Fish soup with bulgur
3 servings
25 minutes
Fish soup with bulgur is a harmonious blend of the delicate taste of salmon, nutritious bulgur, and aromatic vegetables. This recipe has roots in European culinary traditions where the balance of lightness and richness is valued. Bulgur adds textural richness to the soup while carrots, onions, and herbs provide freshness and aroma. The cooking method preserves the natural flavors of the ingredients, giving the dish purity and depth. It is perfect for a cozy home lunch or dinner, offering a sense of warmth and fullness. Extra Virgin oil adds softness and a slight velvetiness while spices contribute subtle piquancy. This soup is especially good in cool weather, warming you up and energizing you. There’s nothing superfluous—just natural flavors creating a harmonious ensemble in every spoonful.
1
Cut the carrot into cubes, the onion into cubes, and the eggplant into quarters. Use the eggplant as desired. Cut the fish into cubes.
- Carrot: 1 piece
- Onion: 1 piece
- Eggplant: to taste
- Pink salmon: 200 g
2
Boil water in a pot and add the fish. Add pepper and salt. Add your favorite seasoning. Wait for the water to boil in the pot and drain the broth to remove the glaze from the frozen fish. Boil water in a kettle. Pour the boiling water from the kettle into the pot. Wait for it to boil, and if foam appears, remove the foam. Add bulgur. After 2-3 minutes, add the chopped vegetables. Salt to taste. The soup cooks for 15 minutes until the bulgur is ready. At the end, add chopped greens.
- Black peppercorns: to taste
- Salt: to taste
- Condiments and seasonings: to taste
- Bulgur: 160 g
- Carrot: 1 piece
- Onion: 1 piece
- Eggplant: to taste
- Dill: to taste
- Parsley: to taste
3
After cooking, pour the soup into bowls and add vegetable oil.
- Extra virgin olive oil: to taste
