Fish Soup

Rating: 3.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Soak barley and lentils for one night (lentils conditionally necessary, see package).

Gut and scale fish.

Bring water to a boil with the additions and simmer gently for at least an hour until the fish falls apart. Remove bones as best as possible. Add the finely chopped dill and a little salt if necessary and serve hot.

(*) White goosefoot often grows in cities on rubble heaps. In spring the tender shoots can be collected, in summer and autumn the flower panicles or the starchy seeds.

Tip: For the soup use all possible fish scraps, as they arise in the kitchen or are possibly available in fish stores at a reasonable price. If you don’t want to go to the trouble of removing the bones with every bite, you can of course also use fish fillets.

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