Composition / ingredients
Cooking method
Before you start cooking, you should do fish bellies. It is necessary to peel off the scales from them, remove the skin.
Defrost the vegetable mixture, peel the remaining vegetables.
Cut well-washed potatoes into rather large cubes and cook until tender.
Onions can be cooked in several ways: since we have children in the family who do not like it, I cut the onion in half and after cooking I remove the halves from the pan. Alternatively, you can cut the onion into half rings (medium pieces) and simply add it to the potatoes along with the carrots.
Lightly fry the thawed vegetables in olive oil to make them soft.
When the potatoes are cooked, add the vegetable mixture and the bellies to it, cook for another 5-7 minutes. Add salt and pepper to taste.
Add finely chopped dill to the finished soup.
Bon appetit!
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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Frozen Mexican mix - 72 kcal/100g
- Salmon bellies - 310 kcal/100g
