Recipe for: Fish Soup with 3 Kinds of Fish: A Flavorful Symphony of Trout, Sturgeon, and Carp
Ingredients:
- 1 trout (about 300 g)
- 400 g sturgeon
- 500 g wild carp
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 potatoes, cut into small cubes
- 1 tomato, peeled and finely chopped (only the fleshy part)
- 6 cloves garlic, thinly sliced
- 3 carrots, coarsely chopped
- 1 onion, quartered
- Half a lemon
- Stalks from half a bunch of parsley
- Stalks from half a bunch of dill
- Half a bunch of parsley, finely chopped
- Half a bunch of dill, finely chopped
- Salt
- Black peppercorns
- 2 bay leaves
- Olive oil
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Instructions:
- Place the fish in a pot and add about 3 liters of cold water.
- Turn on the heat and bring to a boil.
- Skim off any foam that forms on the surface.
- Add the coarsely chopped carrots, onion, parsley stalks, dill stalks, lemon, bay leaf, a few black peppercorns, and salt.
- Pour in 2-3 tablespoons of olive oil.
- Let the fish simmer over medium heat for 30-40 minutes.
- Remove the fish from the broth and strain it.
- In a saucepan, heat olive oil and sauté the onion and carrots for 2-3 minutes, until softened.
- Add the fish broth and bring to a boil.
- While the broth is coming to a boil, debone the fish.
- Add the potatoes to the broth and season with salt.
- Add the finely chopped parsley and dill.
- Let the soup simmer for 15-20 minutes.
- Add the tomatoes and garlic, and cook for another 10 minutes.
- Finally, add the deboned fish and turn off the heat.
- Serve the fish soup sprinkled with fresh parsley.
Enjoy!
Recipe for: Fish Soup with 3 Kinds of Fish: A Flavorful Symphony of Trout, Sturgeon, and Carp
