Monastic fish soup

Monastery fish borscht: A refreshing delicacy from traditional cuisine

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4-6

Monastery fish borscht is a savory dish, full of flavor, that combines fresh ingredients with Romanian culinary tradition. This simple and quick recipe will bring an authentic taste to your table, perfect for a family meal or a gathering with friends. Here’s how to prepare it step by step.

### Ingredients:
- 2-3 fish heads (preferably freshwater fish, such as carp or trout)
- 1 can of fish in tomato sauce (choose a quality brand for better taste)
- ½ red bell pepper
- ½ yellow bell pepper
- 1 large onion
- 1 carrot
- 1 parsnip
- A handful of olives (preferably green for a more intense flavor)
- 100 g rice
- Salt and pepper to taste
- Borscht to sour the soup (about 200 ml, but adjust to taste)
- A handful of fresh chopped parsley

### Step by step:

1. Preparing the vegetables: Start by washing the red and yellow bell peppers well. Cut them into small cubes. Peel the onion, wash it, and chop it finely. Wash the carrot, grate it, and slice it thinly. Peel, wash, and cut the parsnip into small cubes. These vegetables will add not only flavor but also a pleasant texture to the borscht.

2. Preparing the fish: Wash the fish heads well under cold running water, making sure to remove any impurities. This is an essential step to obtain a clean and tasty borscht.

3. Boiling the base: In a large pot, add water up to ¾ of its capacity and place it over medium heat. When the water starts to boil, add the fish heads. Let it boil for 3-4 minutes, then add the prepared vegetables. Reduce the heat to medium and let it simmer for about 15-20 minutes.

4. Adding the rice: After the vegetables have boiled sufficiently, wash the rice in several waters to remove the starch. Add the rice to the pot and continue to boil for 15-20 minutes, or until the rice is almost cooked.

5. Finalizing the borscht: When the rice is almost ready, add the can of fish in tomato sauce, stirring gently to avoid breaking the fish pieces. Season with salt and pepper to taste, then add the olives and borscht to sour the dish. Let it boil for a few minutes until all the flavors meld together.

6. Serving: Before serving, sprinkle the chopped green parsley on top of the borscht. Carefully remove the fish heads and discard them. You can serve the borscht hot, alongside a slice of fresh bread or polenta, for an extra touch of flavor.

### Practical tips:
- If you want a spicier borscht, you can add a few slices of hot pepper during boiling.
- For an even more intense flavor, you can add a tablespoon of tomato paste to the fish sauce in the can.
- This borscht is perfect for refrigerating and consuming the next day when the flavors develop even more.

### Personal note:
Serving this monastery fish borscht in traditional bowls will add a rustic touch to your table. Add a spoonful of sour cream on top before serving for an extra creaminess, or give it a splash of lemon for a fresh contrast. This recipe is not just a dish, but a culinary experience that blends tradition with the joy of cooking. Enjoy your meal!

 Ingredients: 2-3 fish fillets, 1 can of fish in tomato sauce (a better and tastier one), half a red bell pepper, half a yellow bell pepper, 1 onion, 1 carrot, 1 parsnip, green parsley, 100 g rice, a handful of olives, salt, pepper, and vinegar for souring.

 Tags:  over vegetables rice pepper