Vilkivskyi soup
Vilkivskyi soup is a fish dish of Bessarabian cuisine. The name of the soup comes from the name of the village Vilkovo, known as "Ukrainian Venice"
This dish is always served during the gastronomic festival "Danube Feasts", which is traditionally held in the Vilkovo village. In 2018, the record of Ukraine was set here: the chefs prepared as much as 5 tons of Vilkivskyi soup!
Ingredients
- silver carp (or carp) — 1.5 kilograms;
- 1 red pepper;
- 5 potatoes;
- 3 tomatoes;
- vinegar — 2 tablespoons;
- sunflower oil — 2 tablespoons;
- water — 3 liters;
- salt, pepper, bay leaf, garlic, parsley root, dill — to taste.
The cooking process
- Wash the silver carp and take out all the entrails. Rinse the fish under the tap water and cut into steaks.
- Place the fish in a thick—bottomed saucepan or saucepan. There add chopped parsley root, bell pepper, garlic. Put a few bay leaves.
- Cover the fish with water and cook over medium heat for 10 minutes.
- Cut the potatoes into medium cubes and add to the broth. Continue to cook the dish until the potatoes are ready.
- Blanch the tomatoes and peel them. Grate the tomatoes and add to the soup a few minutes before the potatoes are cooked.
- Serve Vilkivskyi soup with fresh crispy bread, sour cream and herbs.
