Cold fish soup with canned salmon

Cold fish soup with canned salmon


Salmon in own juice — 1 can
Tomato juice — 500 ml
Fresh cucumber — 1 pc.
Chicken Egg — 1 pc.
Sour cream — to taste and desire
Parsley — 4 sprigs
Green onions — 15 g
Salt — to taste
Pepper to taste


Egg boil hard-boiled, cool in cold water, then clean and chop. Cucumber to clear from the skin and cut into small cubes. Chop finely green onions. Mix egg, onion and cucumber in the tureen. Pour all tomato juice, add pepper and salt to your liking. Add fish from the jar. Sprinkle with chopped parsley. Serve with sour cream soup.

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