Description
The soup is hearty, delicious, it is served in many Turkish restaurants and cafes. Also, chefs often prepare it for the staff. I think the recipe may vary slightly, because each hostess or host has its own secret cooking "borsch". Of course, the fresher the fish, the tastier, but it is not always possible to find such, so take your taste. I once wrote that the hobby of my husband - fishing, so this week he caught 9 kg of fish straight from the Aegean sea - but to our plate! We have a fish week: grill was fried was, all the guests were fed, and fish too... and today's SOUP!
Ingredients
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Fish
4 piece
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Yolk egg
1 piece
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Flour
1 Tbsp
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Carrots
1 piece
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Water
4 cup
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Mushrooms
6 piece
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Onion
1 piece
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Garlic
4 tooth
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Tomato
1 piece
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Salt
-
Spices
Cooking
The soup was prepared by the husband, it taught our cook, and I only cut products and the team was served. He cooks soup in a pan deep. Pour 2 cups of cold water and, stirring constantly with a whisk, add flour, stir well.
Add the egg yolk, again well mixed and added carrots, grated on a grater.
Now it is the turn of onions and garlic. Bow we are not cut finely, but it's not for everybody, garlic cut into pieces small.
Mushrooms and tomatoes ready to go in the soup. Cut into big pieces.
Now add one of our carefully prepared fish,
add water (2 cups), salt to taste and add pepper, marjoram and Bay leaf. We made the soup spicy, so I added more hot pepper, but it's not for everybody! Cover tightly with a lid and cook for 25-30 minutes.
The soup is ready...
...and with the help of a strong male hand goes in the dish.
Serve the fish separately!
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