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Meatball soup
1 serving
Cook the broth from the head, fins and bones of the fish, adding onions, carrots, bay leaves and peppercorns. Pass the flesh of the fish through a meat grinder along with a bun soaked in water and onions fried in oil. Mix the mass well, gradually adding water. Pepper and salt. Form balls, roll in flour and boil separately in part of the broth, strain the rest of the broth, season with flour diluted in half a glass of broth, pepper, add sour cream and lower the cooked meatballs into it
Cook the broth from the head, fins and bones of the fish, adding onions, carrots, bay leaves and peppercorns. Pass the flesh of the fish through a meat grinder along with a bun soaked in water and onions fried in oil. Mix the mass well, gradually adding water. Pepper and salt. Form balls, roll in flour and boil separately in part of the broth, strain the rest of the broth, season with flour diluted in half a glass of broth, pepper, add sour cream and lower the cooked meatballs into it
mackerel - 1 kg, onions - 2 pcs., carrots - 1 pc., Black peas - 10 peas, bay leaves - 3 pcs., flour - 1 tbsp. spoon, sour cream - 200 g, salt to taste
