Pink salmon soup with cream

1. Peel, wash and cut potatoes into medium cubes. In a large saucepan, put the sliced potatoes, pour clean water and put on fire. Bring the water to a boil over medium heat and cook the potatoes until half cooked for 10 minutes.

2. Cut up the salmon fillet. To do this, put the fish fillet on a large fish board and separate the spine of the fish, holding it with a paper towel so as not to hurt your hands on the sharp edges. With a sharp knife, cut off the rib bones and try to remove all the small bones from the fillet with tweezers. Then cut the fish fillet into small pieces, approximately equal to the size of sliced potatoes.

3. Peel and wash the onion, then dry it. Cut it into small cubes. Melt a small piece of butter in a frying pan and put the chopped onion. Fry the onion over medium heat for about 5 minutes until it becomes soft and translucent.

4. As soon as the potatoes are almost ready, add fried onions and pink salmon fillet cut into pieces to it in a saucepan. Cook everything together for about 10 minutes over moderate heat with the lid closed.

5. Then add salt and season the soup with spices (bay leaf, allspice) to taste.

6. Wash and dry the greens (dill, parsley), spread out on a paper towel, then finely chop. Add the greens to the soup, a piece of butter and pour the cream into the pan. Mix everything well. Bring the soup almost to a boil (so that the cream does not curdle!) and immediately remove the pan from the heat. Let the fish soup brew a little.

Pink salmon soup with cream is ready! Pour it on serving plates and you can serve it on the table. It is usually eaten instantly.

Bon appetit!