Carp soup
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
2
- 250 g Potatoes
- 100 g Carrots
- 7-10 Tbsp Salt
- 400 g Carp fillet
- 100 g Leeks (leek)
- 1 Onion
- 1 Garlic clove
- 1 TEASPOON Butter or margarine
- 7-10 Tbsp Caraway seeds
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp dried marjoram
- 7-10 Tbsp Hungarian goulash spice
- 1/2 l Vegetable broth (instant)
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cress
Directions
- 1
Peel, wash and chop the potatoes and carrots and cook in little boiling salted water for about 10 minutes. Rinse fish cold, dab dry and cut into cubes. Clean, wash and cut leek into rings. Peel and dice onion and garlic and fry in hot fat. Season with caraway, paprika, marjoram and goulash spice. Pour in broth, stir in tomato paste.
- 2
Add potato and carrot pieces. Bring the vegetables to the boil briefly. Add fish cubes and cook over low heat for 8-10 minutes. Season to taste with salt and pepper. Divide the soup between two soup plates. Sprinkle with cress leaves
Nutrition Facts
KCAL
370 kcal
370 kcal
CARBS
20 g
20 g
FATS
14 g
14 g
PROTEINS
40 g
40 g
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