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Sour cabbage soup with salted sprat (tulka, hamsa)
1 serving
Shchi prepare, as indicated in the previous recipe. Seal the sprat in flour, fry until golden in a large amount of fat. 5 - 10 minutes before the end of cooking, put the fried fish and cook on a low heat until tender. Before serving, pour into plates, put sour cream. Sprinkle with finely chopped parsley greens or dill.
Shchi prepare, as indicated in the previous recipe. Seal the sprat in flour, fry until golden in a large amount of fat. 5 - 10 minutes before the end of cooking, put the fried fish and cook on a low heat until tender. Before serving, pour into plates, put sour cream. Sprinkle with finely chopped parsley greens or dill.
sprats - 300 g, or hamsa - 300 g, or tulka - 300 g, sauerkraut - 400 g, carrots - 1 pc., onions - 2 pcs., tomato puree - 1 tbsp. spoon, fat - 4 tbsp. spoons, wheat flour - 2 tbsp. spoons, sour cream - 2-3 tbsp. spoons, greens - 2 tsp.
