
Dried snail soup
Description
A hearty first course. If desired, you can always add ripe tomatoes for acidity, dried Italian herbs for aroma, and dill instead of parsley. Serve the soup hot.
Instructions
- 1
Step 1

Prepare all the necessary ingredients. Peel and wash the potatoes, onions, and carrots.
- 2
Step 2

Heat vegetable oil in a saucepan or pot with a thick bottom, add chopped onion and carrot, and sauté for about 2 minutes until soft.
- 3
Step 3

Cut the potatoes into small cubes, transfer to a saucepan, and fry for another minute.
- 4
Step 4

Pour water into a saucepan, bring to a boil. Cook the vegetables for 10 minutes.
- 5
Step 5

Add the fish to the saucepan; if it is too salty, rinse it slightly under running water. Cook the soup for another 10 minutes. If desired, you can add a bay leaf.
- 6
Step 6

Season the soup with salt and pepper to taste, add chopped herbs, mix well, and turn off the stove. Let it steep, covered, for about 15 minutes.
- 7
Step 7

Serve the soup in bowls and bring to the table.