Fish and Tomato Soup
6 servings
60 minutes
Fish and tomato soup is a fragrant dish inspired by Russian cuisine, where the simplicity of ingredients combines with rich flavor. Fish broth cooked with bay leaves and allspice adds depth to the soup's taste. Sautéed vegetables and tomato puree add sweetness and a slight tang, while potatoes make the dish hearty. Tender fillet of pike perch cut into pieces complements the soup with a delicate texture. Fresh herbs provide a finishing touch that adds freshness and lightness. This soup warms on cold days and delights with its rich aromas. It is perfect for family lunches as well as cozy evenings. It can be served with crispy bread or sour cream to highlight the richness of flavors. Simple to prepare yet exquisite in execution, this soup is a true gastronomic pleasure.
1
Rinse the fish fillet and cover it with cold water.
- Pelengas fillet: 700 g
2
Put on the fire and bring to a boil, reduce the heat, add bay leaf, pepper, salt, 1 carrot, and 1 onion, and cook the fish broth until ready.
- Carrot: 2 pieces
- Onion: 2 pieces
3
Cut 1 carrot and 1 onion into strips and fry until cooked in vegetable oil.
- Carrot: 2 pieces
- Onion: 2 pieces
- Vegetable oil: to taste
4
When the fish broth is ready, remove the vegetables and fish from the broth, add the vegetable sauté, heated tomato puree, and diced potatoes.
- Potato: 5 piece
- Tomatoes: 3 pieces
5
Cut the fillet into pieces.
6
Put the pulp in the soup.
- Pelengas fillet: 700 g
7
Sprinkle everything with fresh herbs.
- Parsley: to taste