Rauðrófu-fisksúpa

Beetroot and fish soup

I love it when the food in autumn is so wonderfully colorful and colorful - like this fish soup with beetroot here!


Ingredients for 4 servings

300 g cooked beetroot
1 carrot
1 onion
1 Tbsp butter
800 ml fish stock
300 g cod
2 Tbsp lemon juice
1 Tbsp brown sugar
1 pinch of pepper
1/2 tsp coarse sea salt
1/2 bunch of parsley
200 g sour cream


Preparation

Slowly melt the butter in a large pot.

Cut the beetroot into small pieces. Peel the carrots and cut them into pieces. Also peel and roughly chop the onion.

Then add all the vegetable pieces to the pot and fry them briefly, stirring constantly.

Add the fish stock and let the whole thing cook for about 20 minutes.

Then remove the pot from the heat and carefully puree.

Then season with lemon juice, sugar, salt and pepper, then put the pot back on the stove.

Wash the fish and cut into small cubes.

Add the fish to the soup, bring to the boil again and simmer briefly.

Wash the parsley and chop it finely.

Stir some of the parsley into the soup.

Then arrange the soup on the plates, garnish with the sour cream and parsley and then serve with fresh bread and butter.

[Translated from here.]