Summer soup

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600 g Fresh cabbage

500 g salmon (fillet with skin and bones)

350 g young potatoes

4 pcs. tomatoes

1 pcs. carrot

1 pcs. parsley root

1 onions - large head

8 Art. l. spinach or sorrel, chopped

2 Art. l. vegetable oil

2 Art. l. sour cream

2 lovage - sprigs

40 g parsley or dill



bay leaves

Fish fillets pour 1.5 liters of hot water, bring to a quick boil, remove the foam. Add salt and cook for 30 minutes at a low boil. Broth, fish cut into small pieces.

Cut the potatoes into cubes, cabbage, carrots, onions and parsley root - strips. Scald tomatoes, remove them peel and cut into slices.

Heat oil, saut the onion for 5 minutes, add the carrots and saut for another 10 minutes.

In the boiling broth to put the potatoes, bring to a boil, add the cabbage. Boil for 15 minutes, then put the browned onions and carrots, parsley, tomatoes, spices, spinach or sorrel, lovage and simmer for another 15 minutes. At the end of cooking, add the fish pieces.

Ready soup soak 10-15 minutes and pour into dish. Fill with sour cream and sprinkle with chopped herbs.

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