- fish – 1 kg.
- onions – 2 pcs.
- carrots – 2 pcs.
- potatoes – 1 kg.
- water – 3 l.
- dill – 1 bunch
- parsley – 1 bunch
- black peppercorns.
- Bay leaf.
Step-by-step cooking recipe
We take the fish and clean it. In my case, I will clean the pike for food, and I need perches only for the broth. That is, I get rid of pike scales, intestines and gills. I cut off the head and tail from it, and cut the body into portioned pieces. We get rid of the gills and gut the perch.
We wash the fish and move on to vegetables. For the broth, we need 2 onions with skins. They need to make 2 perpendicular cuts, not completely. Separately, I note that I leave the skin on purpose, it will color the broth in a very pleasant golden color.
We put the pot on fire. Pour 2 liters of water into it. We lower the perch into the water, as well as the heads and tails of the pikes. We also dip 2 onions prepared before in the broth. Bring the water to a boil. After a few minutes, remove the foam.
While the broth is cooking, we have time to do the vegetables. We take carrots and cut them into slices. Cut the potatoes into small cubes. Optionally, not coarsely, chop the dill and parsley.
We return to the bowler hat. It has been about 40 minutes since we put it on fire. The fish broth is ready and we can safely extract from it perches, pike heads and tails, as well as onions. Dip potatoes and carrots into the broth. We add. Add black peppercorns, bay leaves. When the potatoes are almost ready, we send the pike to the pot.
After the fish has boiled for 5 minutes, we turn the fish soup into fish soup by adding a glass of vodka to it and dropping a charred firebrand into it. Add greens. We mix. The ear can be served to the table. Bon Appetit!