Simple Fish Soup

The well-cleaned head (remove the gills) and bones of the fish are put on with the cold water, salt, sliced onion and washed bunched greens and boiled for an hour. Pass the clear soup through a sieve.

Melt the fat and heat the flour in it, stirring, until it turns light yellow. Pour in the clear soup and the milk, stirring continuously, and let it simmer for 10 minutes.

The soup is seasoned with soup seasoning and juice of a lemon and served with chopped herbs.

As an ingredient you can use leftover fish dumplings, cheese dumplings, fish meat or bread crumbs.

Cooking time: 1 to 1.5 hours.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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