Latvian Milk Soup with Fish
by Editorial Staff
Hake fish soup with grated potatoes and milk is a national dish of Latvian cuisine. Despite the unusual combination of fish and milk, the soup turns out to be very tasty, and due to the fact that quite affordable fish is used, it is also budgetary.
Servings: 2
Ingredients
- Hake – 300 g
- Milk – 250 ml
- Water – 250 ml
- Potatoes – 2 pcs.
- Bulb onions – 1 pc.
- Bay leaf – 1 pc.
- Salt to taste
- Ground black pepper – to taste
Directions
- Wash the fish, peel, cut into pieces. Put in a saucepan, cover with water, and put on fire. When the water boils, remove the foam, reduce heat, and cook for 20 minutes.
- Remove the boiled fish from the broth.
- Disassemble by removing bones and skin.
- Strain the broth, pour about 250 ml for the soup.
- Peel potatoes and onions.
- Grate potatoes on a coarse grater. Cut the onion in half. If you do not mind the boiled onion in the soup, you can cut the onion into small cubes and send it to the broth.
- Add grated potatoes, bay leaves, and black pepper. Bring to a boil and cook for about 10 minutes, until the potatoes are tender.
- Grated potatoes release starch, which thickens the broth a little.
- Pour milk in portions, stirring constantly, so that it does not curdle.
- Bring milk soup with fish to a boil, but do not boil. Then remove from heat.
Enjoy your meal!
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