Hi all.
Today we have an interesting soup. Somewhat resembles soup-puree, but without grinding the components.
The role of the thickener will be played by a mixture of sour cream with starch, and fish meatballs will play along with them.
The broth, of course, is better fish, but you can use any, or just a cube for lack of it.
Product set:
- 550 ml of broth or 1 cube.
- Potatoes, 250 gr.
- Fish mince (any white fish), 200 gr.
- Sour cream, 20% 180 gr.
- Onion, 1 pc.
- Celery root, 50 gr.
- Flour, 15 gr.
- Manki, 15 gr.
- Corn starch, 15 gr.
- Garlic, 1 tooth
- Dill
- Black pepper, vegetable oil, salt
We cut onions and celery with small cubes, larger potatoes, garlic and dill are chop finely.
Mix minced meat, dill, flour, semolina and 1/2 garlic, salt, pepper to taste …
… and sculpt small meatballs.
Fry the bow, celery and the remaining garlic over high heat for three minutes.
Add potatoes, fry a couple of minutes.
Pour the broth (or 550 ml of water + cube), bring to a boil, cook for 10 minutes.
Mix sour cream with starch …
… Gradually insert it into the broth, stir thoroughly (preferably with a spoon or spatula, and not with a whisk, so as not to crush potatoes), add the meatballs, arrange to taste, cook on low heat for 10 minutes.
Serve with greens, olive oil, etc.
Bon appetit!
