Hake is one of the healthiest fish. It contains a lot of phosphorus, sodium, manganese, calcium, B vitamins, vitamins A, C, E and PP, as well as protein, iodine, iron and sodium. It is not surprising that such fish is often used in cooking. From it, for example, you can make various delicious and dietary soups.
Cooking this soup will not take much time and effort. You can prepare a delicious and nutritious lunch in just half an hour. For this you will need: – 1 hack; – 2,5 liters of water; – 1 PC. onions; – 5 medium sized potatoes; – 1 carrot; – 1 bunch of green onions; – 1 bunch of dill; – 1 PC. bay leaf; – black pepper and salt to taste.
To brew hake, peel and butcher it. Then wash the fish thoroughly under running water, cut off the head and tail, and cut the rest into small pieces. Put them in a saucepan, cover with cold water and bring to a boil, remembering to remove all the foam.
Cook the fish for 20 minutes. Then place on a plate, discarding the tail and head. Strain the broth, put it back on the fire and add the diced potatoes to it.
Cut the peeled carrots into strips and the onions into cubes. Fry vegetables in butter. Add them to the broth and season with salt.
Once the potatoes are done, pepper the soup and add one bay leaf, chopped dill and green onions. Let it brew for a couple of minutes.
Place the boiled hake in deep bowls and pour the soup into them. Sour cream or sour cream sauce with herbs can be served with the dish.
Ingredients:
– 800 g of hake; – 1,5 liters of water; – 1 PC. onions; – 2 stalks of leeks; – 2 tbsp. tablespoons of olive oil; – 1 tbsp. a spoonful of tomato paste; – 4 potatoes; – 2 cloves of garlic; – 1 parsley root; – a pinch of parsley and dill; – black peppercorns and salt to taste.
Clean fresh hake, gut and wash under running water. Cut off the head and tail. Cut the rest into portions, add salt and refrigerate.
If the hake is frozen, it must first be defrosted in cold water.
Put the tail and head in a saucepan along with parsley root and black pepper, cover with cold water and bring to a boil. Then carefully remove all the foam, reduce the heat and cook the hake for about 40 minutes. After this time, discard the head and tail, and strain the broth.
Cut the white part of the leek into half rings, and the onions into cubes. Fry vegetables in olive oil. Add crushed garlic, tomato paste and a couple of tablespoons of broth to the skillet. Mix everything and boil for 2 minutes.
Add the broth to the broth, add the diced potatoes and fish pieces. Season with salt to taste. Bring to a boil and skim off the foam. Then reduce heat and cook until tender.
Add chopped herbs to the soup and let it brew for a couple of minutes. Pour into bowls and serve.