Red fish soup with apples
10 servings
40 minutes
It's good to cook fish soup with apples in the fall outside the city, when you can add aromatic Antonovka apples to the soup, plucked straight from the branch. The apple spirit goes well not only with salmon, but also, for example, with crucian carp or pike perch. And in general, the composition and richness of this fish soup can be easily adjusted to your own taste. For example, as Irina does, adding a shot of vodka to the broth to give the soup a slight bitterness.
1
Put a large pot of water on the fire. Add celery leaves and apples - they can be added whole or cut in half. Allow the water to boil.
- Celery: 1 bunch
- Apple: 2 pieces
2
Meanwhile, clean and dice the carrot and onion. Heat vegetable oil in a pan, add the onion and carrot, and sauté, stirring occasionally, for ten to twelve minutes.
- Carrot: 4 pieces
- Onion: 2 heads
3
When the water in the pot boils, remove the celery sticks and add the tail and head of the salmon. Bring to a boil again and cook everything together, uncovered, for about twenty minutes.
- Head of red fish: 1 piece
- Salmon tail: 1 piece
4
Chop the tomatoes and cilantro. Add the tomatoes and herbs to the pan with onions and carrots, and mix. Then add the capers, keeping their marinade. Mix again and leave on the heat for a couple more minutes.
- Tomatoes: 3 pieces
- Coriander leaves: 0.5 bunch
- Pickled capers: 2 tablespoons
5
Remove the fish from the broth, place it on a cutting board, and let it cool. Then, remove the skin and carefully separate the meat from the bones using a fork or your hands, trying not to break it into too small pieces.
- Head of red fish: 1 piece
- Salmon tail: 1 piece
6
Strain the broth in which the fish was cooked into a clean pot, add the cut fish, caper marinade, juice of half a lemon, and sautéed vegetables. Add a bay leaf and peppercorns.
- Head of red fish: 1 piece
- Salmon tail: 1 piece
- Pickled capers: 2 tablespoons
- Lemon juice: 50 ml
- Carrot: 4 pieces
- Onion: 2 heads
- Bay leaf: 3 pieces
- Ground black pepper: to taste
7
Bring the soup to a boil, add vodka, bring it back to a boil and turn off the heat. Add one tablespoon of 'Vegetta' to enhance the flavor, salt, sugar, and pepper to taste.
- Vodka: 50 ml
- Seasoning ""Vegetta"": 1 tablespoon
- Sugar: 2 tablespoons
- Ground black pepper: to taste
8
Carefully remove the apples from the pot (you can use a slotted spoon to avoid damaging their shape), let them cool slightly, and then cut into wedges. Arrange on plates, pour hot soup over them, and serve immediately.
- Apple: 2 pieces