Fish soup in a bread bowl
Description
Perfect for lunch. Prepare the fish soup in your usual way, in a pot. Remove the crumb from the buns and brush them with slightly beaten egg white. Place in a preheated oven and bake until the egg white forms a crust. This will prevent the buns from getting soggy when filled with soup. For all the details, serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Clean the fish fillet from scales and rinse under cool water. Peel and wash the vegetables.
- 2
Step 2
Cut the onion into 4 pieces, and dice the carrots and potatoes into small cubes. Place the vegetables and spices into a pot with water. Bring to a boil and simmer over low heat for 15 minutes. Remove the spices and onion. Add the fish fillet, cut into portion-sized pieces. Bring to a boil, skim off the foam. Simmer over low heat for 20 minutes.
- 3
Step 3
Cut the tops off the buns and remove the crumb, leaving 0.5 cm at the bottom. Lightly brush the inside of each bun with beaten egg white. Place them in a preheated oven at 180°C and bake for 10 minutes.
- 4
Step 4
Season the ready fish soup with salt and pepper to taste, add chopped herbs, remove the bay leaf and allspice. Cover with a lid and let it steep for 5 minutes.
- 5
Step 5
Place the bread pots into individual bowls.
- 6
Step 6
Pour the fish soup into them and place a small piece of butter in each.