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Shchi with canned fish
1 serving
lower the cabbage cut into boiling salted water. cut carrots, parsley into small bars, chop onions. fry lightly: first carrots - 5-10 minutes, then parsley - 5 minutes and onions - 5 minutes, after which put them in a decoction. cook 20 mimes, then add canned fish, peppercorns, bay leaves, salt and cook another 10-15 minutes.
lower the cabbage cut into boiling salted water. cut carrots, parsley into small bars, chop onions. fry lightly: first carrots - 5-10 minutes, then parsley - 5 minutes and onions - 5 minutes, after which put them in a decoction. cook 20 mimes, then add canned fish, peppercorns, bay leaves, salt and cook another 10-15 minutes.
white cabbage - 500 g, canned fish - 100 g, carrots - 1 pc., onions - 1 pc., fat - 1 tbsp. spoon, parsley root - 1 pc., salt to taste, greens to taste
