Description
Oddly enough, but thanks to a wet summer at my dacha was growing fresh watercress! Sin not to take advantage of this opportunity. So I decided to try this interesting recipe. For many years he was waiting for their turn in my culinary notebook, but somehow it didn't work out. We are now faced with. Welcome to my kitchen.
Ingredients
-
Onion
1 piece
-
Potatoes
3 piece
-
Celery root
-
Carrots
1 piece
-
Sorrel
200 g
-
Water
1.5 l
-
Fish
1 piece
-
Chicken egg
2 piece
-
Sour cream
4 Tbsp
-
Butter
2 Tbsp
-
Spices
-
Oat flakes
3 Tbsp
-
Greens
-
Vegetable oil
Cooking
To prepare the products. Clean the fish, rinse well and cut into pieces. From waste with the addition of onions and carrots to cook the broth. Drain.
Carrots and celery peel and grate on a coarse grater. Finely chop the onion. Peel the potatoes.
Carrots, onions and celery lightly spasserovat in vegetable oil
Then drop into boiling broth.
Add the fish and cook at a low boil until it's done.
Ready fish to take out and when it has cooled slightly, remove skin and bones, disassemble into slices.
Dipped in soup washed and chopped sorrel,
Sleep oatmeal, add salt, pepper and cook.
When the vegetables are cooked, drain the broth, and the soup thoroughly to blend. Whip should be long enough, until the soup will turn into a smooth silky puree. My blender was in the country, so I pureed the soup through a sieve.
Return puree back to saucepan, add broth to desired consistency and stir, boil again,
Add to the oil.
When serving the dish put half boiled eggs (I had quail eggs), pieces of fish without skin and bones, sour cream and greens.
The soup turned out very tasty, unusual silk texture. I first cooked soup with Hercules and was very pleased. Like all soup, but most of all her daughter. She couldn't wait until it is cooked. Try. Bon appetit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.