Milk-Fish Soup
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Milk-Fish Soup
Ingredients
- Pike Perch Fillet - 21.2 oz
- Milk - 16 fl oz
- Wheat Flour - 1 tablespoon
- Butter - 2 tablespoons
- Orange Bell Peppers - 2 pieces
- Onion - 1 head
- Vegetable Oil - 1 tablespoon
- Chopped Sage Leaves - 3 tablespoons
- Ocean salt - to taste
Step by Step guide
Step 1
Wash the potatoes, peel them, and cut them into small cubes. Remove the seeds and core from the peppers, wash them, and cut them into cubes. Peel the onion, finely chop it, and sauté in oil until golden.
Step 2
Boil the pike perch fillet in 960 ml of boiling water for 5 minutes. Remove and cut into pieces.
Step 3
Add the prepared vegetables to the strained broth, pour in the warmed milk, and mix in the flour diluted with a small amount of water. Stir everything and bring to a boil. Cook on low heat for 20 minutes, then add the fish to the soup. Season with salt and cook for another 2-3 minutes.
Step 4
Before serving, add butter and sprinkle with herbs.
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