Russian fish soup
Description
Most males, especially those who do go fishing, just seeing these photos, contemptuously say that this is not the ear, and fish soup. Of course, it is tasty, nourishing dish that is cooked in a large, smoked pot directly on the fire, when everything froze considerably, possibly wet and very hungry, do not go to any comparison with what I'll make today. But the fire, the pot, the relative lack of sanitation and modern kitchen concepts incompatible, so make a "domesticated" version of the soup.
Ingredients
Instructions
First of all put the stew broth. I always when carve some red fish, salmon, pink salmon or something, cut off substandard parts, like the tail, fins and thin abdomen. There you have it still will not, and for nourishing and tasty broth, they fit perfectly.
You will of course need the water, while a liter is enough
one small onion, not clean, cook directly in the skin,
few leaves lavrushki, 10 ... 12 balls of black pepper and two - scented. And naturally, a teaspoon of salt. Boil everything under the hood, after boiling 30 ... 40 minutes on low heat.
A clean themselves while three large potatoes,
and one large carrot.
Chop the potatoes,
carrots and rub on a coarse grater.
Meanwhile Swar broth. Drain it, put in a three-liter pot of all ingredients and pour broth.
Add the contents of one jar of canned fish in oil, reviewing the contents into small pieces, the liquid component to the same, add water up to the top and cook for 20 ... 25 minutes.
That's all, and if the time is not "running out", and not an empty stomach growls, give ear to infuse another 30 ... 40 minutes.
Enjoy your meal.
Russian soups
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