20.05.2020
45
Recipe information
Cooking:
30 min.
Complexity:
Easy
Calorie content:
740.31
Carbohydrates:
5.39
Fats:
45.26
Squirrels:
79.3
Water:
11.33
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Silver carp | 400 Column |
| 2. | Potatoes | 2 PC. |
| 3. | Bay leaf | 2 PC. |
| 4. | Butter | 50 Column |
| 5. | Peppercorns | 5 PC. |
| 6. | Salt | taste |
| 7. | Green onion (feather) | 1/4 Art. |
| 8. | Bulb onions | 1 PC. |
| 9. | Cream 10% | 1 Art. |
| 10. | Dill | 1/4 Art. |
Cooking
1. Stage
Cook broth with lavrushka and pepper from fish. Remove the finished fish, set aside.
2. Stage
Cut the potatoes for the German fish soup into small cubes, pour into the broth, cook until tender. Cut the onion into small cubes, sauté in butter.
3. Stage
Free cooled fish from skin and bones, cut. Pour cream into the soup, add sautéed onions, herbs, fish slices, and salt.
4. Stage
Bring the soup almost to a boil and immediately remove from heat.
