Pangasius fish soup with dill
6 servings
75 minutes
Fish soup made from pangasius with dill is a delicate and aromatic dish of Russian cuisine filled with the warmth of home. Its roots go back to ancient times when fish soup was an essential part of the meal for fishermen and peasants. The taste of this dish harmoniously combines the sweetness of carrots, the mild spiciness of onions, and the rich aroma of bay leaves. The tender pangasius fillet adds softness and delicacy to the soup, while fresh dill highlights the fish notes and refreshes the dish. It is a wonderful option for a light and nutritious soup that warms on cool days and offers a richness of flavors. Served hot with rye bread or white croutons, it creates a perfect ensemble of taste and texture.
1
Peel the onion and chop it into small cubes. This fish soup loves a lot of onion, so you can add more (within reasonable limits).
- Onion: 3 pieces
2
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 piece
3
Put water on the fire and bring it to a boil. Add salt and bay leaf.
- Salt: to taste
- Bay leaf: 2 pieces
4
Fry the carrot and onion in vegetable oil in a large pan until golden brown.
- Carrot: 1 piece
- Onion: 3 pieces
- Vegetable oil: 2 tablespoons
5
Add the fried onion and carrot to boiling water. Bring to a boil, cover loosely, and simmer for 3-5 minutes.
- Carrot: 1 piece
- Onion: 3 pieces
6
Peel the potatoes, cut them into small cubes, and place them in the pot. Do not add too many potatoes to the fish soup, or it will overpower the taste of the fish.
- Potato: 2 pieces
7
Bring the water to a boil, cover loosely with a lid, and cook the fish soup over medium heat for 5-10 minutes.
8
Cut the fish into portion-sized pieces and add to the fish soup. Bring the water to a boil, cover with a lid, and simmer for 10-15 minutes until the potatoes are soft. After 5-7 minutes of boiling, taste the soup and add salt and pepper if desired.
- Pangasius (basa) fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
9
Wash the parsley or dill, dry it, chop finely and add to the pot. Then bring the fish soup to a boil, cook for 30 seconds and turn off the heat.
- Dill: to taste
10
It's best to cover the finished fish soup with a lid, then cover it with several towels and let it steep for 10-20 minutes.
