Cod soup
Description
Perfect for lunch. The cod soup turns out similar to solyanka, but less rich. In principle, the soup broth can be not only beef, but also vegetable. Green onions can be substituted with onion. It's also important for cod soup that the fish is fresh (if possible), not frozen. If the fish isn't fresh, thaw it beforehand and clean if necessary. Lemons and olives are added to the finished dish as garnish; they will release enough juice to flavor the soup by the time you serve it. Recipe: 1. Peel the onion and cut into cubes. Sauté in olive oil. 2. Pour boiling water over the tomatoes, remove the skin and chop. Add them to the onion. You can pour in a little broth so the vegetables simmer. 3. Pour the broth into a saucepan and add the sautéed mixture. 4. Wash and peel the potatoes and carrots. Cut the potatoes into cubes and the carrots into thin strips. 5. Add the fish, capers, and previously cut cucumber strips to the soup. Then add the potatoes and carrots. Bring the soup to a boil. 6. Add all the spices and cook for another 10–15 minutes, until the potatoes are done. Ready! Let the cod soup cool slightly, slice the lemon into wedges, chop the olives, and add them to the soup before serving. Serve with fresh herbs and sour cream.