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Shchi green with fish fillet
1 serving
Grind sorrel and spinach leaves, rinse thoroughly, boil and wipe through a sieve along with the decoction. Finely chop onions and carrots, fry them slightly and sprinkle with flour 2 minutes before the end of the roast. Dilute with hot water in the amount necessary for the soup. Add sorrel and spinach mash, bay leaf, greens, peppercorns, salt. Boil for 10 minutes. Fry the fish fillet cut into small pieces, having previously salted, pepper and rolled each piece in flour. Fill the cabbage soup before serving to the table with sour cream. Put eggs and shredded spring onions in each plate. Serve the fried fish as a side dish separately on a platter, sprinkling it with parsley and dill greens. If desired, fish can be served by placing a piece in each plate of cabbage soup, and sour cream can be served separately.
Grind sorrel and spinach leaves, rinse thoroughly, boil and wipe through a sieve along with the decoction. Finely chop onions and carrots, fry them slightly and sprinkle with flour 2 minutes before the end of the roast. Dilute with hot water in the amount necessary for the soup. Add sorrel and spinach mash, bay leaf, greens, peppercorns, salt. Boil for 10 minutes. Fry the fish fillet cut into small pieces, having previously salted, pepper and rolled each piece in flour. Fill the cabbage soup before serving to the table with sour cream. Put eggs and shredded spring onions in each plate. Serve the fried fish as a side dish separately on a platter, sprinkling it with parsley and dill greens. If desired, fish can be served by placing a piece in each plate of cabbage soup, and sour cream can be served separately.
fish fillet - 500 g, sorrel - 300 g, spinach - 300 g, carrots - 1 pc., onions - 1 pc., bay leaves - 1 pc., black peas - 3-5 peas, vegetable oil - 2 tbsp. spoons, flour - 2 tbsp. spoons, sour cream - 100 g, eggs - 2 pcs., green onions to taste, salt to taste
