Recipes
Potato soup with canned fish
Ingredients
→ SALT
→ GROUND BLACK PEPPER
→ A FEW SPRIGS OF DILL OR PARSLEY
→ 2-3 POTATOES
→ 2 TABLESPOONS SOFTENED BUTTER
→ 1 TABLESPOON WHEAT FLOUR
→ 1 SMALL CARROT
→ 1 BAY LEAF
→ 1 CAN OF CANNED PINK SALMON (245 G)
→ 0.5 ONIONS
Cut the potatoes into cubes and cook almost until tender in salted water.
Carrots cut into strips and fry in oil.
Chop the onion, roll it in flour and fry it too.
Then add carrots, onions, bay leaf, pepper and the contents of canned fish to the soup. Cook at a low boil for another 7-10 minutes until tender.
Pour the soup into a deep dish, it can be decorated with sprigs of parsley or dill.
