Red fish soup with shrimps
4 servings
60 minutes
Red fish and shrimp puree soup is a true embodiment of the refined taste of Russian cuisine. Its delicate, velvety texture perfectly complements the rich aroma of red fish, enhanced by the sweet flavor of shrimp. Historically, such soups were made in the northern regions of Russia, where fish has always been a staple in the diet. This soup is suitable for both a cozy family dinner and a festive table setting. Cream adds softness to the dish while herbs provide fresh notes. It not only warms on cool days but also delights with its presentation aesthetics. It pairs perfectly with rye bread or light white wine.
1
We salt the water and boil the fish until cooked.
- Salt: to taste
- Red fish (salmonids): 350 g
2
We take out the fish and cook potatoes with carrots in the broth.
- Red fish (salmonids): 350 g
- Potato: 6 pieces
- Carrot: 1 piece
3
We clean the fish from skin and bones.
- Red fish (salmonids): 350 g
4
We chop the cooked potatoes, carrots, and fish in a blender. We also chop the greens. We add cream to the soup.
- Potato: 6 pieces
- Carrot: 1 piece
- Red fish (salmonids): 350 g
- Fresh herbs: to taste
- Single cream 10% fat: 200 ml
5
Boil the shrimp for 3 minutes, chop into smaller pieces, and add to the soup.
- Peeled shrimp: 35 pieces
