Fish soups are very healthy. They contain many vitamins and are absorbed much easier than meat ones. The polyunsaturated fatty acids found in fish are essential for joint pain.
It is necessary
-
- fish fillet - 400 g;
- carrots - 1-2 pcs.;
- onions - 2 pcs.;
- water - 1 l;
- butter - 50 g;
- chicken egg - 2 pcs.;
- fish seasoning - to taste;
- greens to taste;
- salt to taste;
- bay leaf - 1 pc.
Instructions
Step 1
Use any sea fish you like. Take the fillet, defrost it if required. It is best to use fresh, non-frozen fish. Rinse it well. Cut the fish fillets into small cubes, fry in butter on all sides. Then, if you used fresh product, add a little water and simmer, covered, until tender. The pieces must not fall apart. You should not stew the thawed fish, otherwise it will turn into gruel. At this point, you can add a little salt and a little fish spice.
Step 2
Take a small carrot, wash and peel it along with the onion. Cut the carrots into thin cubes, cut small onions into half rings, large ones into quarters of rings. Slicing carrots is allowed not only in cubes, but also in half rings and cubes. Saute vegetables in butter for a few minutes until golden brown. First, put the carrots in the pan, add chopped onions to the almost finished carrots.
Step 3
Add the stewed fish, broth, and prepared vegetables to boiling water. Cook the soup for 5-7 minutes under the lid; periodic stirring is not required. Do not let the soup boil too much. In the last minutes of cooking, add spices, salt and bay leaf. You can boil the soup in pre-prepared fish broth. After the end of cooking, let the soup steep for a few minutes under the lid.
Step 4
Rinse chicken eggs thoroughly, boil them hard. Cut them in half, or in large cubes. Add eggs to each serving just before serving.
Step 5
Serve the soup by spreading the pre-prepared eggs. Garnish with finely chopped parsley or dill. Low-fat sour cream is perfect as a dressing for this soup.
