Halasle (fish soup)


salt – to taste
a tomato – 1 pc.
Onions – 2 heads
paprika – 30g
carp – 2 kg


Cooking method:

The fish is to cut into fillets without skin and bones.

Fillet cut into portions, a little salt and put in the refrigerator.

From the remnants of fish broth to cook with onions and tomatoes, drain.

Residues remaining from straining the broth on the screen, crush and put back into the broth.

Put the soup on the fire. When it comes to a boil, put the peppers in it. Before serving, put in the broth of fish pieces and cook for about 10 minutes.

When serving sprinkle with chopped herbs.

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