8 portions - 1 hour 30 minutes
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.
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 |
