Ingredients
500 g eel
500 g bones
125 g smoked meat
2 links roots soup
80 g prunes
100 g of green peas
salt
pepper
pinch of sugar
2 bunches dill
Method
Bones and smoked meat is boiled in 1.5 liters of water. In the strained broth put the clean, chopped root soup, peas and soaked prunes. After 10 minutes, add the cleaned, cut into pieces eel. The broth is seasoned with salt, pepper and sugar and sprinkle with chopped dill. Serve immediately.
Containers:
Difficulty
Average
Tested
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