Fish soup with pickled cucumbers
Description
Fish often appears on my table, and this time my husband bought a large bighead carp. I filleted the fish and made a delicious casserole—actually, not just one. But there were still very meaty parts left: the backbone, ribs, belly fin section, and the head. How could I not make a soup? I suggest trying my version of fish soup with pickled cucumbers—it turned out very tasty and interesting. Serve the soup hot.
Instructions
- 1
Step 1
1. First, you need to prepare fish broth for the soup. To do this, thoroughly wash the prepared fish parts—I use the head, backbone, rib sections, and a bit of the belly with fins—and remove any remaining scales. Be sure to remove the gills from the head, then rinse it well inside and out. Peel the onion and carrot.
- 2
Step 2
2. Place the fish products, onion (cut into 2–4 pieces), carrot (cut into 6–8 pieces), bay leaf, and peppercorns into a saucepan. Pour in cold water. Simmer gently (after the water begins to boil) for 30 minutes.
- 3
Step 3
4. Peel the potatoes and cut them into pieces. Rinse the rice under running water until the water runs clear. Strain the prepared broth, place the fish on a plate to cool, and return the broth to the pot. Bring it to a boil, then add the potatoes and rice. Cook for 15 minutes, seasoning with salt to taste. The carrots that were cooked in the broth can also be used—dice them into small cubes and return to the broth.
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Step 4
5. Cut the pickled cucumbers into strips, cubes, or grate them on a grater. Add to the soup. Cook for another 5 minutes.
- 5
Step 5
6. By this time, the fish has already cooled down; remove the bones, return the pieces of fish meat to the soup, and discard the bones.
- 6
Step 6
7. Garnish the ready soup with herbs; I added onion, parsley, and dill. Remove from heat.
- 7
Step 7
8. Here's a delicious and hearty fish soup with pickled cucumbers!