Photo: Dmitry Bayrak / dbstudio
Creamy Fish Soup
For 4 servings:1 onion, a walnut-sized piece of celery root, 2 tsp. melted butter, 400 g fish fillet (perch, salmon), 1–2 tbsp. rice flakes, 200 ml cream, salt and pepper to taste, a bunch of dill. How to cook: Finely chop the onion, grate the celery on a medium grater. Melt the butter in a saucepan and fry the onion and celery for 3–4 minutes. During this time, cut the fish into small pieces and add to the saucepan. Pour in 1 liter of hot water, salt and cook over low heat for 7 minutes. Pour the rice flakes into the saucepan, pour in the cream, sprinkle with dill. Bring to a boil and remove from heat. When serving, season with freshly ground black pepper. You can thicken the creamy soup not only with rice, but also with oatmeal or millet flakes.
