If you really cook a real fish soup, then, of course, from river fish - any will do. Carp and crucian carp will give the broth to the broth, and tender pike perch fillet will give the soup its final look. And don't forget to put a frozen shot of vodka on the table - and drink it immediately. And pour the other into thick fish soup. Let's go!
If you really cook a real fish soup, then, of course, from river fish - any will do. Carp and crucian carp will give the broth to the broth, and tender pike perch fillet will give the soup its final look. And don't forget to put a frozen shot of vodka on the table - and drink it immediately. And pour the other into thick fish soup. Let's go!
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