Salmon Fish Soup

We love soups and borsch in our household so i make a variety of different kinds. We especially love this salmon soup. At first i thought it’ll have a fishy taste to it but i was so wrong. It tastes so good that we keep going back to it and making it again and again. This recipe is a keeper for sure. I normally cook by “eye” and “taste” but this time i actually took the time to write a recipe for it so i can post it. Here it is…

Ingredients:

4 Large potatoes – cubed

1 medium Carrot – diced or grated (your preference)

1 medium onion – chopped

3 cloves of garlic – pressed

16oz salmon fillet

8 cups of water

1 1/4 cup of heavy cream

1 – 14.5oz can diced tomatoes (do not drain)

2Tablespoons of butter for sauteing

1 1/2 Tbsp salt or bullion cubes to taste

1/8tsp black pepper (optional)

3Tablespoons  of dry Parmesan cheese

Greens – fresh dill & parsley

1. Peel and cube the potatoes, add about 8 cups of water and 1 1/2 Tbsp of salt, bring to a boil then lower heat to med/low and let it simmer until potatoes are fork soft.
2. Meanwhile, prepare the vegetable mix (aka zazharka). Preheat a skillet on med/low, add chopped onion and saute until golden brown or transparent. Then add the carrots and saute for another minute or two. Lastly, add the pressed garlic and the can of diced tomatoes. Mix well, saute for another minute and take off the heat.

**If you don’t have canned diced tomatoes, you can also cut up fresh after removing the skins from them. (To easily remove skins, pour boiling water over the tomatoes and let it sit for a few minutes.)

When the potatoes are fork soft, add the sauteed vegetables and the heavy cream and bring the soup back to a boil before adding the salmon.

Prepare the salmon fillet by cutting into 1 inch cubes. Once the soup comes to a boil, add the salmon pieces and parmesan cheese and bring back to boil once more.

After the soup comes back to boiling point, turn off the heat and add your greens.

Mix well and Enjoy!

5 from 5 votes

Print

Salmon Soup

Author Alena's Homecooking

Ingredients

• 4 large Potatoes Cubed
• 1 medium Carrot diced or grated
• 1 medium Onion chopped
• 3 cloves Garlic pressed
• 16 oz Salmon Fillet
• 8 cups Water
• 1 1/4 cup Heavy Whipping Cream
• 1-14.5 oz can Diced Tomatoes (do not drain)
• 2 Tbsp Butter for sauteeing
• 1 1/2 Tbsp Salt or bullion cubes to taste
• 1/8 tsp Black pepper Optional
• 3 Tbsp Dry Parmesan Cheese
• Fresh Dill chopped
• Fresh Parsley chopped

Instructions

1. 1.Peel and cube the potatoes, add about 8 cups of water and 1 1/2 Tbsp of salt, bring to a boil then lower heat to med/low and let it simmer until potatoes are fork soft.

   2.Meanwhile, prepare the vegetable mix (aka zazharka). Preheat a skillet on med/low, add chopped onion and saute until golden brown or transparent. Then add the carrots and saute for another minute or two. Lastly, add the pressed garlic and the can of diced tomatoes. Mix well, saute for another minute and take off the heat.

   **If you don't have canned diced tomatoes, you can also cut up fresh after removing the skins from them. (To easily remove skins, pour boiling water over the tomatoes and let it sit for a few minutes.)

   3.When the potatoes are fork soft, add the sauteed vegetables and the heavy cream and bring the soup back to a boil before adding the salmon.

   4.Prepare the salmon fillet by cutting into 1 inch cubes. Once the soup comes to a boil, add the salmon pieces and Parmesan cheese and bring back to boil once more.

   5.After the soup comes back to boiling point, turn off the heat and add your greens.

   Mix well and Enjoy!

If you make this recipe tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

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