|Ear and fish soups|
|Pike or pikeperch soup|
Boil broth from roots, salt, pepper, bay leaf, bouquet of green, drain, cool.Pike or pike perch clean, put entirely in a cooled broth, put on a large fire, boil, rearrange for a small fire – for 15-20 minutes.
Finely chopped onion fry in a spoonful of vegetable oil, pour in 1/2 cup of flour, stir, fry, pour 2 cups of strained fish broth, stir, boil, strain, cook potatoes, pour into soup bowl, cover with dill. Cook the boiled fish in a fish bowler, take out the whole broth in a soup bowl, immediately serve.
Fish should be served on a second course with potatoes.
2-3 onions, 1 carrot, 1/2 tbsp. flour, 1 celery, 1 parsnip, 1 parsley, 1 leek, green parsley, dill, 2-3 pcs. laurel, leaf, 15-25 grains of pepper, potatoes – 12 pcs., 1.5 kg of fish, 1 tbsp. spoon of vegetable oil.