Fish Soup
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
A great fish soup that is made in kitchens all across our country — from Pskov to Magadan, from Arkhangelsk to Rostov-on-Don. Cod can easily be substituted with any other white fish with a neutral flavor that is available in supermarkets. The celery stalk can be replaced with celery root, but use it in much smaller proportions. Additionally, you can adjust the proportions of the ingredients in this recipe: use more fish and less potato, or vice versa.
Ingredients
- Onion - 3.5 oz
- Carrot - 7.1 oz
- Celery stalk - 3.5 oz
- Potato - 10.6 oz
- Garlic - 1 clove
- Water - 1⅕ l
- Cod fillet - 14.1 oz
- Vegetable Oil - 1 fl oz
- Bay leaf - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the onion and dice it finely.
Step 2
Slice the carrot into thin half-moons and the celery into pieces of the same thickness.
Step 3
Dice the potatoes into cubes about 2 cm on each side.
Step 4
In a heavy-bottomed pot, heat the vegetable oil.
Step 5
Sauté the onion until golden brown.
Step 6
Add the carrot and celery, and sauté, stirring, for another 3–4 minutes.
Step 7
Add the potatoes, stir, and fry for another 2 minutes.
Step 8
Pour water over the vegetables, bring to a boil, and cook for 10 minutes. Season with salt and pepper to taste.
Step 9
Cut the cod fillet into large pieces. Mince the garlic.
Step 10
Add the fish, garlic, and bay leaf to the pot, bring to a boil. Cook for another 3–5 minutes, until the fish and potatoes are cooked through.
Step 11
Remove the soup from the heat and add the chopped parsley.
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