River Fish Soup with Potatoes
by Editorial Staff
A simple recipe for crucian fish soup. Crucian carp, like other river fish, has many bones. But what a gorgeous broth the river fish gives! Therefore, the fish soup from river fish turns out to be very tasty, rich, and when solidified, it almost always gelates. Fish soup with potatoes will be more satisfying.
Cook: 35 minutes
Servings: 6
Ingredients
- Crucian carp (or other river fish) – 600 g
- Potatoes – 400 g
- Onions (small size) – 1 pc.
- Carrots (small size) – 1 pc.
- Sunflower oil – 3 tbsp
- Bay leaf – 1 pc.
- Dill greens – 5 g
- Parsley greens – 5 g
- Salt to taste
- Ground black pepper – to taste
- Water – 1.5 l
Directions
- Cut the potatoes into small pieces and place in a saucepan.
- Pour cold water over potatoes. Place a saucepan over high heat and bring the water to a boil. Reduce heat and let the potatoes simmer.
- Scale the crucian carp. For this, I use an ordinary vegetable peeler – very convenient!
- We will cook fish soup ahead, so the gills must be removed. Also, remove the insides, cut off the fins. Rinse the fish well.
- Cut the carp into pieces about 2 cm thick. Set the fish aside and fry.
- Peel the onion and cut it into small cubes.
- Heat sunflower oil in a skillet and place chopped onions and carrots in it.
- Fry the onions and carrots for 3-5 minutes over medium heat.
- When the potatoes are soft (after 15 minutes), season with salt.
- Add fish chunks to a pot of potatoes.
- Bring to a boil over high heat.
- Add fry to your ear.
- Cook the crucian carp fish soup over low heat for 8-10 minutes, until the fish is cooked.
- Dill and parsley (you can add green onions), rinse, chop.
- Add greens to the ear, as well as black pepper and bay leaf.
- Stir and remove the pot from the stove. Let the ear sit for 7-10 minutes. After that, it is advisable to remove the bay leaf from the soup.
Enjoy your meal!
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