They refresh the hot, hot days. Until now, I have made them of beets and cucumbers, and since my arrival from Mazovia I have been preparing cold soup … from matias, i.e. young people. Their meat is soft, delicate, and the cooler comes out light, aromatic and extremely expressive. Check the Mazowieckie recipe.
Mazowsze is famous for culinary traditions passed down from generation to generation. Simple and incredibly tasty dishes are prepared in this region. This time we will focus on Masovian herring water, perfect for hot, summer days.
Matias cooler, like the beetroot or cucumbers, is not filling, but light – it is ideal as an appetizer or cold soup before dinner. The combination of salty fish with aromatic additions is a hit.
This cold soup tastes best solo or with potatoes cooked in uniforms. Then it becomes more full and we can connect it to a light dinner. I also recommend it with dill, which gives her freshness.
Ingredients:
- 1 kg of matias;
- 1 l of water;
- 500 ml of milk;
- 300 ml cream 18 percent;
- 3 onions;
- 3 tablespoons of vinegar;
- 3 allspice grains;
- 2 bay leaves
- Salt, pepper and sugar to taste.
Preparation:
At the beginning I cut Matias into smaller pieces and soak these fish in milk. In the meantime, I peel the onions, then chop them in feathers and put them in a pot filled with water. I also add allspice and bay leaves and boil the whole until tender. Then add vinegar and set aside a decoction to cool.
In the next step, I add cream to the onion decoction and mix everything until there is a lump. Finally, season with salt and pepper, add herring soaked in milk and mix again. I serve the prepared cold soup in the cold.
See also:
This cake is even better than apple pie. Do it while the season lasts
Do you see such a raid in a jar with cucumbers? Check if you can eat them
Break in the garden and brew like tea. You will delay the aging process and take care of the skin
