>>2581696It's just boiling random shit. Try this:
>Chop some onions, garlic, carrots, and any other vegetable you want. Just about anything goes. If you're missing one of these ingredients it's fine. Mushrooms are also nice. I usually use half an onion, half a carrot, and two or three garlic cloves.>Put the veggies in the pot with some tallow, butter, or oil.>Set to a low to moderate heat and stir it a little every now and then so it doesn't stick>Measure about 250 ml or 1 cup of water with a bouillon cube(veg flavor works with anything, but having a beef cube with fish and vice versa is weird). Make sure to crush the cube so it dissolves.>Increase heat so that it's boiling but not a violent boil. Think boiling eggs.>Optional for fish: Add about 5 cl (a shot is 4 or 6 cl) of white wine.>If boiling meat(not fish), add it now, as it will take a long time, maybe hours even, for a tough meat to tenderize.>Crush a teaspoon of thyme with a mortar and pestle or just your fingers and add it to the pot.>Optional for fish: Add 5 grams or one packet of saffron.>Add some salt, pepper, and chili if you like it spicy.>Optional: cut off the skin of a large tomato and put it in. It will dissolve into the soup.>If making a fish stew, add the fish now. It should only take a couple minutes for a white fish to boil.>If adding shrimp or similar crustaceans, add them at the very end since they'll become rubbery if boiled for too long.>Optional for fish: Add cream, milk or whatever at the end after turning off the heat and gently stir it in as you pour. It's important that the soup isn't too hot to prevent the cream from separating. If the cream separates the oil in it will rise to the top and won't mix well. >Optional for fish: Add dill on top after serving. 