A delicious and easy-to-prepare canned pink salmon fish soup that can be included in a lean or dietary menu.
Cooking time 30 minutes
Water 1.5 l
Canned pink salmon nature 1 piece
Potatoes 2-3 pcs
Carrot 1 pc
Onion 1 pc
Vegetable oil 2-3 tbsp. l.
Green onion (feather) 1 bunch
Salt to taste
Peel the onions, carrots and potatoes.
Finely chop the onion, grate the carrots.
Add vegetable oil and vegetables to a saucepan.
Fry onions with carrots for 2-3 minutes.
Add diced potatoes to the pot with carrots and onions.
Add water to a saucepan with vegetables and cook for 10-12 minutes.
Remove bones from canned fish. Add the liquid and fish to the saucepan.
Cook the soup until the potatoes are ready.
Add chopped green onions at the end of cooking. Salt to taste.
Canned pink salmon soup is ready. Pour into plates and serve.
Enjoy your meal!