20.05.2020
34
Recipe information
Cooking:
45 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
876.42
Carbohydrates:
4.14
Fats:
65.22
Squirrels:
126.59
Water:
3.72

Ingredients

Title Value
1. Pelengas 700 Column
2. Bulb onions 1 PC.
3. Carrot 1 PC.
4. Potatoes 2 PC.
5. Millet 3 art. l
6. Bay leaf 2 PC.
7. Vegetable oil 30 Ml
8. Black pepper taste
9. Salt taste
10. Greenery taste

Cooking

1. Stage

Clean the fish from scales and gut, remove the gills and eyes.

1. Stage. Clean the fish from scales and gut, remove the gills and eyes.

2. Stage

Put Pelengas in a pan, fill with water and cook for 20 minutes removing the foam. Then remove the finished fish from the pan.

1. Stage. Put Pelengas in a pan, fill with water and cook for 20 minutes removing the foam. Then remove the finished fish from the pan.

3. Stage

Strain the broth and place chopped potatoes in it. Put on fire.

1. Stage. Strain the broth and place chopped potatoes in it. Put on fire.

4. Stage

Finely chop the onion into cubes, grate the carrots. Fry in vegetable oil until soft for 10 minutes.

1. Stage. Finely chop the onion into cubes, grate the carrots. Fry in vegetable oil until soft for 10 minutes.

5. Stage

Rinse millet and add together with the fried vegetables to the pan. Boil potatoes and millet for about 15-20 minutes until cooked. At the end, add bay leaf, salt and pepper to taste.

1. Stage. Rinse millet and add together with the fried vegetables to the pan. Boil potatoes and millet for about 15-20 minutes until cooked. At the end, add bay leaf, salt and pepper to taste.

6. Stage

When removed from heat add fish and greens to taste again.

1. Stage. When removed from heat add fish and greens to taste again.

7. Stage

Bon Appetit!!!

8. Stage

Pelengas soup turns out to be very tasty and satisfying. Pelengas has a delicious, white meat with a small amount of bones, the fish is fat enough to make the soup saturated. To prepare such a dish is not difficult, you can also add hot pepper and garlic for a better taste.