Composition / ingredients
Cooking method
Burbot clean, gut, take out the liver and milk, soak.
Then carefully remove the skin.
Scrape the meat off the bones, put it in a bowl.
Put in a saucepan: tail, fins, bones, head. Pour cold water and cook for 20 minutes with peppers, lavrushka, whole onion, chopped parsley root, carrot slices.
Strain the broth and pour it into another saucepan.
Roll burbot meat through a meat grinder, mix with raw egg, flour, salt and pepper everything.
Bring the broth to a boil.
From the resulting dough, roll such a roller 3 cm thick and throw it into boiling broth for 5 minutes.
After pulling out with a slotted spoon, cool and cut into mugs.
Boil the liver and milk in the broth.
3 minutes before the end of cooking, add capers, halves of olives, butter and burbot dumplings to the soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Olives - 166 kcal/100g
- Canned capers - 23 kcal/100g
- Capers - 23 kcal/100g
- Black pepper peas - 255 kcal/100g
- Boiled burbot - 92 kcal/100g
- Burbot fresh - 80 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
