Ear from the head and tail In order to get a delicious ear, you need to pay special attention to the broth, since it is he, and not vegetables or fish pieces that set the taste for the whole dish. Another very important point is giving the broth a beautiful golden color - at the very beginning of the cooking you need to add a large sliced or whole carrot, and for an additional aroma of the onion, which should then be removed.
Ingredients:- Soup set from trout (head and tail) 1 kg
- Water 2.5 l
- Potatoes 3 pcs.
- Onion 2 pcs.
- Bay leaf 2 pcs.
- Pepper black with peas 10 pcs.
- Fresh dill 1 bunch
- Carrot 2 pcs.
- Step 1 To make the broth better, use the soup set (head and tail), if there is not enough fish meat on the piece, add the steak. In addition to fish, potatoes, carrots, onions, salt and spices are needed.
- Step 2 Rinse the fish by removing the gills, you can not clean it (there is enough gluten in the scales), put it in a saucepan and fill it with water as much as it takes very little pieces of fish from the broth. Add the whole peeled carrot, onion, bay leaf and peppercorn. When the water boils, salt and cook for 30 minutes over low heat under the lid.
- Step 3 Cut the potatoes, onions and carrots into cubes, the size usual for you.
- Step 4 Remove the fish, carrots and onion and strain the broth. When the broth again begins to boil, put the sliced potatoes, after 5 minutes cooking - carrots, onions, pieces of fish without skin and finely chopped greens. Simmer for 15 minutes. Serve with sour cream and herbs.