Fish rassolnik from perch
Last Updated on
A very tasty and spicy soup from Russia with pickles, mushrooms, several spices and Vegetable Recipes. Spicy cucumber pickle and sour cream give it a specific taste.
Ingredients:
Procedure:
1. Remove the skin from the gutted bass, cut off the fins, heads, tail
2. Boil everything in lightly salted water with bay leaves, allspice, whole peppercorns
3. Boil for 20 minutes
4. Strain the broth through a sieve, remove the bones from the cooked fish, put the meat in a bowl and set aside
5. Saute the sliced mushrooms with the diced onions in butter
6. Put the diced carrots into the clear broth and add the pickle juice
7. As the carrots soften, add the fish pieces, heat briefly, season with pepper and salt
8.
Note:
Note:
Smaller fish can also be used – for example, perch, roach, bream, but also carp, catfish, etc.
.
