Pink salmon ear with tomatoes
Composition / ingredients
5
servings:
Cooking method
Of all kinds of soups, I like fish soup the most, especially red fish. The food from it turns out delicious, satisfying and very low-calorie. Now I will tell you about the culinary recipe of salmon soup with tomatoes. We begin cooking fish soup by washing the salmon fillet well, drying it and cutting it into small pieces. Now we put the prepared fish in a medium-sized saucepan and pour cold water. Then we put the parsley root in a saucepan with pink salmon and cook our mass until boiling. Then peel the potatoes, onions and carrots, chop them finely. Tomatoes are also washed. After that, add potatoes cut into cubes and finely chopped tomatoes to our broth. Now the carrots and onions cut into small cubes are transferred to the fish soup, we continue to cook it. Then cook the fish soup for about 7-10 minutes. 5 minutes before the final cooking of the soup, add salt, pepper and bay leaf to it.
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
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
