Fish soup with processed cheese
Description
Perfect for lunch. Cheese plays an important role in this soup, so choose it carefully. Avoid strong flavor additives to keep the soup mild. I prefer Dutch cheese. The fish for the soup should be boneless and skinless. Use any fish variety you like. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Prepare the ingredients for the soup. As a fish base, I bought pollock fillet, boneless and skinless. It's an excellent choice for a light soup. Rinse the fish under water and thaw it. Wash and peel the vegetables.
- 2
Step 2
2. Cut the potatoes into strips.
- 3
Step 3
3. Bring the soup water to a boil, season with salt to taste, add the potatoes, and cook for 10 minutes.
- 4
Step 4
4. Cut the fish fillet into medium-sized pieces.
- 5
Step 5
5. Add to the potatoes and cook for another 10 minutes.
- 6
Step 6
6. Cut the vegetables for frying.
- 7
Step 7
7. Fry them in oil until fully cooked.
- 8
Step 8
8. When the vegetables, fish, and fried mixture are ready, combine them. Add salt.
- 9
Step 9
9. Cut the processed cheese into small pieces or grate it so it dissolves in the soup.
- 10
Step 10
10. Add the cheese to the soup and cook. You can simply simmer for 1-2 minutes and turn off the heat—this way, you'll have small pieces of cheese in the soup. Alternatively, cook until the cheese is completely melted. Choose whichever way you prefer. Also add fresh herbs.
- 11
Step 11
11. The fish soup with processed cheese is ready.