The joy of drinking zander and tomato soup doubles as winter comes. The best is with the grilled sandwich. The amount of calories in it is also very low. You can also have it for lunch and it can also be the starter of dinner party.
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Cut the potatoes into medium cubes, one onion into small ones. Halve the cherry. Chop green onion, parsley and dill.
Pour 120 ml of water into the pan. Boil, add wheat groats and cook for 15 minutes. Cover and let cool.
Peel, gut, rinse and cut the zander into medium slices. Pour in the remaining water and bring to a boil over medium heat. As soon as the foam begins to appear, reduce the heat to a minimum. Add peppercorns, bay leaf and a whole onion. Salt and pepper. Cook for 15 minutes, constantly remove the foam.
Put the fish in a bowl and cover. Strain the broth through a sieve and boil again. Sprinkle chopped onions and potatoes. Cook over medium heat for 10-15 minutes. Then add the finished fish, greens, tomatoes and wheat groats. After 3 minutes, throw in the oil. Turn off the heat and let your ear stand for about a quarter of an hour.
