Country-style Fish Soup

Country fish soup is a traditional recipe full of flavor, bringing together the natural aromas of fresh ingredients. This comforting soup is perfect for cool days and brings a touch of warmth to everyone's heart. Whether you grew up with this soup in your family or are discovering it for the first time, you will be delighted by its combination of vegetables and fish, accompanied by a subtle hint of sourness.

Preparation time: 30 minutes
Cooking time: 45 minutes
Total: 1 hour 15 minutes
Number of servings: 6

Ingredients:
- 1 kg fish (preferably carp, but you can use other types of fish)
- 1 carrot
- 1 parsley root
- 3 slices of celery
- 2 bell peppers (preferably red or green)
- 2 onions
- 2 cloves of garlic
- 3-4 tablespoons of rice
- 1-1.5 l borscht (or to taste, you can substitute with vinegar)
- Fresh lovage
- Fresh tarragon
- 1 egg yolk
- Salt and pepper to taste
- 2 fresh tomatoes

History of country fish soup:
Fish soup has long been a cherished dish in fishing tradition areas. This old recipe has been passed down from generation to generation, with each family having its own secrets. Fresh fish, seasonal vegetables, and flavors from aromatic herbs make this soup a culinary delight. Additionally, it is an excellent nutritional choice, rich in protein and essential fatty acids.

Step by step for a perfect fish soup:

1. Preparing the vegetables:
- Start by cleaning and washing the vegetables. Cut the carrot, parsley root, celery, and peppers into small cubes. The onions can be finely chopped, and the garlic should be lightly crushed to release its aromas.

2. Boiling the vegetables:
- Place all the chopped vegetables in a large pot and cover them with cold water. Put the pot over medium heat and wait for it to boil. Once the water starts to boil, reduce the heat and let the vegetables simmer for about 15-20 minutes until they become tender.

3. Adding the rice:
- Rinse the rice under cold water to remove excess starch, then add it to the pot with the vegetables. Continue to boil for another 10 minutes, stirring occasionally.

4. Preparing the fish:
- Meanwhile, clean the fish. Start by removing the head and intestines, then rinse it quickly under cold running water, ensuring no residues remain. Cut the fish into suitable pieces.

5. Adding the liquid ingredients:
- When the vegetables and rice are nearly cooked, add the boiling borscht (or vinegar if you prefer) and the finely chopped tomatoes. Season with salt and pepper to taste.

6. Cooking the fish:
- Once the borscht is well incorporated, add the fish pieces to the pot. The heat should be low, so the soup simmers gently. Allow the fish to cook until the flesh becomes tender and flakes easily with a fork (about 10-15 minutes).

7. Finalizing the soup:
- Once the fish is cooked, add the finely chopped lovage and tarragon. In a separate bowl, beat the egg yolk with a few tablespoons of soup broth to temper it, then incorporate it into the pot. This will add a pleasant creaminess to the soup.

8. Serving:
- Country fish soup is served hot, either with the fish in the bowl or separately, according to preference. It is delicious alongside fluffy polenta and hot peppers for a touch of intensity.

Useful tips:
- You can experiment with different types of fish, such as perch or trout, for diverse flavors.
- If you want a spicier soup, add a bit of fresh chili pepper or chili flakes.
- The soup can be stored in the refrigerator for 2-3 days, but its taste improves the next day when the flavors have had time to meld.

Frequently asked questions:
- Can I use frozen fish? Yes, but make sure it is of good quality and properly thawed before adding it.
- How sour should the soup be? This depends on personal preference. Start with a small amount of borscht and adjust to taste.
- What other sides go well with it? Polenta is a classic, but you can also try fresh bread or flavored croutons.

Country fish soup is more than just a dish; it is a childhood memory, a connection to culinary traditions, and a way to bring a touch of joy to every meal. Savor every spoonful and let the flavors enrich your soul!

 Ingredients: One or more varieties of fish can be used. I used only carp for this soup. The head and tail are also used in the soup. 1 carrot, 1 parsnip, 3 slices of celery, 2 bell peppers, 2 onions, 2 cloves of garlic for flavoring, pepper to taste, 2 tomatoes, 3-4 tablespoons of rice, 1-1.5 liters of borscht or it can be soured with vinegar to taste, fresh dill, green tarragon, one egg yolk.