- Potatoes - 3 pieces
- Garlic - 2 Teeth
- Onions - 1 Piece
- handful of Rhys - 1 piece
- Carrot - 1 piece
- Parsley - 3 pieces
- Salmon - 200 Grams
- Hops-Suneli - 1 Pinch
- Coriander - 1 Pinch
- Curry - 1 Pinch
- Basil - 1 Pinch
- Salt - - To taste
- Canned green peas - 100 Grams
1. Peel the carrots and potatoes from the peel, rinse and cut into cubes. Pour the water into a saucepan and put it on the fire when it boils, throw into it a whole bulb and carrots (peeled). After about seven minutes, we add the washed rice and potatoes. 2. We clear the skin of the salmon, remove the bones, cut into small pieces. To make this soup, you can use salmon barrels. The trimming is perfect for making soup. And large pieces of fish better fry or bake. 3. After the potatoes are cooked (about seven minutes after it was started), remove the bulb from the pan, and add the green peas, chopped fish, chopped garlic, spices and salt. 4. After about five minutes, the soup will be ready. Another ten minutes to give him to bother, although you can serve and immediately after the shutdown. It is necessary to add to it twigs of parsley. It's also good to add sour cream.
Servings: 8