Description
Very unusual, but delicious soup: fragrant, spicy - for the ears will not drag! :) From the book "1 Bruehe, 100 Suppen" Linda Doeser
Ingredients
-
Fish
500 g
-
Sausage
75 g
-
Paprika sweet
1 Tbsp
-
Chili
-
Broth
1.2 l
-
Potatoes
3 piece
-
Tomato
4 piece
-
Parsley
1 Tbsp
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The Apium graveolens Dulce
30 g
-
Semolina
90 g
-
Chicken egg
1 piece
-
Milk
3 Tbsp
-
Dill
1 Tbsp
-
Spices
-
Vegetable oil
2 Tbsp
Cooking
Let's make "dough" for dumpling: in semolina, add egg, dill, a pinch of salt and milk
Mix everything, cover and put in refrigerator.
Peel the potatoes, rinse. Tomatoes and celery wash, dry. I want to say that I was not whole fish, and fish balls (there are fish mince after frying cutlets).
Celery and sausage to cut small cubes, a couple of minutes to fry on vegetable oil if you have fish, cut into its pieces, and sauté together with sausage and celery.
Add the sweet paprika powder and chili, stir, continuing to fry for another minute. Then cover everything with the vegetable stock (cook in advance and freeze or from a bouillon cube), throw enough chopped potatoes.
Bring to a boil and throw in the soup chopped tomatoes
(at this stage I have added your fish meatballs). Add salt to taste, close the pan with a lid and cook for 10 minutes.
Diminish the heat to low (this is important!! the soup needs a little poboljsati, then the dumplings will not fall apart. Otherwise you'll get porridge : ( ) to Get the "dough" from the fridge, dialed a teaspoon and gently drain the gnocchi in the soup. Cover with a lid.
Once all the dumplings float, add the parsley, Bay leaf, taste for salt-pepper, turn off the stove.
In a few minutes you can bring to the table.
A delicious, hearty, flavorful soup! Try it!
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