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Fish soup with salmon millet

Salmon and Millet Fish Soup

A rich salmon soup that's wonderfully hearty, delicate, and delicious. This is a recipe for a really tasty fish soup — salmon soup, to be exact. You can swap the salmon for another fatty fish, like trout or pink salmon. It's a soup with deep roots in traditional Russian home cooking, where fish soups have always been a favorite — and salmon soup, in particular, was a must on the holiday table.

Vita

Recipe author

Composition / ingredients

Servings:

Millet

0.5

Salmon

500

Potatoes

Onion

Vegetable oil

Parsley (dried)

Salt

Ground black pepper

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 12 g

Fats 24 % 8 g

Carbohydrates 39 % 13 g

164 kcal

GI: 46 / 0 / 54

Cooking method

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Pour 2 quarts (2 liters) of cold water into a pot, add the fish, bring to a boil, and skim off the foam. Simmer over low heat for about 20 minutes. Lift the cooked fish out of the broth with a slotted spoon, let it cool, and pick out the bones. Take real care with this step, since a fish bone is easy to choke on. Strain the broth through a sieve too. Dice the onion and carrot for the soup and lightly sauté them in vegetable oil. Peel the potatoes and cut them into cubes a bit larger than the onion and carrot. Rinse the millet in hot water to wash away any bitterness. Add the potatoes to the boiling broth and cook for seven minutes. Then add the rinsed millet and dried parsley and cook five minutes more. Add the carrot and onion last, season with salt and pepper, and cook another five minutes. Return the cooked salmon to the finished soup, cover, and let it rest a while. Serve sprinkled with finely chopped dill. The salmon fish soup is ready!