Thick Fish Soup with Dumplings

For the recipe thick fish soup with dumplings (Spreewald), you need to cook the dumplings first. Beat the softened butter, and, without ceasing to beat, gradually add milk, flour and a beaten egg. Knead the dough until it no longer sticks to the bowl, if necessary, add a small amount of flour.

Boil water in a saucepan, pick up the prepared dough with a hot spoon, lower it into a saucepan and cook for 5-7 minutes. Once the dumplings are cooked, remove them with a slotted spoon and set aside. Now you can cook the soup.

Melt the butter in a frying pan, add flour to it, and, without ceasing to stir, fry it until light golden brown. After pouring milk and sour cream, mix thoroughly, preferably with a whisk so that there are no lumps, and leave on low heat.

Sprinkle fish fillet with lemon juice and set aside for 15-20 minutes. After the fillet, cut into pieces and transfer to the milk sauce. Stir and simmer over low heat for 10 minutes.

Cucumber cut into thin slices, add to soup, salt, pepper, add dumplings and mix. Pour the soup into bowls, sprinkle with chopped herbs and serve.