This soup, first of all, will interest the parents of those children who are difficult to feed with fish. Turn the fish into tender meatball dumplings, add homemade noodles and Sunny corn to the soup. As many mothers know, children will gladly eat a dish that contains corn.
Beat the egg lightly with a fork with water and a pinch of salt.
Add the dried herbs (dill, parsley, green onions) to the flour and pour in the beaten egg.Knead dough. Flour can go more or less than the specified amount. The dough should be very steep, tight and difficult to mix.
Wrap the dough in cling film and leave in the refrigerator for 2-3 hours. The dough can be frozen for the future, after defrosting the dough will become very elastic.
After the refrigerator (or defrosting), knead the dough well.Pinch off the dough pieces the size of walnuts, roll out on a floured surface very thinly. Then cut the noodles to the desired width.This amount makes quite a lot of noodles. It should be spread out on a towel so that it does not stick together. The soup will require about 80 g of noodles, the rest of the noodles you can dry, transfer to a jar and store in the closet.
For fish dumplings, put the pink salmon fillet in the bowl of a blender, add the raw egg and chop.For cooking dumplings, you can use not the most presentable parts of the fish, which sometimes you do not know where to put after cutting (the tail part, the abdomen, some trimmings).
The mass is quite liquid, so add semolina (or semolina), a little salt and pepper, stir and put in the refrigerator for 1 hour. During this time, the semolina will swell and the mass will become more dense.
The soup can be prepared in fish broth (previously cooked from the bones and heads of fish). Or just on the water. The soup is very rich on the broth. On the water-easier. Decide for itself.Boil the broth (water), drop small dumplings into the pan with a teaspoon.
As soon as the dumplings pop up, add the noodles and bring to the boil, cook for about 5 minutes.
Add the onions and carrots browned in oil.
Add the corn to the soup along with the liquid, salt to taste, bring to a boil and remove from the heat.The net weight of a can of corn is 310 grams.
You can add greens, sour cream or half an egg to the plate. But this is optional.