Ingredients
400 g small river fish
2 tbsp (20 ml) vegetable oil
Chapter 1 (50 g) onion
2-3 (100 g) roots of parsley
10 peppercorns
3 eggs
1 and 1/2 tbsp (15 ml) vinegar
1 tsp (5 g) paprika
dried mint
salt
Method
Finely chopped onion stew until soft in fat, sprinkle with paprika, bay 6 -7 cup water and boil. Add well-cleaned and washed fish with magdanozovite roots and boil for about 20 minutes. The finished soup thicken with eggs beaten with vinegar and sprinkle with finely chopped mint and crushed pepper.
Containers:
Difficulty
Average
Tested
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Comments
Cool.