Thick, rich and fragrant salmon soup with melted cheese

And for this salmon soup, again, you have to boil the broth first, then add the vegetables and add the melted cheese at the end.

The soup is fragrant, thick and hearty. I use the salmon head, tail, backbone for the broth. The taste is enough, but I would like to add pieces of salmon fillet to the soup to make the soup richer.

I know, you can buy salmon for hand soup, I used what was left after my husband removed the salmon from the bones. I like to buy whole salmon, salt fillet and cook fish from others.

Salmon soup with melted cheese

Dish 4. It takes more than 1 hour.

For the broth you will need:

  • 1 set of salmon for soup (salmon head, tail, backbone);
  • 1 pair;
  • 1 carrot;
  • 1 onion;
  • 2 liters of water;
  • salt to taste;
  • 2 bay leaves;
  • 2-4 allspice.

For the soup you will need:

  • 3 potatoes;
  • 1 onion;
  • 2 carrots;
  • 1 pair;
  • 2 cloves of garlic;
  • drizzle of olive oil;
  • 3 years sh. melted cheese;
  • a handful of chopped greens;
  • 300 g of salmon fillet.

How to do it

We put the product for broth in a pot, pour water and boil for about 1.5 hours. in less heat. Strain the broth.

Peel and wash vegetables for soup. Cut the onions, shallots, and garlic into small slices, and grate the carrots.

Heat oil in a pan. Add and fry the chopped vegetables until soft. Add cubed potatoes. Pour the broth. We cook for about 20 minutes.

Add cubed salmon fillets. Let it cook for about 10 minutes. We mix melted cheese into the soup, sprinkle with greens. Heat until boiling.

“I’ll take you to the kitchen”

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