Fish soup

INGREDIENTS

• 1 can of pink salmon QM
• 3-4 potatoes
• 3 tablespoons of rice
• 1 carrot
• 1 onion
• Salt, ground pepper, bay leaves, herbs
• 2 tablespoons of sunflower oil

COOKING METHOD

1. Add potatoes and rice to boiling water. Sauté the onions and carrots in a frying pan with added sunflower oil.
2. When the potatoes and rice are ready, add the sautéed vegetables, seasonings to your taste to the water and add canned fish to finish cooking.