Soup vegetables with pollock

Ingredients for 3 servings:

• 1 ½ liters of water
• bay leaves
• 50 g leek, frozen
• 500 g soup vegetables, frozen
• 1 sprig(s) lovage
• 1 tbsp vegetable broth, granulated
• 2 tbsp buckwheat, whole
• 8 grains of pepper, ground
• 1 apple
• 3 tbsp Balsamic vinegar di Modena
• 2 boiled potatoes
• 300 g fish fillet(s) (pollock fillet)
• 2 tsp herbal salt, up to 3 tsp

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free + egg-free + dairy-free

Bring water to a boil, add bay leaves, lovage leaves, vegetables, finely diced apple, buckwheat grains, ground pepper and salt, and 2 boiled potatoes, and add the vinegar. Cut the pollock into bite-sized pieces, add about 10 minutes before the end, and let it cook. Reduce the heat and season with herb salt and balsamic vinegar. My own recipe.