Simple pink salmon soup

1. First of all, it is necessary to prepare all the vegetables for the pink salmon soup. To do this, peel onions, carrots and potatoes, rinse them under running water. Finely chop the onion, cut the carrots into small cubes. Cut the potatoes into medium arbitrary pieces.

2. Pour a little vegetable oil into a saucepan with a thick bottom, heat it. Pour the finely chopped onions and carrots into a saucepan and fry them over medium heat for about 2-3 minutes, until they become softer and the onion is translucent. Add the chopped potatoes and also fry a little together with the vegetables for 5 minutes. This method will give the finished soup a little flavor and will not let the vegetables boil.

3. Boil clean filtered water in a kettle and pour it already hot into a saucepan, covering all lightly fried vegetables. Cover the pot with a lid and cook the soup over low heat.

4. Rinse the rice well several times and throw it on a sieve to drain all the water. Add the washed rice to the soup pot. Wait for the soup to boil again and continue to cook it for 15 minutes on low heat.

5. Open a jar of canned pink salmon. Transfer the contents of the jar to a large deep plate for convenience and mash the fish with a fork (slightly). As soon as the rice is ready, put the chopped canned fish in a saucepan. Mix the soup well.

6. Add salt to the soup. After tasting it and adjust the amount of spices. Remove the pan from the stove. Let the soup brew a little.

7. Rinse the parsley, dry it and finely chop it. Pour the pink salmon soup on serving plates, garnish with herbs and you can immediately serve it to the table.

Bon appetit!