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.