members recipes

This is a very good soup to make, when you dont want to cook a lot during a week but want something filling for everyday lunch. This amount lasts me 6 days on my own, 3 days if there is 2 of you eating. Dumplings can also be made with wheat flour if you don´t like barley, but I think barley is more interesting and goes better with fish. Do NOT leave the butter out of the dumplings, you are not making throwing stones to kill someone.

Ingredients
1/2 salmon or trout spine
2 l of water
2 stalks of dill
1 tsp aniseed
allspice (about 5)
5 bayleafs
4 medium potatoes
1/4 of a medium cabbage
4 large carrots
2 large onions
1/2 of a red paprika
200 g barley flour
2 eggs
100 g full milk
50 g butter, melted & cooled
1 tsp salt
sour cream

Method
1. prepare the vegetables. peel and cut the carrots into circles. peel the potatoes and put into cold water. Peel the onions, cut into circles. Chop paprika, place in a small bowl. Cut cabbage into fair slices.
2. put the fish spine in a large pot together with allspice, pepper, dill, aniseed, bayleaf that are inside a small cotton bag. Pour boiling water over that, add some salt and cook under cover for 15 minutes.
3. while the spine is boiling, make dumplings. beat the eggs, mix with flour. on a frying pan, melt the butter, cool and pour into the mixture. add enough milk to make a sticky dough. add the onions to the buttery pan and cook them until slightly golden, put aside, then slightly cook the finely chopped paprika in the same pan and leave there.
4. take the spices out of the stock and preserve, you can use them 1 more time. Lift the spine on a large plate to cool.
5. drop dumplings into the simmering stock with a tablespoon. lift out into a bowl when cooked ( we make dumplings first because there will be no space for them when the vegetables are added).
6. add carrots into the stock and cook till half done. Then add the paprika, next the cabbage. when the cabbage is almost cooked, add the potatoes and onions. While the vegetables are cooking pick the meat off the fishbones. If the bones seem oily, pour some hot stock or water on them to get the last bit of taste out and pour into the soup. put the fish meat aside
7. when the vegetables are cooked, check the soup for seasoning, add salt if necessary. add the fish and the dumplings into the soup, let it simmer a few minutes so the tastes get absorbed.
8. serve with sour cream. you don´t even need bread to go with this soup.