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Print Recipe
Salmon and Shrimp Soup Recipe
Wonderful fish soup. And light, and hearty, and fragrant... That was awesome. I think that in the post-new year's days, this soup will be just a godsend. It will perfectly relieve the body, but it will not leave you hungry.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. Cut the fish into cubes, thaw the shrimp. Wash and clean the vegetables. Cut the potatoes into small cubes, chop the carrots and celery into strips. Wash the rice thoroughly.
    Prepare the products. Cut the fish into cubes, thaw the shrimp. Wash and clean the vegetables. Cut the potatoes into small cubes, chop the carrots and celery into strips. Wash the rice thoroughly.
  2. Boil the rice in salted water for 10 minutes, put in a colander, rinse under running water and leave to drain.
    Boil the rice in salted water for 10 minutes, put in a colander, rinse under running water and leave to drain.
  3. Carrots and celery spasserovat in vegetable oil until soft.
    Carrots and celery spasserovat in vegetable oil until soft.
  4. Cut the tomato into small cubes.
    Cut the tomato into small cubes.
  5. Pour the potatoes into the boiling broth. Bring to a boil and cook over low heat for 10 minutes.
    Pour the potatoes into the boiling broth. Bring to a boil and cook over low heat for 10 minutes.
  6. Meanwhile, clear the thawed shrimp from the tails. Do not forget to remove the intestinal vein, you do not want to season your soup with waste shrimp)
    Meanwhile, clear the thawed shrimp from the tails. Do not forget to remove the intestinal vein, you do not want to season your soup with waste shrimp)
  7. After 10 minutes, add the rice, fried fish and salt to the soup. With salt, be careful, the fish, though weak salt, but still salty. Cook the soup after boiling for 5 minutes.
    After 10 minutes, add the rice, fried fish and salt to the soup. With salt, be careful, the fish, though weak salt, but still salty. Cook the soup after boiling for 5 minutes.
  8. Pour the shrimp into the soup, add the Bay leaf and cook for another 3 minutes. Remove from heat and let stand under the lid for 10 minutes.
    Pour the shrimp into the soup, add the Bay leaf and cook for another 3 minutes. Remove from heat and let stand under the lid for 10 minutes.
  9. When serving, sprinkle with chopped dill and parsley.
    When serving, sprinkle with chopped dill and parsley.

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