Soup with seaweed and white beans, cooked in fish broth. Full-bodied and bright taste. Suitable for Lenten days when fish is allowed. The recipe is useful on normal days, in addition to Lenten.
Gumbo or Gumbo is a dish of American cuisine common in the state of Louisiana. It is a thick soup with spices, similar in consistency to a stew. It is considered a heritage of Cajun cuisine, descendants of French immigrants who arrived in Canada in the XVIII century. Gumbo can be thick like a stew and served on a pillow of rice, or it can be more liquid like a soup. I prepared the second version, based on a recipe from Gostronom magazine.
Wonderful fish soup. And light, and hearty, and fragrant… That was awesome. I think that in the post-new year’s days, this soup will be just a godsend. It will perfectly relieve the body, but it will not leave you hungry.
I wanted vegetable soup, my husband asked for soup. I thought, I thought… and decided to combine all in one dish. Why not? It turned out to be an incredibly delicious soup: fragrant, light and nourishing at the same time. It seemed very harmonious to me.
This dish is still not for every day, but rather a Banquet option. But since it is quite simple and affordable products, if desired, you can cook it much more often than we have reasons for banquets.