You will need
    • white fish (perch
    • cod
    • etc.)– 1-1,5 kg;
    • large potatoes – 2 PCs;
    • onion – 1 piece;
    • leeks – 1;
    • carrots – 1 piece;
    • water – 2l;
    • semolina or rolled oats – 50g;
    • flour – 1tbsp.l.;
    • butter – 2st.l.;
    • salt
    • black pepper;
    • dried herbs – dill
    • marjoram
    • rosemary (to taste)
Instruction
1
If the fish is frozen it must be thawed at room temperature or placing in a container of cold water. The fish gut, skin clean with a knife, remove stomach wrap, cut the fins and head. Rinse the fish under cold running water and cut into portions.
2
In a saucepan, pour cold water and immerse in it pieces of fish. Over medium heat bring the water to a boil. Produced by var fish foam must be periodically removed.
3
Potatoes clean and cut into small cubes. Lower the potatoes into the boiling fish broth. Cook on medium heat for 15 minutes after boiling, periodically removing the foam.
4
Onions, leeks, clean and finely chop. Have a leek, use white and green parts. Peel the carrots and grate on a fine grater.
5
In a pan melt the butter and fry the onions and carrots until soft. In a separate pan fry the flour without oil until Golden brown. To the vegetables add the flour, stir and fry for another 2 minutes.
6
In fish broth put the browned vegetables, salt. Stirring the broth, add semolina or fine oatmeal. Boil since simmer on low heat for about 10 minutes. 5 minutes until ready to add to soup to taste dried herbs – dill, marjoram, ground black pepper, Bay leaf.