This recipe for salmon soup is one of my favorite options for cooking red fish first courses. Although, to be precise, this is not quite a classic soup recipe, because it is prepared from river and, ideally, freshly caught fish – carp, perch or rudd. To prepare this fish soup, I will use the belly of salmon, but you can also take the backbone, tail or fish fillet. Salmon can be replaced with salmon or pink salmon.

Ingredients for cooking salmon soup:

Salmon (salmon, pink salmon) 300 g
Potatoes (large size) 1 pc.
Onion 1 pc.
Carrot 1 pc.
Salt – to taste
Ground black pepper – to taste
peppercorns
Bay leaf 1-2 pcs.
Greens
Water 2 l
Salmon fish soup recipe:

1. Put water to boil.

2. Peel and cut vegetables. Cut the potatoes into cubes, carrots into circles, and cut the onion into 4 parts.
3. Cut the salmon into pieces.
4. When the water boils, lay the prepared potatoes, carrots and onions. Turn the fire down and cook for 15-20 minutes.
5. 5-7 minutes before the end of cooking, put pieces of salmon in the ear, salt to taste, add seasonings and bay leaf.
6. At the very end, add finely chopped parsley or dill and immediately turn off the heat, cover and let stand for a while.
Now you know how to cook delicious salmon fish soup!
Thanks to its high palatability and ease of preparation, this dish will easily take pride of place in any homemade cookbook, as well as in the menu of a gourmet restaurant with live music.