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Christmas Eve Kolovrat Soup

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Fish soup from carp and fish broth.

Ingredients:

300 g of carp meat 100 g butter 1.5 l fish stock 4 pcsyolks 1 tbsp smooth flour pinch of ground ginger salt

Procedure:

1. Stew the carp meat in half a batch of butter, remove the skin and bones and mince
2. Dilute it with 1.5 litres of cold fish stock, add minced meat, ginger, salt and cook together for about 15 minutes
4.

Note:

Note:

For the preparation of the roux, see recipe: Porridge.