Seafood and Vegetable Soup
6 servings
45 minutes
This rich seafood and vegetable soup offers a harmonious blend of fresh seafood and tender vegetables, creating a warm and nourishing flavor. Inspired by American cuisine, it incorporates a variety of ingredients and simplicity in preparation. The secret to its rich aroma is the shrimp broth, which adds depth to the soup's flavor. Cabbage adds softness, while beans and potatoes provide heartiness. A light garlic hint and aromatic herbs make the dish perfect for a cozy family dinner. Seafood can be added to the finished soup or used separately, making the recipe versatile. This soup is a true gastronomic balance of sea breeze and vegetable comfort that warms and delights.
1
Thaw the shrimp, clean them, and separate the heads. Boil the heads in a small amount of water for 15 minutes. Strain the resulting broth.
- Large shrimp with tails: 450 g
- Seafood cocktail: 450 g
2
Bring the broth volume to 2 liters, let it boil, and add the seafood cocktail. (Since there are already shrimp, it might be better if they are not included in the cocktail, though it's a matter of taste.) Cook for about 5 minutes.
- Seafood cocktail: 450 g
3
Add shrimp meat, cut into pieces if necessary. Cook for another 5 minutes. Separate the shrimp and seafood from the broth. They can later be added to the finished soup or used separately for salads, etc.
- Large shrimp with tails: 450 g
4
Add salt, pepper, canned beans, sliced carrots, chopped potatoes, and cabbage leaves cut into pieces about 5 cm. Boil until the potatoes are ready - about 20 minutes.
- Black peppercorns: to taste
- Canned white beans: 1 jar
- Potato: 8 pieces
- White cabbage: 300 g
5
Add bay leaf 5 minutes before the cooking ends.
- Bay leaf: to taste
6
After turning off the stove, add finely chopped herbs and crushed garlic. Let the soup steep under the lid for 5 minutes.
- Green: to taste
- Garlic: 3 cloves