Fish soup with beetroot and cauliflower
6 servings
60 minutes
Fish soup with beetroot and cauliflower is a unique combination of the delicate taste of fish, sweet notes of beetroot, and the lightness of cauliflower. This recipe reflects European culinary traditions that value flavor balance and simplicity in preparation. Beetroot gives the soup a rich color and pleasant sweetness, while spices and bay leaves add aroma. The fish makes it nutritious, while the vegetables keep it light and healthy. This soup is perfect for cold weather, warming and nourishing the body with vitamins. It can be served with herbs and fresh bread to enjoy its rich flavor and health benefits.
1
First, let's deal with the vegetables. Boil unpeeled beets for about 45 minutes. Rinse the beets with cold water, peel, and slice.
- Beetroot: 1 piece
2
Cut the potatoes into cubes.
- Potato: 2 pieces
3
Grate the carrot on a coarse grater. Chop the garlic, onion, pepper, tomatoes and sauté in oil.
- Carrot: 1 piece
- Garlic: 2 cloves
- Onion: 1 piece
- Bell pepper: 1 piece
- Tomatoes: 1 piece
4
Cut the fish into steaks and boil in salted water for 10 minutes.
- Red fish (salmonids): 400 g
5
Remove the fish from the broth.
6
Add potatoes and cauliflower to the broth. After boiling, cook for 5-7 minutes.
- Potato: 2 pieces
- Frozen cauliflower: 100 g
7
While the potatoes and cabbage are boiling, separate the skin and bones.
8
Add sautéed vegetables, beetroot, fish, bay leaf, and fish spices (optional) to the soup. After boiling, cook for 5 minutes.
- Beetroot: 1 piece
- Red fish (salmonids): 400 g
- Bay leaf: 2 pieces
- Salt: to taste
9
Before serving, sprinkle the soup with dill and parsley.
- Tomatoes: 1 piece
