Description
Simple in execution, but interesting soup... he's a nice variety to your menu.
Ingredients
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Broth
2.5 l
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Carrots
1 piece
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Celery root
-
Potatoes
4 piece
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Pepper
1 piece
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Figure
0.5 cup
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Salmon
2 can
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Onion
2 piece
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Bread crumbs
1 Tbsp
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Chicken egg
1 piece
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Greens
1 coup
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Salt
-
Black pepper
Cooking
The broth I made from the waste from the haddock with the addition of onions, the peppercorns, 3 cloves and a Bay leaf, drain.
Take out fish from the banks, clean from the skin and seed, mash thoroughly with a fork, add breadcrumbs, finely chopped onion,
Eggs and herbs, mix well.
Blind meatballs, put them on Board and put into the refrigerator.
Carrots and celery and chop sticks. In vegetable oil fry the carrots and celery, optional you can add finely chopped onion.
Potatoes cut into cubes, pepper slices. Wash rice in several waters.
In the boiling broth to lower the potatoes, bring to a boil, add salt, add the browned vegetables, rice and bell pepper. Cook over low heat for 15 minutes.
Carefully lower meatballs into the soup and over low heat cook until tender, about 5 minutes.
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