Fish soup with pearl barley

Fish soup with pearl barley


Salmon (better use of the tail) — 400 g
Salmon, smoked bellies (Tesha) — 200 g
Carrots — 1 pc.
Onions — 1 pc.
Lemon — 1 pc.
Tomato — 1 pc.
Potatoes — 2 pcs.
Bay leaf — 1 pc.
Dill — optional
Sweet paprika — 1 tsp
Pearl barley — 0.5 cups (250 ml)
Salt — to taste
Water — 3 l
Black pepper — to taste
Sour cream — optional supply


1. Tail Salmon cleaned from scales, thoroughly washed.
2. Burke tail skins, range and fillets. Fillet cut into large cubes, cover with foil and put them in the refrigerator. Bone and skin put in a pan, add 3 liters of water and bring to a boil, remove the foam and reduce heat to low.
3. bellies smoked salmon cut away the flesh (to remove a deferred fillets in the fridge) and a skin add to the pot.
4. Carrots and onions cleanse, and together with laurel leaves add to the fish, cook, covered 1 hour by the quiet fire. Pearl barley fill with water at a ratio of 1 to 2.
5. Cut the coarse stems of dill and omit them in the broth.
6. When the broth is ready, strain it through a fine sieve (sieve if not, do not worry — lay colander with two layers of cheesecloth and strain the broth).
7. Slightly swollen barley and discard in a sieve and thoroughly under running water.
8. Murphy purify and coarsely chopped. Strained broth bring to a boil, reduce heat to medium, add the potatoes and barley (as it was to soak in advance preparation takes only 15-20 minutes).
9. Remove the zest from 1 lemon. Dice tomatoes (you can pre-take off his skin). 5 minutes before end of cooking add to the tomato soup, shot lemon zest and juice of half a lemon. Soup flavored with smoked paprika, salt and pepper to taste. Serve, sprinkled with plenty of chopped fennel with lemon slice and sour cream.

Bon Appetit!

Fish soup with pearl barley

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