- 450 g (1 lb) mackerel
- 200 g (7 oz) sorrel
- 5 potatoes
- 1 carrot
- 1/4 parsley root
- 1/2 bulb onion
- 4 tsp margarine
- 1/2 tsp dill
- salt – to taste
- black ground pepper – to taste
- sour cream (for serving)
Peel and dice potatoes. Rinse and chop dill finely. Peel a bulb onion, carrot, and parsley root. Cut them finely. Combine all the ingredients except the potatoes and sauté them.
Wash sorrel carefully and cut each leaf into 2-3 parts.
Bring water to boil in a pan. Salt it and add the prepared roots and potatoes. Wash, scale, and cut the fish into thin slices. In 10 minutes add the mackerel to the broth. Season the soup with black pepper. Stir everything and continue to boil. In 5-6 minutes before the end of boiling add the sorrel.
Ladle the hot soup into serving bowls and serve it with sour cream.
Enjoy your meal!
Tip! You can use spinach instead of sorrel, salmon instead of mackerel. The soup will be not less tasty. Use your imagination!