Milk Soup with Fish
by Editorial Staff
Milk soup with fish is an unusual first dish in Jewish cuisine. Honestly, I decided to cook it for fun, since I was not sure about the edibility of the soup. But the result pleasantly surprised me – it turns out a very tender fish soup with lightly creamy notes. I advise you to cook this unusual fish soup and surprise your loved ones.
Cook: 45 minutes
Ingredients
- Fish fillet (I have pangasius) – 400 g
- Potatoes – 2-3 pcs.
- Bulb onions – 1 pc.
- Milk – 300 ml
- Flour – 1 tbsp
- Butter – 1 tbsp
- Dill greens – 3 sprigs
- Salt to taste
Directions
- Peel and wash the potatoes and onions.
- Cut the potatoes into cubes.
- Finely chop the onion.
- In a convenient saucepan, pour water over the potatoes so that they are completely covered. We put the pan on heating. As soon as the water and potatoes boil put the onion in a saucepan, salt to taste. Close with a lid and cook for 5-7 minutes (until the potatoes are half cooked).
- My fish fillet, cut into small pieces.
- Put the fish in a saucepan. If necessary, add some boiling water to cover the fish.
Cover and cook potato soup with fish for 10-15 minutes.
- Add a spoonful of butter.
- We dilute flour in milk. The flour should completely dissolve in the milk. Make sure there are no lumps.
- Pour milk and flour into a saucepan with soup and bring to a boil. Cook milk soup over low heat for another 2-3 minutes.
- Chop the dill with a knife.
- Add the dill to the pan, mix.
- Close with a lid, let the fish soup brew for 3-4 minutes.
Enjoy your meal!
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