Milk and fish soup
6 servings
20 minutes
Milk-fish soup is a delicate and exquisite dish of European cuisine that combines the velvety texture of milk with the rich flavor of pike perch. This soup likely has its roots in the culinary traditions of northern countries where fish and dairy products are often used together to create nourishing and warming dishes. The lightness of vegetables, the aroma of herbs, and butter add richness to its flavor. The soup is perfect for serving on cool days when one wants to warm up and enjoy soft creamy notes. It is well-suited for both family dinners and festive tables where its subtle and harmonious taste will be appreciated even by the most discerning gourmets.
1
Wash the potatoes, peel them, and cut into small cubes. Clean the pepper from the core and seeds, wash, and cut into cubes. Peel the onion, chop finely, and sauté in oil until golden.
- Red sweet pepper: 2 pieces
- Onion: 1 head
- Vegetable oil: 1 tablespoon
2
Boil the pike perch fillet in 4 cups of boiling water for 5 minutes. Remove and slice.
- Pike perch fillet: 600 g
3
Add the prepared vegetables to the strained broth, pour in the warmed milk, and add the flour diluted with a small amount of water, mix everything and bring to a boil. Cook on low heat for 20 minutes, then add the fish to the soup. Salt it and cook for another 2-3 minutes.
- Milk: 2 glasss
- Wheat flour: 1 tablespoon
- Pike perch fillet: 600 g
- Sea salt: to taste
4
Before serving, dress with butter and sprinkle with herbs.
- Butter: 2 tablespoons
- Chopped parsley: 3 tablespoons