Soup with fish meatballs and green peas
Miscellaneous / / January 01, 2021
It turns out to be light and very tasty due to the combination of pollock with vegetables. Best served with fish meatball soup with sour cream.
Separate the fillet from the skin and bones and pass through a meat grinder.
For soup, you can use not only pollock, but also other white fish.
Mix the resulting minced meat with the butter, egg, breadcrumbs, salt and pepper, grated on a fine grater.
Leave the butter in the freezer for 20-30 minutes before cooking.
Form meatballs no larger than a walnut and refrigerate.
To keep the minced meat from sticking, wet your hands in water.
Place the bones and skin in a saucepan, cover with water and simmer over low heat for about 30 minutes. Then strain and boil the broth again.
Cut the potatoes and carrots into small pieces. Place in boiling broth. After 10 minutes add the peas and simmer for another 20 minutes.
You do not need to defrost the peas.
Grate the tomato on a coarse grater, discard the skin.
Add grated tomato, meatballs, salt, pepper and, if desired, lavrushka to the soup. Cook for 10 minutes.
Remove the cooked soup from heat, sprinkle with herbs and leave covered for 15–20 minutes to infuse.