Fish soup with capelin caviar
Description
Colorful and delicious soup with smelt roe can be served even during Lent when fish is allowed. Children will enjoy this dish too, especially with the addition of sour cream. Serve the fragrant soup with bread, lavash, toasted croutons or garlic bread. Garnish with herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the potatoes, carrots, onion, and garlic, then rinse them in water.
- 2
Step 2
Peel the potatoes and cut them into medium cubes, and finely dice the onion. Add the chopped vegetables to a pot or cauldron.
- 3
Step 3
Grate the carrot on a fine grater. Add to the container together with the vegetable seasoning.
- 4
Step 4
Pour in hot water and place the container on the stove. Add bay leaves to the pot and boil everything for about 15 minutes.
- 5
Step 5
After the specified time, place the capelin roe into the boiling broth. In its raw form, it will be added in clumps, but during the soup cooking, it will break apart into cooked individual roe grains.
- 6
Step 6
Rinse the fresh herbs, chop them, and add to the pot. Cook the soup for another 2–3 minutes, then add pressed garlic. Turn off the heat, cover the pot, and let the soup stand for another 3–5 minutes.
- 7
Step 7
Pour the hot smelt roe soup into deep plates and serve at the table with bread.