Red-eyed soup

3

• Time for preparing

  Contents

  • • 0.0.1 1h 10min
    • 0.0.2 Simple dish
    • 0.0.3 56.99kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 10min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  56.99kcal

• Rating

• Recipe

Another representative of the perch genus. This fish can cook at home as you like: grease, smoke, bake. And although the cook prefers to fry this fish, the soup made from it has undoubted advantages and excellent taste. Red-eyed meat gentle and dense, the broth is saturated and transparent. We have this fish It is most often sold frozen.

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Ingredients

0/12 ingredients

• Red-eyed-1 kg.
• 5 potatoes
• 1 carrot
• 1 onion
• Salt to taste.
• 5 peas pepper
• Bay leaf – 1 pc.
• Dill greens – 3 pcs.
• Chives 4 feathers.
• Meat groats
• Oil for frying-2 tbsp. l
• Water 2 l.

1ч 10мин1ч 10мин 56.99

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Steps

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1. Put frozen fish from the freezer compartment into refrigerator and defrost.
2. Clean and gut the fish.
3. Remove the gills from the head.
4. Cut tail and head, cut fish into portions pieces.
5. Peel and cut the potatoes in arbitrary pieces.
6. Chop the carrots and onions with a sharp knife onto a thin straw.
7. Pour fish with cold water, boil and remove foam. Bouillon salt, add bay leaf. Cook for 25 minutes.
8. Put the fish out of the broth and clear of large bones.
9. Strain the broth. Put potatoes in it and cook about 15 minutes.
10. Fry the carrots with onions in vegetable oil until softness.
11. Put the vegetable frying in the broth, boil for 10 minutes.
12. Pour semolina into the broth and cook until boiling. Return pieces of fish in the soup, boil for 5 minutes and turn off the heat.
13. Pour greens into the soup and leave the soup to fry under the lid five minutes by turning off the fire.

Keywords:

• red-eyed
• fish soup
• fish soup