Red fish soup with vegetables and millet
This fish soup doesn't taste like ukha, but it's delicious, nutritious and a little spicy. In addition, the soup is quick and easy to prepare. The soup recipe is fromVenera, for which she gets a big thank you!"
Constituents (for 4 liters):
- red fish soup set (head, tails, spines, steaks)
- onions – 2 pcs.
- carrots – 1 pcs.
- tomatoes – 2 pcs.
- potatoes – 3 pcs.
- millet – 7 tbsp.
- love leaf – 3 pcs.
- fresh parsley – 1 bunch
- pepper – 10-15 pieces .
- salt, ground pepper - to taste
Cooking fish soup of red fish with vegetables and millet:
Wash the fish thoroughly, remove the eyes, put it in a pot and pour cold water.
Bring the broth to a boil and skim off the foam.
Then put one whole onion, peppercorns and salt to taste into the broth. Cook the broth for 25-30 minutes on low heat.
Meanwhile, finely chop the onion, grate the carrots and dice the potatoes.
Dice the tomatoes as well.
When the fish is boiled, remove it from the broth, and strain the broth and pour it into a clean pot.
Separate the fish from the bones and break it into bite-sized pieces with your hands.
In the strained broth send the chopped vegetables and cook until the potatoes are half-cooked. Then put diced tomatoes and bay leaf into the pot and cook for about 5-10 minutes.
Rinse millet thoroughly under running water, put it in the broth and cook until ready.
When millet is ready, put chopped parsley and cut fish into the broth, add salt if necessary, add freshly ground black pepper, turn off the heat and let the soup stay for 15-20 minutes. Then serve the soup.
Bon appetit!
