Fish soup
Number of portions
4 PORTIONS
Cooking time
60 MINUTES
INGREDIENTS OF TSVETAROMAT™
METHOD OF COOKING
Fresh fish must be washed, cleaned and gutted. It is also advisable to remove the fish gills, they will turn the soup gray, unappetizing color during cooking. Cut large fish into pieces, and leave small fish like this. Put the trimmings and small fish in a saucepan or cauldron and fill with cold water, bring to a boil. When choosing fish for cooking soup, it is desirable to have several types, so the taste of the soup itself will be stronger and richer. Perch, pike perch and pike taste best in summer soup.
We do not recommend using crucian carp, because it is a bottom fish that has a strong swamp odor and can transmit it to the soup. Any of the marine fish species will suit you, their meat contains few bones and has no strong, specific odors. When the fish starts to boil, carefully remove the foam and add the peeled onions. Cover the pan and cook on low heat for another 20 minutes. Using a skimmer, remove the trimmings and small fish along with the onions from the soup.
At home, the soup can be further filtered through gauze. Add bay leaves, allspice and spices to the soup in a saucepan. Add salt to taste. Bring the soup to a boil and add the fillets or pieces of fish. Also at this point, if you want to add a snack to the soup, you can add finely chopped potatoes or washed non-steamed rice. Cook for another 20 minutes on low heat. Pour vodka into the soup a few minutes before cooking.
Alcohol will give the soup a certain spiciness and help to reveal the flavors of spices and seasonings. You will not feel the taste of alcohol. When cooking soup on an open fire with vodka, you can ember from the fire. It will give the dish a light smoky taste and aroma. When the emberl goes out, it must be carefully removed from the soup. Let the finished soup infuse for 10 minutes under a closed lid before serving. Serve the soup as a stand-alone dish, sprinkled with finely chopped dill greens right on the plate.
INGRIDIENTS
