Barley soup with fish
Description
The recipe won't take much time. I used a salmon head weighing a little over 400 grams, so my broth turned out very rich and flavorful. You can choose any fish or fish parts according to your taste. Pour into bowls and serve.
Instructions
- 1
Step 1
Lay out all the ingredients on the table before starting to cook.
- 2
Step 2
Pour water into a saucepan and add the fish — simmer the broth over low heat for 40 minutes, starting from the moment it begins to boil.
- 3
Step 3
Then, using a skimmer, remove the fish parts (in my case, the head) from the prepared broth, strain the broth into a separate container, wash the pot, and pour the strained broth back into it. Carefully separate the fish meat from the bones, place it into a separate plate, and set aside for now.
- 4
Step 4
Rinse the barley grains thoroughly in several changes of water and add to the fish broth. Cook in the broth for 20 minutes.
- 5
Step 5
Meanwhile, peel the potatoes, carrots, and onion, and wash them all. Cut the potatoes into small cubes, slice the carrots into thin rounds or half-moons, and finely chop the onion.
- 6
Step 6
Place the vegetables in a saucepan and simmer over medium heat for about 15 minutes (until the vegetables are cooked).
- 7
Step 7
Then add the fish meat, salt, pepper, and bay leaf.
- 8
Step 8
And remove the pot with the ready fish soup from the stove after 4-5 minutes.
- 9
Step 9
Pour the hot fish soup into portioned plates, adding finely chopped fresh herbs to each; I used basil.
- 10
Step 10
Ready. Serve with herbs.