1 lb (500 g) shrimps, boiled-freezed 1/4 med. head of white cabbage 4 potatoes 1 carrot 1 parsley root 1 onion 1/2 cup green peas, tinned 1 cup green beans, fresh 2 tomatoeses 2 tbsp margarine 1 1/2 quart (1.5 liter) fish bouillon 1 tbsp parsley greens, chopped spices | Directions: Shell shrimps and take off fillet.
Cut carrots into chunks, fry parsley root and onion.
Put cut carrots in boiling bouillon, when it starts boil add fried vegetables, diced potato and cut green beans.
5-10 minutes before the end of the cooking add sliced tomatoes and green peas to the soup, season with salt.
Put shrimps in soup plates, pour soup and sprinkle with greens. |
