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Suvorov chowder
1 serving
cook fish broth from the bones, heads and fins of the fish. soak mushrooms in cold water, then rinse, boil and cut. prepare and cut fish, potatoes, spiss mushrooms, carrots, celery root, onions. put the prepared products in a clay pot. pour fish broth, add pepper and put in the oven. before cooking, add fresh tomatoes, cut into wedges. when serving, put chopped garlic, parsley greens. to the chowder serve the puff pastry kulebyak.
cook fish broth from the bones, heads and fins of the fish. soak mushrooms in cold water, then rinse, boil and cut. prepare and cut fish, potatoes, spiss mushrooms, carrots, celery root, onions. put the prepared products in a clay pot. pour fish broth, add pepper and put in the oven. before cooking, add fresh tomatoes, cut into wedges. when serving, put chopped garlic, parsley greens. to the chowder serve the puff pastry kulebyak.
walleye - 200 g, potatoes - 4-5 pcs., carrots - 2 pcs., onions - 1 pc., celery - 1 pc., dried white mushrooms - 3-4 pcs., tomatoes - 3 pcs., garlic - 3 wedges, butter - 2 tbsp. spoons, parsley greens to taste, salt to taste, pepper to taste, water - 2 l
