Cheese Soup with Mussels and Salmon Recipe
Very tender soup with a pleasant fish and cheese taste. Mussels are incomparable!
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Instructions
  1. From fish waste, if any, cook broth with the addition of carrots, celery root, onions (all optional, not according to the recipe), black pepper and spices. I never throw away waste when cooking fish dishes (fins, bones, tail), I store it in the freezer until ready.
  2. While the broth is cooking, prepare the products, there are not many of them.
  3. Wash the vegetables thoroughly, peel and peel the seeds. Cut carrots and celery into strips. Pepper – straws.
  4. Cut the potatoes into small cubes.
  5. Carefully remove the salmon from the bones and cut into cubes.
  6. Fry carrots and celery before laying in the soup in vegetable oil.
  7. Strain the broth, bring to a boil, put the potatoes and fry, pour in the washed grits, bring to a boil and cook for 10 minutes.
  8. Then add the pepper and cook for another 5 minutes.
  9. Add the pieces of cheese and stir over low heat until they completely dissolve. Then put the fish, mussels and a couple of bay leaves, bring to a boil and then simmer for 3-4 minutes. Add salt and pepper to taste. Remove from the heat and remove the bay leaf.
  10. Serve, sprinkled with dill.
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