According to the traditional recipe, a real fish soup should be cooked over a fire from freshly caught fish. But this does not mean that it is impossible to make this dish at home. Real fish soup will turn out delicious and rich even on a regular stove.
Classic fish soup recipe
Ingredients:
- fish (fresh) - 1 kilogram;
- potatoes (preferably sweet and non-crumbly) - 4 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- parsley root - 1 piece;
- fat - 2 tablespoons;
- bay leaves - 2 pieces;
- salt, black pepper (in the form of peas), dill, greens of garlic, onions and parsley - to taste.
The fish must be washed and cleaned. Then you need to remove the bones and entrails from it. This fillet should be cut into small cubes. If you cook this ingredient in water, it will boil down in a few minutes, making a simple soup, not a real ear. Therefore, first, you need to make a vegetable broth for the fish, in which it will bask.
The potatoes must be peeled, chopped, filled with water and placed on the stove. While it is cooking, you need to coarsely grate the carrots and chop the onions into rings. When the potatoes boil, add these vegetables and finely chopped parsley to it. The resulting vegetable broth must be cooked for about 10 minutes more, and then put bay leaf, pepper, salt and, in fact, fish in it.
To prevent the soup from smelling like mud, you can pour about 70 grams of vodka into it.
After 10-20 minutes, the ear must be filled with fat and removed from the stove. This dish should be served sprinkled with finely chopped onion and garlic.
A few tips for making fish soup
To prepare a classic fish soup, you need to use only fresh fish that has recently swam in the pond. With frozen or stored fillets, the soup will not be as tasty. If you cannot get a fresh product, small fish can be added to the boiling vegetable broth for 10-20 minutes, and then removed. However, in such a case, it will not be easy to cook the fish soup, since later you will have to filter the broth to make it transparent.
In ancient Russia, by tradition, hammered eggs were added to such a dish.
The cooking time for this soup depends on the type of fish: freshwater will cook in 15-20 minutes, and seafood - in just 8-12. If you heat this ingredient for too long, it may fall apart. Then the broth will turn out cloudy and less aromatic.
The soup will smell like mud from lake fish. Therefore, before cooking, it should be kept in clean water for a while. According to the traditional recipe, a minimum amount of vegetables and a lot of herbs with spices must be added to the ear.
You need to cook the dish on low heat, leaving the pan open. The broth should turn out to be transparent, without the smell of fish, since it does not boil over.
