Description
The fish soup. Simple to prepare. Recipe found in the magazine "School of Gastronome". A little bit changed.
Ingredients
-
Fish
0.5 kg
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Beets
2 piece
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Carrots
1 piece
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Onion
1 piece
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Pepper
2 piece
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Potatoes
3 piece
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Lemon juice
2 Tbsp
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Salt
-
Black pepper
-
Greens
-
Garlic
-
Bay leaf
Cooking
Fish cut into large chunks. Put in a saucepan, pour 2 liters of water, add Bay leaf. To put on strong fire, bring to boil. Remove the foam, reduce the heat to low and cook for 3 minutes.
Beets thinly slice into strips. I rubbed in a food processor. In a deep pan put the beets, add lemon juice and a couple of ladles of fish broth. Simmer on medium heat for about 15 minutes.
Pepper cut into strips and fry in vegetable oil for 5 minutes. Pepper is better to take red so the soup was all red. But I only had green and purple peppers.
Fry in vegetable oil finely chopped onion and grated carrot.
Cut the potatoes into strips.
In the fish broth, add the beets, pepper, onions carrots, potatoes. Cook for 10 minutes. Add the herbs, garlic. Serve with sour cream or mayonnaise.
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