Recipes
Ear
Ingredients
→ SALT
→ 50 G CELERY ROOT (OR 2.5 TEASPOONS DRY CELERY ROOT)
→ 2 LITERS OF WATER
→ 1 LEEK
→ 1 ONION
→ 1 PARSLEY ROOT (OR 3/4 TEASPOON DRY PARSLEY ROOT)
→ 1 KG OF FISH
Fish soup is prepared from fresh walleye, sterlet or perch, as well as from any small fish, except carp and tench.
To give the ear some stickiness, ruffs and perches should be cooked gutted, thoroughly washed, but with scales. In perch, you must also remove the gills, otherwise the broth will turn bitter.
The prepared fish is put in a saucepan, pour cold water, add peeled and chopped roots, onions, salt and cook at a low boil for 40-60 minutes. After that, the broth is filtered.
Serves ready the ear (pure) in the cups with the pie or pie. If a ready-made piece of fish is added to the broth, then the fish soup is served in a plate.
To give the ear some stickiness, ruffs and perches should be cooked gutted, thoroughly washed, but with scales. In perch, you must also remove the gills, otherwise the broth will turn bitter.
The prepared fish is put in a saucepan, pour cold water, add peeled and chopped roots, onions, salt and cook at a low boil for 40-60 minutes. After that, the broth is filtered.
Serves ready the ear (pure) in the cups with the pie or pie. If a ready-made piece of fish is added to the broth, then the fish soup is served in a plate.
