Composition / ingredients
Cooking method
1. Fill the pot with water, send it to the fire.
2. Wash and peel the potatoes, cut into cubes and put them in boiling water.
3. Peel the onion and lower it whole into the broth. If the bulb is quite large, you can cut it in half.
4. Cut the washed and peeled carrots into pieces. I suggest cutting, not grating. Add the carrots to the pan with the rest of the ingredients. Cook everything together for 15 minutes.
5. Pre-defrosted nototenia clean from black films, cut off the fins, wash well.
6. Potatoes are almost ready - add salt and fish to the broth, and also pour semolina. It is convenient to pour semolina through a strainer, sifting, so there will be no lumps.
7. Cook everything together for 7-8 minutes, put ground black pepper (preferably freshly ground), then remove the finished soup from the stove.
8. Add chopped greens to the soup.
Bon appetit!
Calorie 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
- Semolina - 340 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Nototenia marble - 156 kcal/100g
