Old Bohemian Fish Soup with Peas

Last Updated on December 25, 2024

From our grandmothers’ recipe book, fish meat cooked with root Vegetable Recipes and peas.

Ingredients:

head, tail, fins and guts from one carp 100 g of peas 70 g root Vegetable Recipes (carrots, celery, parsley) 40 g vegetable fat

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40 g smooth flour 1 pk garlic cloves 1 pk onions parsley salt For the bun insert: 20 g of butter 1 piece of jam

Procedure:

1. Pre-soaked or pre-cooked peas cooked until tender
2. When the meat is soft, strain the soup, peel the meat and cut it
4. Fry the chopped Vegetable Recipes in the fat, dust with flour, fry, pour in the cooled fish broth, add the fish guts and boil
5. Salt the soup to taste and boil briefly
7. Divide the parsley and fried bread into plates and pour the hot soup.

Preparation of the buns:
The next day, cut the old bun into noodles and fry it in melted butter until golden brown.