By the beginning of advent 2018-2019 catch the recipe for a delicious Lenten fish soup.

Aromatic, vitamin-rich entree will add energy and support during lent. Today, together with we offer you to cook meatless borscht with fish.

The trick of this treat is that fish vegetable soup the longer it stands, the tastier it becomes! So, try to cook it in large quantities to have enough for 2-3 days.

And it can be served both hot and cold – in every condition it is in its own delicious. For vegetable soup any river fish: carp, bream, pike or more noble varieties.

Vegetable soup with fish ingredients:

  • 1 kg fish
  • 1 beet,
  • 2 carrots,
  • 1 parsley root,
  • 1 onion,
  • 5 potatoes,
  • 300 g cabbage,
  • 1 bell pepper,
  • 0,5 red hot pepper,
  • 2 cloves of garlic,
  • greens (dill, parsley, green onions),
  • 1 tbsp tomato paste
  • 2 tbsp. vegetable oil
  • 2 Bay leaves,
  • 3 peas of fragrant pepper,
  • ground black pepper,to taste
  • sugar to taste,
  • salt to taste,
  • 3-4 liters of water.

Vegetable soup with fish cooking

  • Prepare the fish: clean, cut it up, thoroughly clean, cut in portions pieces and fry in hot oil on all sides. At the end add the tomato.
  • All vegetables thoroughly wash and clean. Beets cut into thin strips. Carrot RUB on a coarse grater. Potatoes cut in cubes. Slice the cabbage. Bell pepper cut in small cubes. Red hot peppers cut in small pieces. Finely cut onions. Grind the herbs. Garlic pass through the frog.
  • In cold water put beets, a root of parsley, Bay leaf and allspice, bring to boil and boil on a slow fire without a lid for about 30 minutes until beets brighten.
  • Add the broth, potatoes, onion and pepper, cover with a lid and provari 10 minutes. Then put the carrots and cabbage and boil for about 10 minutes.
  • Send in the pan fried fish and vegetable soup. cook for another 10-15 minutes. At the end salt, pepper, add the sugar, herbs and garlic. Hold on the heat for another 1 minute and let vegetable soup to stand, covered 10 minutes.
  • Bon appetit!

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