The soup with a quenelle of trout
Bought forelka 2 kg salted fillets. And ridge and scraps out the bag. Cheap and not cheerful. And the bag came out relatively dietary.


  • Trout

  • Potatoes

    250 g

  • Carrots

    1 piece

  • Onion

    2 piece

  • Cucumber

    2 piece

  • Chicken egg

    1 piece

  • Baton

    1 piece

  • Semolina

    2 tsp

  • Lemon

  • Olives

  • Salt

  • Black pepper

  • Greens


In cold water put the backbone of the trout and put it on the fire. When the boil – remove the foam and cook for 5-7 minutes on medium heat. Remove the backbone and allow to cool. By the way. Solyanka is cooked while preparing the "salted Forelka", or rather, her fillet. Recipe here http://www.povarenok .ru/recipes/show/612 3/
Cut the potatoes in medium cubes and put to boil in fish broth.
Carrots cut small cubes and add to the potatoes after 10 minutes.
Onion (1 PC.) is also cut into small cubes and add to the potatoes and carrots in the broth.
After 10 minutes add the finely chopped pickles.
To separate the meat from the fish bones.
Onion (1 piece) cut into small cubes and brown in vegetable oil.
Add the fish meat fried onion, 1 egg, 2 tsp of semolina and soaked in water a piece of bread, previously wrung out of it. Season with salt and pepper. Mix well.
From the resulting mass make small dumplings and add after the cucumbers.
A bag of salt, add ground pepper, slices of lemon. Boil for another 5 minutes, add the greens and give a little stand. Lemon then remove from the pan, and it will be a hodgepodge to taste bitter. Ready.
Pour into bowls and add a few olives and a slice of lemon. Solyanochka turned out well. And the dumplings very tender.
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