Saffron fish soup

Ingredients:

۱ kg of salmon fish

۴ large tomatoes

One third of teaspoon of saffron

۱ large celery

۴ carrots

۲ large onions

Water as needed

One-half cup of rice

۱ spoon chopped parsley

۲ eggs

۳ spoons lemon juice

Spices as needed

 

How to prepare:

To prepare saffron fisg soup, you must first thoroughly clean the fish and take its scales. Then rinse the fish thoroughly to remove the viscosity. Then grate the onions finely and put them in a bowl. Wash and peel the carrots thoroughly. Then chop the carrots into small pieces. It should be noted that if you use healthy and thoroughly washed carrots, you can use them in your soup without peeling them. Then cut the celery into small pieces and grate the tomatoes.

Put the salmon fish in a stock pot and add the onion, parsley, and as mush salt as you like. Then pour some water into the pot and put it on a gentle heat until the fish is cooked. When the fish is fully cooked, take it out of the pot and place it in a separate container. Then pour the tomatoes, along with the carrots, potatoes and rice as mentioned above, into the pot and let the contents of the pot boil on the heat in order to crush all the ingredients and jelly like soup.

 

 

 

Next, remove the bones of the cooked fish. Then pass them through a strainer to smooth the contents of the pot. Then pour this mixture into the pot with the pieces of fish. At this time, add spices and lemon juice to the contents of the pot. Allow the ingredients in the pot to heat for 5 minutes. Stir the lemon juice and eggs in a bowl before turning off the heat. Then slowly remove the contents of the pot and add them to the bowl until it is full. After filling the bowl, pour the contents into the pot and stir thoroughly. Now add the ground and brewed saffron to the pot and stir the contents of the pot well to get the ingredients taste and color of the saffron After 3 minutes, turn off the heat and pour the prepared soup to serve in a soup bowl.

 

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