Thick seaweed soup

Category: First meal
Thick seaweed soup

Ingredients

1 can of pink salmon in its own juice
1 can of seaweed salad
1 cup (250 ml) rice
1.6 l of water
salt
hard boiled eggs for serving

Cooking method

  • This soup is for lovers of fish salads, and most importantly, it is cooked almost instantly. I myself did not expect that my youngest capricious with such an appetite would eat a whole plate.
  • These are the canned foods I used.
  • Thick seaweed soup
  • Put the contents of canned food into boiling water, bring to a boil again, reduce heat and remove the foam. Rinse the rice in several waters and put in the soup. Reduce the heat to a minimum, season with salt, cover and cook until the rice is cooked.
  • During this time, boil, cool and peel the eggs.
  • Serve the soup with coarsely chopped eggs and mayonnaise.


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