Clean the fish of scales and remove the intestines. Wash well and leave in cold water for about 1/2 hour. The head and tail are removed, then tabs are removed by removing the spine. The operation lasted about 1/2 hour. The head, the tail and a small part of the fillets I used to prepare the soup and from the other I prepared two more dishes.
Preparation of fish soup:
Peel and wash the vegetables (carrot, parsley and celery) well, then grate them. Peel an onion, wash and chop finely. Pour the oil into a pan, fry the onion until soft, then add the other vegetables. Homogenize and leave to harden until soft. Meanwhile, I put the head, tail and spine in a pot to boil, about 10-15 minutes, to prepare the fish-base soup. Strain the juice into another pot. I boiled the rice separately so that the soup would not be disturbed. In the fish-based soup we put the previously prepared vegetables, together with the rice, the fish pieces and the tomato juice and let them boil for no more than 15-20 minutes. At the end, remove from the heat and add the vinegar (or juice from 1/2 lemon), salt, pepper and paprika, to taste.
Do not forget the parsley greens that will give it not only good taste but also a very pleasant appearance. Whoever wants can serve fish soup with hot peppers.
Method of preparation
Pork soup with homemade noodles
Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots
Meatball soup with tarragon
First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice
Method of preparation
The fish is cleaned of scales and the intestines are washed, portioned and salted. The vegetables are cleaned, washed and cut into lengths. Onions are cleaned, washed and finely chopped. Tomatoes are cleaned, washed and cut into quarters. Boil the onion in salted water, sauté the vegetables and peppers in oil with the addition of water and then add to the pot in which the onion is boiling. When the vegetables are almost cooked, add the tomato paste diluted with a little juice and lemon salt (vinegar). Add the fish and tomatoes, continuing to cook for about 10-15 minutes. Serve with greens.
It can also be prepared from fish heads and tails, taking care to remove the bitter bone from the fish's head.
Boil the fish in 5 l of salted water. When it boiled I took out the carp pieces on one
Lipovan fish soup
At the request of those who ate fish soup made by me, in the cauldron, I put the recipe here, so that everyone can find out :-).
It's no big secret, you just have to do everything with passion.
Into the lipoveneasca fish soup only 4 vegetables are included: potatoes, onions, peppers (fatty and hot) and tomatoes. In addition, you also need parsley, salt, oil and vinegar. But the most important part is the fish, the best soup comes with at least 4 kinds of fish, I prefer carp, catfish, pike and perch or crucian.
First put the pot of water and vegetables on the fire (vegetables should be about a third of the volume of water), let them boil until the potatoes are close boiled. If before putting them to boil, bake the tomatoes and peppers a little on the embers or on the board and then peel them, you will get an even more intense taste, with a touch of baking, it is wonderful. Put the hot pepper only if everyone who eats it can withstand the hot, don't forget that when the hot is hot, the hot is accentuated, don't overdo it!
Now it's time to salt the soup, add salt and taste, the juice must be a little saltier, the fish will still draw salt. Put the fish in a cauldron and DO NOT stir (crush the fish). The fish must also occupy a third of the volume of water.
In a maximum of 15-20 minutes, the fish must be boiled (keep the fire on the embers so that the water in the cauldron boils slightly, neither does it stop, nor does it boil to break the fish into pieces).
When the fish is cooked you can add vinegar. Do not skimp, the soup must taste sour, it is a soup and not a soup, to feel how it scratches your throat when you swallow. Add the vinegar while the soup is boiling and taste after 1 minute, straighten the taste without boiling the fish. Now add a few tablespoons of oil.
When ready, remove the pot from the heat, toss in a handful of finely chopped parsley and cover for 10 minutes.
Lipovan fish soup is traditionally eaten like this:
Remove the fish on a plate (with a whisk, taking care not to crumble) and serve with garlic sauce. The sauce can be plain or with ripe and peeled tomatoes and then rubbed together with the garlic (it goes crazy).
Then the juice is served, with mujdei and hot peppers (ciusca), if you put a polenta on the table, for this whole story, you have a complete and delicious fish meal.
You can make this fish soup yourself or come with us and we will make it together :-).
If you like it, share it with your friends!
4 smaller and tender balls
2 tablespoons rice
Salt, pepper, vegeta, paprika, parsley leaf, to taste
Cream (according to preferences can be added to the plate when serving soup)
Method of preparation:
We clean the goulash, onion, carrot and celery and wash them.
Grate the carrots and celery on a grater.
Finely chop the onion and put it in a frying pan with hot oil. After it has browned, add a teaspoon of paprika and leave it on the fire for another minute.
In a 6 liter pot we put 4 liters of water seasoned with vegeta and put it on the fire to boil. When it boils, add the goulash and the other vegetables given on the grater and the hardened onion. After 10 minutes of cooking, add the washed and selected rice, beforehand and let everything boil for another 20-25 minutes. When serving, we can add to the plate a tablespoon of sour cream and finely chopped parsley.
The complete recipe, in pictures, can be downloaded here: Gulii soup (PDF format)
Necessary fish soup recipe:
- big fish & # 8211 pike, catfish, carp, crucian, bream & # 8211 to be about 3-4 kg and great variety
- 2 large onions
- 4 well-ripened tomatoes
- 2 carrots
- 1 celery
- 1 bell pepper
- 3 large potatoes
- 1 head of garlic
- fresh greens: celery stalks, green parsley, larch
- vinegar, oil, salt
- 2-3 tablespoons of soup
- 100 g of cream
- vinegar, oil
- 1 hot pepper & # 8211 optional, if you don't like it
- 1-2 heads of garlic (depending on how hard you want it)
Cook Tomato soup with semolina dumplings
- 1 kg of garden tomatoes
- 1 large onion
- 1 clove of garlic
- 1 bell pepper, red
- 1 tablespoon oil
- salt and pepper
- 2 l water
- 1 bunch of larch
- For dumplings:
- 3 medium eggs
- 9 tablespoons more semolina
- salt and pepper
Method of preparation
First we put a pot with the 2 liters of water to boil. When the water starts to boil, add a teaspoon of salt and stir until it dissolves.
Wash the tomatoes well and boil them in boiling water for 1 minute.
We leave them to temper, peel them and chop them, removing the stalks.
We prepare the composition for the dumplings, which must rest for 20 minutes, in order to hydrate the semolina. It is good to prepare the composition in advance and leave it to rest for 20, even 30 minutes. This way we will see if the semolina we put is enough.
Mix the eggs well with salt and pepper, then add the semolina. I put 3 more tablespoons with the tip of an egg. However, I test the first dumpling and if it spreads in the soup, I add more semolina. The quantities for dumplings are not fixed, they depend on the type of semolina, but also on the eggs.
Heat the oil and add the chopped onion scales. We temper it lightly, just to accentuate its sweet taste. Add a clove of chopped garlic.
Do not let the onion harden for more than 1 minute and sprinkle it with hot water so that it does not taste like frying.
Add the cleaned and chopped pepper in small cubes, mix it with the onion for 1 minute, then add the tomatoes. Let them boil together with the onion and pepper until they reduce a little, then fill with hot water.
Let the soup boil for about 20 minutes, then add the dumplings, which we serve with a spoon. First we soak the spoon in the soup, then we take it from the composition and immerse it in the boiling soup.
Let the dumplings boil until they rise to the surface. To make sure they come out tender, we sprinkle them with cold water after they have risen to the surface. Then we turn them on the other side and sprinkle them once more.
Match the taste of the soup with salt and pepper, and before turning off the heat, 5 minutes, add the finely chopped larch.
Tomato soup with dumplings is very tasty, both hot and cold. It can be flavored, according to preference, with thyme or basil. We preferred it simple.
Boil eggs in water with a little salt for 8 minutes. After they have boiled, sprinkle them with cold water and peel them, then cut each egg into 4 parts.
Pour the milk and water into a saucepan and add the fish. Let it boil for 4-6 minutes until done, so that the skin comes down easily.
Take the fish out of the pan, take the skin off it, and strain the milk into a bowl.
Melt the butter in a pan and add the sliced leeks. Cook until softened then add flour. Cover the pan for 1-2 minutes, then add the strained milk.
Stir for 5 minutes until the sauce thickens.
Add the parsley, mix and then lightly incorporate the fish and eggs.
Season everything to taste with salt and pepper.
Put the fish mixture in a heat-resistant bowl greased with butter, and put the mashed potatoes on top.