- 400 g (0,88 lb) salmon fillet
- 4 potatoes
- 1 bulb onion
- 1 carrot
- 500 ml cream (20%)
- handful dill
- salt – to taste
- ground black pepper – to taste
- vegetable oil (for frying)
Peel a bulb onion and a carrot. Chop the onion and cut the carrot into circles. Peel potatoes and dice them. Slice the salmon fillet. Chop washed dill finely.
Pour water in a pan and bring it to boil. Preheat vegetable oil in a frying pan and cook the onion and carrot till golden. Next add enough water to cover the ingredients and simmer the vegetables until they are tender.
Place the potato in a pan. Salt and pepper it. Cook the potato over medium heat for 20 minutes. Add the salmon and pour the cream carefully in the pan. Boil the soup till done. Remove from heat, add the chopped dill, stir everything and leave the dish for 30 minutes.
Ladle the potato broth into individual soup bowls and serve hot with knack bread.
Enjoy your meal!