Fish Balls Vegetable Soup

Steps

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  1. Divide the pre-frosted hake carcass into the fillet. Shift the fish spine into a pan, filled with two liters of cold water. For aroma add several stems of dill and parsley, bay leaves and peas of black allspice. Cover the pan with a lid and cook broth on low fire for 15-20 minutes.
  
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  2. After the specified time let’s remove fish bones and spices from the broth. Wash the potatoes, peel and cut with bars. Lower the cut potatoes into boiling broth. Cook vegetables on low fire to semi-readiness.
  
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  3. Cut the hake fillet into medium size pieces and transfer into a blender bowl.
  
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  4. Add to the fish one egg, bread crumbs, salt and seasonings to taste. Grind the mixture into a homogeneous thick mince.
  
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  5. Wet hands in cold water and form balls of 3 cm diameter from fish mince.
  
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  6. When the potatoes are cooked to semi-readiness, add fish balls to the soup. Let’s cook vegetable soup with fish balls on a low fire for another 12-15 minutes.
  
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  7. Peel onions and cut into small cubes. Put the crushed onions in a frying pan with pre-heated vegetable oil. Stir periodically and brown onions on a low fire until a light golden brown.
  
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  8. Wash the carrots, peel and cut into straws. Add carrots to the browned onions, stir and continue to fry the vegetables together for another 3 minutes.
  
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  9. 5-7 minutes before the soup is ready, let's shift the browned vegetables into the pan.
  
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  10. Next add green beans.
  
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  11. At the end of the preparation let’s salt and season the soup with spices to taste, for aroma, add finely chopped dill and parsley.
  
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  12. Let the soup with fish balls boil again, and then turn off the fire. Pour the ready vegetable soup into portion plates and decorate with finely cut green onions.
  
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  13. Bon Appetite!