Fish soup

Fish soup is a traditional dish, full of flavors and traditions, that brings the family together around the table. This recipe, which combines simple yet flavorful ingredients, will take you on a special culinary journey, where each spoonful will fill you with warmth and joy. Below, I will present a step-by-step guide to preparing a delicious fish soup, perfect for cool days or joyful family moments.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

Ingredients:
- 1 fish head (carp) or 2-3 smaller fish (for example, roach or crucian carp)
- 2 small carrots
- 1 parsnip
- 1 medium onion
- 1 small celery
- 1 green bell pepper
- 1 hot pepper (optional, for a spicier taste)
- 800 g canned tomatoes (1 jar)
- 1 cup of rice
- 1/2 liter of cabbage juice or borscht (to taste)
- Fresh herbs (lovage, parsley)
- Salt, to taste
- Oil for sautéing

Preparation:

1. Preparing the ingredients: Start by thoroughly washing the fish, removing any impurities. If using a fish head, make sure it is clean. Wash and chop the vegetables: onion into cubes, carrots and parsnip into thin rounds, and the bell pepper into strips.

2. Sautéing the vegetables: In a large pot, add 2-3 tablespoons of oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, add the carrots and parsnip, continuing to sauté for 5-7 minutes, until the vegetables become slightly tender.

3. Adding the peppers: Now it’s time to add the bell pepper and, if you want a spicy flavor, the hot pepper. Continue to sauté the mixture until the oil takes on a golden hue, especially from the carrots.

4. Preparing the soup base: Pour in 3 liters of water or the strained juice from previously boiled small fish. Let it simmer on low heat for about 15-20 minutes, so the vegetables soften well.

5. Adding the fish: Once the vegetables have boiled, add the canned tomatoes and the fish head. Let it boil over medium heat, stirring occasionally, until the fish is nearly cooked. This takes about 15-20 minutes.

6. Including the rice: Once the fish is almost cooked, pour in the well-washed rice into the soup. It will absorb the flavors and add a pleasant texture to the dish.

7. Finalizing the soup: Separately, heat the cabbage juice or borscht (to preference) and add it to the soup. Let it boil for another 5-10 minutes, so all the flavors combine. Finally, adjust the salt and sprinkle the chopped fresh herbs.

8. Serving: The fish soup is served hot, alongside a generous portion of polenta. A well-made polenta is the perfect complement, and its creamy texture will balance the taste of the soup.

Practical tips:
- Fish selection: You can use various types of fish depending on your preferences. Carp is classic, but you can experiment with other local species.
- Herbs: Lovage adds a specific flavor to fish soup. If you can’t find it, parsley is a good alternative.
- Borscht or cabbage juice: These provide a sour taste to the soup. You can adjust the amount based on how sour you prefer the dish.
- Spicy: If you like spicy food, add more hot pepper or even a bit of red pepper.

Possible variations:
- Smoked fish soup: Add pieces of smoked fish for an intense flavor.
- Soup with additional vegetables: You can add zucchini or green beans to diversify the soup and bring more vitamins.

Nutritional benefits:
Fish soup is rich in quality proteins, omega-3 fatty acids, and essential vitamins, thanks to the fish and vegetables in the composition. Additionally, it is a low-calorie option, offering a healthy and nutritious meal.

Frequently asked questions:
- Can I use frozen fish? Yes, you can use frozen fish, but make sure it is well-thawed before cooking.
- How long can I keep the soup? Fish soup can be stored in the refrigerator for 2-3 days. I recommend reheating it on low heat to preserve its flavors.
- What drinks pair well with fish soup? A sour cream or a glass of dry white wine are excellent alongside this dish.

Fish soup is not just a recipe, but a family story, a tradition that brings together the authentic flavors of nature. I encourage you to try it and bring a touch of cooking magic into your kitchen!

 Ingredients: One carp fish head or two/three smaller fish like roach, about 5-6 pieces, two small carrots, one white root, one medium onion, one small celery, one green bell pepper and a little red hot pepper, herbs (lovage, parsley), salt, a jar of 800g tomatoes in juice, a cup of rice, 1/2l cabbage juice or borscht (to taste).