Clear Russian Salmon Soup with Potatoes and Dill

What you need

• 800 g (1 3/4 lb) salmon heads and bones, gills removed, rinsed
• 400 g (14 oz) skinless salmon fillet, cut into 3-4 cm (1 1/2 in) pieces
• 3 medium potatoes, peeled, cut into 2 cm (3/4 in) chunks
• 1 onion, peeled, halved
• 1 carrot, cut into 5 mm (1/4 in) rounds
• 2 bay leaves
• 8 black peppercorns
• 2 tsp salt, plus more to taste
• 2 stalks scallions, thinly sliced
• 1/2 bunch dill, chopped

Method

Restated from the original video

1. 1

   Put the salmon heads and bones in a large pot and add 2 l (2 qt) of cold water.

2. 2

   Bring slowly to a boil, skimming off all the foam that rises.

3. 3

   Add 1 tsp of the salt, the peppercorns and the bay leaves. Lower the heat so the surface barely bubbles, which keeps the broth clear, and simmer for 25-30 min.

4. 4

   Strain the broth through a fine sieve into a clean pot. Pick the meat off the heads and bones, then discard the bones.

5. 5

   Return the broth to a gentle simmer. Add the onion and carrot and cook for 5-7 min.

6. 6

   Add the potatoes and cook until nearly tender, 10-12 min.

7. 7

   Add the fillet pieces and the picked meat. Cook gently until the fillet turns opaque and flakes, 5-6 min.

8. 8

   Season with the remaining salt, taste and add more if needed.

9. 9

   Take the pot off the heat, stir in the scallions and dill, cover and rest for 5 min.

10. 10

    Fish out the onion and bay leaves, then ladle into bowls.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.