- Sorrel (fresh or frozen) - 1 To taste
- Water - 4 liters
- Fish (tail, fins, head) for broth - 1 To taste
- Onions - 2 Pieces
- Potatoes - 4 pieces
- Peppercorns - 1 To taste
- Carrot - 2 pieces
- Salt - 1 To taste
1. From the cleaned fish take the tail, fins and head. All this is put into a saucepan and poured with cold water. Put the pan on the stove. A pan with fish, add a peeled onion, peeled carrot, bay leaf and black pepper peas. Let the broth cook. When the broth was cooked, we take out the vegetables from the pan, transfer them to the plate, and knead them with a fork. Then put them back in a saucepan. Now the broth must be filtered. 2. Clean the onions and finely chop it, also clean the carrots and rub it on a small grater. In a frying pan in vegetable oil we pass. 3. Rinse the potatoes, peel it. Then cut the potatoes into pieces. 4. Passerovanye vegetables and chopped potatoes put in boiling broth. Cook until cooked potatoes. Now add the sorrel (you can add small pieces of fresh fish). About 10 minutes we still cook. Add here bay leaf and bell pepper. At least thirty minutes, let's brew. 5. Then we put the soup on plates, and we can serve to the table. Bon Appetit.
Servings: 8