Many people probably liked the very same fish soup cooked in Spartan conditions on the river bank. But even in your home kitchen you can make a soup that will turn out to be just as good.
How to cook real fish soup
Ingredients:
Medium-sized pike;
Potatoes - 3 tubers;
Carrots - 3 pcs;
Parsley root - several pieces;
Butter - 80 g;
Onions - 3 pcs;
Parsley - 1/3 bunch;
Lavrushka leaf;
Ground black pepper and salt.
Preparation:
First, wash the pike well, clean it, remove all entrails and gills from it, rinse again. Divide the fish into several large parts with a knife.
Wash potato tubers and carrots in advance and peel them off.
If necessary, soak the parsley root in cold water, then peel and chop into a circle. Cut the carrots into a circle and the potatoes into a medium-sized cube.
Remove the husk from the onion, wash in running water, divide into two parts, finely chop one of them.
Put pieces of pike in a deep saucepan, pour over them with cold water, season with chopped parsley root. Put the broth to boil over medium heat, stand for 20 minutes, after which add a little salt, laurel leaf and black pepper to the pan.
Strain the finished fish broth well, and sort the pike from the bones, divide into portions.
Put the broth back on a medium-temperature stove and bring to a boil, put pre-prepared vegetables and portioned pieces of pike into the soup. Cook the soup for 20 minutes.
Sort the green parsley, rinse well in running cold water, dry on a paper towel and then coarsely chop or pinch with your hands.
Season the finished soup with a slice of butter and chopped green parsley.
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