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. 

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