👨‍🍳 作り方

1. 1

   In a large pot, combine the vegetable broth, cubed potatoes, sliced carrots, chopped onion, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15-20 minutes.

   💡 プロのコツ: Ensure vegetables are cooked through but not mushy.
2. 2

   While vegetables are simmering, melt butter in a small pan over medium heat. Add chopped dill and sauté for 1 minute until fragrant.

   💡 プロのコツ: Be careful not to burn the dill.
3. 3

   Once vegetables are tender, stir in the milk and the sautéed dill. Bring the mixture to a gentle simmer.

   💡 プロのコツ: Do not let the soup boil vigorously after adding milk.
4. 4

   Add the fish chunks to the simmering broth. Cook gently for 5-7 minutes, or until the fish is opaque and flakes easily.

   💡 プロのコツ: Overcooking the fish will make it tough.
5. 5

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: Freshly ground black pepper adds a better flavor.
6. 6

   Ladle the stew into bowls. Serve hot, garnished with a dollop of sour cream and extra fresh dill.

   💡 プロのコツ: Rye bread is a traditional accompaniment.