Salmon Soup

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You can make the oil this way: chop the dill and mix it with olive oil, then strain it; for lemon oil, steep it with lemon zest.

Ingredients

Chicken bones - 17.6 oz
Smoked haddock fillet - 21.2 oz
3.2% Milk - 1 qt
10% cream - 17 fl oz
Dill - 1.4 oz
Mild Chili Spice - 2 pieces
Rye Bread - 1.8 oz
Bay leaf - 1 piece
Potato - 8.8 oz
Carrot - 8.8 oz
Onion - 3.5 oz
Lemon Balm - 1 fl oz
Dill - 1 fl oz
Salt - 0.3 oz

Step by Step guide

Step 1

Melt the butter in a saucepan over low heat, add the bones cleaned of any leftover meat and skin, and cook, stirring, for a couple of minutes.

Step 2

Pour in the milk, add the cream, fresh dill, chili, and bay leaf, and cook on low heat for 30 minutes. Then remove the saucepan from the heat and let it cool for an hour at room temperature. Strain the broth — you should have about 1.2 liters. Add salt to taste and stir.

Step 3

Dice the potatoes, carrots, and onions into small cubes. Place the broth back on the stove, heat it up, and first add the potatoes. After a couple of minutes, add the carrots, and a couple of minutes later, add the onions. Bring to a boil.

Step 4

Cut the salmon fillet into small cubes, removing any fat and dark parts (which can be bitter). Add to the boiling soup, let it sit for a minute, and then turn off the heat.