Fish soup

I haven't made a fish soup with cabbage juice in a long time. Today it's his turn.

• 500g. fish (2 tails and 2 carp heads)
• 1 onion
• 1 carrot
• 1 parsnip root
• 1 parsley root
• 1 bell pepper or capia
• 1 small celery or half of a suitable one
• lovage
• salt 1/2 l cabbage juice
• 2 tablespoons rice
• 3 tomatoes

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Fish soup:

Wash the vegetables, chop finely or in a blender and bring to a boil.

When the vegetables are cooked, add the rice. When the rice is cooked, add the blended tomatoes (chopped in a blender) and after a few boils the cabbage juice. After it has boiled, add the fish and let it boil slowly for 15-20 minutes.

Add the larch

Tips sites

1

Cabbage juice is added after cooking. If it is a very sour and salty juice, add less. It is not necessary to put 1/2 liter of juice.

2

At the head of the fish there is a triangular bone that is bitter. It must be removed with a knife.

3

Fish soup is made without tomatoes, but I don't like it that way.

Ingredient:

- 120 ml of olive oil
- 3 pieces of leeks, cleaned and sliced
- 2 cloves of garlic, crushed
- an onion, cleaned and chopped
- 2 chopped celery stalks
- 250 g mushrooms, sliced
- 250 g canned tomatoes / jar (they have a stronger aroma if you can't find use normal tomatoes)
- 150 ml dry white wine
- half a teaspoon of cayenne pepper to taste
- 450 g of white fish, without bones - use any type of fish you like
- Fresh, chopped parsley
- salt to taste
- black pepper to taste
- a cube of soup concentrate

1. Heat the olive oil in a deep bowl and add the onion, garlic, leek, celery and mushrooms. Fry until the onion is soft.
2. Add water (enough to cover all the vegetables) and a cube of soup concentrate, tomatoes and white wine. Bring to the boil, add the cayenne pepper and season to taste.
3. Put all the fish in the pot. Continue to simmer until the fish is cooked - about 15-20 minutes.
4. Meanwhile, you can put boiled pasta and a little parsley in each bowl. Now you can generously pour this delicious fish soup.

Try this recipe fish soup and bring, as I have advised you every time, another piece of world cuisine to you at the table!

Method of preparation

An easy to prepare, tasty and healthy soup.

Finely chop the chopped vegetables in oil. When they start to soften, pour about 1.5 liters of hot water and let them boil. When they are almost cooked, add the rice and salt to taste. Add the tomatoes for the soup. Pour the borscht I gave before into a boil when the rice is cooked. We put the fish at the end and let it boil for a few minutes. We turn off the heat and add the finely chopped greens. Enjoy!

Fish soup

Washed and cleaned fish are cut into appropriate large pieces. (If a carp head is used, remove it

Fish soup

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Fish soup

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Mackerel fish soup

You will need:

• 2 mackerel fish, clean the scales and wash very well
• 2 tablespoons rice
• a bell pepper
• 2 potatoes
• celery (to taste)
• pasta & acircrnac (to taste)
• 1 carrot
• 1 zucchini
• a large white onion
• salt to taste
• lovage
• parsley

Method of preparation:

1. Put a pot with 1 l of water on the fire, and immediately after the water has boiled, add the well-washed rice, the cut potatoes, the pasta, the celery, the carrot, the bell pepper, the zucchini and the onion.
2. When the vegetables are cooked, add the fish and salt, and when the fish rises to the top, it means it is cooked.
3. Remove the fish from the soup, turn off the heat and add the larch and parsley.
4. Let the fish cool, then choose the bone-in meat, grind it well and add it back to the hot soup.
5. Leave the lid on for 10-15 minutes and serve hot!

SERBIAN FISH SOUP

Some time ago I ate somewhere in Serbia, a fish soup that I have not been able to see until now. I am a gourmet and I still feel the rich and spicy taste of vegetables, the unique flavor of diversified white fish and the bright red color that emanates an enticing aroma of paprika.

Today I prepared this Serbian fish soup and I tried, of course, to make it as close as possible to the original taste.

ingredients:

• 400 gr. carp
• 450 gr. sleep
• 300 gr. page of salau
• 4 onions
• 3 carrots
• 1 parsnip
• 1 parsley root
• 1 pc. celery
• 1 red pepper
• 1 green pepper
• 1 hot pepper
• 4 cloves of garlic
• 3-4 bay leaves
• 7-8 peppercorns
• 400 gr. diced tomatoes
• 300 ml. broth
• 4 tablespoons paprika
• 1 teaspoon hot pepper
• thyme and parsley
• salt to taste

There seem to be many ingredients, but I will try to present the recipe as succinctly as possible to make you realize how simple and easy it is to prepare.

In a deep saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of sunflower oil.

Add the bay leaves and peppercorns then wait for the oil to flavor for 2 minutes.

Put the finely chopped onion, carrot, parsley root and parsnip or grated. After it softens a little, I add a cup of water and stir constantly until all the water evaporates, and the vegetables will become very soft, almost like a paste.

It's time to add the paprika and the hot pepper, stirring constantly.

Pour a liter of water then add the finely chopped garlic and celery, as well as the peppers cut in half (they will give the soup a special sweet aroma).

After 20 minutes of simmering, it's time to add the chopped tomatoes, broth and dried thyme - about half a teaspoon.

Meanwhile, I boiled in 3 liters of cold water the fish that I let boil for about 5-10 minutes since it first boiled. I used fillets of three types of fish and a carp head, but you can use almost any kind of white fish (carp, pike, catfish, barbel, perch, preferably fillets).

I strain the juice from the fish over the soup, fill it with another liter of hot water, season it with salt to taste, then let it boil for about 20 minutes.

I add the pieces of fish after which I removed any remaining bones and skin, wait for it to boil for another 2-3 minutes and turn off the heat.

I warn you that it turned out more spicy than our usual taste for a soup, but I assure you that it is worth every gram of hot paprika and every piece of pepper…

How to make fish soup

fish it will be cleaned of scales, intestines, wings removed and washed well.

It will be portioned into pieces, as for a portion per person (this will be done with carp, the small fish will be left whole, just cleaned), and from the base of the fish head will be removed (remove) the square bone that gives bitterness in any way prepared.

In a pot, with approx 3 l apa and let it boil, they will put boiled vegetables, cleaned and finely chopped (onion, bell pepper, parsnip root, celery, carrot and tomatoes peeled and given on a large grater), together with oil (to give a better taste and to make those stars in the soup, becoming more handsome) and 1/2 teaspoon salt (about 30 minutes).

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When the vegetables are half cooked, add them rice washed (to boil for at least 10 minutes).

Pieces of fish prepared in advance together with small fish, will be added to the pot and let it boil together with the vegetables (to get flavors) at least 15-20 minutes.

Near the end, fish soup, will sour with little bag (boiled separately in a kettle) or with juice of 1 lemon.

To taste, can be completed with little bags, how sour the soup will be desired, then if necessary, it can be added salt and pepper.

Larch and green parsley freshly chopped, it will be added to the soup at the end, leaving it to boil for another two, then extinguished the flame from the stove.

Fish soup, can be served hot or cold in individual bowls with fresh bread, decorated with 1-2 tablespoons of sour cream (according to preference) and finely chopped larch.

Lipovan fish soup

Lipovan fish soup she is one of the stars of the delta cuisine, next to the sturgeon juicer. Locally, it is also called & # 8222Lipovan fish borscht& # 8221 even if it is not sour with borscht but with vinegar.

Ingredients recipe Lipovan fish soup

Tradition says that at the base of this soup, apart from fish, there are only four kinds of vegetables: potato, onion, bell pepper and tomato. To achieve a lipoveneasca fish soup the following ingredients are required:
• Fish as diverse and necessarily fresh as possible,
• Potatoes,
• Onions,
• Bell peppers (red, yellow, green),
• Tomatoes,
• Salt, vinegar, green larch.

How to prepare the recipe Lipoveneasca fish soup

After me, lipoveneasca fish soup it is difficult to reproduce at home because the special taste is given by the freshness and diversity of the fish (catfish, carp, crucian, pike, bream, etc.). Lipovan fishermen make this soup in the pond from what they caught, having at hand various and fresh fish. I generally use the heads and tails, the rest being fried. If you have the opportunity to eat such a lipoveneasca fish soup made by Lipovan fishermen on the shores of the pond, you will never forget it. But, to satisfy our curiosity and appetite, until we reach the Danube Delta, no one prevents us from going to the fishery and choosing a few pieces of fish to make a good fish soup.

Bring water to a boil and add the vegetables, first the pepper, onion and potato. Cut the potato into large pieces, the rest of the vegetables as for a normal soup. When the potato is almost cooked, add the fish pieces. They should be large and notched. After adding the fish, do not stir in the soup as you crush it. Add salt to taste. After boiling the soup, add the chopped tomatoes and a few tablespoons of vinegar (2-3 to taste), these having the role of strengthening both the fish and the potato. Generally, the fish boils in about 10, maximum 15 minutes, when the wings come off easily, being prepared. Take the pot off the heat, add plenty of chopped green larch and leave the pot covered for a few minutes to draw all the flavors.

Traditionally, this lipoveneasca fish soup it is served as follows: remove the fish with the potatoes on a plate, this is eaten with mujdei, then the juice is served.

As cooking time: boil the vegetables in maximum 30 minutes, and the fish somewhere in 10 minutes.

Fish soup

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Fish meatball soup

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Fish dishes for 4 servings: 4 slices of fish 5 garlic cloves 2 tablespoons mayonnaise a bunch of parsley a tablespoon butter a lemon

Lipovan fish soup

Lipovan fish soup she is one of the stars of the delta cuisine, together with the sturgeon juicer. Locally, it is also called & # 8222Lipovan fish borscht& # 8221 even if it is not sour with borscht but with vinegar.

Ingredients recipe Lipovan fish soup

Tradition says that at the base of this soup, apart from fish, there are only four kinds of vegetables: potato, onion, bell pepper and tomato. To achieve a lipoveneasca fish soup the following ingredients are required:
• Fish as diverse and necessarily fresh as possible,
• Potatoes,
• Onions,
• Bell peppers (red, yellow, green),
• Tomatoes,
• Salt, vinegar, green larch.

How to prepare the recipe Lipoveneasca fish soup

After me, lipoveneasca fish soup it is difficult to reproduce at home because the special taste is given by the freshness and diversity of the fish (catfish, carp, crucian, pike, bream, etc.). Lipovan fishermen make this soup in the pond from what they caught, having at hand various and fresh fish. I generally use the heads and tails, the rest being fried. If you have the opportunity to eat such a lipoveneasca fish soup made by Lipovan fishermen on the shores of the pond, you will never forget it. But, to satisfy our curiosity and appetite, until we reach the Danube Delta, no one prevents us from going to the fishery and choosing a few pieces of fish to make a good fish soup.

Bring water to a boil and add the vegetables, first the pepper, onion and potato. Cut the potato into large pieces, the rest of the vegetables as for a normal soup. When the potato is almost cooked, add the fish pieces. They should be large and notched. After adding the fish, do not stir in the soup as you crush it. Add salt to taste. After boiling the soup, add the chopped tomatoes and a few tablespoons of vinegar (2-3 to taste), these having the role of strengthening both the fish and the potato. Generally, the fish boils in about 10, maximum 15 minutes, when the wings come off easily, being prepared. Take the pot off the heat, add plenty of chopped green larch and leave the pot covered for a few minutes to draw all the flavors.

Traditionally, this lipoveneasca fish soup it is served as follows: remove the fish with the potatoes on a plate, this is eaten with mujdei, then the juice is served.

As cooking time: cook the vegetables in maximum 30 minutes, and the fish somewhere in 10 minutes.

Video: XO White Bee Hoon Fish Soup - XO鱼片米粉

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