Usuba
Salmon Soup
Fragrant red fish soup with potatoes, carrots, and spices. The fish is cooked separately from the vegetables to preserve the tenderness of the meat and the clarity of the broth. Served hot with fresh herbs.
- Total
- 60 min
- Standard serving
- 476.7 g
Ingredients
Total 11
Instructions
- 1
Step 1
Boil water in a saucepan.
- 2
Step 2
Peel and rinse potatoes and carrots, then cut them into cubes or slices.
- 3
Step 3
When the water boils, add the chopped vegetables, a whole onion, salt and black peppercorns.
- 4
Step 4
Cook over medium heat for 15 minutes.
- 5
Step 5
Rinse the fish and cut it into large pieces. After 15 minutes, place it in a pot with the vegetables, add a bay leaf and cook for another 10 minutes over medium heat. This way the fish and vegetables will be cooked through but will not fall apart.
- 6
Step 6
Remove the foam from the surface of the broth as needed.
- 7
Step 7
Turn off the stove. Remove the onion, peppercorns and bay leaf.
- 8
Step 8
Serve the fish soup hot, sprinkled with finely chopped fresh herbs: dill, parsley, and green onions.
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