Fish soup

All the vegetables are cleaned and finely chopped - we put the vegetables on the large grater and we leave the onion whole.

We put a part of the carrot in two tablespoons of oil so that the soup takes on a beautiful yellow color.

Then add the rest of the vegetables and 4 l of water, season and let it simmer until the vegetables are cooked, about 20 minutes.

At the end, add the cleaned fish, the larch and celery leaves and let it simmer for another 7-10 minutes, until the fish meat is cooked.

Season if necessary and sour the soup with the juice from the pickled peppers or with a little borscht.

After turning off the heat, sprinkle finely chopped larch soup on top and leave the soup covered with a lid.

When serving, don't forget the hot peppers.

Great appetite!


Video: Fish Stew with Janet Street Porter. The F Word With Foxy Games (January 2022).