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Potato soup with sprat, hamsa, salaka or salty tulip
1 serving
Rinse sprat, hamsa, herring or tulip, go through, remove the head and insides, soak (for 15 hours). Then put with the potatoes and cook in the usual way. Serve with parsley or dill greens.
Rinse sprat, hamsa, herring or tulip, go through, remove the head and insides, soak (for 15 hours). Then put with the potatoes and cook in the usual way. Serve with parsley or dill greens.
margarine - 60 g, potatoes - 900 g, carrots - 60 g, onions - 50 g, salt to taste, sprats - 200 g, or herring - 200 g, or hamsa - 200 g, or tulip - 200 g, tomato puree - 12 g, greens to taste
