Western Vegetable Soup

Ingredients

200 grams of salmon, 100 grams of cod, a potato, two meta onions, a carrot,

two large onions, a lemon.

50 grams of butter/butter, a cup of light cream/about 60-70 grams.

Salt, white pepper. Five spice powder. Parsley.

Serve with pumpernickel bread. Or buns, rice. Whatever.

How to do it

1. Cut the fish into cubes, thinly slice the potatoes, chop the green onions, shred the carrots, and slice the scallions. Put 1.5 liters of water. This see for yourself here to add.

2. Then add the potatoes, shallots, carrots and shallots and cook for 4-5 minutes until the slices are half soft, then add the butter and cream to the pan

and cook for 5 minutes.

3. Add the fish pieces. 2 minutes later rise and add salt to taste, white pepper and a squeeze of lemon juice.

White pepper to taste.

This is a Western recipe that I found online. I accidentally ate the food in a big stall at a music festival in a Scandinavian city. It was so good that I asked for two servings in a row. But the vegetables in that soup were different from this one. It was a big round yellow squash, not sweet. It looked like a sweet pumpkin in China. It also looked like a cabbage like a daikon. So that salmon/cod vegetable soup looks beautifully colored and appetizing. And a bit of dill at the end. But I think our parsley is more flavorful.