Halushki from hake

3 servings


Pass the hake fillet twice through a meat grinder with onions and bread soaked in milk. Season with salt, egg, crushed garlic, pepper and mix thoroughly. Cut carrots, parsley, beets, onions into slices, pour a little water, salt, pepper and cook for 30 - 40 minutes, then strain the decoction. Lower the minced meat with large galushki into a boiling decoction and cook over low heat for 1 hour. Then remove and cool. Serve with horseradish sauce and beetroot.