Composition / ingredients
Cooking method
1. Beluga fillet and onion, minced in a meat grinder. Add an egg to the minced fish, salt and pepper to taste. Mix well, let it stand for half an hour, then form the meatballs, spread them on a cutting board.
2. Peel the potatoes and cut them into small cubes. Pour water into a saucepan, spread the potatoes and put them to cook.
3. In order for the soup to acquire a beautiful golden color and a brighter, richer taste, the vegetables need to be fried a little. Finely chop the second onion, and grate the carrots. We pass the vegetables in vegetable oil until golden brown and put them in a saucepan. Grate the cucumber and cook with a small amount of water for five minutes, after which we transfer it to the soup.
4. As the potatoes are half cooked, we salt the soup, add spices and omit one meatball at a time. Gently mix and cook over low heat until tender.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Blanched beluga - 234 kcal/100g
- Beluga fresh - 147 kcal/100g
- Dried beluga - 327 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pickles - 11 kcal/100g
- Chicken egg - 80 kcal/100g
