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Norwegian salmon soup Ingredients: salmon fillet — 400 g potatoes — 400 g onion — 200 g carrot — 200 g tomato — 400 g cream 33% - 200 g dill — 30 g salt and pepper — to taste water — 1250 ml vegetable oil — 2 tablespoons green onion — for serving.  Preparation: Rinse the fish fillets and pat them dry with a paper towel. Peel the potatoes, onions and carrots and rinse. Wash the tomatoes and dill. Make incisions on the tomatoes, pour boiling water for 10 minutes, peel.  Finely chop the onion. Grate the carrots on a fine grater. Cut the potatoes into medium cubes. Cut the tomato into small pieces. Finely chop the dill. Cut the fish into potato cube-sized pieces.  Put the pan on the fire, pour in the vegetable oil, put the onion and carrot and fry until golden brown. Add tomatoes, reduce heat, stir, and simmer for two minutes.  Pour in the water and let it boil. Add potatoes, salt, cover and cook for 10 minutes over moderate heat. Add the fish and roast to the pan, stir, pour in the cream, and cook until the potatoes and fish are ready. Add the dill, stir, and cover. Let it brew for 30 minutes.  Sprinkle the fresh soup with finely chopped green onions before serving.  Lots of cooking ideas. ⭐️ Discover the best Telegram channels:  ➡️@Topchannels_Europe

Vegetable stew with cabbage (from Denmark) Ingredients: fresh white cabbage — 400 g potatoes (medium) — 3-4 pcs. carrot — 1 pc. onion (medium—sized) - 1 pc. garlic — 4 cloves vegetable oil — 3 tbsp ketchup (can be replaced with tomato sauce or tomato paste) — 1 tbsp salt, a mixture of ground peppers — to taste bay leaf — 1 pc. Preparation: Peel the carrots and onions. Cut the carrots into thin pieces and the onions into small cubes. Heat the vegetable oil in a frying pan, then add the chopped onions and carrots and fry the vegetables over medium heat for 5 minutes, stirring occasionally. Remove the top leaves from the cabbage, and then cut into thin strips.  Put the chopped cabbage in a frying pan with fried vegetables. Fry the vegetables for 5-7 minutes, stirring the contents of the pan from time to time.  Peel the potatoes and cut into medium cubes (the side size of the potato cubes should be about 2.5 cm).  Transfer the fried cabbage, carrots and onions from the pan to a large saucepan (or saucepan, or cauldron), add the chopped potatoes. Add chopped garlic, bay leaf, ketchup (can be replaced with tomato paste or tomato sauce), salt and pepper to taste.  Pour boiled water into a saucepan. You do not need to completely fill the potatoes and cabbage with water, otherwise you will get a soup, not a stew. The vegetables should be covered with water for about 3/4. Stir the contents of the pan, put on high heat, and after the water boils, reduce the heat to a minimum.  Cover the pan with a lid and simmer the vegetable stew for about 25-30 minutes. The potatoes should become soft. When serving, you can sprinkle the stew with additional fresh herbs.  Your cookbook, which is always at hand. ⭐️ Discover the best Telegram channels:  ➡️@Topchannels_Europe