Pollack fish soup
- Nutrition Facts
- Calories: 29
- Protein: 4
- Fats: 0,3
- Carbohydrates: 3,5
We are glad to see everyone again and we are pleased to bring to your attention another masterpiece - pollock fish soup. This variant of cooking first courses, where one of the ingredients is always fish, was called fish soup in cooking. Ear in our latitudes is a deeply respected and revered dish. Since tsarist times, the ear has been held in high esteem, and our recipe will allow you to cook a real pollock fish soup quickly, simply and very tasty. But for now, a few words about history, especially since there is definitely something to say here.
History of the dish
Ukha is historically considered a Russian national dish, which is said to be based on fish. The origin of the term comes from the word jus, which in translation into Indo-European literally means "broth". It was from this word that jusa originated - soup with meat, which later formed many national stews from fish soup to yushka. In ancient times, it was believed that the ear can be different and to determine its type, it is enough to use the appropriate prefix: fish ear, chicken ear, pea ear. Later, after the 17th century, an unspoken decision was made to call fish soup only the first fish dishes. Since then, this has been the case.
Now, to clarify the species, only the name of a particular type of fish is used: perch fish soup, salmon fish soup, fish soup from pollock fillets, etc. Although there is an opinion of Pokhlebkin, who categorically refuses to identify fish soup and fish soup. We note that the cooking technology of the ear and the soup certainly differ, but as a decoction or liquid dish, the ear may well be considered a soup. On the other hand, it is not so important what the pollock fish soup with rice is called, it is important that it is tasty. And now we will teach you how to cook such a soup.
Ingredients:
- Pollock s / m - 1 pc.
- Carrot - 1 pc.
- Rice - 100 g
- Onion - 1 pc.
- Water - 1.5-2 l
- Sweet pepper - 1 pc.
- Salt, black pepper - to taste
- Fresh parsley - when serving
Cooking:
- We clean and wash the fish. Peel and wash carrots and onions. We clean the sweet pepper. Rice is washed.
Cooking food: washing fish, peeling vegetables and washing rice
- Cut pollock into small steaks.
Cut the fish into small steak pieces
- We chop the onion in half rings. Carrot cut into circles.
Onion cut into half rings, and carrots for beauty in circles
- Cut the pepper into cubes.
Pepper should be chopped into cubes
- Cook rice for 15 minutes.
Boil rice for about 15 minutes
- Add onions, peppers and carrots to the rice.
Throw vegetables to boiled rice
- Add fish, salt and black pepper. Cook for another 15 minutes.
Now pour the fish and send it to the soup with salt and pepper
- Lay the soup on plates and add finely chopped parsley, serve.
Pour the finished soup into bowls and sprinkle with herbs. Bon Appetit everyone!
The benefits of the dish
Despite the fact that many today believe that eating soups is not at all necessary, I'm just for the soup. A delicious, fragrant hot dish for the stomach is only a joy. And pollock fish soup can be prepared quickly and without problems with potatoes and carrots, zucchini and celery. I want to say that such soups are exactly the same benefits as desired. Whatever I want, I'll add it. Therefore, I wish you all a pleasant appetite and I look forward to your recipes. Your HozOboz!
