Description
This dish was invented and is often prepared by my late second mother. We loved it. Exactly the recipe I do not do on a whim.
Ingredients
-
Fish
1 piece
-
Cabbage
-
Carrots
1 piece
-
Onion
2 piece
-
Beans
0.66 cup
-
Flour
1 Tbsp
-
Sour cream
0.5 cup
-
Spices
-
Vegetable oil
Cooking
The fish is cleaned, cut into fillets with skin and cut into cubes.
Beans pre-soak in cold water, then boil until almost cooked.
Scrape the carrots and cut into julienne strips or grate on a coarse grater.
Sauerkraut rinse with cold water, and then put out with a small amount of water and a couple tablespoons of vegetable oil until soft. Fresh shred cabbage, place them in a colander, pour over boiling water and then cold. This time, cabbage was fresh, but pickled tasty. Put the cabbage into the pot or pan.
Onions chop and fry until Golden brown.
Add to the cabbage onions and carrots.
Then, the boiled beans.
The fish put on a heated with oil pan and fry.
Add the fish to the vegetables along with the juice. Add salt, pepper and spices. All gently but thoroughly mixed and put on the fire to stew. After some time, pour sour cream diluted it with flour. Stir again and simmer until tender.
Sometimes I even add potatoes cut into cubes and roasted until soft. It turns out even tastier. Bon appetit, girls!!! The photo with sauerkraut and potatoes. But the version which was prepared this time. (sorry, I forgot to photograph) is also very tasty.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.