Fish soup with nuts
4 servings
60 minutes
Fish shchi with nuts is an unusual version of the traditional Russian soup that combines the tenderness of fish, creamy softness, and nutty depth of flavor. The recipe is based on fish cooked in vegetable broth, transformed into airy balls with the addition of protein, starch, and nuts. The rich composition gives the soup an interesting texture, while cream and herbs provide a refined aroma. This dish blends traditional flavors of Russian cuisine with unexpected accents, creating a harmonious palette of tastes. It is perfect for serving at family lunch or dinner, warming and satisfying at the same time. Fish shchi with nuts is a gastronomic experiment proving that classics can be multifaceted and surprise with new shades.
1
Wash the fish, cut into pieces, and cover with cold water. Bring to a boil, skim the foam from the broth, add celery root, carrot, salt, and cook for 20 minutes. Remove the celery root and carrot.
- Fish: 500 g
- Celery: 50 g
- Carrot: 2 pieces
- Salt: to taste
2
Remove the fish from the broth, separate it from the bones, and blend it. Add whipped egg white, starch, ground nuts, sour cream, and salt to the fish puree, and form small balls. Drop the balls into the soup.
- Fish: 500 g
- Chicken egg: 1 piece
- Starch: 10 g
- Nuts: 20 g
- Sour cream: 30 g
- Salt: to taste
3
Dice the carrot and sweet pepper. Add to the soup and cook for 15 minutes.
- Carrot: 2 pieces
- Sweet pepper: 1 piece
4
Mix the yolk with cream and pour it into the soup. Remove the soup from the heat.
- Chicken egg: 1 piece
- Cream: 30 ml
5
Sprinkle the soup with chopped greens.
- Green: 1 bunch