- Salmon in its own juice - 150 Grams
- Red pepper - 1 piece
- Onion - 1 Piece
- Capers - 2 Art. spoons
- Potatoes - 2 pieces
- Thyme - 1/4 Teaspoon
- Bay leaf - 1-2 pieces
- Salt, pepper - To taste
- Vegetable oil or creamy - To taste (for frying)
1. To make soup, you can take water or fish broth, 1 liter. Boil water or broth. Vegetables should be washed and cleaned. Cut potatoes with straw. Pepper red is freed from the core and cut into thin strips. Cut the onions into small cubes. Shred the oil and fry onion and pepper on it. 2. Juice from canned fish can not be poured. Add potatoes to boiling broth or water. When potatoes boil for about 5 minutes, add fried vegetables. 3. Boil the soup over low heat. Put the canned fish together with the juice into the pan. Add salt, pepper, bay leaf and thyme to taste. When the potatoes are cooked, put the capers in the soup. With salt, you have to be careful, because the capers are salty in themselves. It is better to salt the soup at the end.
Servings: 4