Puree soups are diet dishes that are absorbed very quickly by the body and are distinguished by their mild taste and mouth-watering appearance. This is a great baby food solution. However, such food can also become a treat for adult gourmets. Try to make mashed soup of red beets and smoked eel - hearty and tasty, it will become an important part of a family meal.
Pick your recipe
You will need
-
- 350-400 g smoked eel;
- 500 g of red beets;
- 800 g of chicken stock;
- 2 glasses of apple juice;
- 1 apple
- table vinegar;
- 2 onions;
- butter for frying;
- 1 tablespoon of flour.
Instruction manual
1
Peel the eel (the optimal carcass weight is 350-400 g). To remove the skin, cut it around the head, and then quickly pull it off like a mitten. The shell of smoked fish should come off without significant effort. For convenience, some housewives beat the eel to the board through the eyes, then quickly and accurately remove the skin.
2
Remove the head and bones from the carcass, cut the resulting fillet into medium-sized pieces. Put the eel in a pan, pour chicken stock (800 g) and freshly squeezed apple juice (400 g). Cook the fish for half an hour over low heat. Remove the boiled fillet from the liquid with a slotted spoon, finely chop and place in a clean dish in the cold.
3
Carefully wash red beets (weight of raw materials - 500 g), cut tops and bottom of root crops. Boil vegetables until soft or cook them in a double boiler. To prevent the beets from losing their original bright color during cooking, add a small amount of table vinegar to the water.
4
Peel and chop 2 heads of onions into thin rings, then fry them in butter until golden brown.
5
Place chopped boiled beets, passivated onions and 250 g of thick 20% cream in a blender. Strain the broth in which smoked fish was cooked, strain through a fine sieve and add to the resulting mixture.
6
Grind all the ingredients of the soup (except eel) to a puree state, then pour into a saucepan and bring to a boil. Lightly fry in butter one tablespoon of wheat flour, put in soup and boil for about 15-20 minutes. This will allow the mashed hot dish to remain uniform for longer without thick sediment.
7
In chilled beetroot soup, put chilled eel pieces. To give an unusual bouquet of flavors to the meal, fry sliced large apple without peel in butter and place them in the soup.
Useful advice
If you could not serve beetroot and smoked eel soup to the table immediately after cooking, put the pan in a water bath. This will allow the dish to remain hot until lunch and at the same time not to boil again.