How to cook soup from salmon heads

Cooking soup begins with a processing head of a salmon. To do this, rinse it thoroughly and remove the gills. If you when cutting the fish left the tail and abdomen, use them for soup. They give a good fat and make the broth more intense.

Put a pot of water on the stove and bring it to a boil, then put in her head salmon. Boil it for 30 minutes. While the fish is cooking, peel the onion and finely slice it. Potatoes clean and cut into medium cubes.

Finely chop half a bunch of dill and parsley. Put the chopped onions, herbs and potatoes in a deep pot. The remaining onions and slice carrots in small cubes for frying. After the lapse of half an hour remove the head of a salmon from the pan and strain the broth. Add salt to taste and reduce the heat so the soup does not boil.

Sauté in vegetable oil the chopped carrots and onions until Golden brown. Avoid overcooking and burning, otherwise the taste will be spoiled. At the end of cooking sprinkle the vegetables with ground pepper and mix well.

Turn up the heat under the pan with the fish broth and let it boil. Put the onion, potatoes and herbs. Cook the vegetables until soft (about 15 minutes). Once the potato is half done, put in a pan head salmon. Bring your ear to the boil, add the Bay leaf and allspice. Put the cooked fries, then boil for another 10 minutes. At the end of the pour 50 grams of vodka. Give ear a little to pobolit (3 minutes), during this time, finely chop the remaining greens. Pour into the prepared ear for deep plates and garnish with greens.

For those who like the ear thicker, you can add noodles cobweb. Lay it in a pan for 5 minutes until cooked soup. Longer to cook should not be, it will soften and become tasteless.