Fish soup with meatballs
4 servings
100 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Wash the fish, clean it, cut off the head, tail, and fins, and remove the gills.
- Cod: 1 kg
- Water: 2 l
- Onion: 2 heads
2
Separate the fillet from the spine.
3
Place the head, tail, fins, and spine in a pot, fill with cold water, bring to a boil, and cook over medium heat for 15-20 minutes.
4
Peel one onion and carrot, then cut into cubes or slices.
- Carrot: 1 piece
- Onion: 2 heads
5
Add vegetables, peppercorns, and bay leaf to the broth, and salt it. Bring to a boil and cook for another 10-15 minutes, then remove from heat. Strain the broth.
- Carrot: 1 piece
- Black peppercorns: 1 teaspoon
- Bay leaf: 3 pieces
- Salt: to taste
6
Peel the second onion and chop it finely.
- Onion: 2 heads
7
Heat oil in a pan, fry the onion until transparent, then cool.
- Vegetable oil: 3 tablespoons
8
Soak the bread slices in milk, squeeze them out, and pass them through a meat grinder along with the fish fillet and sautéed onion.
- White bread: 3 pieces
- Milk: 0.5 glass
- Cod: 1 kg
- Onion: 2 heads
9
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Form balls from the minced meat the size of a walnut and coat them in half of the flour.
- Cod: 1 kg
- Wheat flour: 2 tablespoons
11
Pour part of the broth into a separate pot and cook the meatballs until done (about 15 minutes).
- Water: 2 l
- Cod: 1 kg
12
I will mix the remaining flour with half a glass of broth.
- Wheat flour: 2 tablespoons
- Water: 2 l
13
Strain the remaining broth, bring it to a boil, and while constantly stirring, pour in the flour mixture.
14
Add salt to taste, add sour cream, and mix.
- Salt: to taste
- Sour cream: 1 glass
15
Place the meatballs in portion plates, pour hot broth over them, and serve at the table.