Vegetable soup with fish is an excellent choice for a healthy and tasty meal, ideal for both lunch and dinner. This simple yet delicious recipe will bring you joy in every spoonful. Start by choosing your favorite vegetables, such as carrots, celery, bell peppers, and onions, which you will chop finely. These vegetables are rich in vitamins and minerals, providing important nutritional benefits.
In a spacious pot, add a few tablespoons of olive oil or sunflower oil and heat it over medium heat. Add the chopped vegetables and let them sweat. Stir occasionally to prevent sticking, and wait until they become slightly translucent and their inviting aroma begins to fill the air. This process will take about 5-7 minutes. Once the vegetables have started to soften, carefully pour in about 1.5 liters of hot water. This will help extract the flavors and create a delicious base for the soup.
After the water starts to boil, let the vegetables cook over medium heat until they are almost cooked through. This will take around 15-20 minutes. At this point, it’s time to add the washed rice. The rice will not only make the soup more substantial but will also add a pleasant texture. Mix well and season to taste with salt, being careful not to overdo it, as the borscht you will add later will bring additional acidity.
After a few minutes, add the diced tomatoes, which will give the soup a fresh note and vibrant color. Let them boil together with the other ingredients for another 5-10 minutes, then it’s time to pour in the borscht. Make sure the borscht has been brought to a boil beforehand to release its flavors.
In the last minutes of cooking, add the fish cut into large pieces. You can use fresh fish, such as trout, salmon, or any other preferred type. Let it simmer for just a few minutes, enough to cook, but not so long that it becomes flaky. Turn off the heat and add finely chopped fresh herbs, such as parsley or dill, which will add extra freshness and flavor.
Your soup is now ready to be enjoyed. Serve it hot, alongside a slice of fresh bread or with polenta, if desired. This recipe is not only easy to prepare but also offers a healthy meal full of flavor and color. Enjoy your meal!
In a spacious pot, add a few tablespoons of olive oil or sunflower oil and heat it over medium heat. Add the chopped vegetables and let them sweat. Stir occasionally to prevent sticking, and wait until they become slightly translucent and their inviting aroma begins to fill the air. This process will take about 5-7 minutes. Once the vegetables have started to soften, carefully pour in about 1.5 liters of hot water. This will help extract the flavors and create a delicious base for the soup.
After the water starts to boil, let the vegetables cook over medium heat until they are almost cooked through. This will take around 15-20 minutes. At this point, it’s time to add the washed rice. The rice will not only make the soup more substantial but will also add a pleasant texture. Mix well and season to taste with salt, being careful not to overdo it, as the borscht you will add later will bring additional acidity.
After a few minutes, add the diced tomatoes, which will give the soup a fresh note and vibrant color. Let them boil together with the other ingredients for another 5-10 minutes, then it’s time to pour in the borscht. Make sure the borscht has been brought to a boil beforehand to release its flavors.
In the last minutes of cooking, add the fish cut into large pieces. You can use fresh fish, such as trout, salmon, or any other preferred type. Let it simmer for just a few minutes, enough to cook, but not so long that it becomes flaky. Turn off the heat and add finely chopped fresh herbs, such as parsley or dill, which will add extra freshness and flavor.
Your soup is now ready to be enjoyed. Serve it hot, alongside a slice of fresh bread or with polenta, if desired. This recipe is not only easy to prepare but also offers a healthy meal full of flavor and color. Enjoy your meal!
Ingredients
1 kg of fish tails and heads (I had carp and crucian carp) 2 onions 1 carrot red and green pepper (I used frozen) celery (I used frozen) 1 cup of tomatoes for the soup (homemade) 1 liter of borscht 3 tablespoons of rice 4 tablespoons of oil salt lovage and parsley