| Ear and fish soups |
| Fishing Ear |
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Prepared small fish pour cold water and cook for an hour until complete digestion. Remove the foam and add salt and spices. Broth the broth, add onion, parsley, bay leaf and cook for 5 minutes. In a spicy broth lay the pieces of prepared large fish and cook for 20 minutes, over low heat, periodically taking off the foam. Spread hot broth with herbs and serve with a piece of fish. This dish can be prepared from pike perch, pike, burbot, carp. Fish small 1000 g, large fish 500 g, onion 500 g, parsley root or celery, bay leaf, black pepper, salt to taste. |