Composition / ingredients
Step-by-step cooking
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Pour 2 liters of cold water into a saucepan, put the fish in it, bring to a boil and remove the foam. Cook for about 20 minutes on low heat. We take the finished fish out of the broth with a slotted spoon, cool it and select the bones. At this point, you need to be very responsible, since you can choke on a fish bone. The broth is also filtered through a sieve. Onions and carrots for soup cut into cubes and fry a little in vegetable oil. Peel the potatoes and cut them into cubes larger than onions and carrots. Millet is washed in hot water to remove the bitterness. Put the potatoes in the boiling broth and cook for seven minutes. Then we send the washed millet and dry parsley into the broth and cook for another five minutes. The very last we put carrots and onions, salt, pepper, and then cook for another five minutes. We send boiled salmon to the finished soup, close the lid and let it brew for a while.
We serve the soup on the table, sprinkled with finely chopped dill. Salmon fish soup is ready!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Millet groats - 335 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
