The long awaited Moldovan Fish soup
Try this! It's a national Moldovan meal and it's very healthy.
Moldovan Fish soup
Ingredients:
Fresh lake or river fish (I prefer carp, but trout is also good) – 1 kg or a little more.
Carrot – 2 (medium)
Parsley roots – 4 (medium)
Greens – Lovage (very important – gives the particular taste) – about 8 leaves, Parsley leaves – as much as you like, any other you like. I add only these plus maybe in the spring some Red Orache.
Eggs – 2 (big)
Rice - 2 spoons (optional)
Salt, pepper, and red hot chilli pepper (try to make it not too hot)
We use a special sour liquid to make the soup sour – it’s a fermented liquid made out of bran and cherry leaves and young cherry branches. New, we can find it here in the supermarkets. I am almost sure, you don’t have this, so, use lemon salt, lemon, or whatever you use to sour the soup.
Process:
Cut the carrot and the parsley root in small cubes and boil it in water with salt. When they are almost soft, add the fish. You can cut it or not, but it’s preferable to add the heads too, they give a richer taste. Check if the gills are cleaned. Add the rice if you choose. Add 4 Lovage leaves now. Let it boil until the fish is ready. Add the other 4 Lovage leaves, the Parsley leaves, the pepper and the red hot chilli pepper. Sour the soup. Boil it more after you sour.
Separately, beat the eggs. Add some soup in the eggs and beat them more, repeat. When the soup is ready, pour this in the soup. The soup should be full of eggs flakes. Don’t boil it anymore.
The soup is very simple. It’s especially good for women because the fat acids contained in the fish, intact when fish is boiled only (not too long) fight the breast cancer agents.