Salmon and Shrimp Soup Recipe
Wonderful fish soup. And light, and hearty, and fragrant… It was amazing. I think that in the post-New Year’s days this soup will be a godsend. This will perfectly relieve the body, but it will not leave you hungry.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare the products. Cut the fish into cubes, defrost the shrimp. Wash and peel the vegetables. Cut the potatoes into small cubes, chop the carrots and celery into strips. Rinse the rice thoroughly.
  2. Boil the rice in salted water for 10 minutes, put it in a colander, rinse under running water and let the water drain.
  3. Saute carrots and celery in vegetable oil until soft.
  4. 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.
  6. Meanwhile, peel the thawed shrimp from the tails. Don’t forget to remove the intestinal vein, you don’t want to season your soup with shrimp waste)
  7. After 10 minutes, add rice, fried fish and salt to the soup. Be careful with salt, the fish is slightly salted, but still over-salted. 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 the heat and let it brew under the lid for 10 minutes.
  9. When serving, sprinkle with chopped dill and parsley.
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