Fish soup

Fish soup is a delicacy that combines tradition with the fresh taste of seasonal ingredients. This wonderful recipe is perfect for bringing the rich flavors of the sea or flowing waters to your table. Although it is said that a successful fish soup must contain at least four types of fish and water from a natural source, I will show you how to make a delicious and nutritious borscht even with just two types of fish – zander and bream.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6

Ingredients:
- 500 g zander (fillets or whole fish)
- 500 g bream (fillets or whole fish)
- 2 medium carrots
- 1 red bell pepper
- 1 small celery
- 1 parsnip
- 2 large tomatoes
- 1 liter borscht (preferably homemade)
- 1 bunch of fresh lovage
- Salt to taste
- Garlic sauce (for serving)

Preparation:

1. Preparing the ingredients: Start by washing the vegetables well under cold running water. Peel the carrots, celery, parsnip, and bell pepper, then cut them into small cubes. The tomatoes can be quartered, and if you wish, you can blanch them to make peeling easier.

2. Boiling the vegetables: In a large pot, add water (about 2 liters) and bring it to a boil. When the water starts to boil, add the carrots and celery. Let them boil for 5-7 minutes, then add the parsnip and bell pepper. Continue to let the vegetables boil until they become slightly soft but not fully cooked – you want them to retain their texture.

3. Adding the tomatoes and borscht: Once the vegetables are nearly cooked, add the tomatoes and hot borscht. Let the soup boil for another 5 minutes so that the flavors combine perfectly.

4. Preparing the fish: While the soup is boiling, prepare the fish. If using whole fish, make sure it is cleaned and gutted. Cut it into portions or leave it whole, according to your preference. Add the fish to the pot and let it boil for about 10 minutes, until the flesh is well cooked and flakes easily.

5. Finishing the soup: Once the fish is cooked, turn off the heat and add the finely chopped lovage. This will give a fresh and aromatic taste to the soup. You can adjust the flavor with salt, to taste.

6. Serving: The fish soup is served hot, alongside garlic sauce made from crushed garlic and water. This combination will further enhance the delicious flavors of the soup.

Helpful tips:
- If you prefer crunchier vegetables, you can quickly sauté them in a little oil before adding them to the soup.
- Homemade borscht has a better and more authentic taste, but if you don’t have access, you can also use store-bought borscht.
- Make sure the fish is fresh to achieve a delicious soup. You can also use other types of fish, such as trout or carp, to vary the recipe.
- If you want a spicier soup, you can add finely chopped chili pepper.

Frequently asked questions:
1. Can I use frozen fish? Yes, but make sure to fully thaw it before adding it to the soup.
2. Can I make fish soup without borscht? Of course, you can replace the borscht with lemon juice for a similar acidity.
3. What can I do with fish leftovers? You can use the leftover meat to make pies or salads.

Ideal pairings: This soup pairs perfectly with freshly baked homemade bread or creamy polenta. Additionally, a dry white wine or a blonde beer can perfectly complement the meal.

Nutritional benefits: Fish soup is an excellent source of protein, omega-3 fatty acids, vitamins, and minerals, contributing to a balanced diet. Regular consumption of fish can help maintain heart and brain health.

This is the fish soup you will love, full of flavors and memories! Whether you prepare it for a special occasion or just to indulge yourself, the tips and tricks above will help you achieve a perfect result. I invite you to enjoy every bite and share this recipe with your loved ones!