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Solyanka with dychia
1 serving
Add onions, roots and put them on fire. Fry the finely chopped onions, add the mash tomato and dry. Peel the pickles, finely chop and boil in a small amount of hearth. Put the fried onions from the tom-mash volume, boiled cucumbers, fish cut into pieces and cook for 10-15 minutes in the strained fish broth. Then add salt, pepper, bay leaf, capers and cook for another 3 to 5 minutes. Put the pitted olives and sliced lemon in the pickle before serving. Sprinkle with herbs.
Add onions, roots and put them on fire. Fry the finely chopped onions, add the mash tomato and dry. Peel the pickles, finely chop and boil in a small amount of hearth. Put the fried onions from the tom-mash volume, boiled cucumbers, fish cut into pieces and cook for 10-15 minutes in the strained fish broth. Then add salt, pepper, bay leaf, capers and cook for another 3 to 5 minutes. Put the pitted olives and sliced lemon in the pickle before serving. Sprinkle with herbs.
parsley root - 1 pc., salt to taste, capers to taste, bay leaf to taste, pepper to taste, onions - 3 pcs., olives to taste, water - 1.5 l, tomato puree - 1 tbsp. spoon, lichia - 500 g
