- Salmon whole - 2 Kilogram
- Onion - 2 pieces
- Bay Leaf - 1 piece
- Vegetable oil - 20 milliliters
- Wheat flour - 10 Grams
- Dill - 20 Grams
- Carrots - 200 Grams
- Pepper fragrant - 5 pieces
- Salt - 2 Teaspoons
- Potatoes - 300 Grams
- Butter - 20 Grams
- Cream 20-22% - 300 Milliliters
We put the soup set (head, tail, skin, skeleton) in the pan, fill it with cold water and put it on a big fire. Bring to a boil, remove the foam, add carrots, onion (whole), pepper and salt. Cook for half an hour with a weak boil, after which the broth is filtered, and everything that was cooked in it, is thrown away. The broth should turn out to be transparent. If it does not work out the first time, strain again. Pure broth of salt. And while our broth was boiled, we fried in vegetable oil finely chopped onion and grated carrot until tender. Bring the pure broth to a boil, put it into small cubes of chopped potatoes. In a frying pan, warm the butter, put a tablespoon of flour and a little broth. Fry, quickly mixing, so that there are no lumps. When the potatoes are cooked almost to the ready, we add both fries (onion-carrot and floury) to the pan. Immediately after this, add the washed and diced into cubes (slightly bigger than potatoes) fish fillets. Add cream and dill to the soup. Bring to a boil and remove from heat. Serve hot. Bon Appetit!
Servings: 8-10