Fish Soup

Soups • Russian

Time 45 minutes

Ingredients 9

Servings 6

Description

You can use any boneless fish of your choice. You can also substitute parsley with any herbs you prefer. By cooking the vegetables separately from the fish but simultaneously in different containers, the cooking time is reduced and the ingredients do not become mushy. Sour cream adds creaminess and richness to the broth, especially if the fish is lean.

Ingredients

Hake 2 pieces
Potato 2 pieces
Carrot 1 piece
Onion 1 head
Fish Oil 1 teaspoon
Sour Cream 1 tablespoon
Parsley 3 sprigs
Vegetable Oil 0 fl oz
Salt 1 teaspoon

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the fish, wash and peel the vegetables.

Step 3

Grate the carrot on a coarse grater.

Step 4

Finely chop the onion.

Step 5

Sauté the onion and carrot in vegetable oil.

Step 6

Cut the potato into cubes.

Step 7

Add the potato to the pan with the almost cooked onion and carrot.

Step 8

Pour water into a pot, bring to a boil, adding the fish seasoning.

Step 9

Also, add salt to the water.

Step 10

Cut the fish into convenient pieces.

Step 11

Drop the fish into the boiling water and cook until done (about 10–15 minutes).

Step 12

While the fish is cooking, the potato, onion, and carrot are cooking in the pan. If it seems that the potato is raw, you can add a couple of tablespoons of broth and cover the vegetables with a lid, and by the time the fish is cooked, all the vegetables will be ready.

Step 13

Now combine the vegetables and fish in the broth.

Step 14

Add a tablespoon of sour cream.

Step 15

Finely chop the parsley.

Step 16

Add the parsley to the finished soup.

Step 17

Stir everything and let it sit covered for 5 minutes.