Fish soup series of river fish
For this recipe you will need:
fish - 1.5 kg
Water - 7 cups
onions - 2 onions
carrots - 1 / 2 units.
Fresh parsley with root - 1 pc.
root parsnip - 1 pc.
Potatoes - 2 pcs.
dill - 1 tbsp. l.
bay leaf - 3 pcs.
black pepper - 8 Bullets
green tarragon - 1 tbsp. l.
salt - 2 tsp.
In salted boiling water to put the cut potatoes into quarters, heads and tails of fish, chopped onion, chopped carrot, parsley root, parsnip and cook on low heat for about 20 minutes. Remove the foam, or, if desired, drain, put a bay leaf, pepper, boil for about 5 minutes, turn up the heat and drop in stock ready large pieces (4-5 cm) fish. Cook over moderate heat for about 20 minutes. At the end of the ear with salt to taste, season with parsley, dill, tarragon, remove from fire, to give
brew under the lid 8 - 10 minutes and serve.
See more:
Georgian food: soup harcho
Russian shchi (part 1)