Soup with mushrooms and fish
This is an option for empty soup. It is perfect for those who do not eat meat or fast.
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Ingredients for a three-liter pot:
- 350 g of chum, cod or any other fish with a small number of bones;
- 400 grams of sauerkraut;
- 150-200 g of fresh forest mushrooms;
- 3 small bulbs;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- 1 tablespoon of tomato paste;
- cream and vegetable oil for frying;
- bay leaves, salt, peppercorns, sweet pepper and other spices to taste;
- dill, parsley, sour cream for serving.
Preparation
Pour water into a saucepan and add sauerkraut. When it starts to boil, remove the foam and reduce the heat to a minimum. Cabbage should be cooked for 40-60 minutes. Then add fresh broth into the broth, cut into large pieces. After 20 minutes, catch the fish, separate it from the bones and chop it. Return the fish to the broth.
Chop and boil the mushrooms. It is better to use wood: white, podberezoviki, honey agarics. Then fry them in butter. In a separate frying pan do roast: fry onion oil, carrots, tomatoes and tomato paste.
Send mushrooms and roast in broth and cook for about 10 minutes. Add all the spices. Do not forget to salt! After another 10-15 minutes the fish-mushroom soup is ready. You can serve them just like rich soup with greens and sour cream.