NO cheese! WITHOUT cream! But the soup has a delicious fishy and creamy taste and aroma (per hour)
Hello friends. Today I have for you a simple to prepare, but incredibly tasty soup. I will make soup with trout, but you can also make it with cheaper fish: pink salmon or even pollock or hake. And even without cream or cheese, our soup will be rich, tasty, rich in fish and creamy aroma.
For convenience, I will cook the soup in a deep saucepan.
Immediately set to fry finely chopped onions and carrots, grated on a coarse grater, in a small amount of butter and vegetable oil.
Then add the potatoes cut into large cubes here and fry it together with onions and carrots for a couple of minutes. Then pour boiling water into the saucepan and leave to cook over low heat until the potatoes are ready.
In the meantime, prepare the rest of the ingredients.
I pre-filled the tomato with boiling water, and now I can easily remove the skin from it.
Cut the tomato into small cubes.
I had a good piece of trout, I removed the skin from it, removed the bones and cut the fish fillet into small cubes.
In the future, we will need 2 ladles of not hot broth, so I pour it into a mug in advance.
Place the chopped tomato in a saucepan. At this stage, you can already add salt and pepper to taste. I do not add other spices so as not to clog the taste of the fish with them.
Add two raw eggs to the warm broth and stir with a whisk until smooth.
Put the prepared fish into the saucepan with the soup and gently stir.
Soup with fish should boil for five minutes, no more - the fish cooks very quickly. At the very end, pour eggs into the soup with broth and add greens. As soon as the soup begins to boil, turn off the stove.
It would be nice to let the soup brew for 10-15 minutes, and you can call everyone to the table.
RECIPE :
Fish (fillet) - 500 g
Potatoes - 500 g (4 - 5 pieces)
Onion - 1 pc.
Carrot - 1 piece
Tomato - 150 g (1 pc)
Egg (raw) - 2 pcs
Boiling water - 1.7 - 1.8 l
Vegetable oil - 3 tablespoons
Butter - 50 g
Dill, parsley - 1 bunch
Salt, pepper to taste
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