Modest products, brilliant results - river fish soup. Cooking rich river fish soup in a saucepan and pots
Ukha, without a doubt, is almost the most ancient dish of Russian cuisine. In the 11th-12th centuries, any soup was called this way. Only from the 15th century did fish soup recipes begin to appear, and from the 17th-18th centuries. Only fish dishes are called this way.
Over the course of time, certain principles of its preparation have been formed, which relate to the selection of fish, the choice of dishes, what and how many vegetables are needed, the duration of cooking, and the order of laying.
Fish soup is most often prepared from fish that produces a clear broth. The range and quantity of seasonings is directly dependent on the type of fish; the higher its fat content, the more spices are needed.
1. Rich fisherman’s soup - recipe for fish soup in a cauldron over a fire with vodka
1. Today we are preparing fish soup from pike perch, bream and perch. For the broth we will use the fish together with the head, we will also need a lot of greens, onions along with feathers, several pieces of young carrots, potatoes, bay leaf, inflorescences and greens of dill, black peppercorns.
2. First, cut the carrots into large rings.
3. Cut the potatoes coarsely, and add the small ones whole.
4. In a cauldron with boiling water, filled to 2/3 of the volume, add potatoes and carrots.
5. We will use onions as whole heads.
6. Add onions, peppercorns, dill inflorescences, and bay leaves to the potatoes and carrots.
7. Finely chop the onion and greens; we will add them at the final stage.
8. To give our ear spicy taste, let's cut large pieces tomato.
9. It's time to add the fish.
10. As soon as the soup begins to boil after this, pour in the greens and tomatoes.
11. It is important to avoid boiling too much, which can negatively affect the taste. In this case, you need to quickly remove the cauldron from the fire. Now let's take raw egg, break it up and carefully pour in the protein, while stirring the soup vigorously. We do the same with the yolk, as a result of which we form white threads.
12. Then pour 50 g of vodka into our ear along the blade of a knife.
13. Cover the cauldron with a lid and return to the fire.
14. Now we perform the ritual of extinguishing a hot firebrand in the ear. As soon as the seething stops, take it out and our aromatic fish soup is ready
15. Serve with a slice of lemon. Bon appetit!
2. Sturgeon and trout soup. Recipe for Tsar's sturgeon soup on the fire
1. To cook royal ear you need to take some millet, about five heads onions, carrots, potatoes, herbs, peppercorns, bay leaves, salt.
2. For fish soup, take sturgeon a little over a kilogram and trout of about the same weight. We first clean the fish, rinse it, remove the gills and fins.
3. We cut off the tail and head of the sturgeon; we will use them for fat.
4. Cut the fish meat in portioned pieces approximately 3 cm.
5. Prepare trout in the same way.
6. The fish soup will turn out rich with this amount of fish.
7. Leave two onions to cook whole, and cut the rest into quarters.
8. Chop about three carrots into thin rings.
9. Cut the potatoes into small cubes. Its quantity depends on the volume of your dishes and the amount of fish.
10. Finely chop the dill. Our ingredients are prepared, you can start building a fire.
11. We will cook the fish in two stages, first - the heads and tails. We will wrap them in gauze so that we can easily remove them later.
12. Place the cauldron on the fire and fill it with water. Cover with a lid and wait for the water to boil.
13. Place the heads and tails in gauze and two whole onions in boiling water.
14. Our broth will be cooked over low heat for half an hour. Then we remove the heads and onions from it.
15. Now add potatoes, carrots and chopped onions.
16. Add some salt depending on the volume.
17. Cook vegetables over low heat for 10 minutes.
18. Add a small amount of millet.
19. And lay out the pieces of fish. Then cover the cauldron with a lid. Since the fish is tender, we will cook it for 20-25 minutes.
20. When time has passed, throw in 3-4 bay leaves and black peppercorns. Cover again and wait another five minutes.
21. In the best fishing traditions, pour 100 grams of vodka and add dill.
22. To smell the fire and smoke, put out a burning firebrand in your ear. Cover and let sit for a few minutes.
23. It is better to pour fish soup into a clay dish.
24. Serve the fish soup with lemon slices. Eat healthy!
The famous fisherman's soup is ukha, it is best to cook it outdoors, over a fire, in a black charred pot, then it will turn out rich, satisfying, with an appetizing unforgettable aroma. It is different from other soups minimum set vegetables and spices, but there are no less cooking secrets and recipes, and each housewife and each fisherman has their own.
Fish soup
Fish for soup
Another secret real fish soup– a minute before readiness or already ready dish dipping a firebrand from the fire. This is an old fishing tradition that can be explained scientifically: coal purifies the water of organic pollutants and chlorine.
It is important not to overcook the fish during cooking, otherwise it will become tough and tasteless. River fish should be cooked for about 20 minutes, sea fish – 10–15 minutes. You can determine readiness by the type of meat: it swells and becomes milky white. The eyes turn white, harden and fall out of their sockets.
The best fish soup recipes
Wash and gut the small fish, place in cold water and cook over low heat for 1 hour. Then strain the broth through cheesecloth, clarify with chicken protein. Then let the broth settle and dip into it large pieces peeled fish, chopped onion, coarsely chopped potatoes, salt and pepper, add bay leaf and a slice of lemon at the end of cooking.
For a simple hearty fish soup, you need to boil water, cook chopped potatoes and a little cereal (millet or rice) in it until half cooked. For a liter of water you need 50–100 g of potatoes and a teaspoon of cereal. Wash the fish, gut it, remove scales, remove fins and gills. Place in soup and wait for it to be ready.
From river fish You can cook this kind of fish soup: put ruffs or perches in a pot to cover a third of the container’s volume, add water, add chopped onions, peppers, bay leaves and wait until it boils. Then add salt to the broth and add pieces of large fish, sorrel leaves, lemon, and cook for 20 minutes. The ruffs are boiled and the meat is easily separated from the bones.
River fish soup - wonderful delicious dish. They prepare food from any fish, the main thing is that it is fresher, and there are no other restrictions.
The recipes regarding the selection of fish are quite approximate: catfish and carp go in the ear, small roach and sweet pike perch. The remaining components are also unpretentious and can be found even in a poor pantry, and the finished fish soup in a rich broth easily surpasses many more complex soups in popularity.
River fish soup - general principles of preparation
River fish soup can be cooked in the oven or boiled in a pan. The second option is more labor-intensive and takes longer.
In the first case, all the components are laid out one by one in clay containers, filled with liquid and placed to simmer in a preheated oven. Cooking fish soup usually takes no more than half an hour.
On open fire river fish soup can be prepared in two different ways: first boil vegetable broth and dip pieces of fish into it or first prepare a broth from small fish, heads and tails. The fish is placed in it last or in the middle of cooking, when all other ingredients have already been added.
Usually potatoes, carrots and onions are added to river fish soup. The latter often require additional frying in vegetable oil. It is often supplemented with cereals, fresh tomatoes, celery, cream. Unusual taste and aroma can be achieved by adding soy sauce or sour apples.
Spices - the soup cannot do without them. In order not to interrupt the main taste, only pepper is used. Bay leaf is almost always added. Won't ruin your ears fresh herbs, it is added at the very end of cooking or when serving, poured directly into plates.
A simple recipe for river fish soup stewed in a pot in the oven
Ingredients:
Fresh trout or other large river fish – 400 gr.;
Two medium potatoes;
One large tomato(fresh);
Bay leaf – 1 leaf;
Small sized carrot;
Ready seasoning “For fish first dishes."
Small onion;
Wheat vodka – 40 ml;
Sunflower oil;
Half a liter of clean, bottled water.
Cooking method:
1. Cleaned and gutted trout, washed, cut into pieces and placed in a clay pot with a capacity of at least one and a half liters.
2. Fry chopped onion in vegetable oil until transparent. Add coarsely grated carrots and, stirring, fry everything together. Do not overcook, just bring until golden brown and immediately transfer the frying to the fish.
3. Scald the tomato with boiling water, place it under running water for a minute and carefully remove the skin. Cut the pulp into small slices and add to the container with the other ingredients. We also add potatoes cut into cubes or small slices.
4. Add a little salt and spices, fill with water and put in the oven. Place the clay container on a wire rack or baking sheet placed in the middle rack of the oven. Simmer the fish soup at 180 degrees for at least 25 minutes.
5. Then carefully take out the dishes, add vodka to the ear, let it sit for a quarter of an hour and serve.
Brass soup from river fish in pots with cream in Tatar style
Ingredients for four clay pot:
Large river fish – 850 gr.;
600 ml heavy cream;
Potatoes – 4 large tubers;
Black pepper, ground in a mortar;
Bay leaf (optional component);
Feathers young onions and fresh dill.
Cooking method:
1. Cut the peeled potatoes into thin rings and place a third of them in the pots. Lightly add salt potato layer, season with ground pepper.
2. Cut the filleted fish into small pieces and place some on top of the potatoes.
3. Place half the onion, cut into half rings, on top of the fish and repeat the layers: potatoes, fish, onions and potatoes again. We add some salt to the fish layer each time.
4. Place a bay leaf in each pot and add three tablespoons of filtered water.
5. Fill everything with cream so that it does not go 1 cm to the edges, otherwise the ear will run out, and put the containers in the oven.
6. Before boiling, cook the fish soup at 200 degrees, then reduce the temperature to 150 degrees and bring until done. We check by piercing the top layer of potatoes with a sharp object. If the potatoes are soft, take them out.
7. Serve without removing from the pots, sprinkled with herbs.
Fragrant river fish soup with soy sauce
Ingredients:
Predatory river fish (pike, pike perch or perch) – 450 gr.;
Onion head;
Potatoes – 300 gr.;
One carrot;
Half a teaspoon of ground and 5 whole peppercorns;
50 ml concentrated soy sauce;
Thyme – 1/2 tsp;
50 ml wheat vodka;
80 gr. millet cereal;
Bay leaves – 2 pcs.
Cooking method:
1. We clean the scales from the fish, remove the gills, entrails and, after cutting off all the fins, wash them thoroughly with water. Then we cut off the head, cut off the tail and chop the carcass. Place the pieces of fish, including the tail and head, in a saucepan and add water (2.5 liters).
2. Remove the top layer of husk from the onion, cut the onion in half and lower it to the fish. Add carrots cut into four parts, bay leaves and black peppercorns. Let's boil on medium heat.
3. In a small bowl, pour cool water over the millet and set aside.
4. Remove all the foam from the boiling broth, then slightly reduce the heat and continue cooking, covering the pan with a lid. At first, we periodically look under the lid and, if necessary, remove the newly formed foam on the broth.
5. After about a quarter of an hour from boiling, remove the fish and vegetables from the pan. After cooling the broth slightly, strain it, pour it into a separate pan and put it on the fire. Dip potato cubes into it, return small sticks of carrots and pieces of fish. Add thyme, season the broth with ground pepper, add some salt and bring to a boil.
6. Transfer the strained millet into the boiling fish soup and keep it on low heat until the potatoes are cooked.
7. Pour into the ear soy sauce, vodka, cover with a lid and, after simmering for five minutes on low heat, remove from the stove. Let it brew for ten minutes.
Recipe for dietary river fish soup in Rostov style (from pike perch)
Ingredients:
Two onions;
700 gr. fresh or frozen pike perch;
Small bunch of feathers green onions;
A couple of sprigs of dill and parsley;
Allspice - three peas;
Two tablespoons of quality butter;
A third of a spoon of ground pepper (black);
One bay leaf;
Four spoons wheat cereal;
4 large fresh tomatoes or 12 cherry tomatoes.
Cooking method:
1. Without clearing the fish of scales, rinse it well with running water, especially the gill covers. Place the carcass in the sink and pour boiling water over it. Then we remove the gills and cut off the fins. In the usual way We clean the scales, gut them and wash them again. If you come across caviar, do not throw it away, put it together with the fish cut into pieces into a pan and pour in 2 liters of water.
2. Place the pan over moderate heat and bring to a boil. Do not forget to collect and remove the foam, otherwise the broth will become cloudy. As soon as the first signs of boiling begin to appear, turn down the heat and carefully collect the remaining foam.
3. Add a little salt, bay leaf, peppercorns, and onion. Cook for a quarter of an hour at a barely noticeable boil, covering the pan with a lid.
4. While the fish is cooking, cook in a separate pan crumbly porridge(the ratio of cereal to water should be 1:2). Pour pre-washed cereal into boiling water without adding salt and stir. After waiting for it to boil, reduce the temperature to low and cook for about 15 minutes until tender.
5. Carefully transfer the cooked fish into a bowl. Strain the fish broth through a sieve, pour it into another pan and quickly bring it to a boil again.
6. Chop the remaining onion small pieces and, together with medium-sized potato cubes, drop into the boiling broth. We also add large pieces of caviar here. Make sure to cover the pan with a lid and cook the fish soup without letting it boil.
7. As soon as the boiling potatoes are ready, put the boiled pieces of fish into the pan, removing the ridges and visible bones in advance. Add wheat porridge, chopped green onions, herbs and coarsely chopped tomatoes.
8. Let the broth boil, then simmer over low heat for three minutes, add melted butter and turn off the heat.
9. Pour the infused fish soup into plates and serve immediately.
Recipe for river fish soup with vegetables and apple
Ingredients:
Small river fish, preferably predatory – 400 g;
Trout fillet – 350 gr.;
One fresh tomato;
Chopped celery root - not a full handful;
One green, preferably sour, apple;
Potatoes – 2 tubers;
Small tangerine;
Spoon of vodka;
A bunch of dill;
A spoonful of fresh fish roe;
Leeks;
Lavrushka.
Cooking method:
1. Pour in small, thoroughly washed and gutted fish cold water and prepare according to the usual scheme clear broth. It is enough to boil the fish from boiling over low heat for about half an hour. Remove the fish, strain the broth and put it back on the stove.
2. When it boils, put potato cubes, a handful of chopped celery root, the same number of leek rings and thin apple slices into the pan.
3. Make a cross-shaped cut on the tomato, from the side of the stalk, and lower it into the broth. Bring the fish soup to a boil, reduce the heat to medium and, continuously skimming off the foam, cook for five minutes.
4. Wash the trout fillet, cut into pieces and place in a pan with the vegetables. Continue cooking for no more than ten minutes.
5. Add a tablespoon of caviar, chopped herbs, and bay leaf. Squeeze the juice out of the tangerine and, filtering through a strainer, add it to the ear. Having brought to a boil, turn off the heat and let the ear stand for a while.
River fish soup with cream – “Finnish style”
Ingredients:
Fish soup set (head, tail and ridge) or half a kilo of small river fish;
300 gr. fillet of large carp, you can take trout;
Head of bitter onion;
Small carrot;
Leeks;
250 ml. 22% cream;
Three bay leaves;
200 gr. unboiled potatoes;
A teaspoon of freshly ground allspice;
Dried dill;
Quarter of a large lemon.
Cooking method:
1. Place the head, tail and ridge in a pan. Fill 2 liters. water and, adding the onion, put on fire. Having brought to a boil, reduce the heat below medium, put the bay leaf and peppercorns into the broth. After boiling the fish “set” for half an hour, strain off the broth and, passing it through a sieve, pour it into a separate pan.
2. Add chopped carrots, diced potatoes and thinly chopped leeks. After boiling over low heat until the potatoes soften, add pieces of trout (carp) into the broth. By increasing the heat, bring the fish soup to a boil and skim off the newly formed foam from its surface. Then add the cream, season with pepper and add a little salt. Add dried dill and immediately remove from heat.
3. Pour the fish soup, which has been steeped for a quarter of an hour under the lid, into plates and dispense with fresh herbs.
River fish soup - cooking tricks and useful tips
Only fresh river fish will make fish soup tasty. Frozen can also be used, but it must first be thawed in air. If you need to put the fish in a prepared broth or broth, do not defrost it completely. The pieces will hold their shape better.
The fish soup will turn out transparent if you cook it covered, without letting it boil intensely. For these purposes, foam must be constantly removed from its surface, especially when boiling.
The broth will become pleasant amber shade, if you put an unpeeled onion in it. You can also add a little extra onion peel, it is washed in advance warm water.
It is not necessary to clean the small fish used to cook the first broth; it is enough to remove only the gills. This broth must be filtered and only after that continue to be cooked.
It is recommended to prepare this fish soup from any fresh river fish. For cooking, you can use the whole fish, or only the tails and heads, ridges, because the carcass of the fish can be baked or fried, but the tails and heads always make delicious fish soup. The dish turns out rich and satisfying, a wonderful and quick lunch!
Before cooking the fish soup, the heads must be cleared of the gills and washed well.
You can’t cook fish for a long time so that it not only becomes overcooked, but also loses its taste, so first you need to cook vegetable broth, add potatoes and only then, last but not least, fish.
Ingredients for making fish soup:
- Water ~2 l
- Carrot 1 pc.
- Onions 2 pcs.
- Fish ~1 kg
- Potatoes 3 pcs.
- Black peppercorns 6-10 pcs.
- Ground black pepper
- Bay leaf 1-2 pcs.
- Salt - to taste
- Parsley or dill
Fish soup recipe:
1. Prepare vegetable broth. To do this, peel the carrots, onions and potatoes. Cut the carrots into slices, cut the onion into 2-3 parts.
Place onions, carrots and 2 whole potatoes in boiling water and cook over low heat for 15-20 minutes.
2. Prepare the tails and heads for laying (you can also use ridges, fins and other parts), first remove the gills from the heads and wash them.
Cut the third potato into cubes.
3. You can remove some of the carrots and onions from the broth. Remove the whole potatoes, mash them into a puree with a fork and pour into the broth. After this, you can add diced potatoes, and 5 minutes after the potatoes - fish.
4. After adding the fish, cook the fish soup for no more than 15 minutes. In 3 minutes, add bay leaf, peppercorns, and salt to taste. At the very end of cooking, add black ground pepper and add chopped greens.
Your choice of fish when preparing fish soup is practically unlimited. You can use both river fish (perch, crucian carp, ruffe, carp, pike perch, carp, pike, rudd) and sea creatures(cod, salmon, salmon, halibut, sea bass, pink salmon, chum salmon). And yet, there are types of fish from which it is not recommended to cook fish soup - these are roach, roach, bream, gudgeon, ram, mackerel and herring. The fresher the fish you choose, the better the flavor of your soup. The most delicious fish soup comes from freshly caught fish.
It should be remembered that the central place in the ear is given to the fish, while vegetables, broth and spices should be kept to a minimum - they are intended only to emphasize and highlight the taste of the fish. Although any avid fisherman will tell you that if you have live fish, you don’t even need this - fresh fish already has an unsurpassed taste. Fish soup is traditionally prepared from 2-4 types of fish. This is usually done in two stages - first prepare rich broth from small fish, which are then removed, and then pieces of large fish are placed in the ear. At the same time small fish You don’t need to clean or gut it, but just rinse it well, wrap it in gauze and tie it - this way it will be convenient for you to remove the fish after preparing the broth. Large fish should be cleaned, gutted and cut into pieces. Another option for two-stage preparation of fish soup is to first cook the broth from fish by-products, then remove them, strain the broth and add fish fillets to it. If the fish contains a lot of bones, then it is advisable to strain the resulting broth. Do not remove the head or fins from the fish, as these will make the broth very rich.
The constant companions of fish in the ear are onions, carrots and potatoes. They can be added to the broth either whole (except potatoes) or coarsely chopped. The simplest herbs and spices for the soup are suitable - bay leaf, black peppercorns, allspice and parsley root. Coriander, tarragon, saffron and ginger also perfectly highlight the taste of fish. Don't add too much to your ear variety of ingredients and spices - thereby you can “drown” fishy aroma. Cook the fish soup over low heat without a lid, avoiding intense boiling. The ear should slowly languish. Watch the time carefully so that the fish does not overcook - it is usually ready in 10-20 minutes. To get rid of the characteristic smell of mud from freshwater fish, you can add a little to your ear lemon juice or vodka a few minutes before it’s ready.
When preparing fish soup, not only its taste is important, but also appearance dish, which plays an important role in shaping the impression of what was eaten, so it is very important that the broth is transparent. To do this, be sure to skim the foam from the broth after boiling. If the broth does become dark, whipped egg white will help correct the situation - stir it into the broth, bring to a boil, then strain the broth.
The ear is salted at the very end. When the fish soup is ready, you can put a piece of butter in it and let it brew under the lid for 10-15 minutes. After this, pour the fish soup into plates, sprinkle with chopped herbs and serve to the delight of everyone gathered at the table or around the fire.
Let's start our selection of recipes with traditional fish soup from river fish. The most delicious fish soup comes from predatory species of river inhabitants, so perch, pike and pike perch are perfect for it.
Ingredients:
1.5 kg of river fish,
1 onion,
1 carrot,
4 potatoes,
3-4 bay leaves,
10 black peppercorns,
1 parsley root,
50 g butter,
50 ml vodka,
dill and parsley,
salt to taste.
Preparation:
Cut off the head and tail of the fish, removing the eyes and gills. Gut the fillet, removing the backbone and ribs. Place the head and tail in a saucepan and add 3 liters of water. Add the onion cut in half, bring to a boil and cook for 10-15 minutes. Remove the fish parts and onion from the pan, add coarsely chopped potatoes and cook for 10 minutes. Add chopped carrots, parsley root, pieces of fish fillet and spices. Cook for about 10-15 minutes, then add salt and pour in vodka to eliminate the smell of mud. Boil for about 2 more minutes and remove from heat. Remove the bay leaf from the fish soup, add butter, sprinkle with chopped herbs and serve.
The presence of small fish is not a reason to be upset. This is a great opportunity to prepare delicious fish soup.
Small fish soup
Ingredients:
1 kg small fish,
1 onion,
1 carrot,
3 potatoes,
100 g millet,
1 parsley or celery root,
6-7 peas of allspice,
4 bay leaves,
green onions,
salt and ground black pepper to taste.
Preparation:
Gut and wash small fish, then wrap in a piece of gauze. Pour 2.5 liters of water into the pan, place the gauze in the water, securing its end to the pan. Bring to a boil and cook for about 15 minutes. Remove the fish and add chopped potatoes, onions and carrots fried in oil, roots and spices to the broth. Cook for 10 minutes. Add the washed millet and cook for about 10 minutes until the potatoes are soft. Remove the roots, bay leaves and peppercorns from the fish soup. Separate the fish from the bones, place in the broth and sprinkle the fish soup with chopped green onions.
Ingredients:
500 g red fish,
3-4 potatoes,
1 onion,
1-2 carrots,
8 black peppercorns
3 bay leaves,
dill or parsley,
ground coriander,
salt.
Preparation:
Place coarsely chopped vegetables in a saucepan and pour in 2.5 liters of water. Cook after boiling for 15 minutes. Add fish, cut into portions, bay leaf and peppercorns. Cook for about 10 minutes over low heat, skimming off the foam. Salt the fish soup, add ground coriander, sprinkle with chopped herbs and boil for another 2-3 minutes. Remove the spices, let the fish soup steep under the lid for 10 minutes and serve.
Some fishermen believe that the most delicious and rich fish soup is obtained only when the broth for it is prepared from fish heads. We invite you to use our with the following recipe and see for yourself.
Fish head soup
Ingredients:
3 large fish heads,
200 g fish fillet,
3-4 potatoes,
1 onion,
1 carrot,
100 g millet,
4 bay leaves,
5 peas of allspice,
salt and ground black pepper,
green.
Preparation:
Clean the heads from the entrails and gills, then rinse well and place in a saucepan with 2 liters of water. Bring to a boil, skim off the foam, reduce heat and simmer for 15-20 minutes. Remove the heads from the broth and set aside. Strain the broth. When the heads have cooled, take them apart and place the meat in the broth along with the chopped pieces fish fillet. Add diced potatoes, chopped onions and carrots (if desired, they can be lightly fried in oil beforehand), washed millet, bay leaf and allspice. Bring to a boil and simmer for about 15 minutes until the potatoes and grains are cooked through. Salt the finished fish soup, sprinkle with black pepper and chopped herbs.
Even when preparing fish soup, a multicooker can come to the aid of housewives. Take advantage of this miracle of technology and see how excellent the final result can be.
Ingredients:
500 g fish,
1 onion,
1 carrot,
5 potatoes,
6 peas of allspice,
3 bay leaves,
green,
salt.
Preparation:
Clean the fish from scales, gut it and remove the gills. Rinse well and place in the multicooker bowl along with coarsely chopped vegetables and spices. Fill with water to the “Maximum” mark and set the “Extinguishing” mode. In about an hour and a half, the ear will be ready. Salt the fish soup to taste and sprinkle with chopped herbs.
And in conclusion, we suggest you prepare an unusual alternative. classic ear- the so-called milk soup, popular in Finland and Karelia. In these countries this dish is called “kalakeitto” and can also be prepared from white fish - the main thing is that it has fewer bones. Despite its simplicity, in Finland milk soup is considered festive dish. It is advisable to let the soup brew for 24 hours.
Ingredients:
500 g of red fish (salmon, salmon or pink salmon),
1 large onion,
2 potatoes,
1 liter of water,
500 ml milk or low-fat cream,
40 g butter,
1 tablespoon flour,
5 black peppercorns,
2 bay leaves,
salt and ground black pepper,
dill greens.
Preparation:
Cut the fish into pieces, add water, add half a peeled onion, black peppercorns and a bay leaf. Prepare fish broth, boiling the fish for 10 minutes. Ready broth add salt, remove the onion and bay leaf. Remove the fish and set aside. Cool and cut into pieces, separating from the bones.
Add diced potatoes to the broth and cook for about 15 minutes. Fry the remaining half of the onion in butter(20 g) and add to the soup. Stir milk or cream with flour and gradually pour into the soup, stirring thoroughly. Add the fish pieces and cook for another 8-10 minutes. Ready soup sprinkle with chopped dill and serve hot.
As you can see, fish soup can be so different, but at the same time it is always tasty and delightfully aromatic. Use our tips and recipes, and your soup will certainly delight everyone who tries it. Bon appetit!
