Salmon Belly Millet Soup

Fish soup is quick and easy to prepare — even a novice housewife can handle it. Although beer is a very rare guest in our family, my husband really loves various snacks to go with it. Of special honor are the salted salmon bellies, which we simply eat with a side dish. However, I decided to cook some kind of first dish with them, so that the grain would be millet.
cook time: 1h
Isla Thatcher
Salmon Belly Millet Soup

Nutrition Facts (per serving)

36
Calories
1g
Fat
5g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Water 1.8 l
Potato 2 pc
Carrot 1 pc
Peppercorns (black) 3 pc
Millet 100 g
Salmon (bellies) 200 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare fish soup from salmon bellies with millet we will need: water; salmon bellies (I used salted ones, which go with beer, but you can also use fresh ones); carrots, potatoes, onions; millet; allspice peas; black before peas and salt.

Step 2

Step 2
Peel the carrots and onions. Grate the carrots on a coarse grater.

Step 3

Step 3
Place the whole onion, grated carrots and allspice peas and peppercorns into the pan. Fill with cold water. Place the pan on the fire, bring to a boil and cook over medium heat for about 15 minutes until the carrots are cooked.

Step 4

Step 4
Peel the potatoes and cut into cubes.

Step 5

Step 5
Sort the millet and rinse thoroughly.

Step 6

Step 6
Add salmon and millet to the pan. Cook over low heat for about 5 minutes. You need to cook it over low heat, then the broth will be as transparent as possible and there will not be many small pieces of fish floating in it, as happens with rapid boiling.

Step 7

Step 7
Add potatoes. Salt the fish soup. Cook until the potatoes are done for about 15 minutes.

Step 8

Step 8
Cover the pan with a lid and let the soup brew for about 10 minutes. Then pour into plates.

Step 9

Step 9
The soup is ready. You can pour into plates and serve. Bon appetit!

Additional rubrics

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