Pink salmon soup

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.

Bon appetit!