Fish Shchi
Description
Perfect for lunch. These shchi are much lighter, yet no less filling, than those made with meat. Their preparation is no different from the usual method, except for the addition of tomatoes and a shorter cooking time. You can make the soup using any firm, non-bony fish such as salmon, trout, red salmon, pike, or walleye. Serve the shchi hot with rye bread and sour cream or mayonnaise. Garnish with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making fish shchi. Remove the outer, damaged leaves from the cabbage and rinse the remaining leaves. Peel and wash the vegetables.
- 2
Step 2
Clean the fish from scales and internal organs, then cut it into pieces; I'm using salmon tail. Place the fish in a heavy-bottomed pot and pour in water. Put the pot over medium heat and bring to a boil. Simmer for 20 minutes, skimming off the foam. Remove the cooked fish to a plate and strain the broth into a clean pot.
- 3
Step 3
Cut the cabbage into thin strips and place it in the fish broth. Bring to a boil, add salt, then simmer over low heat for 10 minutes.
- 4
Step 4
Cut the potatoes into julienne strips and add them to the pot. Continue cooking for 10-15 minutes, until the potatoes and cabbage are done.
- 5
Step 5
While the vegetables are cooking, prepare the dressing for the soup. Grate the carrot on a coarse grater and place it in a pot with vegetable oil.
- 6
Step 6
Chop the onion and add it to the pan with the carrots.
- 7
Step 7
Sauté the vegetables over medium heat, stirring, for 5-6 minutes.
- 8
Step 8
After the vegetables are ready, add the dressing to the pot and mix.
- 9
Step 9
Remove the bones from the fish, cut it into pieces, and add to the borscht. Cut the tomato into cubes and add to the soup.
- 10
Step 10
Season the cabbage soup with pepper, add bay leaf, and simmer for another five minutes over low heat.
- 11
Step 11
Remove the ready borscht from heat, add chopped greens, mix and serve.
- 12
Step 12
The soup is ready. Serve hot.