Fish Soup with Onions, Cucumbers and Tomatoes

Fish Soup with Onions, Cucumbers, and Tomatoes - Russian Recipe

Region / culture: Russia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Fish soup with onions, cucumbers, and tomatoes is a light and refreshing dish that is perfect for a summer meal. The combination of fresh vegetables and tender fish creates a flavorful and satisfying soup that is sure to please your taste buds.

History

This recipe has its origins in Mediterranean cuisine, where fresh seafood and vegetables are abundant. The combination of onions, cucumbers, and tomatoes creates a harmonious blend of flavors that is both comforting and nutritious.

Ingredients

1 cup of chopped onions
1 bay leaf
2 sprigs of parsley
3 tsp of salt
2.5 lb (1.13 kg) of sturgeon, halibut or haddock steaks, cut 1 inch thick
4 tbsp of butter
2 cup of thinly sliced onions
1 medium cucumber, peeled and halved, seeded and finely chopped
2 tomatoes, peeled, seeded and coarsely chopped
0.13 tsp of white pepper
4 tsp of capers
1 lemon, thinly sliced
2 tbsp of finely chopped parsley
12 black olives

How to prepare

In a pot, combine 3 to 4 qt (3.78 liters) of water, the onions, bay leaf, parsley, and 1 tsp of salt.
Bring the mixture to a boil over high heat, then add the fish. Reduce the heat and simmer uncovered for 6 minutes, or until the fish is firm to the touch.
Remove the fish from the pot and cut it into 1-inch chunks.
Strain the fish stock by pouring it through a fine sieve set over a bowl. Press down on the onions and herbs with the back of a spoon before discarding them.
In a casserole dish, melt the butter over high heat.
Add the sliced onions and cook for 6 to 8 minutes, or until the onions are soft but not brown.
Stir in the cucumbers and tomatoes, and simmer for 10 minutes.
Pour in the strained fish stock, and season with the remaining 2 tsp of salt and white pepper. Drop in the fish.
Simmer gently for a minute or two, until the soup and fish are heated through.
Remove from heat and stir in the capers, lemon, and parsley.
Taste for seasoning and serve directly from the casserole.

Variations

Substitute the sturgeon with another firm white fish, such as cod or halibut.
Add in other vegetables, such as bell peppers or zucchini, for extra flavor and nutrition.

Cooking Tips & Tricks

Be sure to simmer the fish gently to prevent it from becoming tough.

- Straining the fish stock will help remove any impurities and create a clear and flavorful broth.

- Adjust the seasoning to your taste by adding more salt, pepper, or herbs as needed.

Serving Suggestions

Serve this fish soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Simmer the fish gently to prevent it from overcooking and becoming tough.

- Strain the fish stock to remove any impurities and create a clear broth.

Ingredient Substitutions

Use any firm white fish in place of sturgeon.

- Substitute olive oil for butter for a healthier option.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the soup with fresh parsley, lemon slices, and black olives for a beautiful presentation.

Pairing Recommendations

Pair this fish soup with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a perfect match.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of this fish soup contains approximately 300 calories.

Carbohydrates

This recipe contains approximately 15 grams of carbohydrates per serving.

Fats

Each serving of this fish soup contains around 12 grams of fat.

Proteins

With sturgeon as the main protein source, this soup provides about 30 grams of protein per serving.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C from the tomatoes and cucumbers, as well as potassium and omega-3 fatty acids from the fish.

Alergens

This recipe contains fish and butter, which may be allergens for some individuals. Please be mindful of any food allergies when preparing this dish.

Summary

Overall, this fish soup is a well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Fish soup with onions, cucumbers, and tomatoes is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a blend of fresh vegetables and tender fish, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Fish Soup with Onions, Cucumbers, and Tomatoes. It was a hot summer day, and I had just come back from the market with fresh ingredients in hand. As I was unpacking my bags, I stumbled upon an old, worn piece of paper tucked away in the bottom of the bag. Curious, I unfolded it to reveal a handwritten recipe that had been passed down to me from my grandmother.

The recipe was a simple one, but it spoke volumes to me. It was a reminder of all the meals my grandmother used to make for our family when I was a child. She was a fantastic cook, and I always admired her ability to whip up delicious meals with just a few ingredients. This recipe for Fish Soup with Onions, Cucumbers, and Tomatoes was one of her specialties, and I was determined to recreate it in her honor.

I had watched my grandmother make this soup countless times growing up, but I had never attempted it myself. As I read through the recipe, memories flooded back to me of her standing in the kitchen, chopping onions and tomatoes with precision, and adding just the right amount of seasoning to make the flavors pop. I could almost smell the aroma of the soup simmering on the stove, filling the house with warmth and comfort.

With a newfound determination, I set to work gathering the ingredients and following the directions laid out in the recipe. I chopped the onions, diced the cucumbers, and sliced the tomatoes, just as my grandmother had taught me. I could feel her presence in the kitchen with me, guiding my hands and whispering words of encouragement.

As the soup started to simmer on the stove, I could hardly contain my excitement. The familiar smells of garlic and herbs filled the air, and I knew that I was on the right track. I added the fish to the pot, watching as it cooked to perfection, flaking apart with just a touch of my spoon.

When the soup was finally ready, I ladled it into bowls and garnished it with fresh parsley. I took a hesitant first bite, unsure of how closely I had been able to recreate my grandmother's recipe. But as the flavors exploded on my taste buds, I knew that I had succeeded. The soup was just as delicious as I remembered, comforting and full of love.

I sat down at the table and savored every spoonful, feeling my grandmother's presence all around me. I could almost hear her laughter and feel her gentle touch on my shoulder. In that moment, I knew that her legacy would live on through me, as I continued to cook her recipes and share them with my own family.

As I finished the last bite of soup, a sense of peace washed over me. I knew that my grandmother was proud of me, and that she was smiling down on me from above. And as I washed the dishes and cleaned up the kitchen, I made a promise to myself to always cherish her recipes and pass them down to future generations.

For in each dish that I cooked, I felt her love and her spirit, guiding me and inspiring me to create something beautiful out of simple ingredients. And as long as I continued to cook her recipes, my grandmother would never truly be gone. She would live on in every meal shared with loved ones, in every bite of comfort and joy. And for that, I would be forever grateful.