Warm up your taste buds with this creamy salmon soup! With its tender chunks of salmon, hearty potatoes, and flavorful broth, this soup is the perfect comfort food for chilly evenings.
The addition of soft cream cheese makes it extra smooth and velvety, while the khmeli-suneli spice mix adds a subtle kick of flavor. Easy to make and delicious to eat, this soup is a must-try for any seafood lover.
INGREDIENTS
- 3 liters of water
- 800-900g salmon
- 500g potatoes
- 80g carrots
- 80g rice
- 200g soft cream cheese
- 1 onion
- 1 tbsp cornstarch
- 2 bay leaves
- 7 black peppercorns
- 1 tsp khmeli-suneli seasoning (or your favorite fish seasoning)
- dill
- chili pepper
- salt
INSTRUCTIONS
- Pour water into a pot and add the salmon, whole peeled onion, bay leaves, black peppercorns, and salt.
- Heat the pot over high heat until it boils.
- Remove any foam that appears on the surface.
- Reduce heat to medium and simmer for 20 minutes.
- Remove the fish from the pot and strain the broth through a sieve.
- Return the broth to the pot and bring to a boil. Add the potatoes cut into medium cubes, sliced carrots, rinsed rice, and simmer for 20 minutes.
- Add the cooked and deboned salmon back into the soup along with the soft cream cheese, stirring until the cheese is melted.
- Mix cornstarch with cold water in a glass and add to the soup. Bring to a boil.
- Add finely chopped dill and remove from heat.
Serve hot and enjoy!
