If you decide to make a delicious fish soup, first make sure the main ingredient is fresh. This is easy to do - look at the gills and see their color. If the color is red - the fish is fresh, if it is dark and unpleasant - the fish is spoiled. Before cooking, the fish must be washed, gutted, cut off the fins, tail, and head. You can use this "waste" to make broth. Below are two recipes for fish soup - from herring and trout, decide for yourself which one you prefer!
Trout soup with rice and dogwood
Ingredients:
- 150 g of trout;
- 1 onion;
- 30 g of rice;
- 20 g of dogwood and walnuts;
- 10 g of parsley root;
- fresh parsley, salt.
Salt the prepared fish, boil over low heat with parsley root and onion. Add rice, dogwood, crushed walnuts to the soup. Light fish soup is almost ready, sprinkle with herbs, serve.
Recipe for fish soup with cucumbers
Ingredients:
- 400 g of herring;
- 1.5 liters of water;
- 2 potatoes, onion, carrot;
- 1 pickled cucumber;
- 4 tbsp. spoons of sour cream;
- 2 tbsp. tablespoons of butter, pearl barley;
- lavrushka, fresh herbs, salt, pepper.
Boil the washed cereals in water, add chopped carrots and onions fried in oil. Next, send the sliced potatoes to the pan.
Shortly before the end of cooking, add peeled fish to the soup, salt and pepper. Cut the cucumber into cubes, send to the fish soup along with the bay leaf. When serving, put sour cream and chopped herbs in each plate, pour the soup.
