Soup with Fish Meatballs, Green Peas, and Tomato

Prepare the necessary ingredients. Thaw pollock in advance, as this type of fish is usually sold frozen. You can use pollock or any other white fish for the soup. It's best to use frozen butter (or place it in the freezer for 20 minutes) as it will be easier to grate.

Remove the skin from the fish carcass, cut off the fillet, and remove all bones.

Place the fish backbone, skin, and fins into a pot.

Cover the fish trimmings with water.

Bring the water to a boil, skim off the foam, and simmer the broth over low heat, covered, for 30 minutes.

Strain the finished broth through a fine sieve into a clean pot.

Bring the broth to a boil again.

Place the fish fillet into a food processor bowl.

Mince it until smooth. Alternatively, you can pass the fillet through a meat grinder.

Transfer the resulting fish mince to a deep bowl.

Add the egg, breadcrumbs, and salt to the mince. Then grate the butter on a fine grater.

Mix the mince thoroughly.

Moisten your hands with water and form small meatballs, about the size of a walnut. Refrigerate them. (If desired, you can pre-fry the meatballs in a pan with heated oil until golden brown on all sides).

Cut the tomato in half and grate it on a coarse grater.

Discard the skin remaining in your hand.

Peel and dice the potatoes and carrots into medium-sized pieces.

Add the potatoes and carrots to the boiling broth and bring to a boil.

After 10 minutes, add the grated tomato.

After it boils again, add the green peas. There's no need to thaw them beforehand. Bring to a boil and cook over moderate heat for 5 minutes.

Add the meatballs to the boiling soup, season with salt and pepper.

Cook for another 10 minutes. Remove the pot from the heat and let it steep, covered, for 15-20 minutes for steeping.

The soup with fish meatballs, green peas, and tomato is ready. Chop the fresh herbs. Ladle the soup into bowls and sprinkle with herbs. Enjoy your meal!