Dill Soup with Fish

Thanks to the essential oil contained in dill and a whole range of various vitamins and minerals, this plant helps with proper digestion. Dill has a very beneficial effect on the metabolism in the body, therefore it is recommended for overweight people. And how it goes well with fish!

Ingredients

• 800 g fillet of white sea fish
• 1 medium carrot
• celery root quarter
• 1 medium onion
• 1 large bunch of dill (about 100 g)
• 200 g of natural yoghurt
• 1 bay leaf
• 4 black peppercorns
• 1 tbsp. l. whole grain flour
• 1 tbsp. l. extra virgin olive oil
• salt, freshly ground white pepper

Directions

1. Place a pot of good drinking water in a saucepan over the fire.
2. Peel the onions, carrots and celery root, chop coarsely and place in boiling water. Bring to a boil and cook for 7 minutes.
3. Place the fish in a pot of vegetables. Bring to a boil quickly, remove foam, season with salt, add bay leaves and peppercorns. After 5 min. remove from heat.
4. Use a slotted spoon to transfer the fish from the broth to a plate, cover with plastic wrap and set aside. Strain the broth.
5. Finely chop the dill (especially finely chop the stems). Set aside some of the dill for serving. Heat oil in a clean saucepan and fry the dill in it, 1 min. Add flour, mix thoroughly, fry for another 1 minute.
6. In small portions, stirring constantly, pour the fish broth into the dill pan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat.
7. Pour a ladle of broth into a bowl, cool slightly, stirring occasionally. Then mix the cooled broth with the yogurt. Add the yogurt mixture to the soup, stir, pepper, salt if necessary.
8. Disassemble the fish into pieces and arrange on plates, pour over the soup, sprinkle with the deferred dill and serve.