Delicate creamy soup with salmon - a delicious first course

Kitchen appliances and utensils:knife, cutting board, pan, spoon, bowl, slotted spoon, frying pan, plate.

Ingredients

Step cooking

1. We clean the fish, wash well. Cut the tail, head, and a few small pieces for the soup (you can cook it from the fish fillet as well).
   
2. We clean our head from gills and eyes.
   
3. Pour 2.5 liters of water into the pan, put on fire. Throw in the pan the parts of the fish prepared for the soup. You can put 2 - 3 pcs. bay leaf, if you like it, if desired.
   
4. Cook the broth for 30 minutes. Gradually, foam will form on the broth so that the broth is transparent, it must be removed on time.
   
5. Finely chop 1 onion.
   
6. Grate 2 carrots on a grater.
   
7. Pour vegetable oil into a pan, heat it. Throw chopped onions and carrots into the pan. Passage to softness.
   
8. Cut 4 pcs. potatoes arbitrarily. As you used to cut for first courses, cut it. Put the chopped potatoes in a bowl of water so that the water completely covers it, otherwise the potatoes will turn black.
   
9. The broth is cooked, we take out all the fish from it with a slotted spoon, we take it apart (we separate the meat from the bones).
   
10. Put chopped potatoes in the broth. Throw 1 tbsp. l salt. Cook for 15 to 20 minutes.
    
11. Pour 250 ml of cream into the broth.
    
12. We put the disassembled pieces of fish.
    
13. Put the frying in the pan.
    
14. Cook another 10 minutes. The soup is ready. In a saucepan with prepared soup, you can put chopped dill, and you can boil a little. And you can put it individually on a plate.
    

The secrets of cooking boiled fish

• In order not to spoil the taste of the fish, it is not recommended to salt it before cooking.
• For uniform cooking, large carcasses are cut into pieces, and a small fish is cooked whole.
• Excessive water degrades the taste of the fish. If possible, take less boiling water.
• Rapid boiling during cooking is also undesirable. The broth may turn cloudy.
• If you cook whole small fish, do not put them in very hot water. From the temperature difference, the peel can burst, and the finished dish will lose its attractiveness.
• If the fish has an unpleasant odor, then cucumber pickle will help to neutralize it. Add it to the broth during cooking, and you will improve the taste of the dish.
• The broth will become transparent if it is passed several times through several layers of wet gauze.

Video recipe

This video shows a simple recipe for making creamy salmon soup. You will see what ingredients are needed for such a soup, how finely they are cut, in what order they are added to the pan. What was the result of fish soup.

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