Saltwater fish soup from sea cabbage with egg

Lightweight fish hodgepodge - royal soup, hearty and delicious! I was lucky enough to try a fish hodgepodge in one restaurant. I was intrigued by its special simplicity and at the same time extraordinary taste. Fish solyanka is a recipe I learned about from a friend who worked there. Despite the fact that the preparation of this soup is very simple, its taste is great.

Daria ☼

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Fish (marine. low-fat)

1 pcs.

Pickles (average)

Fig

0.3

Eggs

Soy sauce

Spices dry

to taste

Sea cabbage

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 0 % 0 g

Carbohydrates 83 % 5 g

19 kcal

GI: 50 / 50 / 0

Step-by-step cooking

Cooking time: 1 h

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We invite you to familiarize yourself with one of the ways of cooking this dish.

Finely chop the onion and marinate it with spices in soy sauce. Boil the rice until medium soft and add the fish fillet to the rice, and continue to cook until tender. After that, we will drain the liquid from the seaweed, squeeze it out and add it to our hodgepodge. Next, remove the onion from the marinade and add it to the soup in the same way. Shake the egg in a separate bowl, then pour it into a saucepan, stirring quickly. After the operations are done, we will remove the pan from the fire so that the onion crunches a little and does not boil. The food is ready to serve!

Fish hodgepodge is served both hot and cold. Bon appetit!