Lunch
Psarosoupa (fish soup)
512 kcal44 g protein2 ingredients45 minutes
Standard portion: 512 kcal and 44 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Psarosoupa (fish soup) | 1 recipe portion (≈ 660 g) | 372 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 2 slices | 140 |
How to make it
Serve Psarosoupa (fish soup). Serve with wholemeal bread.
The recipe for the whole pot: Psarosoupa (fish soup)
4 servings · 45 minutes
- Fish for soup, cleaned (hake, perch, scorpion fish)800 g
- Potatoes2 medium · 400 g
- Carrots3 · 180 g
- Celery2 sticks · 80 g
- Onion1 large · 150 g
- Olive oil3 tablespoons · 41 g
- Lemon juice1½ lemons · 45 g
- Salt½ teaspoon · 3 g
Seasoning: pepper
- Put 1¼ litres of water in a pan with the onion, the celery, and the carrots and potatoes cut into pieces, and boil for 20 minutes.
- Add the fish and the salt and simmer for 12–15 minutes.
- Carefully lift out the fish and remove any bones.
- Add the oil and lemon to the stock.
- Serve the soup with the vegetables and the fish.
