| Ear and fish soups |
| Ear with potatoes |
|
Peel fine fish, rinse, pour cold water. Bring to a boil, remove the foam, add spices, onions and cook until the fish is completely boiled. Broth the broth and bring it back to the boil. In a boiling broth lay the potatoes, cut into cubes or slices, cook for 20-25 minutes. Sprinkle with greens before serving. Fish 1000 g, potatoes 500 g, onion 50 g, parsley root, bay leaf, pepper black peas, salt to taste. |