Creamy fish soup


  • 250 milliliters vegetable stock
  • 60 grams carrots
  • 70 grams potatoes
  • 125 grams fish fillets (sea bass, Pollock)
  • 60 grams champignons
  • 40 grams crab meat (or shrimps)
  • 0,5 onion bulb
  • 0,25 lemon
  • 0,25 bay leaf
  • 0,25 teaspoons thyme
  • 30 grams sour cream or heavy cream
  • dill

Preparation method (receipt)

Peel carrots, potatoes and onion, dice finely, place into a saucepan, add thyme, bay leaf and broth. Cook on low heat for about 20 minutes. Peel the fish, finely slice, sprinkle with lemon juice and salt. Cut champignons. Add fish fillets, champignons and crab meat in 20 minutes before doneness. Serve with sour cream and chopped dill.

vegetable broth carrot potato fish champignon crab meat onion lemon bay leaves thyme sour cream dill