Shchi green with fish fillet

1 serving


boil the sorrel and spinach leaves, rinse thoroughly, boil and wipe through a sieve along with the decoction. finely shred 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 required for the soup. add sorrel and spinach mash, bay leaf, greens, peppercorns, salt. boil for 10 min. Fry the fish fillet cut into small pieces, having previously salted, pepper and rolled each piece in flour. before serving, fill the cabbage soup with sour cream. put the eggs and shredded spring onions in each plate. serve the fried fish as a side dish separately on a dish, 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