This fish soup is recommended to be prepared from any fresh river fish. For cooking, you can use both the whole fish, and only the tails and heads, ridges, because the carcass of the fish can be baked or fried, and the tails and heads always make a delicious fish soup. The dish turns out to be rich and satisfying, a wonderful and quick lunch!

Before cooking the head soup, be sure to clean the gills and rinse them well.

You can’t cook fish for a long time so that it not only doesn’t boil, but also doesn’t lose its taste, so you first need to cook vegetable broth, lay potatoes, and only then, last but not least, fish.

Ingredients for cooking soup:

Water ~2 l
Carrot 1 pc.
Onion 2 pcs.
Fish ~1 kg
Potatoes 3 pcs.
Black peppercorns 6-10 pcs.
Ground black pepper
Bay leaf 1-2 pcs.
Salt – to taste
Parsley or dill greens
Fish soup recipe:

1. Prepare vegetable broth. To do this, peel carrots, onions and potatoes. Cut the carrot into slices, cut the onion into 2-3 parts.
Put onions, carrots and 2 whole potatoes in boiling water, cook over low heat for 15-20 minutes.
2. Prepare tails and heads for laying (ridges, fins and other parts can also be used), preliminarily remove gills from heads, rinse.
Cut the third potato into cubes.
3. You can remove some of the carrots and onions from the broth. Take out the whole potatoes, mash them with a fork and pour into the broth. After that, you can lay diced potatoes, 5 minutes after potatoes – fish.
4. After laying the fish, cook the fish soup for no more than 15 minutes. For 3 minutes put bay leaf, peppercorns, salt to taste. At the very end of cooking, add ground black pepper and lay the chopped greens.
Now you know how to cook fish soup at home. It is better to cook fish soup in small quantities for 1 time, as freshly cooked fish soup is the most delicious and contains the maximum amount of vitamin B and magnesium, thus providing a complete balanced diet for the whole family.

Enjoy your meal!