Pollock soup
Description
The recipe won't take much time. Today we'll cook a large pot of delicious pollock fish soup. I'd like to share a few secrets. Celery root or parsley root are optional ingredients, but they give the soup a pleasant, rich aroma. Also, if you add two tablespoons of vodka to the pot at the end of cooking, the pollock soup will stay fresh and retain its original flavor, even if not eaten immediately. And don't forget to serve a slice of lemon with the soup. Good luck! The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Thaw the fish at room temperature (it can be just the heads), place in a pot, pour 3.5-4 liters of water, and simmer for about 20 minutes.
- 3
Step 3
Meanwhile, finely chop the onion.
- 4
Step 4
Then the potatoes.
- 5
Step 5
And grate the carrot on a medium grater.
- 6
Step 6
Cut the fish into portion pieces.
- 7
Step 7
Add potatoes to the fish broth without heads.
- 8
Step 8
After the potatoes have become slightly softer, place the pieces of fish into the water.
- 9
Step 9
We boil the fish for 15 minutes, then add the carrots and onion. Simmer over low heat for another 5 minutes.
- 10
Step 10
Then remove the soup from the heat, add bay leaf, celery root, parsley, and peppercorns. Cover with a lid and let it steep for about 20 minutes. After that, our pollock soup is ready!