Fish Soup
6 servings
40 minutes
An excellent fish soup, which is prepared in all kitchens of our country - from Pskov to Magadan, from Arkhangelsk to Rostov-on-Don. Cod, if desired, can easily be replaced with any other white fish with a neutral taste, from those sold in supermarkets . And the celery stalk can be replaced with celery root, but then take it in much smaller proportions. Also in this recipe you can change the proportions of ingredients: take more fish and less potatoes and vice versa.
1
Peel the onion and chop it into small cubes.
- Onion: 100 g
2
Slice the carrot into thin half-rings and the celery into pieces of the same thickness.
- Carrot: 200 g
- Celery stalk: 100 g
3
Cut the potatoes into cubes about 2 cm on each side.
- Potato: 300 g
4
Heat vegetable oil in a thick-bottomed pot.
- Vegetable oil: 30 ml
5
Fry the onion until golden brown.
- Onion: 100 g
6
Add carrots and celery, sautéing for another 3-4 minutes.
- Carrot: 200 g
- Celery stalk: 100 g
7
Add the potatoes, stir, and fry for another 2 minutes.
- Potato: 300 g
8
Fill the vegetables with water, bring to a boil, and cook for 10 minutes. Add salt and pepper to taste.
- Water: 1.2 l
- Salt: to taste
- Ground black pepper: to taste
9
Cut the cod fillet into large pieces. Mince the garlic.
- Cod fillet: 400 g
- Garlic: 1 clove
10
Add fish, garlic, and bay leaf to the pot and bring to a boil. Cook for another 3-5 minutes until the fish and potatoes are done.
- Cod fillet: 400 g
- Garlic: 1 clove
- Bay leaf: 1 piece
11
Remove the soup from the heat and add chopped parsley.
- Onion: 100 g
