Description
I wanted something new and unusual. Dug through my archive and found this recipe. The soup turned out very tasty and nourishing. The unusual combination of fish, buckwheat and pickles were very spicy.
Ingredients
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Fish
300 g
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Buckwheat
4 Tbsp
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Potatoes
300 g
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Carrots
100 g
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Parsley
2 piece
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Onion
1 piece
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Cucumber
3 piece
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Water
2.5 cup
Cooking
Fish cut into fillets with skin. All waste (fins, scales, bones) to assemble, pour cold water, add onion, cleaned from the top of the scales and cut into 4 pieces, and a piece of carrot, cut in half and podpisany on a hot dry pan. Bring to boil and cook on low heat for about an hour. Ready strain the broth.
In the boiling broth to put sliced and over low heat cook them until tender (about 10 minutes).
Fish remove from broth onto a plate and cover with a bowl so as not weathered, and the soup again strain. Carrots and celery cut into strips and fry in vegetable oil. Buckwheat wash. Peel the potatoes.
Cucumbers cut into strips, potato cubes.
Cucumbers pripustit in a small amount of water.
Breaking the fish into small pieces.
In boiling broth grits and sliced potatoes.
Bring to a boil, add zazharku and cook soup on small fire.
When the potato is cooked until soft, put the fish pieces, boil for a few minutes, add stewed pickles, pickle juice ( if you want), Bay leaf, pepper, salt and half-teaspoon of sugar. Bring to boil, turn the heat off.
Serve with greens and sour cream.
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