Fish Soup Recipe
Really wanted fish soup at home? Then cook! I called it “fish soup” because a little bit of fish soup, a little bit of fish soup-conder, and it turned out very soulful. I’ll cook for two, just a little. We’ll eat fresh!
Servings
2
Cook Time
40minutes
Servings
2
Cook Time
40minutes
Ingredients
Instructions
  1. Preparing food for soup. From the fish, I’ll take a carp steak and cut it into 2 parts. Vegetables do not need to be cut finely, we cut as in nature, when we cook fish soup in a pot over a fire. Leave the onion intact. Tie the parsley in a bundle with a thread. Better take the parsley root, I didn’t have it. Carrots and potatoes are cut arbitrarily large. I’ll leave the tomatoes intact.
  2. Put a pot of water and washed millet on the fire, bring to a boil and remove the scale from the millet. Put the onions, potatoes, carrots and parsley in a saucepan. Cook until the millet and vegetables are ready. Remove the onion and parsley from the pan, salt the soup, lay the fish, allspice, Bay leaf and finely chopped chili pepper pod, removing the grains and tomatoes from it. If there are children, do not put chili.
  3. Cook until the fish is ready. It’s fast. I like to pour a spoonful of sunflower oil into this soup at the very end of cooking, which I did.
  4. Pour on plates.
  5. Bon appetit.
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