In the top of the most unusual pickles, this option with fish and tomatoes would definitely be. I prefer to use pieces of whole fish to make the broth more rich. But if you like fillet, you can take it right away.
Ingredients
- Fish - 400 g
- Fig - 80 g
- Bay leaf - 2 pieces
- Tomatoes - 1 piece
- Tomato paste - 1 art.l.
- Potatoes - 3 pieces
- Carrots - 2 pieces
- Paprika - 1 tsp.
- Spices and seasonings - 1 tsp.
- Cucumber pickle - 150 ml
Step-by-step cooking recipe
Cut the rye into large chunks, fill with water and boil for about 25-30 minutes.
Remove the fish from the broth, and strain the broth.
Add bay leaf, rice and sliced potatoes. Cook for 15 minutes.
Grate the peeled carrot and tomato. Add to the soup and cook for another 5 minutes.
Add spices, tomato paste and brine. Return the fish to the pan, bring everything to a boil and remove from the heat.
Did you like the recipe?
0 comments