The recipe for making fish soup. According to this recipe, the ear is tasty and rich. The smell of fish is not felt, and the spicy taste will be remembered for a long time. The dish is easy to prepare, especially if you boil the cereals in advance.
- Caloric content per 100 g - 38, 5 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Water - 3 l
- Fish (crucian carp) - 2 pcs.
- Potatoes - 300 g
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Pearl barley - 100 g
- Sunflower or olive oil - 3 tablespoons
- Dill (fresh or dried) - 1 bunch
- Garlic - 3 cloves
- Bay leaf, allspice, ground pepper
Cooking fish soup:
- Clean the crucian carp, remove entrails, heads, tails and fins. Pour fish over with water, bring to a boil. Drain the liquid immediately, as it will be cloudy. Pour again with clean water and cook over low heat for 15 minutes. Set broth aside.
- In another saucepan, boil the pearl barley until tender. Add potatoes, half carrots to the water. Vegetables should be peeled and cut into strips or cubes. Cook over medium heat.
- Grate the remaining half of the carrots. Peel and finely chop the onion. Saute vegetables in sunflower oil until tender.
- Add bay leaf, pepper, whole garlic cloves to the ear and season with salt. Bring to readiness and reduce heat to low.
- Transfer the previously cooked crucian carp into the ear and add the strained fish broth here. Put the frying on, stir gently. Cook on the lowest heat for another 5 minutes. When the fish soup is ready, remove it from the heat and add finely chopped dill.
