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Burbot soup (with potatoes, liver): step by step recipes

Fish soup from burbot at home: 4 best recipes

Recipes are designed for those who like to try new soups. Everyone knows that most fish soup is made from salmon, carp, sturgeon, but today we decided to stand out and took burbot. If you are a fish lover, be sure to try.

  1. Peel carrots, cut into cubes.
  2. Tie the dill in a bun, rinse.
  3. Blow up with running water, clean the stones, scales and viscera.
  4. Peel the onion, rinse and place in a saucepan.
  5. There also pour the leaves of laurel and black peas with carrots.
  6. Rinse the parsley root, peel and chop randomly.
  7. Add to the soup along with the dill and put everything on the stove.
  8. Turn on medium heat and let it boil. At this stage, reduce the fire to the minimum, cook for ten minutes.
  9. Then put the fish in a saucepan, cook the fish soup for the same amount.
  10. During this time, chop the capers a little, and cut the olives into rings.
  11. From the finished soup to get black peas, dill, onions, bay leaves.
  12. Add olives and capers, salt, ground pepper.
  13. Stir and leave to infuse for a while, then serve.

What time is 1 hour and 10 minutes.

What is calorie — 73 calories.

  1. Thoroughly wash the fish fillets under running water.
  2. Check it for bones. If they are, remove them with special tweezers.
  3. Be sure to cut the peel with a sharp knife.
  4. Cut fillets into small slices that will be convenient to eat.
  5. Put them in a saucepan, pour water and put on the stove.
  6. Turn on the fire and slowly start cooking the soup.
  7. Place the eggs in a small bowl, add water and place on the stove.
  8. Turn on high heat and bring the contents of the dish to a boil.
  9. From now on, boil eggs for no more than ten minutes. Since they are small, this time will be quite enough.
  10. Then drain boiling water from them and pour over ice.
  11. Once cool, peel and then grate on a fine grater.
  12. Rinse the coriander under running water, finely chop with a sharp knife or a kitchen hatchet.
  13. With carrots cut off the rind, rinse the root and grate it or cut it into cubes.
  14. Pour the chopped carrots to the fish on the stove.
  15. Peel the garlic, cut off the dry tails and skip the slices through the crush.
  16. Put butter in a frying pan and put on the stove.
  17. Give it to disperse and put washed, but already dried branch of rosemary.
  18. After a few minutes, add garlic.
  19. After about a minute, pour in the flour, stirring the whole contents of the pan.
  20. Cook to golden color.
  21. Then gradually pour the cream, actively stirring the mass with a whisk. If you interfere slowly or use a spatula for this, lumps will form in the fry.
  22. Pour the resulting mass to the fish in a saucepan.
  23. Boil the soup until fully cooked, seasoning with salt and adding spices.
  24. Pour into plates, sprinkle with each portion of cilantro and grated eggs.

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