Catfish soup

Catfish Soup – The Delight of Waters

Catfish soup is a traditional recipe, full of flavor and history, that brings to mind the days spent by the water's edge, listening to the chirping of birds and the rustling of leaves. This soup is a true culinary delight, rich in nutrients and flavored with fresh herbs, perfect for cool days or for a comforting meal with loved ones.

Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Servings: 4-6 servings

Necessary ingredients:
- 1 catfish of about 2 kg (make sure it is fresh)
- 2 medium onions, finely chopped
- 4-5 ripe tomatoes, peeled (or canned tomatoes can be used, but fresh ones are much more flavorful)
- 1 carrot, sliced
- 1 parsnip root, diced
- 1 small celery root, cubed
- 50 g rice (preferably soup rice)
- 1 bell pepper, sliced
- Salt, to taste
- Fresh herbs (thyme, parsley, dill), finely chopped
- Borscht or vinegar (for souring the soup)

Ingredient details:
Catfish is a fish with white, fine meat, highly appreciated in various culinary preparations. This fish is rich in protein and omega-3 fatty acids, thus benefiting from excellent nutritional properties. If you can't find fresh catfish, you can opt for other types of white fish, but the taste of the soup will be different.

The vegetables are the key to a flavorful soup. Onion, carrot, parsnip, and celery bring a deep taste and unmistakable aroma. Tomatoes, besides their flavor, contribute to a vibrant color of the soup, while the rice gives it a pleasant texture.

Step by step:

1. Preparing the fish: Cut the catfish into suitable pieces, wash them under cold water, and let them drain. Sprinkle a pinch of salt on the fish to enhance its flavor.

2. Boiling the vegetables: In a large pot, add about 2 liters of water and bring it to a boil. Add the finely chopped vegetables (onion, carrot, parsnip, and celery) along with a pinch of salt. Let it boil over medium heat until the vegetables soften, about 10-15 minutes.

3. Adding the tomatoes: Meanwhile, peel the ripe tomatoes and grate them. After the vegetables have softened, add the grated tomatoes to the pot. This step will add intense flavor and a beautiful color to the soup.

4. The borscht and rice: Once the tomatoes have boiled for a few minutes, add the borscht (or vinegar, if you prefer). Season with salt to taste. Then, add the rice and pieces of catfish. Let it simmer on low heat for 15-20 minutes, until the rice is cooked and the fish is tender.

5. Finishing the soup: After the soup has boiled, turn off the heat and add the finely chopped fresh herbs. This will add a fresh taste and wonderful aroma.

6. Serving: Catfish soup is served hot, alongside spicy peppers and warm polenta. Polenta is an excellent complement, bringing a pleasant contrast of textures and flavors.

Useful tips:
- If you prefer a more sour soup, adjust the amount of borscht or vinegar to your taste.
- A delicious variation can be the addition of diced potatoes for a heartier soup.
- Experiment with different types of herbs, such as lovage or tarragon, for a more complex flavor.

Frequently asked questions:
- Can I use another type of fish? Yes, other types of white fish will work, but the flavor will vary.
- How can I store the soup? Keep the soup in an airtight container in the fridge; it will stay fresh for up to 3 days.
- Is this soup suitable for a diet? Catfish soup is low in calories and rich in nutrients, making it an excellent choice for a healthy meal.

Recommended pairings:
This soup pairs perfectly with a fresh green salad, and for an extra touch of flavor, a bottle of dry white wine would be the ideal accompaniment to the meal.

Catfish soup is not just a culinary dish; it is an experience that brings family and friends together, evoking cherished memories and unforgettable moments. Savor each spoonful, letting yourself be carried away by the flavors and traditions that envelop this wonderful dish.