Village fish soup
Method of preparation
- salmon ragout - 1.4 kg
- through - 1 br.
- carrots - 5 pcs.
- fenugreek - 2 tbsp dry
- masherka - 1 tbsp.
- tarragon - 2 tbsp dry
- celery - 1 stalk
- celery - 1 handful
- salt - 1 tbsp.
- oil - 100 ml
- parsley - 1/2 bunch
- red pepper - 1 tbsp.
- Wash the fish very well and place in a saucepan with cold water. Boil for 10 minutes on medium heat, skimming off the foam as it cooks.
- Once cooked, carefully remove the fish with a slotted spoon and allow to cool. Strain the broth and return it to the pot.
- Clean, wash and finely chop the leeks. Wash, peel and cut the carrots into rounds. Wash and finely chop the celery stalks.
- Add the leeks, carrots, and celery stalks to the broth. Cook for 20 minutes on medium heat.
- Once it has cooled, the meat is removed from the ragout very carefully so as not to break the pieces too much.
- The cleaned fish is added to the broth after the vegetables have cooked.
- Add the chives, thyme, parsnip, red pepper, and salt.
- Boil for 20 minutes, then add the washed and finely chopped celery and parsley leaves.
- Turn off the stove and leave the fish soup on the stove, covering the pot with the lid.
- The village fish soup is ready.
Wash the fish very well and place in a saucepan with cold water. Boil for 10 minutes on medium heat, skimming off the foam as it cooks.
Once cooked, carefully remove the fish with a slotted spoon and allow to cool. Strain the broth and return it to the pot.
Clean, wash and finely chop the leeks. Wash, peel and cut the carrots into rounds. Wash and finely chop the celery stalks.
Add the leeks, carrots, and celery stalks to the broth. Cook for 20 minutes on medium heat.
Once it has cooled, the meat is removed from the ragout very carefully so as not to break the pieces too much.
The cleaned fish is added to the broth after the vegetables have cooked.
Add the chives, thyme, parsnip, red pepper, and salt.
Boil for 20 minutes, then add the washed and finely chopped celery and parsley leaves.
Turn off the stove and leave the fish soup on the stove, covering the pot with the lid.
The village fish soup is ready.
