Ear recipe with photo step by step

To begin with, we will prepare all the ingredients: peel potatoes, carrots, onions.

Fish for the first broth can not be cleaned, just take out the insides and wash well. Even perch or ruff is suitable, that is, fish that is difficult to clean, but it is very fatty and gives a good broth. If the fish is uncleaned from the outside, it can be boiled in cheesecloth. Fish for the second broth is usually taken larger, tastier, it is better to clean it thoroughly in order to serve ready-made fish soup with this fish.

Any fish, even the smallest, is suitable for cooking delicious rich fish soup. A very rich ear is obtained from a double portion of fish, it is called «double». To do this, put the first portion of fish in boiling salted water for 10 minutes. After she gets ready, we pull her out. The readiness of the fish is visible in her eyes, her eyes turn white. Then we lower the second portion of the fish, a larger one. Ideal for bream, carp, carp, pike. We also cook it for about 10-15 minutes, we take it out on a dish.

Cut the potatoes into small pieces, cut the carrots in half, chop the onion into half rings or divide the half rings in half. Smaller is not necessary, as the onion will boil. If you don’t like onions, put the whole onion, and then remove with a spoon. Onions when cooked give the broth a unique taste. We throw all this into boiling broth. Cook for 10-15 minutes.

5 minutes before readiness, we throw the bay leaf and spices. When serving, we put a fish in each plate, pour fragrant fish soup and you can sprinkle with herbs.
Bon Appetit!