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Carp perkelt
1 serving
process carp, cut into fillet (with skin and costal bones) and cut into 2 pieces per serving. fry finely chopped onions in a saucepan, salt and sprinkle with paprika. lay the fish pieces, processed and chopped tomatoes, sweet peppers and simmer with the fish stock added over a low heat until tender. serve hot. boiled potatoes or galushki can be served on the side dish.
process carp, cut into fillet (with skin and costal bones) and cut into 2 pieces per serving. fry finely chopped onions in a saucepan, salt and sprinkle with paprika. lay the fish pieces, processed and chopped tomatoes, sweet peppers and simmer with the fish stock added over a low heat until tender. serve hot. boiled potatoes or galushki can be served on the side dish.
carp - 304 g, onions - 40 g, paprika - 4 g, fat - 5 g, sweet pepper - 50 g, tomatoes - 60 g, or tomato paste - 30 g, salt - 2 g
