![Our favorite: mashed potato soup with canned pink salmon](https://cdn.lifehacker.ru/wp-content/uploads/2024/05/Lyubimye-recepty-redakcii-13-1_1715691387-1280x640.jpg)
In this section we collect the editors’ favorite recipes.
Soup with canned fish sounds like something from the Soviet “Book of Tasty and Healthy Food.” Moreover, the iteration of the 30s, in which the reader was actively encouraged to cook less on their own and use more factory kitchens, cookeries, industrial canning and semi-finished products.
Well, this soup is really simple to the point that it can be prepared even on a primus stove. And despite all its simplicity, it is really very tasty – that’s why we love it. Yes, even at the height of the 21st century, standing in the middle of our own kitchen, equipped with the latest technology, and having every opportunity to order exquisite restaurant dishes directly to our home, we sometimes choose it.
Moreover, you can always come up with a more interesting and modern presentation. For example, we prefer the puree soup format. And to highlight the delicate, uniform texture, as well as simply for decoration, you can use fried slices of mushrooms, a stalk of celery, sweet peppers or green peas.
Cooking time
(your participation is required)
30 min.
Number of servings
5
Ingredients
Onion
1 piece
Carrot
1 piece
Vegetable oil
for frying
Potato
3–4 pieces
Bay leaves
2 pieces
Green pea
2 handfuls
Canned pink salmon
1 jar
Black pepper
taste
Greenery
for filing
Preparation
-
1.
Prepare your ingredients.
Photo: Ivanna Orlova / Lifehacker -
2․
Cut the onion into medium-sized cubes, chop the carrots into small pieces.
Photo: Ivanna Orlova / Lifehacker -
3․
Fry vegetables in vegetable oil until soft and golden brown.
Photo: Ivanna Orlova / Lifehacker -
4.
Peel the potatoes and cut them roughly like carrots. Fill with water (about a liter), add salt and bring to a boil.
Photo: Ivanna Orlova / Lifehacker -
5.
Add the fried vegetables to the potatoes, throw the bay leaves into the pan.
Photo: Ivanna Orlova / Lifehacker -
6․
Cook everything under the lid at a gentle boil for about 10 minutes. Focus on the carrots being fully prepared.
Photo: Ivanna Orlova / Lifehacker -
7․
Meanwhile, take care of the green peas: simmer them in a separate bowl until soft (or cover with water and put in the microwave for a couple of minutes, setting the power to medium).
Photo: Ivanna Orlova / Lifehacker -
8.
When the vegetables in the pan are cooked, add the pink salmon along with the juice from the jar, and let it all simmer lazily for another three minutes. Season the dish with salt and pepper.
Photo: Ivanna Orlova / Lifehacker -
9.
Cool the soup slightly and puree thoroughly with a blender until completely smooth. Don’t forget to remove the bay leaves first.
Photo: Ivanna Orlova / Lifehacker -
10.
Serve the mashed potato soup with canned pink salmon hot. Pour it into plates, put a tablespoon of peas in each and sprinkle the dish with chopped herbs.
Photo: Ivanna Orlova / Lifehacker
Did you like the recipe? Rate it!