The soup with a quenelle of trout

126 4 / 5 50 минут 8 порции

Bought forelka 2 kg salted fillets. And ridge and scraps out the bag. Cheap and not cheerful. And the bag came out relatively dietary.

Ingredients for The soup with a quenelle of trout

Step by step instruction of cooking The soup with a quenelle of trout

Шаг 1

In cold water put the backbone of the trout and put it on the fire. When the boil – remove the foam and cook for 5-7 minutes on medium heat. Remove the backbone and allow to cool.

By the way. Solyanka is cooked while preparing the "salted Forelka," rather, its fillet. Recipe here http://www.povarenok .ru/recipes/show/612 3/

Шаг 2

Cut the potatoes in medium cubes and put to boil in fish broth.

Шаг 3

Carrots cut small cubes and add to the potatoes after 10 minutes.

Шаг 4

Onion (1 PC.) is also cut into small cubes and add to the potatoes and carrots in the broth.

Шаг 5

After 10 minutes add the finely chopped pickles.

Шаг 6

To separate the meat from the fish bones.

Шаг 7

Onion (1 piece) cut into small cubes and brown in vegetable oil.

Шаг 8

Add the fish meat fried onion, 1 egg, 2 tsp of semolina and soaked in water a piece of bread, previously wrung out of it. Season with salt and pepper. Mix well.

Шаг 9

From the resulting mass make small dumplings and add after the cucumbers.

Шаг 10

A bag of salt, add ground pepper, lemon slices. Boil for another 5 minutes, add the greens and give a little stand. Lemon then remove from the pan, and it will be a hodgepodge to taste bitter.


Ready.

Шаг 11

Pour into bowls and add a few olives and a slice of lemon.

Solyanochka turned out well. And the dumplings very tender.