Delicious rich and easy-to-prepare fish soup from canned pink salmon in a matter of minutes.
Cooking time 20 minutes
Water 1.5 l
Canned salmon natures 1 ban.
Potatoes 2 pcs
Carrot 1 pc
Onion 1 pc
Vegetable oil 2 tbsp. l.
Bay leaf 2 pcs
Black peppercorns 2-3 pcs
Rice 2 tbsp. l.
Salt to taste
Cut the potatoes into cubes, boil water in a saucepan.
Add potatoes to a saucepan, add 2 tablespoons of rice and cook.
Drain the liquid from canned pink salmon and pour it into a saucepan. Remove bones and skin from pink salmon.
Peel the carrots and onions, finely chop the onions, grate the carrots and fry the vegetables in vegetable oil. Add vegetables to a saucepan and cook until rice is done. Add fish at the end.
Season with salt, add bay leaf and peppercorns. Cook over low heat for 5-7 minutes.
Canned salmon soup is ready. Pour into plates and serve.