Cold fish soup

Cold fish soup


Salmon — 350 grams (+ bones and head for the broth)
Bulb — 1 Each
Bay leaves — 2-3 pieces
Carrots — 1-2 Pieces
Cream — 250 ml
Salt — To taste 1
Pepper — 1 To taste
Fresh herbs — 1 To taste
Potatoes — 3-4 Pieces


1. First, you need to cook soup. In a saucepan put the bones, head or other items Soup.
2. Clean the onion and put in a saucepan with the bay leaf.
3. Pour the water and send it to the fire. Cook for about 45 minutes over medium heat, periodically removing the foam formed.
4. In the meantime, you can clean the carrots and potatoes. Cut into small cubes.
5. Soup for the transparency needed to filter and send back to the fire.
6. After boiling, put the potatoes and carrots. Slightly salted, and cook for about 15 minutes.
7. Salmon wash and cut into small pieces. Send in a saucepan and cook for 10 more minutes.
8. Pour a thin stream of cream, mix gently and remove the soup from the heat.
9. Grind fresh herbs and place in pan. Give the soup a good cool.

Cold fish soup

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