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Pink salmon tomato soup without potatoes

Pink Salmon Tomato Soup (No Potatoes)

A wonderful tomato soup for a cold winter day! I often make pink salmon tomato soup for myself and my family. Don't confuse it with ukha (clear fish soup) — this is a completely different recipe, and here's how I make it.

Valeria

Recipe author

Pink salmon tomato soup without potatoes

Composition / ingredients

Servings:

Pink salmon (head and tail)

Salt

Pepper

Bay leaf

Soup roots

Carrots

Onion

Tomatoes

200

Tomato paste

Cabbage

200

White wine (dry)

0.5

Lemon (to serve)

Dill (to serve)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 68 % 15 g

Fats 23 % 5 g

Carbohydrates 9 % 2 g

113 kcal

GI: 100 / 0 / 0

Cooking method

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Start by covering the cleaned pink salmon with water; add salt and pepper to taste, a bay leaf, and the soup roots, and simmer the fish for about 35–40 minutes. Then lift the fish out and strain the broth. Return the broth to the heat, and once it boils again, add the finely chopped onion, followed a little later by the carrot cut into small cubes, and then very thinly sliced cabbage. Now pull the fish off the bones, press it through a sieve, and return it to the soup. Once the vegetables are cooked, add the finely chopped, peeled tomatoes and the tomato paste, and bring the soup to a boil. Pour in the dry white wine and bring it back to a boil. As soon as it boils, take the soup off the heat, ladle it into bowls, and serve garnished with lemon and dill.