How to learn how to cook delicious red fish soup

Kitchen appliances and utensils:

• a pan with a capacity of 3.5-4 liters;
• cutting board;
• fine mesh sieve;
• kitchen knife;
• skimmer.

Ingredients

Step cooking

Vegetable preparation

1. Wash potatoes (4 pieces), carrots (3-4 pcs.), Bulgarian pepper (0.5 pcs.), Fresh tomato (1 pcs.), Dill greens (3-4 branches). Peel potatoes, carrots and onions. Remove the septum and seeds from half the bell pepper.
   
2. Dice potatoes and carrots. Cut potatoes a little larger than carrots. The size of the potato slices is up to you.
   
3. Chop the onion into small pieces.
   
4. Grind the tomato and pepper into small cubes of approximately the same size. Finely chop the dill, put on a plate, cover.
   

Cooking fish stock

1. Dip red fish (400 grams) in hot water (2.5 liters). You can take a ridge of fish with meat, a head, a tail, pieces of fish or steaks. Cook for 10-15 minutes (from the moment of boiling) over low heat, depending on the size of the pieces. Sturgeon or salmon fish are suitable for soup: salmon, trout, chum salmon, pink salmon, salmon, stellate sturgeon, beluga, bester, sockeye salmon and other types of red fish.
   
2. When cooking fish stock, remove the foam using a slotted spoon several times. This action will allow the broth to remain transparent.
   
3. Remove the finished fish from the broth, cool a little.
   
4. Divide into small pieces, taking out all the bones from the pulp.
   
5. Strain the fish stock through a thick sieve so that no small fish bones are left in it.
   

Cooking soup

1. Add boiled potatoes, carrots and onions to a boiling fish broth over medium heat. Cook the soup until vegetables are ready (about 10-15 minutes). Adjust the cooking time depending on what size slices you chopped vegetables into. If the cubes are small, the soup is prepared in a shorter time.
   
2. When the vegetables are ready, put chopped tomato and bell pepper in the soup.
   
3. Add the pieces of fish. Salt to taste. Cook the soup for another 2-3 minutes over low heat.
   
4. Add finely chopped dill to the pan. Instead of fresh herbs, you can add dried.
   
5. Add caraway seeds (pinch) and coriander (4-5 pcs.) To the soup. Turn off the fire.
   
6. Cover the soup with a lid, leave on the stove to insist, for 10 minutes.
   

Video recipe

You can watch the detailed preparation of fish soup from red fish steaks in the video tutorial:

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