Fish soup

8 portions - 1 hour 30 minutes

Fish soup


The ancestor of all Russian soups – the fish soup is really simple and incredibly tasty dish. Add smoked salt SPASSKIY® to the already made fish soup and it will get the taste of a dish cooked over the campfire according to the old fishing tradition, as if a firebrand was put in it.

Cheat sheet:

The fish species for the fish soup can be completely different, depending on the "catch" and mood.


Put small fish, onions, parsley in a pot, pour 2 liters of cold water, bring it to a boil, remove foam and cook for 30 minutes.

After the fish are boiled soft, it is necessary to strain the broth. Pike, zander and salmon have to be cut into large pieces and boiled in clear broth for 15-20 minutes, removing foam all the time. After that, we add bay leaf, peppercorns, potatoes peeled and cut into bars and cook our soup for 10 minutes more.

We remove fish soup from the fire and let infuse under the lid for 10 minutes. Before serving, it must be seasoned with smoked salt SPASSKIY ® and finely cut greens.


Small fish (ruff, perch…) 800 g
Onion 1 pcs
Bunch onion 1 small bundle
Dill 1 small bundle
Boiled potato 4-5 pcs
Zander (scaled) 500 g
Salmon (scaled) 500 g
Pike 300 g
Parsley root 1 pcs
Laurel leaf 2 leaves
Peppercorns to your taste
Vodka 50 g
Smoked salt SPASSKIY® to your taste
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