Canned pink salmon soup with rice

Step-by-step cooking

1. Step 1:

   

   How to cook such a soup from canned pink salmon? To prepare the soup, prepare all the necessary ingredients. Vegetables - onions, carrots and potatoes must be peeled and rinsed in running water from contamination. Open a can of canned pink salmon. It is not necessary to drain the liquid from it. It can be poured into the soup, for the greatest taste and aroma.

2. Step 2:

   

   Chop the peeled vegetables. Cut the potatoes into small pieces, about the same size. Finely chop the onion. Grate the carrots. I like it better when carrots for soup are finely rubbed. But you can also use a large grater. Navigate according to your taste.

3. Step 3:

   

   An enameled saucepan is suitable for cooking soup. Pour the necessary amount of water into it and put it on the fire. Bring the water to a boil and put the chopped vegetables - onions, carrots and potatoes into it. Leave to cook for 5-7 minutes.

4. Step 4:

   

   At this time, rinse the rice several times in cold water. Finely chop the pickles. To get cucumbers in the smallest form, they can be grated on a coarse grater. I prefer to have small pieces of cucumber in the finished soup.So I cut them into small cubes. Send the rice and cucumbers to the soup pot. Stir, bring to a boil and cook all together for another 7 minutes.

6. Step 5:

   

   Put the canned pink salmon on a plate and mash it with a fork. Send it, as well, to the soup.

7. Step 6:

   

   Add a little salt and spices to the pan to your liking. Keep in mind that there is a little salt in the canned food. So try the soup first. As a spice, Provencal herbs are perfect here. Mix all the ingredients again and leave to cook all together, over low heat, for another 10 minutes.

8. Step 7:

   

   Fragrant soup with canned pink salmon is ready! Pour it into prepared plates and serve it to the table. You can add a little sour cream and fresh herbs to the plate. Bon appetit!