Capelin caviar soup
There is an opinion: the broth should be cooked from white, not red fish. Broth cooked on pike perch or cod tastes thinner and more delicate, and salmon give the liquid a too specific fishy taste. It is good to cook any dishes on "white" broth, and salmon is suitable only for soups with pink salmon, salmon or trout. In any case, capelin caviar will not be superfluous in the fish soup. It will give him the right salinity and an interesting consistency.
- fillets of white fish, such as pike perch or fish scraps - 300 g
- medium carrots - 1 pc.
- potatoes - 2-3 pieces
- medium-sized onions - 1 pc
- capelin caviar - 200 g plus for serving
- milk - 200 ml
- egg - 1 pc
- green onions
- hot peppers optional - 1/2 pc