Seafood soup is a healthy dish and has an unusual exotic taste. The recipe for this soup can be edited according to your individual desires and preferences. For example, instead of shrimp, use a seafood cocktail.
It is necessary
-
- 500 g shrimp;
- 2 potatoes;
- 1 carrot;
- 1 onion;
- parsley;
- green onions;
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Bay leaf;
- ground red pepper;
- 1 tablespoon tomato sauce
- salt.
Instructions
Step 1
Fresh shrimp meat contains many minerals and vitamins. Therefore, it is not recommended to cook or stew shrimp for a long time, since with prolonged heat treatment they lose most of the nutrients.
Step 2
Leave the frozen shrimp to defrost at room temperature.
Step 3
When the shrimp has completely melted, separate the tails from the body and peel the scales from the tails.
Step 4
Sprinkle the shrimp tails with freshly squeezed lemon juice and marinate for five minutes.
Step 5
Peel and wash the potatoes. Cut into small cubes.
Step 6
Peel, wash and cut onions into rings.
Step 7
Wash a bunch of parsley, sort it out, cut off the tough stems. Chop the herbs.
Step 8
Wash the carrots, peel and cut into strips. If desired, carrots can be grated on a coarse grater.
Step 9
Wash and chop green onions.
Step 10
Put carrots and onions in a frying pan with heated olive oil. Fry vegetables over high heat. Fry until light golden brown on the onions.
Step 11
Then add a little water to the vegetables and simmer, stirring constantly, over low heat for three minutes.
Step 12
Pour water into a saucepan and put on fire. Add diced potatoes to boiling water, season with salt, and leave to simmer for five minutes. The water in this soup can be replaced with any broth, such as chicken.
Step 13
When the water with potatoes boils, put shrimp tails, stewed vegetables in it. Cook for another five minutes. If foam appears on the surface of the soup, remove it with a spoon.
Step 14
Then add one tablespoon of tomato sauce, bay leaf, salt and pepper. Bring the soup to a boil.
Step 15
Garnish the finished soup with parsley and chopped green onions. Serve crispy rye bread croutons with the soup.
