Russian fish soup

There is no need to buy a whole fish or an expensive piece of red fish. Russian fish soup with barley is hearty, healthy, and appetizing in appearance. Of all the types of cereals for fish soup, barley is ideal. To reduce the cooking time of the soup, it is necessary to properly prepare the barley: soak it in water for several hours in advance. It is also necessary to consider the proportion of cereals so that the soup does not turn into porridge.

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Cook Time 1 30

Total Time 1 30

Course Soup

Cuisine Russian

Servings people

Calories 3 kcal

Equipment

2 mix bowl
1 pot
1 knife
1 chopping board
1 tablespoon

Ingredients

1 pc salmon spine
2.5 liters water
⅓ cup pearl barley
2 pcs carrot
2-3 pcs potato
2 pcs onion
2 pcs bay leaf
6-8 pcs peppercorn
20 g salt
3 g ground pepper
½ pc lemon for serving
1 bunch greens any

Instructions

Prepare the necessary ingredients.
Soak the barley overnight. This will speed up the process of cooking the fish soup.
⅓ cup pearl barley
Rinse the salmon spine and divide it into large pieces. Send it to cold water along with the onion head and carrot.
1 pc salmon, 2 pcs carrot, 2 pcs onion, 2.5 liters water
After boiling, reduce the heat and remove the scum that has formed on the surface with a spoon or skimmer. Cook the soup for 25 minutes.
Remove the cooked meat from the pot, cool it down. Then separate the cooled fillet from the fish bones.
Strain the remaining broth in the pot through a fine sieve to get rid of the remaining bones and make the broth clear.
Send the pre-soaked barley into the broth and cook for fifteen minutes.
Then add the potatoes, cut into small pieces.
2-3 pcs potato
Cut the carrot into arbitrary pieces: stars or circles. Put it in the pot after the potatoes. Cook the vegetables together with the barley for 20 minutes.
2 pcs carrot
Add bay leaves, peppercorns, ground pepper, and salt to taste to the broth.
2 pcs bay leaf, 6-8 pcs peppercorn, 3 g ground pepper, 20 g salt
Chop the onion into medium half-rings and send it to the pot immediately. Cook the fish soup on a low heat for another 10-12 minutes.
2 pcs onion
Then return part of the fish fillet to the broth, leave the other part on the plate and add a little salt. After 2-3 minutes, remove the pot from the heat. Add chopped greens: dill, parsley, and onion.
Let the finished dish infuse under a closed lid for 5-10 minutes. Pour the salmon spine soup into serving bowls, add a slice of fresh lemon, and start the meal. Bon appétit!
½ pc lemon, 1 bunch greens

Nutrition

Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gCholesterol: 0.1mgSodium: 776mgPotassium: 16mgFiber: 0.3gSugar: 0.03gVitamin A: 60IUVitamin C: 0.2mgCalcium: 6mgIron: 0.2mg

Keyword dinner, fish, homemade