Description
Water - a rather gloomy personality. But today he has a good mood! So he decided to open one of my secrets and share a recipe for a delicious dish!
Ingredients
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Soup set
1 kg
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Salmon
100 g
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Shrimp
60 g
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Sea Kale
20 g
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Cabbage
300 g
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Carrots
2 piece
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Onion
2 piece
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Parsley
1 coup
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Dill
0.5 coup
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Tomato paste
1 Tbsp
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Sugar
1 tsp
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Salt
-
Black pepper
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Bay leaf
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Seasoning
-
Water
2.5 l
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Vegetable oil
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Potatoes
3 piece
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Sour cream
Cooking
Sea Kale pour a water, leave for 1 hour. Wash.
Boil until soft, about 40 minutes.
Prepared soup set of perch fill with water, then boil it.
When boiling, remove the foam, add the onion and one carrot, a bunch of parsley, salt, black pepper, Bay leaf. Cook on low heat for about 45 minutes.
Ready strain the broth.
The fish separated from the bones.
Sauerkraut finely chop.
To extinguish in vegetable oil, adding tomato paste, sugar and a little broth. Stew until soft.
Chop the onion and carrots.
Onion and carrot fry in vegetable oil, add the finely chopped salmon amuse.
When the onions become Golden, add the chopped seaweed and sauté for another 2-3 minutes.
Fish broth bring to a boil, add sliced potatoes, cook until almost cooked potatoes.
Then add braised sauerkraut, cook for 15 minutes.
Add the browned onions with carrots and seaweed, cook for 10 minutes.
Add the pieces of boiled pike-perch, shrimp, seasoning, cook for 1-2 minutes. The soup is ready!
Before serving, add in a bowl the sour cream and dill.
Bon appetit!
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