Ingredients

Title Value
1. Fish 250 Column
2. Potatoes 150 Column
3. Bulb onions 1 PC.
4. Carrot 1 PC.
5. Parsley (root) 1 PC.
6. Bay leaf 2 PC.
7. Butter 70 Column
8. Dill 30 Column
9. Black pepper taste
10. Salt taste
11. Water 3 L
12. Salmon 200 Column

Cooking

1 . Stage

For cooking, we do not need salmon itself, but only a ridge to cook a rich broth. Place the ridge in a pan, add parsley root, bay leaf, a little salt, fill with water and cook after boiling for 20 minutes. After the broth is filtered, remove the meat from the bones and discard the bones.

1. Stage. For cooking, we do not need salmon itself, but only a ridge to cook a rich broth. Place the ridge in a pan, add parsley root, bay leaf, a little salt, fill with water and cook after boiling for 20 minutes. After the broth is filtered, remove the meat from the bones and discard the bones.

2 . Stage

Cut the onions into cubes, and the carrots in circles and fry in oil until light brown.

1. Stage. Cut the onions into cubes, and the carrots in circles and fry in oil until light brown.

3 . Stage

In the broth, dip the diced potatoes and cook for 15 minutes, then add the fish (you can take any one you like best), vegetables and cook for another 10 minutes, if necessary add salt.

1. Stage. In the broth, dip the diced potatoes and cook for 15 minutes, then add the fish (you can take any one you like best), vegetables and cook for another 10 minutes, if necessary add salt.

4 . Stage

At the end of cooking, pepper to taste and add finely chopped dill, cover and remove from heat, let stand for 10 minutes.

1. Stage. At the end of cooking, pepper to taste and add finely chopped dill, cover and remove from heat, let stand for 10 minutes.