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.
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.