Composition / ingredients
Cooking method
Naturally, it's best to cook fish soup from fresh fish, but if you have frozen fish, it doesn't matter either. Just be sure to let it thaw on its own.
1. Red-eye carcasses are cleaned of scales, gutted and gills removed. Cut the butchered fish into portions.
2. We put a pot of water on the fire and, while the water boils, prepare the vegetables.
3. Wash and peel potatoes and carrots, peel onions.
4. Cut potatoes into small cubes, carrots into triangles or circles.
5. Put chopped vegetables, a whole onion, salt and spices in boiling water. Bring to a boil and cook over low heat for 15 minutes.
6. After this time, we take the onion out of the pan, and add the fish. Cook for another 10-15 minutes from the moment of boiling.
7. Ready-made red-eye soup is served in serving plates with pieces of fish, sprinkled with finely chopped herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
- Krasnoglazka - 125 kcal/100g
