Description
This is a Royal soup! Yes, of course, every day the soup you're not cooking, but there is always a reason to invite friends and treat them to this delicious soup, and in response to see their happy faces and to hear warm words. You know, this is little happiness to meet with friends at the round table and let the reason be delicious bowl of soup.
Ingredients
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Figure
100 g
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Trout
1 piece
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Shrimp
200 g
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Pepper
1 piece
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Carrots
2 piece
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Onion
2 piece
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Potatoes
3 piece
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Vegetable oil
2 Tbsp
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Black pepper
1 tsp
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Bay leaf
3 piece
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Salt
Cooking
To prepare the products. The fish is cleaned, remove the entrails and gills.
In a pan pour water 2 - 2.5 l, put the peeled carrots and 1 onion in the husk, put on fire, bring to boil and simmer until cooked carrots.
While cooking the broth, bell pepper remove seeds and grate on a coarse grater so that the skin remained in my hands. Skin from a red pepper to throw away and add to the broth, let them boil together with the carrots and onions.
Meanwhile, clean and finely chop the onion.
In the frying pan with vegetable oil and over medium heat sauté onion, red pepper and grated carrots for 15-20 minutes.
From the broth to remove the cooked carrots, onions and the skin of a pepper, they are no longer required, and in the broth, add the rice Aquatica from Mistral, simmer 5 minutes.
While cooking the rice, peel and chop the potatoes, add to the pan with the rice, cook for 5 minutes.
The fish is neatly cut into large pieces and add to boiling broth, add salt. Continue to cook for 5 minutes.
Peel shrimps, leaving one tail and send it into the broth.
Add browned vegetables and spices. When the soup is ready, lay the sliced dill, turn off the heat. Let stand the soup for 15-20 minutes.
Fish soup is ready pour into bowls and serve.
Bon appetit!
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