I consider myself a frugal housewife. Of course, not shaking over every grain of salt, but the chasm products, which could become part of the food, not exactly give.
Such cases are usually things with fish. I usually buy fresh or frozen fish with heads, to determine its freshness. If the eyes are dull and discolored gills - the product is not the first freshness.
But the head of salmon I need not only to check the freshness. I cook for a long time on her tail and trimming the abdomen soups. They get very richness and fragrant. Therefore, I hasten to share the recipe with you.
Cooking Time - 60 minutes
Number of servings - 4
Ingredients
To prepare fish soup take:
- set fish - 1 pc;
- potatoes - 300 g;
- carrots - 70 g;
- onion - 100g;
- Oil - 2 tbsp .;
- Cumin - 1 tsp .;
- cardamom beans - ½ tsp .;
- black and sweet pepper - 5 pcs;
- Dried dill - 1 tsp
In the kit I have included the head, tail and trimming the abdomen. Also, for a gain, you can add bone residue that remains after the removal of fillet with bone. It is in this set, we will cook the broth.
Cooking method
1. Pour into water pan and place the fish soup set. Add the cumin seeds, black pepper and allspice, cardamom, grain, dried dill and crude, but well washed onion. Cook broth for 45 minutes.
It is worth noting that experienced cooks make a choice between the delicious meat and broth. It is believed that this component depends on the moment salted water. Immediately solim - wins the broth, but suffers from the meat. Add salt at the end - the meat is a more tender but less nourishing broth.
2. When ready broth filter, removing redundant and unnecessary spices. They have fully paid their flavor and aroma. Alas, the picture turned muddy due to the pair, so proceed to the next step.
3. Since the strained broth, then Multivarki bowl can be washed and it is done zazharku. To this end, sliced carrots, onions shinkuem residues and fry in the "Frying" 10 minutes.
4. Meanwhile, cut the potatoes into cubes.
5. Send potatoes to zazharki and pour broth. Put to cook the soup for 30 minutes until tender.
After the beep, do not rush to lay out the soup into bowls, and give it brew for half an hour.
By the way the meat, which is also available on the fish, you can send back to the soup while cooking, or even at feeding soup. Bon Appetit!
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