Ingredients
1 kg two-three species bluegill
500 g fillet of freshwater fish
3 potatoes
1 green pepper
1 red pepper
1 onion
half bunch fresh onions
2 carrots
parsley
thyme
pepper
salt
lovage
Method
In cheesecloth put the small fish, thyme, lovage and onion. Cook for 1 hour to complete Braising. Squeeze the cloth is in broth and its contents are exhausted form. Vegetables are cut as follows: 1/3 of large cubes, 1/3 medium (1 cm) and 1/3 just in small pieces. Carrots are cut only medium and small cubes and onion in small pieces. Baked fish fillets are (catfish, trout, perch and zander) strong BBQ briefly. Put them in vegetables and fish broth and cook 20 minutes. Broth sprinkled with salt, pepper, fresh parsley and lovage.
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Difficulty
Difficult
Tested
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Comments
Hello Boyko, the soup is great but can not cheesecloth, all products are cooked together and pass through a colander. Fish, potatoes, celery. carrot, pepper, celery, parsley, oil, vinegar, salt, hot pepper, garlic. Pasirva and consumed: hot, spicy, salty and sour. Cheers
Hello Henry, I think the cloth is required to obtain a strong and clear broth. Cutting vegetables of different factions ensuring that there are both soft (which give substance to the soup) and crunchy vegetables. Try and other soups! Fish fillets baked because it enhances their flavor. This is the approach of Tetevenska brine. Cheers with white wine!