How to make fish soup from salmon ridges with potatoes

The backbone of this fish can be purchased at a relatively low price than a steak or a whole fish. But the soup from them turns out to be excellent. A sufficient amount of meat remains on the ridges. It can then be returned to the soup. And the ridge itself gives an unsurpassed broth and aroma. Try this delicate and aromatic soup. You will definitely like it!

Ingredients

• The backbone of one medium-sized fish;
• Butter - a small piece;
• Cream 10% - about one glass;
• One processed cheese;
• Potatoes - 2-3 pieces;
• One onion;
• Medium carrot;
• Salt, pepper taste;
• Greens taste;
• Seasoning for fish broth according to your taste.

Directions

1. Wash the ridge well, cut into large pieces, place in a saucepan. Pour in water (1-2 liters, depending on the size of the fish and the desired thickness of the soup) and place on the stove.
2. Peel the carrots, cut into cubes. You can rub them with a grater if you like. Cut the onion into quarters or cubes, as you like. Send them to the broth boiled with fish.
3. Peel the potatoes, rub in a coarse grater. You can of course cut it into pieces. But when grated, it will feel more tender in the soup. Salt, add seasonings. Boil together for 15 minutes.
4. Reach the ridge, clean the meat from the bones. Put it back in the soup and the bones can be disposed of. Cream must be warm before entering the soup. Therefore, take them out of the refrigerator well in advance.
5. Pour cream into the soup. By the way, they can be replaced with milk. Add the grated processed cheese. Mix carefully. The cheese will melt and dissolve as you cook and stir. Boil on low power for another 10 minutes. Serve with a little butter in each plate and sprinkle with chopped herbs.