Vegetable Soup with Fish Recipe
I wanted vegetable soup, my husband asked for soup. I thought, I thought… and I decided to combine everything in one dish. Why not? It turned out to be an incredibly delicious soup: fragrant, light and satisfying at the same time. It seemed very harmonious to me.
Servings
6
Cook Time
55minutes
Servings
6
Cook Time
55minutes
Ingredients
Instructions
  1. Wash the fish, peel and cut into fillets together with the skin. Cut the fillet into pieces, season with salt and pepper, sprinkle with lemon juice and set aside. From waste (fins, bones), broth is cooked with the addition of onions, carrots, celery root and petiole, taken additionally, not from the list of ingredients.
  2. While the broth is cooking, wash and peel the vegetables (the mass of all vegetables, except bell pepper, is given in already peeled form). Cut carrots and celery into strips.
  3. Cut zucchini into cubes, bell pepper into strips, tomatoes into 0.5-1 cm thick circles. Disassemble the cabbage into small inflorescences. Cut the potatoes arbitrarily. Crush the garlic.
  4. Put carrots and celery in vegetable oil until half-cooked, add bell pepper and saute until soft.
  5. Add the leeks, stir for 1 minute, remove from heat.
  6. This is such a wonderful casserole that we get. Let’s leave that aside for now.
  7. Strain the broth, bring to a boil and pour the potatoes into it, cook after boiling for 5 minutes.
  8. Add the cabbage.
  9. But even after boiling, add salt to the zucchini. Bring to a boil again and cook over low heat for 5 minutes.
  10. Then lay out the browned vegetables and gently dip them into the fish soup. After boiling, cook for 5-7 minutes.
  11. Add bay leaf to the soup.
  12. Gently lower the tomatoes into the soup and cook for another 2-3 minutes.
  13. Turn off the heat, add garlic to the soup and let it brew under the lid.
  14. When serving, sprinkle with herbs. Enjoy your meal!
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