Fisherman’s Fish Soup

Rosi TrifonovaRosi Trifonova
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Fisherman’s Fish Soup
12/02/2013
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Preparation
15 min.
Cooking
45 min.
Тotal
60 min.
Servings
4-5
"Naturally, fishermen know the secret to a good fish soup and are ready to share it with you."

Ingredients

  • fish - 2 lb (1 kg) fish offal (sterlet or sturgeon 10 oz (280 g), sole 11 oz (310 g), or white fish 11.5 oz (330 g))
  • onions - 2 oz (50 g)
  • carrots - 7 oz (200 g)
  • celery - 2 oz (50 g)
  • potatoes - 9 oz (250 g)
  • tomatoes - 5.5 oz (150 g)
  • lemons - 3.5 oz (100 g)
  • black pepper
  • vinegar - 1 tbsp (15 ml)
  • bay leaf - 1 - 2
  • eggs - 1 + 1 egg yolk
  • yogurt - 2/3 cup (150g)
  • butter - 3 1/3 tbsp (50 g)
measures

How to make

In boiling water, make broth from fish offal, add the chopped onions, carrots, celery, potatoes, and after they boil a bit - the tomatoes, cut into small cubes.

Along with the potatoes, put the fish in the broth, cleaned of the skin and bones and cut into portions. Add black pepper and bay leaf, boil for about 25 minutes. Thicken the finished soup carefully, so as not to curdle the mixture of eggs and milk.

Add a piece of fresh butter to the broth. When serving, it is best if the broth cooked with one kind of fish is served with meat portions of another kind of fish. Serve with a lemon slice.

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