Print Recipe
 Fish Soup with Vegetables Recipe
For the broth, I used the carcass of a large pike – before that, I cooked salted and stuffed, the fillet and head disappeared, the spine remained. And as the main fish, I took a small pink salmon - 700-800 grams, I won't say more precisely: I didn't weigh it. I also used mushrooms left over from another dish: for stuffed mushrooms, only the caps were needed, the legs remained. So they came in handy.
Course First Course Dishes
Cuisine South Korean Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Course First Course Dishes
Cuisine South Korean Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Carve the pink salmon: remove the gills from the head, cut off the head, tail and fins. Separate the fillet from the spine. Put the spine, head, tail and fins of pink salmon together with the rest of the broth in a saucepan, pour cold water, bring to a boil and cook over medium heat for 40 minutes. Add salt 5 minutes before the end of cooking.
    Carve the pink salmon: remove the gills from the head, cut off the head, tail and fins. Separate the fillet from the spine. Put the spine, head, tail and fins of pink salmon together with the rest of the broth in a saucepan, pour cold water, bring to a boil and cook over medium heat for 40 minutes. Add salt 5 minutes before the end of cooking.
  2. Salmon fillet cut into pieces.
    Salmon fillet cut into pieces.
  3. Meanwhile, prepare the remaining ingredients. Peel the potatoes and slice them randomly.
    Meanwhile, prepare the remaining ingredients. Peel the potatoes and slice them randomly.
  4. Cut the onion into cubes.
    Cut the onion into cubes.
  5. Cut the cabbage into pieces.
    Cut the cabbage into pieces.
  6. Chop the beetroot very finely, if desired, you can grate it on a coarse grater.
    Chop the beetroot very finely, if desired, you can grate it on a coarse grater.
  7. Do the same with carrots.
    Do the same with carrots.
  8. If the legs of the mushrooms are large, cut them.
    If the legs of the mushrooms are large, cut them.
  9. Cut the tomato into cubes.
    Cut the tomato into cubes.
  10. Hungarian pepper – half rings.
    Hungarian pepper – half rings.
  11. In a frying pan, heat two-thirds of the melted butter. Pass the onion until transparent. Add the carrots and mushrooms, stir and fry for 5 minutes over medium heat. Add a ladle of broth from the pan, cover the pan with a lid and simmer the vegetables and mushrooms over low heat for 15 minutes.
    In a frying pan, heat two-thirds of the melted butter. Pass the onion until transparent. Add the carrots and mushrooms, stir and fry for 5 minutes over medium heat. Add a ladle of broth from the pan, cover the pan with a lid and simmer the vegetables and mushrooms over low heat for 15 minutes.
  12. In another frying pan, melt the remaining butter, put the beets, fry for 5 minutes, stirring. Then add a spoonful of broth, turn down the heat to a minimum, cover the pan with a lid and simmer the beets for 20 minutes so that it becomes completely soft.
    In another frying pan, melt the remaining butter, put the beets, fry for 5 minutes, stirring. Then add a spoonful of broth, turn down the heat to a minimum, cover the pan with a lid and simmer the beets for 20 minutes so that it becomes completely soft.
  13. Remove the bones from the cooked broth and remove the remaining meat, if any. If you want, you can strain the broth, but I already have it quite transparent. Bring the broth to a boil, put the potatoes there, let it boil, reduce the temperature to medium and cook for 12 minutes. Then bring to a boil again, put the cabbage successively, after two minutes the Hungarian pepper, after another two minutes the tomatoes, reduce the heat to medium and cook until the vegetables are soft - about 15 minutes.
    Remove the bones from the cooked broth and remove the remaining meat, if any. If you want, you can strain the broth, but I already have it quite transparent. Bring the broth to a boil, put the potatoes there, let it boil, reduce the temperature to medium and cook for 12 minutes. Then bring to a boil again, put the cabbage successively, after two minutes the Hungarian pepper, after another two minutes the tomatoes, reduce the heat to medium and cook until the vegetables are soft - about 15 minutes.
  14. Turn down the heat, put the salmon fillet in the soup, let the soup boil, turn down the heat again to medium and cook for 5 minutes. Then put the beetroot and the rest of the roasting, the meat removed from the bones, boil again, put the bay leaf, if necessary, level it, add salt, turn off the stove and let the soup brew.
    Turn down the heat, put the salmon fillet in the soup, let the soup boil, turn down the heat again to medium and cook for 5 minutes. Then put the beetroot and the rest of the roasting, the meat removed from the bones, boil again, put the bay leaf, if necessary, level it, add salt, turn off the stove and let the soup brew.
  15. Pour on plates, garnishing with anything – for example, sprigs of dill. Enjoy your meal!
    Pour on plates, garnishing with anything – for example, sprigs of dill. Enjoy your meal!
0 0 votes
Article Rating
       

Related posts:

Fish Stew Soup with Vegetables Recipe Fish Soup Recipe Fish Soup with Seafood Recipe Marseille Fish Soup “Bouillabaisse” Recipe Thick Fish Soup “A La Vatersay” Recipe Scottish Soup with Smoked Fish Recipe Cheese Fish Soup Recipe Fish Soup with Celery “Summer Terrace” Recipe Fish Soup with Sorrel Recipe Peruvian Fish Soup Recipe Fish Soup with Haddock and Cream Recipe Tomato Soup with Fish and Olives Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments