SHARE WITH FRIENDS:
Required products: 600 grams of white fish meat, 200 g beets, 200 g potatoes, 150 g carrots, 100 g onions, 150 g red bell peppers, 2 tablespoons lemon juice, 2 tablespoons vegetable oil, 15 g dill, 20 g onions, 1 bay leaf, salt and pepper to taste, 10 g of garlic.
Preparation:
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Fish meat is cut into 3-4 cm pieces, put in a pot and pour 1 liter of water. Laurel leaves are added and placed on high heat, after boiling, the foam accumulated on the surface of the water is removed and the heat is reduced and boiled for 5 minutes.
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Beets are peeled, cut into slices, put in a bowl and add lemon juice, 3–4 tablespoons fish broth (boiled fish broth). Cover with a lid and cook for 15 minutes.
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Onions cut into semicircles, carrots cut into slices, fry in a pan with vegetable oil for 5 minutes, add chopped peppers and cook for another 5 minutes.
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Peeled potatoes cut into cubes.
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Add the roasted vegetables and potato beets to the bowl and pour in the fish broth and simmer on low heat for 15 minutes. When the soup is ready, add salt, crushed garlic, herbs, salt to taste and serve with sour cream.