Cod and egg soup
Description
You can prepare cod and egg soup for a light fasting day or when you're craving a delicious fish soup. It takes about an hour to cook, or even less. The result is very tasty and incredibly healthy. You can use this method to make any fish soup—here, we're using cod. Frozen vegetables work great, or you can use fresh ones in summertime. Serve the soup hot.
Instructions
- 1
Step 1
1. Hake, like any fish, cooks quite quickly. I used frozen hake. I placed it in cold water, brought it to a boil, then added salt and a bay leaf.
- 2
Step 2
2. When the fish is cooked (approximately 25 minutes after boiling), I usually remove it to a separate plate and continue cooking the soup in the prepared broth.
- 3
Step 3
3. Peel the potatoes, cut them into cubes, and add to the broth. Finely chop the onion and carrot, and also add to the broth.
- 4
Step 4
4. Fish soup goes well with rice and millet. In this case, it's millet. It should be thoroughly rinsed (several times), then added to the soup once the potatoes start boiling.
- 5
Step 5
5. After boiling, cook the soup until the millet is done. I add finely chopped zucchini (I still have some stored in the freezer).
- 6
Step 6
6. And definitely bell pepper.
- 7
Step 7
7. Now take an egg and beat it in a bowl. Then slowly pour it into the soup, constantly stirring, so that the egg spreads evenly.
- 8
Step 8
8. Cook for another 5 minutes.
- 9
Step 9
9. Finely chop the herbs to taste and add them to the soup. Bring to a boil and turn off the heat.
- 10
Step 10
10. I set aside a piece of fish for garnish. It's best to eat the soup hot.