River bass soup with potatoes

The rule of cooking fish soup – the fresher the fish, the tastier it will be!!! In the summer, we gather with the whole family on the riverbank. My husband's task is to catch fish, mine is to cook fish soup. Nature, fresh air, live fish – everything that makes fish soup even tastier! Unfortunately, it's winter outside the window and I'll tell you the recipe for "winter" fish soup. When cooking it at home, there are a number of rules. First, fish soup should be cooked in non-oxidizable dishes (enameled or clay). Secondly, it can not be refilled with overcooked onions, cereals, flour, oil. Third, the ear turns out tastier if it is cooked without a lid on moderate or low heat.

Irina

Recipe author

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Composition / ingredients

Servings:

Perch

500

Potatoes

300

Onion

Peppercorns

to taste

Salt

to taste

Eggs

Dill

to taste

Bay leaf

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 10 g

Fats 19 % 4 g

Carbohydrates 33 % 7 g

97 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients
Step 2:
It is better to cook small fish unpeeled from scales in a saucepan in a colander or wrap in several layers of gauze. Add salt to taste.
Step 3:
Bring to a boil, cook for 20 minutes, removing the foam. When the fish is cooked, the colander with small fish can be removed.
Step 4:
Put diced potatoes and chopped onions in the fish broth.
Step 5:
Add bay leaf, peppercorns. So cook for another 20 minutes on average.
Step 6:
Then add the beaten eggs to the pan and cook for another 5 minutes.
Step 7:
Add finely chopped dill. The ear is ready! We pour the soup on plates and serve it on the table. Enjoy your meal.