Cooking description:
The bright taste of red fish in the soup is ideally emphasized by the delicate milky taste; the dish turns out to be creamy, spicy and slightly salty. Many will ask for more, so prepare a few servings of soup ahead of time to make sure everyone has enough! Milk can be used of any fat content and grade.
Purpose: For lunch
Main Ingredient: Fish & Seafood / Salmon / Dairy Products / Milk
Dish: Soups
Ingredients:
- Salmon - 150 Grams
- Milk - 500 Milliliters (any fat content)
- Potatoes - 2-3 Pieces
- Carrots - 1 Piece
- Onion - 1 Piece
- Vegetable oil - 1 tbsp. the spoon
- Water - 500 Milliliters
- Salt - 3 Pinches
- Ground black pepper - 1 Pinch
- Dill - 0.25 Bunch
Servings: 1-2
How to cook "Salmon soup with milk"
Prepare the indicated ingredients. Peel vegetables and rinse in water.
Cut the carrots and onions into small cubes. Heat vegetable oil in a saucepan, cauldron, or saucepan with a non-stick bottom and add the vegetable slices to the container. Vegetable oil can be replaced with ghee.
Cook the vegetables for about 3-4 minutes until soft, but do not overcoat them.
Cut the potatoes into medium cubes and pour into a container. Pour in hot water and salt, add bay leaves and boil the potatoes for about 15 minutes.
Cut the red fish into pieces, remove bones from it, if any. Add to container.
Pour in milk of any fat content and any kind of your taste: cow, goat, coconut, soy, etc. Remember that potatoes in milk do not boil well, so pour in the milk almost at the end of cooking.
Rinse fresh dill in water, chop and add to a container, stir and pepper. Taste the soup and adjust if necessary.
Pour the hot into deep containers and serve with bread, donuts, etc.