Ingredients
300-400 g sea fish
2 heads (100 g) onions
1 (50 g) carrots
2 (100 g) red tomatoes
1/2 head (30 g) celery
6 tbsp (60 ml) vegetable oil
1 lemon
2 eggs
10-15 peppercorns
2-3 (100 g) roots of parsley
1-2 bay leaf
salt
Method
Clean and wash fish Bay 6-7 cups cold salted water and boil with chopped onion, celery, carrots, magdanozovite roots, spices (black pepper and bay leaf) and fat. Once caught, the fish is removed and boned, cut into pieces and pour the strained broth. Broth boil and remove from fire. Thicken with beaten eggs and served with slices of lemon.
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Difficulty
Difficult
Tested
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