Composition
Rudd – 300 gr.
Potatoes – 2-3 PCs.
Onions – 2 PCs.
Carrots -1 PC.
Celery – 50 gr.
Tomato – 1 PC.
Salt, pepper fragrant to taste
Parsley
Bay leaf.
Method of preparation:
Potatoes – 2-3 PCs.
Onions – 2 PCs.
Carrots -1 PC.
Celery – 50 gr.
Tomato – 1 PC.
Salt, pepper fragrant to taste
Parsley
Bay leaf.
- Small redfin are clean, gutting, remove the head. Boil in boiling water for 10 minutes together with pepper, Bay leaf and purified the whole onion.
- Potatoes cleaned, cut into medium dice.
- Extract the fish from the broth, separate the fillet from the bones, cut into small pieces, and at this time in the broth add the potatoes.
- Celery root peel and finely chop.
- Tomato pour the boiling water, remove the peel, finely chop.
- Finely chop the onion.
- Carrot peel on a coarse grater.
- Fry the vegetables in vegetable oil for 5-7 minutes. Add the vegetables to the soup, add the chopped fish, salt, add parsley, proverjaem another 10 minutes on low heat.
- Ear from redfin ready.
