Ingredients
650 g fillet beard or mackerel
1/2 cup (100 ml) vegetable oil
100 g onion
100 g chervil
100 g carrots
200 g red tomatoes
100 g fresh cabbage
100 g fresh peppers
30 g flour
200 g yogurt
3 eggs
1/2 parsley
salt
pepper
Method
Prepare a roux of vegetable oil, cut into small cubes onions, carrots, chervil, red tomatoes and add the flour. Dilute with fish broth and put to boil on medium heat. Then add chopped fresh cabbage strips and fresh peppers, diced potatoes and fish, cut into larger pieces. Soup boil 20-25 minutes and thicken the yogurt, egg yolks and flour seasoned with salt and the pepper. Serve sprinkled with chopped parsley.
Containers:
Difficulty
Average
Tested
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