Did you know that in some recipes that call for sour cream, yogurt can be substituted? I’ve made that substitution with sauces and soups, and the result has always been more than satisfactory.
This soup is another addition to my list of dishes with yogurt. It starts with broth made by simmering a fish head with aromatics, the vegetables are sautéed in butter, the broth is poured in, yogurt is added and, toward the very end, the flaked flesh from the fish head.
- Place the fish, onion, garlic and peppercorns in a pan. Pour in about four cups of water. Add salt. Bring to the boil, lower the heat, cover and simmer for about 20 minutes.
- Strain the broth.
- Heat the butter, add the onion, carrot and celery; cook gently over medium heat for about two minutes.
- Add the potatoes.
- Pour in the broth. Season with pepper. Taste and if it needs more salt, add some. Bring to the boil, lower the heat, cover and simmer for about 15 minutes.
- Meanwhile, pick the flesh from the cooked fish.
- When the vegetables are done, pour in the yogurt. Stir. Taste and adjust the seasonings if needed.
- Add the fish, simmer for about two minutes, taste one last time and make adjustments if necessary.
- Ladle the soup into bowls, sprinkle with sliced scallions and serve hot.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.