Final recipes book
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Fish soup<br />
Ingredients<br />
1 kg fish:<br />
Small fish: bleak or frog fish<br />
Big fish: catfish, carp, bighead<br />
carp, pike, bream, bass<br />
1 large onion<br />
2 carrots<br />
1 small celery root<br />
3 fresh tomatoes (or tomato<br />
sauce)<br />
Finely chopped parsley<br />
Bors (wheat or barley bran<br />
fermented in water)<br />
1 small cup of rice<br />
2 tbsp oil<br />
Salt<br />
Pepper<br />
Preparation time<br />
90 minutes<br />
Serves<br />
6<br />
Method<br />
1. First remove the scales, intestines and gills<br />
of the fish<br />
2. Wash the fish and cut it into medium-sized<br />
pieces<br />
3. Peel the vegetables, wash them and chop<br />
them<br />
4. Fry the vegetables briefly in the two tbsp of<br />
oil and a few tbsp of water<br />
5. After the vegetables have softened, add 3<br />
litres of water and let them boil for 10-15<br />
minutes<br />
6. Add the chopped tomatoes and the Bors<br />
7. Let it all boil and then add the rice, the<br />
pieces of fish and leave to simmer for<br />
another 10-15 minutes<br />
8. You can improve the taste by adding a<br />
bundle of chopped parsley<br />
105
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