Fish soup with cream
Description
A hearty first course. Cream and fish will give your soup an unusual aroma, flavor, and tenderness. A wonderful dish for a family lunch. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Place the prepared and rinsed fish soup set into a pot and pour in 3 liters of water. Bring to a boil, then add salt, pepper, and bay leaf. Reduce the heat and simmer for about 25 minutes. Remember to skim off the foam regularly to keep the broth clear. Once the fish is cooked, remove it from the broth and strain the broth.
- 2
Step 2
2. Prepare the vegetables: wash and peel them. Cut the potatoes into small cubes. Dice the onion and carrot into smaller cubes than the potatoes. Bring the broth to a boil again and add the potato cubes. Heat butter in a frying pan and sauté the onion and carrot.
- 3
Step 3
3. When the potatoes are cooked, which will take about 15 minutes, add the sautéed vegetables.
- 4
Step 4
4. The soup set has already cooled down. Take it apart and separate the meat from the bones, cutting it into small pieces. Add salmon meat and dried herbs to the soup with the already cooked vegetables. Pour in the cream and bring to a boil. Immediately remove the pot from the heat and let it steep for 15–20 minutes.