Soup

Description

A hearty first course. After adding the fish, it's best not to stir the soup and to simmer it over low heat. Because of the fish heads and tails you cook at the beginning, the soup will turn out very rich and flavorful. For the main fish, it's best to use trout, pike-perch, or pike. A shot of vodka is usually added only when cooking outdoors, but feel free to do as you like :)

Instructions

1. 1

   Step 1

   Peel the potatoes and carrots. Cut the potatoes into small cubes and slice the carrots into rounds. Make a crosswise cut on the onion.

2. 2

   Step 2

   Pour 2 liters of water into a saucepan and bring to a boil. Add fish heads and tails, cook to make a fish broth. Add all the spices and season with a little salt.

3. 3

   Step 3

   Add celery, bay leaf, onion, and carrot to the water. Let them simmer with the spices for 10–15 minutes.

4. 4

   Step 4

   Remove the heads, tails, bay leaf, and onion. Add potatoes to the soup and cook for 10-12 minutes.

5. 5

   Step 5

   Crush the garlic with a knife, then add the fish to the soup. It cooks very quickly, in 15-20 minutes.

6. 6

   Step 6

   Check the soup for salt, add black pepper. Serve the fish soup with chopped parsley.