Simple and delicious soup. It can be cooked in less than an hour and only one saucepan is needed to make it!

Ingredients:
Salmon – 1 pound (450 gr)
Celery root – 12 oz (360 gr)
Parsley root - 4 oz (120 gr)
Potatoes – 7 oz (210 gr)
Bell pepper – 5 oz (150 gr)
Carrot – 3 oz (90 gr)
Onion – 5 oz (150 gr)
Leek – 2 oz (60 gr)
Ginger – 1 oz (30 gr)
Whipping cream - 2½ cups (600 ml)
Salt 1½ tbsp
Dried dill - 1 Tsp
Garlic (optionally)
Vegetable oil – 2 fl oz (60 ml)
Water 3½ litres

1. When vegetable oil is hot start to fry (over medium heat) onions, carrots, celery root and parsley root, bell pepper, leek. This stage takes about 10 minutes.
2. Pour boiling water in, cover with a lid, reduce the heat to low. Add finely chopped potatoes. Simmer for about 8 minutes.
3. Add salmon. Simmer for about 7 minutes.
4. Take the fish out, skin, debone and slice it. Put it back to the saucepan.
5. Salt, add ginger and dried dill. Simmer for about 3 minutes
6. Remove from the stove and pour in the cream. Stir well to prevent the cream from curdling.
7. Cover saucepan with a lid and in 5-10 minutes it would be ready to be served.
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Music:
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