**Jellied Fish Soup**
Description
The recipe won't take much time. Fragrant fish soup in aspic form is an excellent dish for hot summer days, when you don't want hot food for lunch. You can make the dish ahead of time and store it in the refrigerator for no more than 2 days. Serve the aspic with mustard, beet horseradish, and sauces. Serve the appetizer to the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean any fish, gut it, and rinse thoroughly. If there is a black membrane inside, remove it. Peel the root vegetables and rinse them in water.
- 2
Step 2
Place the cleaned fish in a pot or kazan. Cut the potatoes into medium cubes and add them to the pot.
- 3
Step 3
Cut the onion into half-rings or small cubes, and the carrots into medium slices. Add the chopped vegetables to a bowl. Rinse the cherry tomatoes and cut them into quarters; add them to the other chopped ingredients.
- 4
Step 4
Pour in hot water, add the spices, and place the container on the stove. Simmer for about 25 minutes, skimming off any foam that forms.
- 5
Step 5
3-5 minutes before the end of cooking, add chopped parsley or dill to the broth; you can also add celery and garlic.
- 6
Step 6
Pour 150 ml of broth into a bowl and sprinkle the gelatin into the same bowl. Leave for 10 minutes to bloom, then mix thoroughly. Pour into a saucepan and mix again.
- 7
Step 7
Pour the fish soup into deep bowls, let cool to room temperature, then transfer to the refrigerator for 1 hour.
- 8
Step 8
Serve the set aspic with mustard or garlic mayonnaise and bread.