New recipes

Lipovan fish soup

Lipovan fish soup

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

clean the fish and vegetables, wash and cut: the fish into larger pieces, the vegetables into small cubes.

put water in a pot, put the potato, onion, pepper to boil and when they are half cooked add the fish and tomatoes, and after the first boil boil for exactly 10 minutes. match the taste with salt and vinegar (which whitens the soup ), sprinkle with finely chopped greens and serve.

the fish is taken out on a plate and served with garlic sauce, then served with hot pepper soup.

great appetite!

Fish and Vegetable Soup

Fish and Vegetable Soup

And sometimes we have fish release in Lent over the year so we can afford in those days and not just a portion of Fish Soup. I'm not a big fan, nor do I claim that it is prepared like a book, but some of the family like it prepared that way.

Personally, I like a different kind of "soup", it comes, rather a soup of 2-3 kinds of fish, but it goes cooked and made of carp only, it is very spicy and with paprika, that is to say by name , Halaszle, the recipe I will present myself with soon, I promise.

You can find another version cooked by my colleague in the recipe Fish soup .

Ingredients Fish soup with vegetables:

heads cleaned of gills from two carps (I removed my eyes too, that's it! Each with his pussy & # 8230)
a few pieces of fish
3 carrots
2 parsley roots
½ celery
4 potatoes
500 g tomatoes
1 hot pepper
1 small onion
2-3 tablespoons oil
1 link leustean
1 small envelope with Borscht with vegetables (I used fixed borscht with vegetables for a pot of soup from Maggi, because I'm not happy with the borscht I find on the market and the truth is that in Transylvania we don't even cook often with borscht , so I often resort to this borscht when we have a craving for soup)

Preparing Fish Soup with Vegetables:
The cleaned vegetables (carrot, parsley, celery) are cut into cubes and hardened on 2 tablespoons of oil, then quench everything with 3.5 l of cold water. Boil the half vegetables and then add the fish.

Season with salt, add the peeled tomatoes cut into slices to boil together, now adding the grated onion on a fine grater. Let it boil until the meat is half cooked then add the diced potatoes. Add slices of hot pepper and when the potatoes are cooked add the Maggi borscht with vegetables.

Sprinkle with chopped larch, season with salt if needed, let it boil and then turn off the heat. All we have to do is serve the Fish Soup!

FISHING BAGS & # 8211 YEAR 1980

Put the vegetables, cut as for the soup, to boil, add salt and rice. When the vegetables are almost cooked, add the washed and proportioned fish. After about 20 minutes, add the boiling borscht and the greens. Before serving, beat an omelette-like egg in a bowl with finely chopped larch, slowly pour in the juice and mix quickly, then pour in the rest. "

Source: Fish dishes, Maria Ardeleanu, 1980

  • 1 kg over carp
  • 2 l apa
  • 500 ml bag
  • 1 onion
  • 2 carrots
  • 1 parsley root
  • 1 small celery
  • 40 g of rice
  • 2 bell peppers
  • 4 tomatoes
  • a little salt
  • a few larch threads
  • 1 or

Clean the fish, wash and portion

Peel a squash, grate it and slice it

Put the vegetables to boil (when the water is already hot)

A little later, add salt and rice

When the vegetables are almost cooked, add the fish

Add the boiling borscht

Beat the egg with finely chopped larch and add to the borscht (a few minutes before the end)

When the borscht is ready, add finely chopped fresh larch

After cooking, the fish can be removed from the borscht and served on a separate plate at the table.
If you want to serve this borscht on a fasting day with fish release, do not add the egg at the end.
A very good fish borscht!
My rating: 5 out of 5 stars.

Related Posts


Facebook Bors Russian fasting & # 8211 unique and very tasty! The original text of the recipe: & # 8222Put the beans to boil. While the beans are boiling, clean them, wash a beetroot and grate them. Cut a small cabbage into thin slices on [& hellip]

Lipovan fish soup

& # 8211 2-3 kg of small fish & # 8211 crucian, perch, avat, bream, redfish, bleach, etc. (the more varied the better)
& # 8211 entrails from the sea & # 8211 tails, heads, wings, livers, caviar, milk, etc.

Put the fish to boil (preferably in a cauldron) and boil until it turns white and soft. Now add the vegetables as follows:
& # 8211 3 potatoes cut into quarters
& # 8211 2 julienned onions
& # 8211 2 carrots & # 8211 cut into slices
& # 8211 1 celery sliced

Leave it to boil until the vegetables are cooked and the fish comes off the bones. The dressing juice is made from:

& # 8211 2 tablespoons sour cream
& # 8211 2 tablespoons vinegar
& # 8211 1 raw egg & # 8211 beaten well

Before the last boil, add the dressing juice and let it boil for another 2-3 minutes to bind the egg. After stopping the fire add 2-3 coats of fresh larch. Strain the juice and serve in a ceramic bowl. The pieces of fish are placed on a plate and served next to the juice pot. Make a rubbed garlic sauce & # 8211 crushed garlic cloves, oil and 1 tablespoon of yogurt (so as not to burn in the stomach). Homogenize until the garlic turns into a thick white paste.


  1. Mogis

    the remarkable answer :)

  2. Attkins

    In it something is. Many thanks for the help in this question.

  3. Voodoorn

    In my opinion, this is obvious. I would not like to develop this topic.

  4. Tygole

    the Magnificent phrase and is timely

  5. Oram

    Follow the pulse of the blogosphere on Yandex Blogs? It turns out that Sosa-Sola has revealed her secret ingredient! These are worms :)

Write a message