Red fish and spinach soup

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   Prepare all products. Peel and wash potatoes, onions, carrots and garlic.

2. STEP 2

   

   Cut the potatoes and tomatoes into small cubes (you can first remove the peel from the tomato; to do this, pour boiling water over the tomato, leave for 1-2 minutes, carefully drain the water and remove the skin from the tomato). Cut the carrots into cubes, and the onion into small half rings.

3. STEP 3

   

   Heat vegetable oil in a thick-bottomed saucepan. Add onions and carrots. Stirring, fry for a few seconds over high heat.

4. STEP 4

   

   Then add the tomatoes to the frying, mix again and simmer everything together over medium heat for about 5 minutes.

5. STEP 5

   

   Place the potatoes into the pan. Pour boiling water over everything (750ml or 1l, depending on how thick you want the soup to be). Leave to cook under the closed lid until the potatoes are ready (this will take about 10 minutes, since the potatoes are cut into small pieces).

6. STEP 6

   

   At this time, prepare the remaining ingredients. Cut the fish into medium equal cubes.

7. STEP 7

   

   Wash the spinach and chop as desired.

8. STEP 8

   

   Cut the lemon into thin slices, chop the garlic finely or pass through a press. Also chop the greens into small pieces. Dill and green onions work well for this soup.

9. STEP 9

   

   Add a pinch of dried basil or oregano to the pan. (This step can be skipped)

10. STEP 10

    

    Place the fish in the pan and add salt to taste. Bring to a boil over high heat, then reduce heat to medium and simmer for no more than 5 minutes.

11. STEP 11

    

    Add spinach and a small bay leaf to the soup and turn the heat back up to high.

12. STEP 12

    

    Immediately add a couple of lemon slices, herbs and garlic. After boiling, remove the pan from the heat, cover with a lid and let the soup brew for a while.