Fish soup with potato dumplings is the first dish of leftover food, and don't let that frighten you. The other day I was cooking pollock in Polish with mashed potatoes, of course, there was fish broth and some potatoes. Excess broth can always be frozen until better times, and you can immediately put it to work - cook a delicious fish soup! Potato dumplings in this recipe, they are also knedley, they are also dumplings, very similar to Italian gnocchi - tender and tasty. Add dumplings to the almost ready soup at the very end of cooking, so that they do not boil soft. In order not to soil your hands in potato dough, take two teaspoons - one scoop the dough, and the other help push it into the boiling soup. So dumplings will keep their shape and will not look like horrible monsters from the underwater world.
- Cooking time: 30 minutes
- Servings: 3
Ingredients for fish soup with potato dumplings
- 1.2 l of fish broth;
- 120 g carrots;
- 70 g onion;
- 110 g celery celery;
- 300 g boiled potatoes;
- 1 chicken egg;
- 30 grams of wheat flour;
- 20 g green onions;
- 20 g of dill;
- 15 g butter;
- salt, pepper, oil for frying.
Method of cooking fish soup with potato dumplings
Making potato dough for dumplings. Mash boiled potatoes, add a raw egg and salt to taste. Can also be used for making dough and mashed potatoes.
Mix the potatoes with the egg until smooth, pour the wheat flour and mix thoroughly to make a smooth dough without flour lumps.
We remove the bowl with the dough for the dumplings in the fridge while we cook the soup. To make the same small dumplings prepare two small spoons, with their help, everything will turn out easy, fast and beautiful.
We filter the fish broth, heat it to the boil, set aside the stewpan.
If there is no ready broth for fish soup with potato dumplings, then it is easier to cook it - put a few pieces of fish in a saucepan, 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.
In a saucepan, pour a little vegetable oil for frying (odorless). Then melt a tablespoon of butter. In melted butter put onion chopped into small cubes.
To the onions add carrot and celery stalks cut into thin strips, cut into cubes. Fry vegetables for 15 minutes, until they are soft.
Then pour the hot fish broth, bring everything to the boil again, salt to taste, cook on low heat for 10 minutes.
5 minutes before the readiness is ready, we put the potato dumplings in a saucepan, as soon as they float to the surface and the soup boils again, remove the saucepan from the stove.
Finely chop a bunch of green onions and dill, add greens to our fish soup with potato dumplings, mix gently.
On the table, fish soup with potato dumplings is served hot, seasoned with sour cream and pepper with freshly ground black pepper. Enjoy your meal!
The most delicious fish soup, in my opinion, is obtained in fish broth from cod or any other white fish of similar consumer qualities. And what do you think?