Fish broth soup
Description
The recipe won't take much time. Fresh fish is preferable, but in non-fishing regions, you can use frozen fish meat. The soup's calorie content depends on the fish's fat content: lower-calorie versions come from pollock or hake, while higher-calorie ones come from bighead carp, catfish, pink salmon, salmon, or trout. Serve the soup hot.
Instructions
- 1
Step 1
1. Prepare the ingredients. You don't need to thaw the fish, but peel and wash the vegetables.
- 2
Step 2
2. Place the fish in the salted water and simmer the broth for 20 minutes. The heat should be very low.
- 3
Step 3
3. Prepare the millet for cooking. Remove spoiled grains and debris. Rinse several times under running water.
- 4
Step 4
4. Finely chop all the vegetables.
- 5
Step 5
5. When the fish broth is ready, remove the fish and add the millet to the broth to cook.
- 6
Step 6
6. Also add the vegetables to the broth right away. They should cook for the same amount of time as the millet, no more than 20 minutes. Cook.
- 7
Step 7
7. Let the fish cool slightly.
- 8
Step 8
8. And cut into pieces. Choose fish that won't overcook.
- 9
Step 9
9. When the vegetables and millet are ready, return the pieces of fish and greens to the soup. Simmer for one minute and turn off the heat.
- 10
Step 10
10. Fish soup is ready! Enjoy your meal!