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.
Servings
10
Cook Time
80minutes
Servings
10
Cook Time
80minutes
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.
  2. Salmon fillet cut into pieces.
  3. Meanwhile, prepare the remaining ingredients. Peel the potatoes and slice them randomly.
  4. Cut the onion into cubes.
  5. Cut the cabbage into pieces.
  6. Chop the beetroot very finely, if desired, you can grate it on a coarse grater.
  7. Do the same with carrots.
  8. If the legs of the mushrooms are large, cut them.
  9. Cut the tomato into cubes.
  10. 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.
  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.
  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.
  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.
  15. Pour on plates, garnishing with anything – for example, sprigs of dill. Enjoy your meal!
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