Great soup for a post-New Year lunch. #New Year
Ingredients: meat broth, canned fish, potatoes, carrots, onions, pickles, lecho in tomato, olives, chopped parsley, Lemon slices for serving, Vegetable oil for frying
Cooking method:
Dice the onion, grate the carrots and fry in vegetable oil. Peel the cucumbers and grate on a coarse grater. Send the cucumbers to the pan with the carrots and onions, put the lecho, stir and simmer for 10 minutes.
Peel and cut the potatoes into small cubes, toss in the boiling broth. By the way, you probably also had broth left over from cooking meat for salad. Pour 1 glass of cucumber pickle there, disassemble the canned fish. I took one can in tomato and two in oil. I also poured the liquid into the pan.
Put the fry from the pan into the hodgepodge and cook for 15 minutes until the potatoes are cooked. Cut the olives in half across and toss in a saucepan. Then put the herbs and let it simmer for three minutes. Turn off the heat and let it brew for 10 minutes. Serve with lemon and sour cream if desired.