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Fish soup with egg (classic, of pink salmon) — recipes with photos

Egg soup is a tasty and satisfying dish that can delight guests and household members at least every day. This is not only a traditional dish in any Russian house, but also an excellent solution for all those who follow their figure and stick to a healthy diet.

Cooking known different ways of cooking fish soup with egg, two of which will be described in detail below.

How to cook the soup with an egg step by step:

  1. First you need to prepare all the available products: peel the potatoes and cut into cubes, finely chop the onion, divide the fish into small pieces;
  2. Knock eggs into a separate bowl and whisk them;
  3. Pour the required amount of water into a saucepan, put it on the fire and bring to a boil;
  4. Dip potatoes and fish in boiling water;
  5. Fish and potatoes should be boiled until ready, after which they can be poured onions, bay leaf is added to the same place;
  6. Soup salt and pepper to taste;
  7. Now it is necessary to pour the beaten eggs into the pan, after which the contents are immediately mixed and again brought to a boil;
  8. Finished fish soup should be slaked, in each one add a little chopped greens for flavor.

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To prepare such a delicious dish, you can use not only river fish, but also sea fish:

Cooking this dish will take about 40 minutes. 100 g of the product will contain 49 kcal.

  1. First you need to do fish: from it you need to remove the tail and all the fins, all the insides, including the gills, cut into small pieces, and divide the fish head into two parts;
  2. Put the fish in a bowl, how to rinse it in running water;
  3. Now you can shift it to the pot, fill it with water and put on the fire;
  4. As soon as the water boils, drain the first water, fill it with clean water and put it on fire again;
  5. In the meantime, you can start preparing vegetables: peel the potatoes and cut them into small cubes, do the same with carrots (it can be cut into regular slices);
  6. Onions also peel and cut into thin half-rings;
  7. Put a frying pan on the next burner, pour oil into it, turn on the middle fire;
  8. Fry the onions and carrots for 5 minutes until golden;
  9. As soon as the water boils, the fish must be removed from the pan and remove all the bones from it, while crushing fish meat with a fork;
  10. In the ready fish broth pour potatoes, cook it on medium heat until half cooked;
  11. Next, add onion-carrot roast to the potatoes, mix the ingredients and cook for another 3 minutes;
  12. Add shredded fish to the future soup;
  13. In a separate suitable container, beat a chicken egg (you can use a whisk or a regular fork);
  14. Introduce an egg into the broth in a thin stream, simultaneously stirring it with a ladle or spoon;
  15. Salt and pepper the dish;
  16. Finely chop the greens and add to the soup, cook the dish for another 3 minutes;
  17. After a specified time, remove the pan from the heat, cover it with a lid, let the soup stand for 5-10 minutes, after which it can be served on the table.

First of all, any housewife who wants to cook excellent fish soup with an egg should know that not every fish is suitable for such a dish. It will require only the product, the meat of which has a delicate sweet taste and its characteristic stickiness. It is recommended to give preference to fatty or low-fat varieties of fish. The ideal options are the following:

  • river fish — kart, perch, ruff, whitefish, pike perch, crucian carp, carp or rudd;
  • sea ​​fish — sea bass, cod, halibut or pink salmon.

Now let’s answer another common question — how to add an egg in your ear? So, the egg in the ear is very simple: to begin with, it is necessary to shake it until a homogeneous mass of yellow color, then pour a thin stream into the broth, while at the same time mixing it. Thus, the egg mixture is evenly distributed in the dish and will not turn into one continuous lump.

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