Ingredients:
- 200-300 g of fish
- 1 larger carrot
- 1 smaller parsnip
- 1 celery root with the green part
- soup noodles
- parsley
- vegetable seasoning, black pepper
- 1-2 tablespoons flour
- 1 egg yolk
- water as needed, about 2 liters
- First put the cleaned fish in boiling water with the cleaned vegetables (carrot, parsnip and celery).
- After about 40 minutes, remove the vegetables and put fish in another plate. Let them cool slightly, and during that time put the noodles in the broth to boil.
- Chop the carrot, squeeze parsnip and celery through a mesh drainer and return to the broth.
- Clean the fish and return it sliced into the broth.
- Add spices to taste, and whisk 1 or 2 tablespoons of flour in cold water, depending on how much liquid you have and add 1 egg yolk. Stir well and add this mixture to the broth with constant stirring. Let cook for a few more minutes.
- Serve hot and sprinkle fresh parsley directly into the plates.
Recipe for garlic makalo here
Recipe for the bread here