Description
Light fish soup. Perfect post.
Ingredients
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Salmon
450 g
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Potatoes
2 piece
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Bulgur
4 Tbsp
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Carrots
1 piece
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Onion
0.5 piece
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Green onions
2 sprig
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The Apium graveolens Dulce
2 sprig
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Tomato
1 piece
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Roots
2 piece
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Allspice
3 piece
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Bay leaf
2 piece
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Salt
-
Pickled cucumber
3 piece
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Lemon
1 piece
Cooking
The fish ( the tail part from the head) to clean, to wash. Pour 1 liter of water, add 1/2 of the carrots, onions and roots. Bring to boil, remove foam and cook on a slow fire.
Measure the required amount of bulghur. I use wheat barley BULGUR from TM Mistral. Not required to sort, wash. The quality is always great.
In another pan, 3 l, boil 1 l of water. Lay the sliced cube potatoes. Add bulgur and cook for 15 minutes at slow boil. Salt.
During this time the fish is cooked. Remove the fish pieces, strain the broth and return to pot.
Celery and tomatoes to wash, cut. The remaining carrots cut into strips. Put in the soup, boil for 5 minutes. Add both kinds of pepper, Bay leaf. To rectify of salt.
Fish disassembled into pieces, removing the bone. Cut cucumbers into wheelchairs. Lemon wash, cut into.
Serve hot, adding a portion of fish, cucumbers, lemon slices. Green onions wash, dry, chop finely. Add when serving.
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