Description
Thick, very rich, very hearty, warming, a real winter soup! I would even say - stew. Most of all he liked his son. Today, on the third day, had finished it for the third time said, "No, this is a stunning soup!!! Stunning!!!&q uot; That is, he formed a subjective opinion. The dish is suitable for lean food on days when meals is allowed to fish.
Ingredients
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Fish
600 g
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Mushrooms
40 g
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Onion
1 piece
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Carrots
1 piece
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Celery root
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Potatoes
3 piece
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Sauerkraut
300 g
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Water
2.5 l
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Bay leaf
2 piece
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Allspice
5 piece
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Flour
1 Tbsp
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Tomato paste
2 Tbsp
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Salt
Cooking
The mushrooms are carefully pre-wash, pour warm water for 2 hours. The fish is cleaned, cut into fillets with skin. Waste add to the pot, add the onion, cut into 4 pieces, half a carrot and piece of celeriac, cut into slices. Pour cold water, bring to boil and cook over low heat for 1 hour.
Onions, carrots and celery cut into strips.
With mushrooms, drain the water, and the mushrooms cut into slices.
Ready strain the broth, fish waste and vegetables to throw.
Fry vegetables in vegetable oil until soft.
Then add the flour, mix well.
Pour the hot fish broth. Set aside.
Fillet cut into slices, season with salt and pepper,
Be breaded in flour and quickly fry in the remaining oil until light Golden brown. So according to the recipe, but something I think you can not do this and just use raw fish.
Cabbage, if it is too sour, rinse thoroughly, squeeze and chop it. Cut the potatoes into cubes and boil separately until almost cooked in a very small amount of water.
In boiling broth put the cabbage, Bay leaf, mushrooms and pepper. Cook until tender cabbage.
Add potatoes, bring to a boil and cook for 10 minutes.
Then add fish, sauté, tomato and cook for 6-10 minutes, until the fish is cooked.
Here and soup is ready!
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