Let's cook for the first delicious salmon and pike perch soup! I suggest cooking without frying, with the addition of a standard set of vegetables. The whole process of cutting fish will take no more than an hour. You can also buy ready-made fillets and simplify everything even more.
Ingredients
- Salmon - 400 g
- Pike perch - 400 g
- Bell pepper - 1 piece
- Potatoes - 300 g
- Tomatoes (medium) – 2 pieces
- Onion - 1 piece
- Carrots - 1 piece
- Allspice - 3 peas
- Black Pepper - 4 peas
- Bay leaf - 1 piece
- Salt - to taste
- Water (filtered) – 2 l
- Parsley (for submission) – 3 twigs
Step-by-step cooking recipe
Peel the pike perch, gut it, slice it, rinse it and put it in a saucepan.
Add allspice and black pepper, bay leaf, cold water and cook for half an hour on low heat.
Chop tomatoes, carrots, parsley, peeled potatoes and bell peppers.
Peel the onion and cut it in half.
Wash the salmon and cut into medium-sized pieces.
Pour potatoes, bell peppers, tomatoes, carrots, onions and salmon into a saucepan. Boil everything together for 15 minutes.
Add salt, turn off and cover with a lid. Infuse the ear for 15 minutes.
When serving, add chopped parsley to the plate.
