Hookah
Description
Hearty and aromatic soup. Caldo is usually prepared either with meat or fish, but cucumber brine is a mandatory ingredient. It is the brine that gives the dish a slightly sour yet appetizing taste of pickled cucumbers. The soup turns out much tastier if the vegetables are first sautéed with tomato juice—they will release their juices and become tender. The soup acquires a rich red color and smells deliciously of fish. Be sure to try it. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Prepare a rich fish broth: clean the tuna, remove the bones, and place it in a pot. Cover the fish with cold water, set over low heat, and simmer for 1–1.5 hours.
- 2
Step 2
2. Cut the carrots, bell pepper, and cucumber into thin strips. Dice the onion and potatoes into small cubes. Add a little vegetable oil to another heated pot and lightly sauté the sliced carrots.
- 3
Step 3
3. Next, add the onion and bell pepper, mix and fry for 3-5 minutes, stirring constantly. Add the sliced cucumbers, tomato paste, cucumber brine and mix.
- 4
Step 4
4. Let the vegetables simmer, then add the chopped boiled tuna. Add the broth, mix well, and add the potatoes. Cook the caldo for 10-15 minutes, then add spices and salt to taste.
- 5
Step 5
5. At the end of cooking, add the herbs and remove the soup from the heat.