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.
Fish wash, peel and cut into fillets with skin. Cut the fillet into pieces, season with salt and pepper, sprinkle with lemon juice and set aside. From waste (fins, bones) cook broth with the addition of onions, carrots, root and petiole celery, taken additionally, NOT from the list of ingredients.
While the broth is cooking, wash and clean the vegetables (the weight of all vegetables, except bell pepper, is given in the already cleaned form).
Carrots and celery chop into strips.
Zucchini cut into cubes, bell pepper-strips, tomatoes-circles 0.5-1 cm thick. Cabbage disassemble into small inflorescences. Potatoes cut into arbitrarily. Crush the garlic.
Carrot and celery spasserovat on vegetable oil until polugotovnosti, add Bulgarian pepper and passerovat until softness.
Add the leeks, stir for 1 minute, remove from heat.
This is such a wonderful roasting we have. Leave it aside for now.
Strain the broth, bring to a boil and pour the potatoes into it, cook after boiling for 5 minutes.
Add the cabbage.
But even after boiling, and zucchini, season with salt. Again bring to a boil and cook on low heat for 5 minutes.
Then lay the browned vegetables and carefully lower in the fish soup. After boiling, cook for 5-7 minutes.
Add the Bay leaf to the soup.
Gently lower the tomatoes into the soup and boil for another 2-3 minutes.
Turn off the heat, add the garlic to the soup and let it brew under the lid.