fish broth 4 cups
fish fillet 200 grams
bacon 80 grams
zucchini 100 grams
tomatoes 1 piece
marjoram 1-2 hours. spoons
paprika 1 st. a spoon
salt to taste
semolina 150 grams
milk 120 grams
egg 1 piece
butter 20 grams
Fish fillets cut into slices, chop the bacon.
Squash slice. Tomato scald and peel, cut into slices.
Bacon fry with slices of fish for 5-7 minutes until golden brown.
Fried fish pour the broth, bring it to a boil.
Courgettes and tomatoes put in the broth, add the oregano, paprika and cook for 10 minutes.
To rub softened butter dumplings with egg yolk and gradually add the milk and cereal, salt and mix until smooth.
Egg whites beat to a froth, combine with the dough.
Mold dumplings soaked in water with a teaspoon, immerse them in boiling broth and cook for 5-7 minutes.
When serving sprinkle the soup with chopped greens.