Fish soup

1 serving


peel and gut the fish, separate the meat from the bones, cook the bones, heads, gutters, onions, roots, bay leaves. It is necessary to cook the broth for a long time until all the bones are boiled, then strain the broth, boil, put parsley greens, salt, dill and spring onions bound in a bunch in it. boil fish cut into portions in broth. remove the fish from the broth, and season the broth with 2 tbsp. spoons of flour diluted in a small amount of cold broth. half of the fish (tail part) should be laid, and the rest of the fish should be passed through a meat grinder along with toasted onions and a bun soaked in milk, mixed with two beaten eggs, breadcrumbs, parsley greens, dill, and pepper. from minced meat to form meatballs the size of walnuts, roll in flour and boil in broth. before serving soup on the table, put several meatballs, pieces of boiled fish in each plate, sprinkle with parsley greens; season the soup with crushed garlic. serve sour cream to the table