Pollock soup with semolina and green onions
Description
The recipe won't take much time. If you don't mind the taste and aroma of garlic in the soup, add a minced clove during cooking. You can also add a bit of celery to this fish soup for extra flavor. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Peel and wash the onion, carrot, and potato. Thaw the pollock fish in advance.
- 2
Step 2
Clean the pollock from entrails and scales, trim the fins on the back and belly with kitchen scissors, then cut the fish into large pieces. Cut the potatoes into medium cubes and chop the onion.
- 3
Step 3
Bring water to a boil in a 2-liter pot, add potatoes, onion, and fish, then add sliced carrots and simmer over low heat for 10 minutes.
- 4
Step 4
Add the semolina, stir with a spoon, and cook for another 5 minutes. At this stage, it is advisable to remove the pollock from the pot and debone it, so the finished soup will be more convenient to eat.
- 5
Step 5
Dice the tomato finely, chop the green onion, add to the soup together with the bay leaf, and cook for 5–7 minutes. Season the soup with salt and pepper to taste during cooking.
- 6
Step 6
After some time, chop the herbs, add them to the soup, mix well, and turn off the stove. Let the soup steep, covered, for about 10 minutes before serving.
- 7
Step 7
The pollock soup with semolina and green onions is ready! Pour into deep plates and serve.