Fish soup with pumpkin
6 servings
40 minutes
Fish soup with pumpkin is a harmonious blend of the delicate taste of white fish and the sweet, velvety texture of pumpkin. This recipe draws inspiration from traditional Russian soups, where simple yet rich ingredients create a warming and aromatic broth. A light spiciness from ginger and bay leaves adds subtle depth to the flavor, while fresh herbs bring brightness and freshness to the dish. It is suitable for both family lunches and cozy dinners. Its uniqueness lies in the softness of the fish infused with spice aromas and the light sweet aftertaste of pumpkin, making this soup unusual yet surprisingly balanced. A great option for those wanting to try Russian cuisine in a new light!
1
Clean the fish, cut it into portions, place it in a pot with an onion, and add 1.5 liters of water. When the water boils, add salt and cook for 20 minutes.
- White fish: 500 g
- Onion: 1 head
2
Remove the cooked fish. Add the chopped potatoes to the boiling broth. After 5 minutes, add the sliced pumpkin and chopped tomatoes.
- Potato: 3 pieces
- Pumpkin: 300 g
- Tomatoes: 2 pieces
3
After another 5 minutes, add ginger, bay leaf, and black peppercorns.
- Ground ginger: 0.5 teaspoon
- Bay leaf: 1 piece
- Black peppercorns: 7 pieces
4
In three minutes, the soup is ready! Place the fish pieces on the plates, pour the soup over them, and sprinkle with ground pepper and herbs.
- Chopped parsley: 2 tablespoons
- Chopped dill: 2 tablespoons