Fish soup with red fish
Description
A hearty first course. The dish turns out very tasty, rich, filling, yet light at the same time. Red fish goes well with all vegetables and herbs, so you can confidently add any ingredients you prefer to this soup. Serve the soup hot, garnished with fresh herbs and pieces of egg. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. I pour water into a saucepan, place it on the stove, and in the meantime peel the potatoes and cut them into small cubes, then add them to the boiling water. After a couple of minutes, I add the scaled red fish in one whole piece and simmer everything over low heat.
- 2
Step 2
2. Peel and wash the onion and carrot. Dice the onion finely and grate the carrot coarsely. Heat a frying pan with butter, add the vegetables, season with salt and spices, and sauté. Pour in 4 tablespoons of fish broth.
- 3
Step 3
3. After 20 minutes of boiling, I remove the fish and then cut it into small pieces. I add the sautéed vegetables, fish, bay leaf, red and black pepper, and salt to taste to the boiling broth, then simmer for another half hour over low heat with the lid on.
- 4
Step 4
4. Wash and finely chop the herbs. Add the egg to the boiling soup and stir vigorously, then add the herbs. Cover with a lid and let it steep for 20 minutes.
- 5
Step 5
5. Serve the ready soup hot, sprinkled lightly with fresh chopped herbs.