Before, I used to cook Finnish soup only red fish, today decided to float pink pollock (excellent fish, I can tell you that almost no bone dry and not as a simple pollack)
And to the basic recipe, I added ginger (very much the root in soups like me!) But I zazharki flour for excluded, somehow I do not really like the flour thickeners and is rarely used.
In zazharki - no intricacies: onion + carrot in vegetable oil.
Milk is added to the soup needed a last resort.
Finnish fish soup - is a simple and popular dish, the Russian version of this soup has many restaurant menus. I cooked a soup (or rather - a fish soup, because there zazharki) repeatedly. The unusual combination of fish and milk pleasantly surprised by its flavor. I call it: something between Finnish soup Tom Yam and lightweight.
need:
* Any (not bony) fish (I poltushki, first went to the fish sauce, see. previous publications)
Kartohu * (2 to 3 pieces)
* Carrots - one small
* Onions - 1 pc.
* Ginger - 1 cm
* Milk - 1 cup
* Green / salt / pepper
CookingI fish a little bit pre decoct and cleanse from the bones (my son is capricious to this case)) zazharku standard scheme: onion + carrot = passiruem, Potatoes, two pieces I I cut diced, and one labor on a coarse grater (so supets get thicker)). Kartohu when cooked, Pour zazharku, put ginger (previously not necessary, will be sharply too), pour a glass of milk, salt, pepper, herbs, we bring to boiling and truncated - ready))
Someone is preparing this soup with the addition of tomato paste, but I felt that it: too much. In such a combination, how to cook, I - it turns out perfect (he praises, as they say... 🤷♂️) Try it, do not be afraid to experiment, it is worth it. Food should be varied.
Where did the first part of the fish - see here:
Fish in milk with Italian herbs and garlic
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