Fish is one of the oldest types of soup, dating back to the time when people began to live near water bodies. This soup has become popular due to the readily available ingredients and simple preparation method. Already in ancient Egypt, Greece and Rome, fish was a common part of the diet.
During the Middle Ages in Europe, fish became even more popular, as the consumption of fish was encouraged during fasts and religious holidays. Since ancient times, this soup has been prepared by fishermen using freshly caught fish and vegetables available at hand.
Fish from various fish
Ingredients
- 800 g of fresh fish
- 2-3 potatoes
- 1 carrot
- 1 onion
- 5-6 sprigs of dill or parsley
- 1¾ l of water
- 1 bay leaf
- 6-8 black peppercorns
- salt to taste
Preparation
- Clean the fish from the scales, clean, remove the gills and cut into large pieces.
- Cut the potatoes and carrots into medium pieces. Peel the onion. Chop the greens.
- Boil water in a pot, add onion, carrot and potatoes. Cook over medium heat for 15-20 minutes until the vegetables are tender.
- Then add the fish, bay leaf and pepper. Cook for another 7-15 minutes, depending on the size of the fish pieces. After that, remove the onion and season the soup with salt. Sprinkle with herbs before serving.
Salmon fish with parsley roots
Ingredients
- 3 carrots
- 2 onions
- 2-3 parsley roots
- 4-5 sprigs of dill
- 500 gr salmon (tails can be used)
- 2½ liters of water
- 2-3 tablespoons of vegetable oil
- 1 bay leaf
- salt to taste
- black and white pepper to taste
Preparation
- Cut carrots, onions and parsley roots into medium pieces. Chop the greens.
- Cut the fish into large pieces, wash and put in a pot. Pour 1 liter of water and cook on medium heat for 2-3 minutes after boiling. Then strain through a sieve and rinse. Wash the pot.
- Add oil to a pan and heat over medium heat. Fry the vegetables until golden, about 5-7 minutes.
- Add the fish and vegetables to the pot. Pour the remaining water, add bay leaf, salt and pepper. Cook on medium heat for about 20 minutes. A few minutes before the end, add the chopped greens.
Pike fish with vodka
Ingredients
- 300 gr pike
- 1 onion
- 1 carrot
- 3 potatoes
- Greens to taste
- 2 bay leaves
- 5-6 allspice
- 2½ liters of water
- ½ teaspoon thyme
- Salt to taste
- ½ teaspoon ground black pepper;
- 50 g of vodka
Preparation
- Pike clean, drain, wash and cut into medium pieces. You can also add the head and tail to the soup.
- Cut the onion in half, the carrot into quarters, and the potatoes into medium pieces. Chop the green part.
- Add the fish, onion, carrot, bay leaf and pepper to the pot. Cover with water and cook over medium heat, regularly skimming the foam. After 10-15 minutes, remove the pike, onion, carrot and bay leaf from the pot.
- Strain the remaining broth through a sieve and return it to the pot with the fish, cooked vegetables, potatoes, thyme, salt and ground pepper. Add almost all the greens and pour vodka. Cook for another 5 minutes.
- Let the fish rest for 15 minutes before serving. Garnish with greens before serving.
Starling fish with tomatoes
Ingredients
- 1 large potato
- 2 onions
- 10-12 cherry or 4-6 regular tomatoes
- 7-8 stalks of green onions
- 5-6 sprigs of parsley
- 5-6 sprigs of dill
- 2 liters of water
- Starkey - 700 gr
- 3 allspice
- 1 bay leaf
- salt to taste
- ⅓ teaspoon ground black pepper
- 2 tablespoons of melted butter
Preparation
- Cut the potato into medium cubes, finely chop one onion. Cut the cherry tomatoes in half. Finely chop green onions, parsley and dill.
- Starkey clean, clean, wash and cut into medium pieces. Add water and bring to a boil over medium heat. When it starts foaming, reduce the heat to low. Add allspice, bay leaf and whole onion. Add salt and pepper. Cook for 15 minutes, constantly removing the foam.
- Remove the fish to a bowl and cover. Strain the broth through a sieve and boil again. Add the chopped onion and potatoes. Cook on medium heat for 10-15 minutes. After that, add the prepared fish, greens, tomatoes and wheat groats. After 3 minutes, add the butter. Turn off the heat and let the fish rest for 15 minutes.
Fish from koros
Ingredients
- 1½ kg bodies
- 1 parsley
- 1 small carrot
- 8-10 sprigs of dill and parsley
- 2 tablespoons of rice
- 2 liters of water
- 3 bay leaves
- 8 black pepper
- salt to taste
Preparation
- Clean the fish, gut it. Separate the heads and remove the gills.
- Cut the carrot into small cubes. Chop the greens. Wash the rice.
- Place the fish heads in a pot of boiling water and cook over low heat for 25-30 minutes, skimming the foam constantly. After that, strain the broth through a sieve or cheesecloth and pour it back into the pot.
- Add the parsnip and parsley roots, carrot, bay leaf and pepper. After 5 minutes, increase the heat to medium, add the fish pieces and rice. Cook for 15-20 minutes. Add salt, greens and let the fish stand for 15 minutes before serving.
