Broth — 1,2 l, fillet fish — 350 g, potatoes — 400 g, carrots — 60 g, onion — 150 g, mushrooms dried — 40 g or fresh — 160 g, butter — 60 g, salt, pepper, greens.
To cut potatoes and carrots in cubes. To boil fresh or dried mushrooms. To fry onions with oil. To put the prepared products in a portion pot with hot broth, to add the cut fish fillet (on 2 — 3 pieces for the portion), to cook to readiness. When giving to strew with the cut parsley greens.
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