Burgas fish soup
Method of preparation
Ingredients · Servings 10
- white fish - 800 g
- green onions - 100 g
- carrots - 150 g
- whole - 150 g
- potatoes - 200 g
- tomatoes - 250 g sterilized
- yogurt - 300 g
- eggs - 1 pc.
- black pepper - 3 g
- parsley - 30 g
- oil - 100 ml
- salt - 20 g
- fish broth
Method · 1 h 15 min
- Chop the vegetables finely and simmer until tender.
- Pour the fish stock over them and wait until they soften. Remove them and puree them.
- Cut the cleaned fish into pieces and boil it in the broth.
- Then add the pureed vegetables and additional fish broth.
- To thicken the fish soup, prepare a boiled thickener made from egg yolk and yogurt.
- Finally, season with black pepper and fresh parsley.
- The Burgas fish soup is very delicious!
Chop the vegetables finely and simmer until tender.
Pour the fish stock over them and wait until they soften. Remove them and puree them.
Cut the cleaned fish into pieces and boil it in the broth.
Then add the pureed vegetables and additional fish broth.
To thicken the fish soup, prepare a boiled thickener made from egg yolk and yogurt.
Finally, season with black pepper and fresh parsley.
The Burgas fish soup is very delicious!
