Red fish soup
Description
Be sure to include red fish soup in your diet—it's beneficial for both adults and children! The fish cooks very quickly, especially if you cut it into small cubes or pieces. Boil the potatoes first, as they take longer to cook than the other ingredients. If desired, you can add processed cheese or pressed garlic to the broth at the end of cooking. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use any chilled red fish: salmon, trout, chum salmon, etc. The soup can be cooked from a soup set, fillet, fish head, etc., as desired. Peel the vegetables and rinse them under water.
- 2
Step 2
Cut the potatoes into medium or small cubes and place them in a cauldron or pot. Pour boiling water over them and boil for about 10 minutes. Since potatoes have a firmer texture, boil them first before adding other ingredients.
- 3
Step 3
Grate the carrot on a fine grater and chop the onion into small cubes. Add to the container with boiled potatoes. At this point, you can also add other chopped vegetables: tomatoes, bell peppers, and celery stalks.
- 4
Step 4
Cut the red fish flesh into portion pieces and add to the container as well. Boil everything for 5 minutes, stirring occasionally.
- 5
Step 5
Wash the dill and chop finely, then add to the boiling broth. Instead of dill, you may use parsley, celery, or any other aromatic herb that enhances the flavor of red fish.
- 6
Step 6
Add the seasoning and spices to taste, mix well, and simmer the soup for 1 minute. Turn off the heat and cover the container with a lid. Let it steep without heating for 5–10 minutes. During this time, the broth will become saturated with the aromas and flavors of all the ingredients.
- 7
Step 7
Pour the hot salmon soup into deep plates and serve hot. Serve with garlic pampushki, croutons, toast, etc. Enjoy your meal!