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Print Recipe
Soup with Seaweed and Beans Recipe
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.
Cook Time 40 minutes
Servings
Ingredients
For fish broth:
For soup:
Cook Time 40 minutes
Servings
Ingredients
For fish broth:
For soup:
Instructions
  1. For soup, you need to cook fish and fish broth. In a saucepan, pour water, bring to a boil, put a quarter of onion, half a carrot, cut into quarters, a branch of parsley. Cooked the carrots until tender. Salt, put allspice, Bay leaf and a piece of fish. You can take any fish. I have a piece of catfish. Cook until the fish is ready. Remove the fish and carrots to a plate. This will come in handy later. Broth strained through a sieve. I'll make soup with him.
    For soup, you need to cook fish and fish broth. In a saucepan, pour water, bring to a boil, put a quarter of onion, half a carrot, cut into quarters, a branch of parsley. Cooked the carrots until tender. Salt, put allspice, Bay leaf and a piece of fish. You can take any fish. I have a piece of catfish. Cook until the fish is ready. Remove the fish and carrots to a plate. This will come in handy later. Broth strained through a sieve. I'll make soup with him.
  2. While the fish broth is cooking, we prepare everything that we need for the soup.
    While the fish broth is cooking, we prepare everything that we need for the soup.
  3. We take a pot with a thick bottom, in which we will first stew everything, and then cook the soup. If there is no such thing, you can use any convenient dishes you like. Poured olive oil, warmed and put the chopped onion (the remaining onion). Gilded and sent the remaining half of the carrots, grated on a grater, to the onion. Then cook under the lid on a low heat for a couple of minutes. The potatoes were cut into small cubes and sent to the vegetables. The potatoes were simmered almost to readiness.
    We take a pot with a thick bottom, in which we will first stew everything, and then cook the soup. If there is no such thing, you can use any convenient dishes you like. Poured olive oil, warmed and put the chopped onion (the remaining onion). Gilded and sent the remaining half of the carrots, grated on a grater, to the onion. Then cook under the lid on a low heat for a couple of minutes. The potatoes were cut into small cubes and sent to the vegetables. The potatoes were simmered almost to readiness.
  4. Next, spread the seaweed salad. If you have a lot of liquid in the jar, you first need to throw the contents of the jar into a colander. Mix and spread the white beans. Spread the beans without liquid. Mix everything, cover with a lid, reduce the heat to a minimum and simmer for about 15 minutes. Then fill the contents of the pan with fish broth. Bring to a boil, taste for salt and if anything, add salt to taste. Cook for another 7-10 minutes.
    Next, spread the seaweed salad. If you have a lot of liquid in the jar, you first need to throw the contents of the jar into a colander. Mix and spread the white beans. Spread the beans without liquid. Mix everything, cover with a lid, reduce the heat to a minimum and simmer for about 15 minutes. Then fill the contents of the pan with fish broth. Bring to a boil, taste for salt and if anything, add salt to taste. Cook for another 7-10 minutes.
  5. We take the fish apart into pieces, separating the bones. Cut boiled carrots into small cubes. We send it to the soup. Bring to a boil and remove from the heat. Let stand under the lid for a little while.
    We take the fish apart into pieces, separating the bones. Cut boiled carrots into small cubes. We send it to the soup. Bring to a boil and remove from the heat. Let stand under the lid for a little while.
  6. The soup is ready, serve. Pour on plates. We eat with pleasure!
    The soup is ready, serve. Pour on plates. We eat with pleasure!
  7. Bon appetit.
    Bon appetit.

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