Red fish soup
6 servings
60 minutes
Fish soup made from red fish is a true embodiment of Russian cuisine, where the simplicity of ingredients combines with depth of flavor. The origins of the dish date back to ancient times when fishermen cooked their fresh catch right on the shore. The tender fillet of red fish gives the soup a special velvety texture, while the aroma of bay leaves and peppercorns enhances its rich taste. The light, clear broth warms and satisfies, and fresh herbs at the end add freshness. Traditionally, fish soup is served hot with a piece of rye bread and sometimes even accompanied by a shot of vodka for a fuller experience. It is not just a soup – it is a true symbol of home comfort and warm gatherings, infused with the spirit of Russian tradition.
1
Boil the water.
- Water: 2 l
2
Peel and wash the potatoes and carrots; cut into cubes/rings.
- Potato: 2 pieces
- Carrot: 1 piece
3
When the water boils, add chopped vegetables, a whole onion, salt, and peppercorns.
- Potato: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Salt: to taste
- Black peppercorns: 5 piece
4
Boil over medium heat for 15 minutes.
5
Wash the fish, cut it into large pieces, after 15 minutes place it in the pot with vegetables, add bay leaf and cook the soup on medium heat for another 10 minutes - both the fish and vegetables will be ready but not fall apart.
- Red fish (salmonids): 300 g
- Bay leaf: 2 pieces
6
During the process, remove the foam if necessary.
7
After 10 minutes, turn off the stove and remove the onion, pepper, and bay leaf.
- Onion: 1 piece
- Black peppercorns: 5 piece
- Bay leaf: 2 pieces
8
Serve the fish soup hot on the table with freshly chopped herbs.
- Dill: to taste
- Parsley: to taste
- Spring onion: to taste
