Fish Soup with Green Peas

Prepare the ingredients for the fish soup with green peas. Wash and peel the vegetables. You can use any salmon-family fish. Green peas can be fresh (in summer) or frozen, but not canned.

Cover the chum salmon with water (approximately 1 liter). Cook the fish, lightly salting the water and adding a bay leaf and allspice. After boiling, cook the fish for 2-3 minutes, then remove it to a plate.

Dice the onion and carrots finely.

Dice the tomatoes finely.

Sauté the onion and carrots in a frying pan until lightly golden.

Add the chopped tomatoes and simmer, uncovered, for 5 minutes.

Add the frozen peas and simmer for another 10 minutes. If using fresh peas, 5 minutes will suffice.

Add the prepared vegetable sauté to the fish broth and cook over low heat for 5-7 minutes.

Return the fish to the soup, squeeze in lemon juice, and season with salt and pepper to taste. Cook the fish soup for another 5 minutes.

The chum salmon and green pea soup is ready. Enjoy your meal!