Вкуснейший Рыбный Суп за 30 Минут в Норвежском Стиле | Easy Cod Soup | Tanya Shpilko

Friends, I want to share the recipe for one of my favorite soups (thanks to @olgasflavorfactory for the recipe)! I love that it's really easy to make, quick (30-40 minutes maximum), no need to simmer the broth separately, and the flavor is excellent! I use boneless fish fillets (cod), which makes the process much easier and faster. You can also add red fish, seafood, shrimp, for example... Recipe: 6-7 servings 1 medium or large onion 1 medium carrot 1 celery stalk 1 small bell pepper or ½ a large one 2-3 cloves garlic 2 tbsp vegetable oil 1 tbsp butter 1 large tomato 4-5 medium potatoes 1.5-2 liters hot water salt and black pepper to taste 1 bay leaf ~500 g cod fillet small bunch of dill ½ tbsp 20-22% cream (optional), warm slightly so it's warm. Heat the vegetable oil and butter in a medium saucepan (I use a 3-liter saucepan). Add the onion and sauté for 2-3 minutes, stirring occasionally, until softened. Then add the carrots, celery, bell pepper, garlic, a pinch of salt, and black pepper. Let it sauté for a few more minutes, stirring occasionally. Add the chopped tomato and stir. After a minute or two, add the chopped potatoes, pour in 1.5 to 2 liters of boiling water, season with salt, pepper, and a bay leaf, and bring to a boil. Simmer the vegetables, uncovered, over low heat until the potatoes are half-cooked, about 3-5 minutes. Then add the fish pieces and simmer for another 3-4 minutes. If desired, add half a cup of cream and a handful of dill at the end. Let it simmer for 1 minute (don't let it boil vigorously!), then turn off the heat. Let it steep for 10 minutes. Sprinkle with herbs before serving. Serve with croutons, toast, or some delicious dark bread! The soup can be stored in the refrigerator for 4-5 days without any problems) Recipe: 6-7 servings (Adopted from Olga's flavor factory https://www.olgasflavorfactory.com) 1 medium/large onion 1 carrot 1 celery stalk 1 small or ½ sweet bell pepper 2-3 garlic cloves 2 tbsp vegetable oil 1 tbsp butter salt, pepper to taste 1 large tomato (or 1 tbsp tomato paste) 4-5 medium potatoes 1.5-2 liters hot water (about 7 cups) 1 dry bay leaf ~ 500 g cod fillet (fresh or frozen) fresh dill or any other herbs ½ cup half and half or double cream (optional)