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Creamy fish soup
For 4 servings:
1 onion, piece of celery root the size of a walnut, 2 tsp melted butter, 400 g fish fillet (perch, salmon) 1-2 tbsp of rice flakes, 200 ml cream, salt, pepper – to taste bunch of dill.
How to prepare:
Finely chop the onion, celery grate on a medium grater. In a saucepan melt the butter and fry the onion and celery for 3-4 minutes. During this time, cut the fish in small pieces and add to the pot. Pour 1 liter of hot water, salt and cook on low heat 7 minutes. Pour into the pan the rice cereal, pour in the cream, sprinkle with dill. Bring to a boil and remove from heat. When serving, season with freshly ground black pepper.