2013-12-02

Potato soup with salmon broth

Potato soup with salmon broth
Author:
Category
Soups
Ingredients
  • Bones and head of a whole salmon
  • 400 g salmon fillet
  • 2 liters of water
  • 400 g potatoes
  • 2-3 small carrots
  • 2 small onions
  • 2 sweet peppers
  • Small bunch of parsley
  • Bay leaf
  • 4 tbsp. l. olive oil
  • Sour cream and herbs for serving
  • Salt
  • Pepper
If desired, Scandinavian and Canadian roots can be found in this soup. Recall at least the famous Finnish cream soup. But we will not climb into the wilds of culinary comparisons and simply note that the ability to cook soups from red fish was perfected by our mothers back in those days when canned food with some kind of pink salmon was considered a delicacy. This soup is the same, mother's, with lavrushka and potatoes. Only a little tastier - after all, fresh fish is not like canned food.

Recipe for potato soup with salmon broth


1

Put the fish bones and head in a saucepan, rinse, fill with water. Bring to a boil over high heat, then reduce heat to low and simmer the broth for about an hour, skimming off the foam. Remove the broth from the heat, strain through a sieve and set aside.

2

Cut potatoes and peppers into medium cubes, onions into strips, carrots into thin sticks.

3

Heat vegetable oil in a large deep saucepan, put onions, carrots, peppers and fry, stirring, for 5-7 minutes. Add potatoes, pour over hot broth and simmer over medium heat for 30 minutes until potatoes are fully cooked.

4

7-8 minutes before the broth is ready, add salmon fillet, bay leaf, diced into 2 cm cubes. Salt, pepper. Serve soup with chopped herbs or sour cream.

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