Pink salmon soup with rice

In this recipe, the head, spine and tail of the fish are used, but you can also add the rest of the pink salmon - this will make the soup even more delicious and rich.

Rinse the fish pieces thoroughly. Put them in a large saucepan and pour clean cold water. Put the pan on the fire, bring to a boil and gently collect the resulting foam on the surface of the water with a special skimmer. Then put the lavrushka in a saucepan, cover the pan with a lid, reduce the heat to a minimum and cook the pink salmon broth for 1.5 hours. This amount of cooking time is needed to make the fish broth more saturated in taste.

Next, remove the fish from the pan and strain the fish broth through a sieve. Throw out Lavrushka. Put the pot of broth back on the fire and bring it to a boil.

Peel potatoes, rinse and cut into cubes. Put the potatoes in the fish broth. Rinse the rice with water and pour it into a saucepan. Cover the pot with a lid and cook the soup over moderate heat for about 10-15 minutes.

Peel onions and carrots, rinse. Cut onions into cubes, and carrots into thin strips. Pour a little vegetable oil into a small frying pan and transfer the chopped onions and carrots to the frying pan. Fry the vegetables over medium heat for 5-7 minutes until soft. Then put the fried carrots and onions in a saucepan with soup. Cook everything together until the potatoes and rice are ready.

Remove the meat from the pieces of pink salmon, remove the bones. As soon as all the vegetables are ready, pour the pieces of fish into the soup.

Add salt and spices to the soup to your liking. Mix it up. Remove the pan from the heat.

Delicious salmon soup with rice is ready! Pour it on plates, garnish with herbs and serve.

Bon appetit!