Fish soup

I woke up on a cold Saturday and decided to make fish borscht, especially since I had a carp head and some leftover trout from yesterday's meal. I like to cook it when I crave something warm and don’t want to complicate things too much. It’s the kind of dish where you don’t need to focus on presentation, but just bring a large pot to the center of the table with something sour and hearty.

Quick Info

Total time: approx. 1 hour and 40 minutes
Preparation time: 30 minutes (chopping, washing, mincing)
Cooking time: 1 hour – 1 hour and 10 minutes
Servings: 6-8
Difficulty: easy-medium (processing the fish requires some attention)
Recipe type: fish soup, warm lunch or dinner

Ingredients

1 carp head
1 trout head
1 carp tail
2 white onions
1 small celery (root)
2 parsley roots
6 carrots
2 potatoes
50 g rice
1 red bell pepper
1 tablespoon oil
200 ml homemade borscht
1 tablespoon tomato paste
Salt, pepper
Dried lovage

Preparation method

1. Bring water to a boil in a large pot, enough to cover all the vegetables and fish at the end.

2. When the water boils, add the finely chopped onion. In the meantime, I prepare the vegetables: I chop the celery, carrots, parsley roots, and bell pepper into small pieces; they don’t have to be perfectly equal.

3. In a small pan, heat a tablespoon of oil and sauté the chopped vegetables for about 2-3 minutes, just to soften them a bit and gain some flavor. Then, I pour them into the pot with the water and onion.

4. Let the vegetables boil together for 20-25 minutes, until they soften well.

5. After the vegetables have cooked halfway, I add the peeled and diced potatoes and the well-washed rice.

6. Let everything boil until the potatoes and rice are almost done, about another 20 minutes.

7. Carefully add the fish heads and tail to the pot, making sure not to break their shape too much. I let them boil over medium heat for 10-15 minutes, without stirring too much to avoid breaking them. If foam appears, I skim it off with a ladle.

8. When the fish is cooked, I adjust the salt and pepper to taste. I also add a tablespoon of tomato paste and mix well.

9. Pour in the homemade borscht (cold or warm, as convenient). Let everything boil for another 2-3 minutes, no more, just enough to blend the flavors.

10. Turn off the heat and sprinkle dried lovage on top. If I have fresh lovage, I sometimes add that too, but it’s not mandatory.

11. The fish borscht is served while hot.

Why I make this recipe often

It’s the kind of hearty soup that doesn’t require much effort but brings a clear taste of home. It can be quickly adapted based on what fish or vegetables you have. Plus, it cooks in one pot, so there aren’t many dishes to wash.

Tips and variations

Tips

- If using different fish, it’s good to start with the firmer ones (carp), then add the more tender ones.
- Don’t boil the fish too much to avoid it breaking apart.
- Wash the rice several times so it doesn’t cloud the soup.
- Skim off the foam that forms at the beginning of boiling the fish, so the liquid remains clear.
- Homemade borscht has a different taste than store-bought, so adjust the quantity as you want it sour.

Substitutions

- If you don’t have homemade borscht, you can use store-bought, but adjust the amount based on how sour it is.
- Fish heads and tails give a good flavor, but you can also use other bony pieces, not just fillets.
- Celery can be replaced with parsnip if you don’t have it on hand.
- Rice can be omitted if you want a lighter soup.

Variations

- For a thicker borscht, you can add more potatoes or even fine noodles.
- If you want a clearer soup, don’t add tomato paste.
- You can add a little sliced hot pepper when serving.
- The vegetables can be left larger if you don’t want them completely melted in the soup.

Serving ideas

- It is served hot, possibly with polenta and hot pepper, if available.
- You can sprinkle fresh lovage on top at the end for those who want it.

Frequently asked questions

1. Can I use fish fillets instead of heads and tails?
Yes, but the fillet won’t give as much flavor, and the soup will be less aromatic. The heads and tail help with the liquid's consistency.

2. If I don’t have homemade borscht, can I use lemon juice?
You can try, but the final taste is quite different. Start with a little and add gradually, so it doesn’t turn out too acidic.

3. How much rice should I use? Can I skip it?
Use 50 g, but if you want the soup without extra starch, you can omit the rice.

4. Can the borscht be made without tomato paste?
Yes, you can skip it if you prefer a clearer soup.

5. Can I use frozen fish?
Yes, you can use it, but it’s best to thaw it beforehand and let it drain.

Nutritional values (estimate)

A serving of fish borscht (approx. 350 ml) has about 90-110 kcal, depending on how fatty the fish used is. Protein: 8-10 g. Carbohydrates: 13-15 g (due to rice and vegetables). Fats: 2-4 g. Fish borscht is a low-calorie soup, rich in protein and fiber, filling but easy to digest. These values are indicative.

Storage and reheating

Fish soup can be stored in the refrigerator, in a covered container, for a maximum of 2 days. When reheating, it’s good to bring it just to the boiling point, not to keep it on the heat for too long. I don’t recommend freezing it, as the fish changes texture. If you want to keep it, make sure to remove the large bones before serving so they don’t become bothersome.

 Ingredients: 1 carp head and 1 trout head, 1 carp tail, 2 white onions, 1 root celery, 2 root parsley, 6 carrots, 2 potatoes, 50 g rice, 1 red bell pepper, 1 tablespoon oil, salt, pepper, 200 ml homemade borscht, dried lovage, 1 tablespoon tomato paste

 Tags:  fish soup