Fish Soup with Bulgur

Description

Zucchini can be omitted. You can add other vegetables if desired, including potatoes or bell peppers. You can also use any red fish instead of pink salmon. Here, portioned pink salmon fillets (2 pieces - 200 grams) were used, diced, along with bulgur in 80-gram packets. Instead of olive oil, you can use sunflower or sea buckthorn oil; sea buckthorn oil has a pleasant sweet taste.

Ingredients

• Bulgur - 5.6 oz
• Hot smoked pink salmon - 7.1 oz
• Olive Oil - to taste
• Carrot - 1 piece
• Onion - 1 piece
• Eggplants - to taste
• Dill - to taste
• Parsley - to taste
• Green peppercorns - to taste
• Salt - to taste
• Spices - to taste

Step by Step guide

Step 1

Dice the carrot, onion, and cut the eggplant into quarters. Use eggplant if desired. Cut the fish into cubes.

Step 2

Boil water in a pot and add the fish. Add pepper and salt. Add your favorite spice. Wait for the water to boil in the pot and drain the broth to remove any glaze residue from the frozen fish. Boil water in a kettle. Pour the boiling water from the kettle into the pot. Wait for it to boil; if foam appears, remove the foam. Add the bulgur. After 2–3 minutes, add the diced vegetables. Salt to taste. The soup cooks for 15 minutes until the bulgur is ready. At the end, add the chopped herbs.

Step 3

Once cooking is complete, pour the soup into bowls and add vegetable oil.

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