Recipe: Mackerel Fish Soup With Millet On RussianFood.com

Mackerel fish soup with millet

4 servings 50 min (your 30 min)

Mackerel fish soup is the easiest and fastest hot dish. Mackerel is a rather fatty fish, thanks to which the broth turns out to be very rich, with a pronounced taste. The addition of millet makes the soup more satisfying.

Food (for 4 servings) Mackerel - 350 g Millet groats - 60 g Potatoes - 200 g Carrots - 80 g Onions - 100 g Salt to taste Ground black pepper - to taste Black peppercorns - 2-3 pcs. Fresh parsley - 10 g Vegetable oil - 1 tbsp. the spoon Water - 2 l

Step by step photo recipe: Mackerel fish soup with millet

Prepare all products according to the list.

Peel potatoes, carrots and onions.

If you are using frozen fish, you must remove it from the freezer and thaw it beforehand.

Then gut the fish and be sure to remove the black film from the abdomen.

Cut the mackerel into small portions.

Take a saucepan of a suitable size, pour in water and bring to a boil. Dip pieces of fish into boiling water, remove the foam and cook the broth for 10 minutes.

Cut onion into small cubes, carrots into semicircles.

Cut the potatoes into small pieces.

Rinse millet well in cool water.

Heat vegetable oil in a frying pan, put carrots and onions and fry for 3 minutes, stirring occasionally so that the vegetables do not burn.

After 10 minutes of boiling the broth, put the potatoes in a saucepan.

Then add the fried onions and carrots.

Pour millet into a saucepan. Add salt, black pepper and black peppercorns.

Cook the soup for 25 minutes over low heat.

Rinse the parsley, dry and chop finely (you can set aside a few leaves for serving).

At the end of the soup, add the chopped parsley to the saucepan.

Pour the soup into bowls, garnish with parsley leaves if desired.

Enjoy your meal!