Ingredients with Measurements:
- 1 lb carp fillet, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups fish stock
- 2 cups water
- 1 cup chopped fresh dill
- 1/2 cup sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the fish stock and water, and bring to a boil.
4. Add the carp fillet pieces and simmer for 10-15 minutes, or until the fish is cooked through.
5. Remove the fish pieces from the soup and set aside.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Return the soup to the pot and add the chopped dill.
8. Add the sour cream and stir until well combined.
9. Season with salt and pepper to taste.
10. Return the fish pieces to the soup and heat through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 8g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Any white fish can be substituted for carp.
- Vegetable stock can be used instead of fish stock.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use smoked fish instead of fresh fish for a different flavor profile.
- Add a splash of white wine to the soup for extra depth of flavor.
Tips and tricks:
- Be sure to remove any bones from the fish before adding it to the soup.
- If using a regular blender, be sure to let the soup cool slightly before blending to avoid splatters.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprig of fresh dill on top.
Garnishes:
Fresh dill, sour cream, lemon wedges
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or stock to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Carp is a popular fish in Eastern European cuisine, and dill is a common herb used in many dishes in that region.
Flavor profiles:
This soup is creamy, savory, and herbaceous, with a subtle fish flavor.
Serving suggestions:
Serve the soup as a starter or a light main course.
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