Description
Country food is a separate culinary genre. This is a rather Spartan meals without the frills. Everyone in "the closet" is the jar - the other canned fish. When you really want hot, and time to spare, quite a useful simple recipe for a quick fish soup with millet.
Ingredients
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Water
2 l
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Potatoes
4 piece
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Onion
1 piece
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Carrots
1 piece
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Millet
100 g
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Canned fish
1 can
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Vegetable oil
3 Tbsp
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Salt
-
Black pepper
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Dill
1 coup
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Bay leaf
1 piece
Cooking
Put water on the fire and while it boils, peel and chop the onion into cubes and carrot sticks. Fry until Golden in vegetable oil.
Cut potatoes into large dice.
Boiling water add salt, add the potatoes and one bag of millet from Mistral and a few peas of fragrant black pepper. Reduce heat to medium and cook with lid slightly ajar until tender potatoes and millet, about 15 minutes.
Any fish canned in its own juice ( I had tuna ) mash not too fine.
When the potato is almost ready, put zazharku in the broth and fish from the banks along with the juice. Add the Bay leaf and black pepper. Hold on the heat for another couple of minutes and remove from heat.
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