Fish soup with cheese and eggs
4 servings
30 minutes
Fish soup with cheese and eggs is a refined dish of European cuisine that combines the tenderness of the fish, the rich aroma of garlic broth, and the softness of Adyghe cheese. Its history traces back to traditional fish soups that have been prepared for centuries in coastal regions of Europe. The soup has a rich flavor: the velvety broth, light sweetness of carrots, heartiness of potatoes, and spicy notes of cheese create a harmony of taste. The egg added at the end gives the dish a special texture and completeness. This soup is perfect for a cozy dinner on a cool day; its nourishment warms and invigorates. A garnish of fresh herbs adds lightness, making it not only delicious but also aesthetically pleasing. Fish soup with cheese and eggs is a true gastronomic delight!
1
Boil the eggs hard.
- Chicken egg: 4 pieces
2
Simmer the fish broth for 20 minutes after boiling, adding a head of garlic 5 minutes before turning off. Strain the broth, setting the fish aside. The garlic will not be needed anymore. Cut the fish into pieces of 1–1.5 cm.
- Fish stock: 1 l
- Wolffish (catfish) fillet: 500 g
- Garlic: 1 head
3
Slice the carrot and potato into thin circles and boil in 1 liter of water for 15 minutes.
- Carrot: 2 pieces
- Potato: 4 pieces
4
Pour in the fish broth. Add finely chopped greens, then cheese and fish after 5 minutes. Turn off the heat 10 minutes after adding the greens.
- Fish stock: 1 l
- Parsley: 5 g
- Adyghe cheese: 100 g
- Wolffish (catfish) fillet: 500 g
5
Garnish with fresh greens and egg.
- Parsley: 5 g
- Chicken egg: 4 pieces
