Difference between revisions of "Sour Fish Soup"
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* chopped [[parsley]] and [[dill]] | * chopped [[parsley]] and [[dill]] | ||
| − | == | + | == Procedures == |
# Set to boil the finely chopped vegetables, adding the [[rice]] too. | # Set to boil the finely chopped vegetables, adding the [[rice]] too. | ||
# When the vegetables are almost done, add the , the separately boiled borsh and the [[salt]]. | # When the vegetables are almost done, add the , the separately boiled borsh and the [[salt]]. | ||
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[[Category:Dill Recipes]] | [[Category:Dill Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
| − | [[Category:Moldovan | + | [[Category:Moldovan cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Parsley root Recipes]] | [[Category:Parsley root Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
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Latest revision as of 08:26, 14 July 2012
Ingredients
- 1 lb / 0,5 kg of carp or rock fish
- 2 qts / 2 l water
- 0.5 qt / 0,5 l borsh
- 1 small carrot
- 1 small parsley root
- 1 big onion
- 1 tablespoon rice
- 1 tablespoon butter
- chopped parsley and dill
Procedures
- Set to boil the finely chopped vegetables, adding the rice too.
- When the vegetables are almost done, add the , the separately boiled borsh and the salt.
- Let boil, at low temperature, until the is done (10 – 15 minutes).
- Add the greens and the butter.
- Cover and let it rest for a few minutes before serving.
