Tilapia soup with pearl barley
6 servings
30 minutes
Tilapia and pearl barley soup is a modern interpretation of traditional Russian fish soup that incorporates elements of rustic cuisine and a simple yet harmonious taste. Unlike classic fish soup made with river fish, tilapia adds softness and tenderness to the dish, while pearl barley provides richness and a pleasant texture. The combination of sautéed vegetables, aromatic dill, and spicy black pepper creates a balanced flavor that warms and comforts. This dish is perfect for a cozy home lunch or dinner when you crave something hearty but not too heavy. Tilapia makes the soup light while pearl barley adds nutrition, filling it with traditional rustic charm.
1
Wash the fish, cut it into 3-4 pieces, place in a pot with cold water, and put on low heat. Foam rises quickly, remove it. At the same time, rinse the pearl barley and cook it separately.
- Tilapia fillet: 3 g
- Pearl barley: 1 glass
2
Peel the potatoes, cut them into cubes, and add to the broth.
- Potato: 3 pieces
3
Finely chop the onion, grate the carrot on a coarse grater, fry in vegetable oil with salt. Add to the broth.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 30 ml
- Salt: to taste
4
Add the partially cooked pearl barley (swollen but still firm) to the broth, taste for salt and add more if needed. Cover with a lid and cook until the barley and potatoes are done (about 20 minutes).
- Pearl barley: 1 glass
- Salt: to taste
5
Add pepper 5 minutes before it's done. Toss finely chopped greens into the ready soup.
- Black peppercorns: to taste
- Dill: 1 bunch