Spicy salmon soup

Hot first courses always took pride of place on the lunch menu. And deservedly so: tasty, healthy, low in calories. Fish soup is a classic of the genre of Soviet and Russian cuisine. Our recipe will allow you to prepare a simple and healthy soup with an exquisite taste, which will decorate the dinner table. It managed to combine several flavors and textures, and the result is excellent.

1. Calories
   108,09 kcal
2. Protein
   6,61 gram
3. Fat
   4,59 gram
4. Carbohydrates
   9,87 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Salmon

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   400 g
2. Potato

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   700 g
3. Onions

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   1 piece = 80 g
4. Carrot

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   250 g
5. Bulgarian pepper

   ---

   
   1 piece = 150 g
6. Cream cheese

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   100 g
7. Butter

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   50 g
8. Basil

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   25 g
9. Dill

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   25 g
10. Bay leaf

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    4 pcs. = 4 g
11. Caraway

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    0.5 tsp. = 2 g
12. Black pepper ground

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    to taste
13. Salt

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    to taste

Steps:

1. 
   Wash the fish thoroughly and dry on a paper towel. Wash and peel the vegetables. Wash the basil and dill, dry on a napkin, and chop with a knife.
2. 
   Pour 2 liters of filtered water into the pan. Place on the fire and bring to a boil. Cut the prepared potatoes into medium-sized cubes. Place potatoes in boiling water, add salt and spices. Cut the fish into medium-sized slices and place in a saucepan. After boiling, skim off the foam from the surface with a slotted spoon.
3. 
   Cut the prepared onion into small cubes, bell pepper into thin strips, and grate the carrots on a coarse grater. Place chopped vegetables in a frying pan preheated over high heat with butter and fry for 3 minutes until soft.
4. 
   After boiling the potatoes and fish for 10 minutes, transfer the roasted vegetables into the pan. Simmer over low heat for 5 minutes. Add the prepared basil, dill and cream cheese and cook for another 3 minutes. Be sure to taste and add salt or spices if necessary. Cheese contains these ingredients; so be sure to season your soup to taste.
5. 
   Serve salmon soup as a hot first course. When serving portioned, garnish your dish with fresh dill and a sprig of basil, and serve toast or fresh bread with the soup.