Clear fish soup
Method of preparation
Ingredients · Servings 4
- fish - 700 g (boldfish, carp, catfish, a mixture of all)
- onion - 1 head
- carrots - 4 pcs.
- potatoes - 6 pcs.
- tomatoes - 2 pcs.
- oil - 1/2 tsp.
- celery - 2 stalks
- bay leaf - 1 pc.
- black pepper
- devesil
- parsley
- that
Method · 1 h
- A good fish soup is made from several types of fish - the more, the better.
- The well-cleaned fish is covered with cold water, salted and boiled over moderate heat until half-cooked.
- The fish pieces are removed, and the broth is strained and boiled.
- Add the finely chopped onions, carrots, celery stalks, and diced potatoes to the boiling broth one by one.
- Add the fish pieces, cook until the potatoes are tender.
- Finally, add the finely chopped tomatoes and spices and cook for another 7-8 minutes.
- Serve the soup hot, you can also add a little lemon juice.
- The clear fish soup is very tasty.
A good fish soup is made from several types of fish - the more, the better.
The well-cleaned fish is covered with cold water, salted and boiled over moderate heat until half-cooked.
The fish pieces are removed, and the broth is strained and boiled.
Add the finely chopped onions, carrots, celery stalks, and diced potatoes to the boiling broth one by one.
Add the fish pieces, cook until the potatoes are tender.
Finally, add the finely chopped tomatoes and spices and cook for another 7-8 minutes.
Serve the soup hot, you can also add a little lemon juice.
The clear fish soup is very tasty.
