Carp fish soup with celery
Composition / ingredients
8
servings:
Step-by-step cooking
Step 1:
For fish soup we will cook fish, potatoes, onions, carrots, celery, spices, salt.
Step 2:
If the fish is not just caught, then it is useful to pour lemon juice over it.
Step 3:
Coarsely chop the roots.
Step 4:
Cut the fish into pieces and pour water.
Step 5:
When the fish boils, add the vegetables intended for broth (coarsely chopped carrots, part of celery and onion, add spices and bay leaf). Simmer over low heat for 20 minutes.
Step 6:
Diced vegetables for soup.
Step 7:
When the broth is cooked, remove the fish and roots from it, strain the broth.
Step 8:
Lower the chopped vegetables into the broth. Cook until the potatoes are ready. Add fish to the finished soup, selecting bones, greens. Add salt. Serve hot with ground black pepper.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
