Composition / ingredients
Step-by-step cooking
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First you need to prepare the vegetables. Take the potatoes, wash them, peel them and cut them into cubes. Put a pot of water on the fire (determine the volume of water by how thick you want to get the soup, you can have 2 liters), and when the water boils, throw potatoes into it. Peel the carrots and onions, grate the carrots on a coarse grater or finely chop them, and cut the onions into half rings. Lightly pass them in oil in a frying pan, and when the onion becomes transparent, throw the fried vegetables into a saucepan with soup. Add salt, black pepper to taste and bay leaf. Now open the canned salmon and put the fish in the broth. Chop the parsley and also throw it into a saucepan. Now cook the fish soup for 15-20 minutes and turn it off. You can serve it with a slice of lemon.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Table salt - 0 kcal/100g
- Canned pink salmon - 136 kcal/100g
