Moldovan Fish soup with Corn Groats

This recipe was automatically translated from Romanian. View original here
Moldovan Fish soup with Corn Groats

In fact, in my house it is called "borscht with croup", it is the soup that comes from my grandmother - absolutely delicious, sour, aromatic and usually served with Mamaliga - Moldovan Polenta.

I had a big problem with the recipe, I knew about it, I remembered its taste but not the steps of preparation. I tried it a couple of times improvising, something had come out close but still not the same as my grandmother's. Until I thought about going to my aunt (she still remembers something her grandmother did) and of course I found the mistake, so now it turned out perfect.

My father dreamed of eating the soup with corn groats like his mother - well, when I made the correct recipe (with the pictures below) after the first spoon he was impressed and very happy. So do I, because I managed to "resurrect" another old and traditional Moldovan recipe, with memories from my childhood next to my grandmother.

Ingredients

Fresh fish
500 g
you can also use pieces of whole fish, head, tail or too small fish that you can't prepare otherwise
Corn groats
0.5 cups
in Romania it is also called "pasat" - it is a grain of ground corn bigger than corn flour
White onion
2 pieces
Carrots
2 pieces
Bell pepper
2 pieces
Tomatoes
2 pieces
Borsch/Lemon juice
1 l
preferably good quality, homemade
Salt
1 tbsp
to taste
Fresh parsley
2 tbsp

Step by step

1

First we will make the soup base - fish soup.

The pieces of fish are boiled in about 2 liters of water, 1 pepper, 1 carrot and 1 onion - all whole.

When it starts to boil, turn the heat to low and leave for 30 minutes.

2

After this time, strain the soup and the fish through a sieve - so that you don't have any surprises and bones in the soup.

3

Pour the sour borscht into the strained soup (taste and adjust the degree of sourness, it is usually very sour) - yes, this is the specifics of the recipe, the borscht is poured at the beginning of boiling the groats and vegetables.

Put on the fire and let it boil.

4

During this time, wash the croutons well and finely chop the carrot and pepper, optionally 1 tomato.

Not many vegetables go in the soup so as not to cover the specific taste of the fish soup.

5

When the soup starts to boil with the borscht in the pan, put the vegetables, the croups and let them boil for 20-30 minutes.

6

Choose the boneless pieces of meat from the boiled fish and put them back in the soup.

7

Optionally you can also make a roast for tomato soup with onion - cook 1 onion in a little oil and add finely chopped tomato or tomato broth / paste.

8

After the vegetables have boiled (don't be afraid if the carrot stays a little crispy, that's all you need), season with salt, add half a finely chopped raw onion and chopped parsley.

Immediately turn off the heat after adding them and let it penetrate for about 10 minutes.

9

It is usually served with polenta and in the same way 2 fish fried with mujdei and also polenta (from the head, the tail is made into soup, the rest of the fish is fried).

Good appetite!

Quantity: 3 l (8-10 servings)
Prep time: 15 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Soups

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