Fish soup with potato dumplings
Fish soup with potato dumplings is the first meal of leftover food, and don't let it scare you. The other day I cooked pollock in Polish with mashed potatoes, of course, there was fish stock and some potatoes. Extra broth can always be frozen until better times, but you can immediately put it into action - cook a delicious fish soup! The potato dumplings in this recipe, they are dumplings, they are dumplings, are very similar to Italian gnocchi - tender and delicious. Add dumplings to an almost ready soup at the very end of cooking, so that they do not boil. In order not to get your hands dirty in potato dough, take two teaspoons - scoop out the dough with one and help push it into the boiling soup. So the dumplings will retain their shape and will not look like terrible monsters from the underwater world.
- Time for preparing: 30 minutes
- Servings Per Container: 3
Ingredients for Potato Dumpling Fish Soup
- 1.2 l of fish stock;
- 120 g carrots;
- 70 g of onion;
- 110 g stem celery;
- 300 g of boiled potatoes;
- 1 chicken egg;
- 30 g of wheat flour;
- 20 g of green onions;
- 20 g of dill;
- 15 g butter;
- salt, pepper, frying oil.
A method of preparing fish soup with potato dumplings
We make potato dough for dumplings. Knead the boiled potatoes, add the raw egg and salt to taste. You can also use mashed potatoes for making dough.
Mix the potatoes with the egg until smooth, pour the wheat flour and mix thoroughly to make a smooth dough without lumps of flour.
We remove the bowl with dumpling dough in the refrigerator while we cook the soup. To make the same small dumplings, prepare two small spoons, with their help everything will turn out easily, quickly and beautifully.
Filter the fish broth, heat to a boil, set the stewpan aside.
If there is no ready-made broth for fish soup with potato dumplings, then boil it as simple as possible - put a few pieces of fish in a stewpan, add a bunch of parsley, a small onion, a few peas of pepper and bay leaf, pour water. Salt to taste, bring to a boil and cook on low heat for 20 minutes.
Pour a little vegetable oil for frying (odorless) into the stewpan. Then melt a tablespoon of butter. In melted butter we put chopped onion chopped into a small cube.
To the onion, add carrots chopped into thin strips and celery stalks, cut into cubes. We pass the vegetables for 15 minutes until they become soft.
Then we pour hot fish stock, again bring everything to a boil, salt to taste, cook over low heat for 10 minutes.
5 minutes before cooking, put potato dumplings in a stewpan, as soon as they emerge to the surface and the soup boils again, remove the stewpan from the stove.
Finely chop a bunch of green onions and dill, add greens to our fish soup with potato dumplings, mix gently.
Serve hot fish soup with potato dumplings on the table, season with sour cream and freshly ground black pepper. Enjoy your meal!
The most delicious fish soup, in my opinion, is obtained on a fish broth from cod or any other white fish with similar consumer qualities. And what do you think?