Description
The recipe I saw online, but when I started to cook, start to make changes and additions to the taste of the husband, for whom the soup was cooked. The result is a very different soup... so to speak, based on. Soup husband loved it, said "Pass!"
Ingredients
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Fish fillets
300 g
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Tomatoes in own juice
450 g
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Potatoes
4 piece
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Celery root
80 g
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Garlic
2 tooth
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Chili
1 piece
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Onion
1 piece
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Ginger
2 piece
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Vegetable oil
2 Tbsp
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Chili
0.5 tsp
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Paprika sweet
1 tsp
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Lemon peel
1 piece
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Cilantro
1 coup
Cooking
To prepare foods and spices. Tomatoes from a jar, coarsely chopped, keeping the juice flowing. Fish cut into small pieces.
From fresh chili peppers remove seeds and finely chop. Onions to chop. Ginger grate. Garlic squeeze through the press.
Celery and chop sticks. Cut the potatoes into wedges.
Fry celery in vegetable oil until soft.
In a saucepan, heat the oil. Add the onion, garlic, fresh chilli and ginger. Fry, stirring, until the onion has softened.
Add the ground spices and fry everything together for 1 minute.
And pour 800 ml of boiling water. Bring to boil, add fried celery and potatoes, bring to a boil and cook over low heat for 10 minutes.
Add the pieces of tomatoes with juice. Again bring to a boil, salt to taste,
Add the lemon zest and the pieces of fish. Cook until the fish is cooked.
Remove the soup from the heat, add half the green coriander and cover with lid. Leave to infuse for 5 minutes.
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