Fish soup with egg
Description
The soup is simple and quick to prepare. If you decide to make fish soup with egg using this easy recipe, keep in mind that not all fish varieties are suitable. For making traditional fish soup, use fish with sticky, tender, and "sweet" flesh. The most suitable fish for classic fish soup are pike-perch, perch, ruffe, and whitefish. Second-best options include asp, carp, bream, crucian carp, common carp, and roach. Unfortunately, it's not always possible to obtain these types of fish, so you can substitute them with fresh sea fish such as cod, halibut, or sea bass. Most importantly, avoid using the following varieties: roach, bream, gudgeon, minnow, Caspian roach, silver bream, all types of herring, mackerel, ide, and gobies. Serve hot in bowls.
Instructions
- 1
Step 1
1. Cut the potatoes into large cubes.
- 2
Step 2
2. Then cut the fish into pieces.
- 3
Step 3
3. Place the pot with water on the stove, bring the water to a boil, then add the potatoes and fish. Cook until done.
- 4
Step 4
4. Next, finely chop the onion.
- 5
Step 5
5. Beat the eggs.
- 6
Step 6
6. When the potatoes are almost done, add the chopped onion and bay leaf to the pot. Don't forget to season with salt and pepper to taste. Then add the beaten eggs to the soup and bring to a boil.
- 7
Step 7
7. Our fish soup is ready to serve! Sprinkle it with fresh herbs and serve.