Composition / ingredients
Cooking method
Put to cook, previously well-washed, cleaned, gutted and headless carp, in a saucepan with 5 liters of water. When the fish is boiled, pull it out and set aside. Strain the broth (optional), add salt and pour in the pearl barley, leave on low heat for 20 minutes.
At the time when the pearl barley is cooking, cut onions, potatoes and carrots (all cubes) and after 20 minutes pour in alternately, first carrots - leave to cook for 10 minutes, then onions (can be pre-fried) - leave for 10 minutes, in conclusion potatoes. Then add the chopped herbs, peppers and bay leaf and cook everything until cooked over low heat.
When the soup is ready, add the meat of the previously cooked carp that has already been disassembled from the bones and skin. The ear is ready! Bon appetit!
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
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fried carp - 196 kcal/100g
- Boiled carp - 102 kcal/100g
- Fresh carp - 112 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
