Fish soup

Fish soup is a traditional dish, full of flavor and nostalgia, that reminds us of family meals and moments spent in nature. This recipe is not only comforting but also an excellent way to make the most of the freshest ingredients, based on a wide variety of fish. Whether you are a cooking enthusiast or just starting to explore the secrets of the kitchen, this recipe will guide you step by step to achieve a delicious soup, perfect for any occasion. Here’s how to prepare an unforgettable fish soup.

Preparation time: 30 minutes
Cooking time: 1 hour
Total: 1 hour and 30 minutes
Number of servings: 6-8

Ingredients

- 1-1.5 kg of large fish (carp, catfish, pike) - heads and tails
- 1 kg of small fish (crucian carp, bream, perch, bleak, redfin) - cleaned and well washed
- 1 liter of borscht
- 2-3 medium onions
- 3 carrots
- 1 celery
- 1 parsley root
- 1 bell pepper
- 4 potatoes
- 200 g of pickled vegetables (optional, for extra flavor)
- 1 bunch of fresh lovage
- Roe and milt from various fish species
- Salt and pepper to taste

Preparing the ingredients

1. Wash the fish: Start by washing the large fish well with cold water. This will contribute to a clearer and tastier soup. The small fish can be used whole, as it will be boiled until it separates from the bones.

2. Prepare the vegetables: Peel and chop the vegetables. The onion, carrots, and celery can be cut into small cubes or rounds, while the parsley and bell pepper can be left whole to add flavor. The potatoes should be cut into large cubes so they remain firm in the soup.

Cooking the soup

3. Boil the small fish: Place the small fish in a pot with cold water and bring it to a boil. Boil for 15-20 minutes, until it separates from the bones. Use a skimmer to remove the foam that forms on the surface.

4. Strain the broth: Once the fish is cooked, strain the broth through a fine sieve into a large cauldron. This will be the base of your soup.

5. Add the vegetables: In the same broth, add the onion, carrots, celery, parsley, and bell pepper. Let the vegetables simmer over medium heat for about 20 minutes, until they become soft.

6. Add the potatoes and large fish: When the vegetables are almost cooked, add the large fish cut into large pieces. After 10 minutes, add the roe. Let everything boil together for another 10-15 minutes.

7. Prepare the borscht: Meanwhile, in another pot, bring the borscht to a boil. It is essential to have it hot when adding it to the soup to keep the flavors intact.

8. Finalize the soup: After the fish is cooked, add the hot borscht to the soup, along with the pickled vegetables, if you prefer. Season with salt and pepper to taste. Finally, add some of the finely chopped lovage for extra flavor.

Serving

Fish soup can be served hot or cold. It is ideal after a long party, being comforting and revitalizing. When serving, sprinkle freshly chopped lovage on top of each serving for a touch of freshness.

Tips and practical advice

- Choose fresh fish: The fresher the fish, the better the soup will taste. Ask local fishermen or fish markets for the best ingredients.
- Variations of ingredients: You can experiment with other types of fish or vegetables, depending on your preferences. For example, add zucchini or green beans for extra texture.
- Pairings: Fish soup pairs perfectly with a slice of homemade bread or freshly made polenta. Additionally, a glass of dry white wine can be the ideal accompaniment.
- Calories and nutritional benefits: This soup is rich in protein and vitamins, with a moderate calorie content, making it a healthy choice for any meal. Fish is an excellent source of omega-3 fatty acids, while the vegetables add fiber and essential nutrients.

Frequently asked questions

1. Can I use frozen fish? Yes, frozen fish is a good option, especially if you don’t have access to fresh fish. Make sure it is completely thawed before use.

2. How can I make the soup spicier? If you like spicy food, you can add chopped hot pepper or spicy seasonings during cooking.

3. What should I do with the leftovers? Fish soup can be stored in the refrigerator for 2-3 days. It can be easily reheated and even tastes better the next day as the flavors meld together.

In conclusion, fish soup is a dish that combines tradition with the freshness of ingredients, offering an unforgettable culinary experience. Invest time and love in preparing this recipe, and the result will surely meet your expectations. Enjoy your meal!

 Ingredients: carp and sea fish tails (carp, pike, perch) 1-1.5 kg of small fish (crucian carp, bream, perch, young fish, redfin) 1 liter of borscht 2-3 medium onions 3 carrots 1 celery 1 parsley 1 bell pepper 4 potatoes 200 g of pickled vegetables from a jar 1 bunch of lovage fish roe and milt from various fish species salt, pepper

 Tags:  fish soup