Simple Mackerel Soup

Defrost the mackerel, cut off the head, slice open the belly, and eviscerate. Rinse the fish thoroughly with cold water.

Remove the backbone and all bones from the fish.

Cut the fish into serving pieces, season with salt, and mix.

Boil 2.5 liters of water. Peel, wash, and cut the potatoes into pieces.

Add the chopped potatoes to the boiling water and cook over medium heat for 15 minutes.

Peel and wash the onion and carrot. Cut them into strips.

Prepare the required amount of vermicelli.

Peel, wash, and grate the celery root.

Peel the garlic and crush it using a garlic press.

Wash and finely chop fresh herbs.

Heat a frying pan with vegetable oil. Add the prepared onion, celery, and carrot to the hot oil. Sauté the vegetables over medium heat, stirring, for 2-3 minutes. Add tomato paste or fresh grated tomatoes.

Sauté everything together, stirring, for another 2-3 minutes.

Add the fish and sautéed vegetables to the potatoes in the pot. Cook the mackerel soup for 10-15 minutes. Then add vermicelli and cook for another 5 minutes. Season with salt, add spices, crushed garlic, and herbs. Remove the soup from the heat and let it steep for 15 minutes.

The simple mackerel soup is ready. Serve it with a slice of lemon.