Description
This recipe I read long ago in one of the cooking magazines. Long tormented me doubts as to cook or not, as strange combination in my opinion... But still decided!!! And what was my surprise at how tasty the soup turned out!!! As our family are very fond of stewed vegetables, this soup is appreciated!!! We hope that You, the Cooks, the soup will impress!
Ingredients
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Pollock
1 piece
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Pickled cucumber
3 piece
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Onion
1 piece
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Sunflower oil
2 Tbsp
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Olives
0.5 can
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Carrots
1 piece
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Dill
1 coup
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Salt
Cooking
We will prepare our ingredients.
Put the saucepan with 1.5 litres of water on the stove. Carrots, cut into large cubes, put in a pan to cook.
The fish I cut into fillets, but you can just slice a La carte pieces. Put the fish in the pan to the carrots.
Cucumbers grate on a coarse grater. Place into the saucepan to cook.
Onions finely chop, fry in small amount of oil. Add all ingredients in a saucepan.
Olives cut into slices, add to the soup. Taste for salt. If the pickles are not too salty, you can add either another pickle, or a small amount of brine. Our soup let the sauce to boil for 5 minutes.
Add finely chopped dill. Our soup is ready!!!
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