Pangasius Fish Soup with Dill
Soups • Russian
Description
Dill is essential in this soup! It won't taste as good without it. If fresh dill is unavailable, dried dill can be used as a last resort.
Ingredients
- Pangasius 20 oz
- Salad Potatoes 2 pieces
- Carrot 1 piece
- Onion 3 pieces
- Dill to taste
- Bay leaf 2 pieces
- Vegetable Oil 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the onion and chop it into small cubes. This soup loves a lot of onion, so you can add more (within reason).
Step 2
Peel the carrot and grate it on a coarse grater.
Step 3
Put water on the heat and bring it to a boil. Add salt and bay leaves.
Step 4
Sauté the carrot and onion in vegetable oil in a large skillet until golden brown.
Step 5
Add the sautéed onion and carrot to the boiling water. Bring to a boil, cover loosely with a lid, and simmer for 3–5 minutes.
Step 6
Peel the potatoes, cut them into small cubes, and add them to the pot. Do not add too many potatoes to the soup, or it will overpower the taste of the fish.
Step 7
Bring the water to a boil, cover loosely with a lid, and cook the soup over medium heat for 5–10 minutes.
Step 8
Cut the fish into serving pieces and add it to the soup. Bring the water to a boil, cover with a lid, and simmer for 10–15 minutes until the potatoes are soft. After 5–7 minutes of boiling, taste the soup and add salt and pepper if desired.
Step 9
Wash the parsley or dill, dry it, chop it finely, and add it to the pot. Then bring the soup to a boil, cook for 30 seconds, and turn off the heat.
Step 10
It's best to cover the finished soup with a lid and then cover it with several towels to let it steep for 10–20 minutes.
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