Fish soup with egg

Compound:

• 1 can of canned pink salmon
• 1 can of seaweed
• 1 bulb
• 300 grams of potatoes
• 2 eggs
• 0.25 teaspoon dried basil
• greenery
• 4 allspice peas
• 1 bay leaf
• vegetable oil for frying
• salt to taste

Cooking:

1. Open salmon and cut into pieces.
2. Peel the onion, finely chop and fry in vegetable oil.
3. Peel potatoes and cut into strips.
4. Put pink salmon, seaweed, potatoes, onions into a saucepan, add basil, allspice and bay leaf, salt to taste.
5. Pour in water, bring to a boil and cook for 20 minutes over low heat.
6. Rinse the eggs well, break into a glass and mix with a fork.
7. Add the fire to the soup so that it starts to boil and pour in the eggs in a thin stream, constantly stirring the soup. Boil 1 minute.
8. Add fresh herbs to the pot and stir.