Fish Soup
Description
Fish soup will warm you up on a cold, gloomy day. It is usually served with kuliebaka and pies. If desired, the fish soup can also be garnished with lemon slices. Preparation: Preheat the oven to 200 degrees. Clean the pike-perch and remove the innards. Rinse the fish and cut into pieces. Place the fish in a casserole dish and add 3 liters of cold water. Put the dish in the oven, bring to a boil, and skim off the foam. Reduce heat, cover with a lid, and simmer for 20 minutes. Wash and peel the carrots, then slice thinly. Wash and peel the potatoes, then cut into small cubes. Peel and rinse the onion under cold water, then slice into thin rings. Melt the butter in a large skillet. Add the chopped vegetables to the skillet and sauté over high heat for 5 minutes. Strain the fish broth, remove the fish, and separate the flesh from the bones. Return the fish meat to the casserole dish, pour in the strained broth, and add the sautéed vegetables. Stir, cover with a lid, and cook in the oven over low heat for 25 minutes. Season with salt and pepper to taste, add bay leaf and chopped herbs, stir, and cook for another 5 minutes. Serve with fresh herbs and sour cream.