Salmon Trimmed Fish Soup (Pomor Meal Recipe)
by Editorial Staff
I spied the recipe from the Pomors (residents of the Onega Peninsula of the White Sea) and slightly “corrected” it for cooking in urban conditions. It is extremely easy to prepare fish soup, a minimum of kitchen utensils are used, and an excellent result is guaranteed.
Cook: 45 mins
Servings: 6
Ingredients
- Salmon, trimmings (tails, fins, ridges, heads) – 400 g
- Medium potatoes – 4 pcs. (450 g)
- Large onion – 1 pc. (200 g)
- Refined vegetable oil – 70 g (4 tablespoons)
- Salt – 5 g (1 teaspoon) (to taste)
- Spices (bay leaf, black peppercorns, allspice peas) – to taste
Directions
- In the preparation of the dish, salmon trimmings are used, or everything edible that is left after preparing the fish for salting: tails, fins, ridges, heads. The food distribution is given on a 4.5-liter pot.
- Peel the onion, chop it into strips (quarters of rings) or half rings.
- Peel the potatoes, cut into medium cubes. We put a kettle on the stove – in the future we will need 3 liters of boiling water.
- Slightly heat the vegetable oil in a soup pot. Add the onion, reduce the gas to medium, bring the onion to “transparency”. We introduce bay leaf, pepper. Cover the pan with a lid and simmer the onion for 2 minutes. Add potatoes, mix, simmer for about 5 minutes. We wash the trimmed salmon well, “format” to the same size. By this time, the kettle should boil.
- We spread the salmon trimmings on the potatoes, pour boiling water over it. Bring to a boil. Add 1/2 teaspoon of salt. Reduce the gas to a minimum. The soup should not boil, but just gurgle a little. Be sure to remove the foam! The readiness of the fish soup is determined by the potatoes – if the potatoes are ready (this is about 10-15 minutes), add salt to the soup to taste, turn off the gas, cover with a lid and let the soup brew.
Enjoy your meal!
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