|Ear and fish soups|
Remove small fish from the entrails, head – from the gills, wash, pour cold water and bring to a boil. Remove the foam and continue to simmer at low boiling. The fish should be boiled completely.
The large fish should be cleaned and divided into clean fillets (without skin and bones), cut into portions. Finished broth strain, lay in it prepared pieces of large fish, bring to a boil, cook for 25-30 minutes, periodically removing the foam.
Large fish are good carver, carp, bream, pike.
Before serving, put pieces of large fish, two slices of lemon, pour broth, sprinkle with greens.
Fish small 1000 g, large fish 500 g, onion 500 g, lemons 1/2 piece, parsley root and celery 50 g, salt, black pepper peas, bay leaf to taste.