Today I want to tell you how to cook a royal fish soup according to the original recipe. The dish will turn out to be rich, aromatic and incredibly tasty. Let's start cooking?
Cooking description:
The advantage of this fish soup lies in the broth, because the triple broth turns out to be much richer, more aromatic and tastier. This dish will definitely win over all fish lovers! Be sure to cook your ear using this recipe at home and share your impressions in the comments.
Purpose: For lunch / For dinner
Main ingredient: Fish and seafood / Vegetables
Dish: Soups / Ukha
Cuisine geography: Russian cuisine
Ingredients:
- Perch - 670 Grams (for the first broth)
- Bream - 170 Grams (for the second broth)
- Onion - 1 Piece
- Parsley Root - To taste
- Pike - 170 Grams (for the third broth)
- Carrots - 1 Piece
- Vodka - 15 Milliliters
- Salt, pepper, parsley, dill - To taste
- Bay leaf - 1 piece
Servings: 3-4
How to cook "Tsar's ear (original recipe)"
1 We start by preparing the first broth. Peel and rinse the perch. Place in a saucepan, cover with water, salt, pepper and cook until tender, within 30 minutes after boiling. It is important to periodically skim the broth. 2 Strain the resulting broth, add pieces of bream, parsley root and peeled whole onions. Cook the broth until tender. 3 Remove the fish from the broth. Bring the broth to a boil, add the chopped carrots, potatoes and cook for 10 minutes. Then add the chopped pike and spices in chunks. Stir and cook until fish is tender. 4 Pour in vodka, add chopped herbs, stir, cover and leave for 15 minutes, removing from heat. 5 Tsar's ear is ready, bon appetit!