Soup with eel

Vegetables crush and cook with spices, add the onion toasty on the disc. Make the fish, cut into strips, season with salt and pepper, drizzle with vinegar and sauté with butter in a pan. Add the broth and simmer for about 15 minutes. Before serving, sprinkle the greens. Serve with batter dumplings.
Ingredients:
eel 0.5-0.6 kg
0.25 kg carrots
2 onions
4 mushrooms
salt and pepper. bay leaf
1 allspice
1.5 l of water
2 tablespoons chopped parsley
1 tablespoon butter

The recipe is from:
Firma gastronomiczna „Krys-Stan”
ul. Kolejowa 11a
10-284 Olsztyn
Polska
[email protected]
www.krys-stan.com.pl

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