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Potato soup with salted herring (sprat, tulip)

Cooking recipes / First course recipes / Soups / Fish soup

Cut the carrots into large cubes and fry until soft. Grind and fry onions. Cut celery or parsley in the same way as carrots, fry. Put the fried carrots, onions, celery or parsley in boiling water and cook over a low heat for 10-20 minutes, then add the potatoes. When the potatoes are cooked until half cooked, add the salted fish fillet (herring, sprats or tulips) cut into pieces and cook until cooked. Put the bay fox and allspice 5 minutes before the end of cooking. Sprinkle the soup with chopped parsley or dill greens before serving.

herring salt100 g, or sprat salt100 g, or tulip salt100 g, water - 1.5 l, potatoes - 7-8 pcs., carrots - 1 pc., onions - 2 pcs., celery root small-sized 0.3 pcs., or parsley root - 0.3 pcs., fat - 2 tbsp. spoons, parsley greens crushed 2 tsp, or dill greens crushed 2 tsp, bay leaf to taste, pepper to taste