What stories have not been invented about the origin of soup in chicken broth. And about the monks, and about the archbishop, and even about the special preparations for the royal table. I suggest not to go into details, but rather to start cooking.
Ingredients
- River fish - 600 g
- Potatoes (medium) – 3 pieces
- Carrots - 1 piece
- Salt - to taste
- Chicken broth - 1 l
- Green onion (for submission) – 2 stems
Step-by-step cooking recipe
Clean the river fish, gut and cut into small pieces.
Chop carrots, green onions and peeled potatoes.
Boil chicken broth, add potatoes, carrots and cook for 10 minutes.
Add the chopped fish and continue cooking for 15 minutes over low heat.
Add salt, remove from heat and leave for 10 minutes under the lid.
Serve the fish soup by adding green onions to the plate.
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