Ingredients
№ | Title | Value |
---|---|---|
1. | Pelengas | 700 gram |
2. | Bulb onions | 1 PC. |
3. | Carrot | 1 PC. |
4. | Potatoes | 2 PC. |
5. | Millet | 3 tbsp |
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.

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.

3 . 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.

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.

6 . 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.