We always eat soup. But in winter you want something more solid, and in summer - a light and light soup. Having cooked cabbage soup in fish broth, you will present your household with a gift for lunch in the form of a light summer soup.
It is necessary
- - 500 g salmon with bones;
- - 100 g of white cabbage;
- - 1 pepper;
- - 2 tomatoes;
- - 1 carrot;
- - 1 onion;
- - 4 tablespoons of spinach;
- - 2 cloves of garlic;
- - 4 sprigs of dill;
- - 2 pieces of bay leaves;
- - 1 teaspoon of celery root;
- - 1 teaspoon of parsley root;
- - vegetable oil;
- - salt;
- - greens.
Instructions
Step 1
Rinse the fish fillets and cover with water. Put on medium heat, bring to a boil. Add salt, bay leaf and dill sprigs to taste. Reduce heat to low and simmer until tender. After the broth is ready, remove the fish and separate the fillets from the bones. The broth itself must be filtered.
Step 2
Wash and peel the carrots. Cut the cabbage and carrots into thin strips. Cut the pepper and onion into cubes. The tomatoes must be peeled. To make it easier to do this, pour boiling water over them before peeling them off. Remove the seeds from them and cut each fruit into 4 pieces.
Step 3
Saute the onions and carrots in vegetable oil until tender.
Step 4
Bring the broth to a boil, add the cabbage, celery and petrshuki roots, and the fried vegetables. Reduce heat.
Step 5
Cook until the cabbage is half cooked. Then add the peppers, tomatoes and spinach and cook until cooked through.
Step 6
Chop the garlic finely. After the cabbage soup is ready, add the fish fillet and garlic there. Let the dish steep for 15 minutes.
Step 7
Garnish the cabbage soup with chopped herbs before serving.
