Fish soup with zucchini, radish and ginger
6 servings
40 minutes
Fish soup with zucchini, radish, and ginger is a harmony of freshness and depth of flavor inspired by Russian culinary traditions. Light yet rich, this soup combines the tenderness of pollock with the spicy aroma of ginger and garlic, giving the dish a warming and invigorating effect. Zucchini and radish add pleasant texture and light sweetness, while leeks and bell peppers provide a fresh vegetable note. Historically, fish soups hold an important place in Russian gastronomy, symbolizing simplicity and naturalness in food. This soup is not only healthy due to its low calorie content and richness in vitamins but also versatile—it can serve as a light lunch or a warming dinner on cool days. Serve it with fragrant herbs and a slice of rye bread for even greater gastronomic pleasure.
1
Clean the pollock and cut it into pieces. Cover the fish with cold water and bring to a boil. Skim off the foam and cook for 20 minutes.
- Pollock: 2 pieces
2
Peel the radish, sweet pepper, and zucchini, and slice them. Add to the broth.
- Radish (daikon/black): 1 piece
- Sweet pepper (capsicum): 1 piece
- Courgette: 1 piece
3
Slice the leek into thin rings. Add to the soup.
- Leek: 1 piece
4
Chop the ginger and garlic and add to the soup. Season with salt and pepper and cook for 5 minutes.
- Ginger: 2 teaspoons
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
