Recipes
Fish puree soup
Ingredients
→ SALT
→ 750 G OF FISH (PINK SALMON, WALLEYE, SMELT, CHUM SALMON, COD, CARP, NAVAGI)
→ 4 TABLESPOONS BUTTER
→ 2 CUPS MILK
→ 2 TABLESPOONS WHEAT FLOUR
→ 2 ONIONS
→ 1 CARROT
→ 1 PARSLEY ROOT (OR 3/4 TEASPOON DRY PARSLEY ROOT)
Clean the fish, wash it, and separate the meat from the bones (see the article "Cutting fish"). Put the head without gills, bones, and chopped carrots, 1 onion and parsley root to cook for broth. Cut the flesh of the fish into pieces and simmer with butter and finely chopped onions.
In a saucepan, combine 2 tablespoons of flour with 2 tablespoons of butter, dilute 4 cups of fish broth, boil, put the prepared fish and cook for another 15-20 minutes. After cooking, strain the soup and rub it through a sieve, dilute with hot milk, add salt to taste and season with oil. You can also add egg lieson to the soup (see the article "Features of cooking soups-puree").
It is recommended to serve the soup with pieces of fish and fish dumplings (see the recipe " Fish mass (minced meat) for dumplings). To prepare dumplings, you need to leave 100 g of boneless fish fillet. Toasted wheat bread croutons are served separately.
In a saucepan, combine 2 tablespoons of flour with 2 tablespoons of butter, dilute 4 cups of fish broth, boil, put the prepared fish and cook for another 15-20 minutes. After cooking, strain the soup and rub it through a sieve, dilute with hot milk, add salt to taste and season with oil. You can also add egg lieson to the soup (see the article "Features of cooking soups-puree").
It is recommended to serve the soup with pieces of fish and fish dumplings (see the recipe " Fish mass (minced meat) for dumplings). To prepare dumplings, you need to leave 100 g of boneless fish fillet. Toasted wheat bread croutons are served separately.
