Soup with mullet and peas
6 servings
40 minutes
Soup with pelengas and peas is a delicate and aromatic dish of Russian cuisine that combines the sea flavor of fish with the sweet notes of green peas. Pelengas, a popular fish in southern regions of Russia, enriches the broth, while vegetables add harmony and depth of flavor. This soup not only warms on cool days but also surprises with its lightness, making it an excellent choice for lunch. Made from clear fish broth with fresh vegetables added, it has a pleasant softness and rich aroma. Green peas add a light sweetness, while parsley completes the composition with freshness. Such soup is often served at family dinners, allowing enjoyment of traditional Russian flavors and healthy ingredients.
1
Pour water over the fish fillet, boil for 30 minutes with 1 onion, celery, bay leaf, and peppercorns.
- Water: 3 l
- Fish: 500 g
- Onion: 2 pieces
- Celery: 0.5 piece
- Bay leaf: 2 pieces
- Black peppercorns: 4 pieces
2
Strain the broth. Set the fish aside.
3
Add diced potatoes; grate the carrot and chop the onion.
- Potato: 4 pieces
- Carrot: 1 piece
- Onion: 2 pieces
4
Fry the carrot and onion in a small amount of oil.
- Carrot: 1 piece
- Onion: 2 pieces
- Vegetable oil: to taste
5
When the potatoes are almost ready, add salt and pepper, then place the fish, sautéed vegetables, and peas.
- Salt: to taste
- Ground black pepper: to taste
- Fish: 500 g
- Green peas: 200 g
6
Cook until the vegetables are soft.
- Potato: 4 pieces
7
Sprinkle with parsley.
- Parsley: to taste
