This soup is served in Our Japanese restaurants in the far East. And recently I learned that this is a popular dish of Mediterranean cuisine. In General, no matter what the kitchen is part of the dish. It is fragrant, dietetic and tasty, and during Fasting it can be allowed on allowed fish days.
One of the most popular dishes in Vietnam is fo soup. Varieties of this soup as very much. The Vietnamese eat it early in the morning and we were happy to join them.
Another interesting, a bit exotic recipe. This time we will try Vietnamese cuisine. You can serve soup hot. I liked the cold option, refreshing, with a slight acidity and subtle fruity note – a great alternative to our okroshka on hot days.
Seafood is balanced in composition, they are easily absorbed by the body and are low-calorie food. Puree soup is very light and low in calories.
A La Nage is a French soup, a kind of the famous Bouillabaisse fish soup. Popular in the southern regions of France, prepared from fish and / or seafood with the addition of aniseed paste, but also suitable for any good vodka, which gently emphasize the taste of added seafood! Excellent, warming and fragrant soup!
Bouillabaisse-French fish soup, Marseilles fish soup. Hearty, fragrant, tomato-fish soup with garlic croutons and hot sauce.
Tomato soup with rice, green beans, white fish and seafood platter is a hearty, flavorful and tasteful dish. Thick, rich soup is sure to appeal to seafood lovers.
Bouillabaisse – a cult dish of South French cuisine – is a fish soup. The main ingredients of this soup-fish (at least 5 species) and vegetables. Of course, this rich soup with an unusual history is very tasty and useful, but there is also some danger in it – you can easily get carried away and get up from the table only when there is nothing left in the tureen!
Delicious soup that is prepared in a slow cooker! Gentle. creamy, and fishy taste will fill you immediately with the first spoon. Recommend!
We can say that this soup is the basis of Chinese cuisine. It has a specific sharp taste with a sour tint and a very pleasant aroma, and soy sauce just gives it those Asian notes that distinguish it from other soups. The taste of the soup is specific, whether you like it or not, but I think only true connoisseurs of Asian cuisine will be interested in the recipe.