Description
Soup fish soup of carp with cream, potatoes and semolina. Tender, delicious and hearty.
Ingredients
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Carp
300 g
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Water
1 l
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Carrots
1 piece
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Onion
1 piece
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Allspice
5 piece
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Black pepper
5 piece
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Bay leaf
2 piece
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Salt
1 tsp
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Broth
800 ml
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Cream
200 ml
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Potatoes
4 piece
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Semolina
1 Tbsp
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Salt
1 tsp
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Carp
300 g
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Parsley
1 Tbsp
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Black pepper
0.25 tsp
Cooking
Cook the broth. In a saucepan, add 1 liter of water, bring to a boil.
Put carrots, coarsely chopped cubes and a whole onion. Add salt to taste. Cook until cooked. Place the fish, peppers and Bay leaves. The fish is cooked quickly.
Peel the potato. Prepare everything for the soup.
When the fish is cooked, remove it from the broth. Strain the broth and pour 800 ml in another pot. When it boils, add cream.
Potatoes cut into small cubes and put into boiling mixture of fish broth and cream.
Cook potatoes until tender, 15 minutes and stirring constantly, pour semolina. Stir, adjust the taste with salt and cook for another 3-5 minutes. Remove from the heat.
Carp parsed from the bones to pieces.
Served. Pour the soup over the plates, put the pieces of carp and top with chopped parsley. Pepper to taste fresh-ground black pepper. Children, of course, not pepper.
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