/ Recipe Fish soup with capers

Fish soup with capers

  • Salmon in its own juice - 150 Grams
  • Red pepper - 1 piece
  • Onion - 1 piece
  • Capers - 2 Art. Spoons
  • Potatoes - 2 pieces
  • Thyme - 1/4 Teaspoons
  • Bay leaf - 1-2 pieces
  • Salt, pepper - To taste
  • Vegetable oil or creamy - To taste (for frying)

1. To make soup, you can take water or fish broth, 1 liter. Boil water or broth. Vegetables should be washed and cleaned. Cut potatoes with straw. Pepper red is freed from the core and cut into thin strips. Cut the onions into small cubes. Shake the oil and fry onions and peppers. 2. Juice from canned fish can not be poured. In boiling broth or water, add potatoes. When potatoes boil for about 5 minutes, add fried vegetables. 3. Boil the soup over low heat. Put the canned fish together with the juice into the pan. Add salt, pepper, bay leaf and thyme to taste. When the potatoes are cooked, put the capers in the soup. With salt, you have to be careful, because the capers are salty in themselves. It is better to salt the soup at the end.

Servings: 4

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