into the soup.
7. Add parsley and dill.
8. The soup should sit for a few minutes.