Volzhskaya ear from carp

Photo: Dmitry Bayrak / dbstudio
Carp2.5 kilogramsPotatoes8 piecesBulb onions3 piecesBay leaf4 piecesBlack pepper)7 peas
  • Servings:
  • Preparation time:60 minutes
  • Cooking time:60 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Russian
  • Occasion:Everyday
  • Season:spring Summer

This fish soup is obtained tender, rich, fragrant and very nourishing. The best dish for summer picnics!

Cooking method:

We cut the fish - giblets, clean and cut into large pieces. In a pot we place the head of a carp and peeled potatoes, cut in half. After the water boils, add the halved onion heads and peas. Cook for 15 minutes and dip large pieces of fish and bay leaf into the broth. We are waiting for the broth to boil again, and after 5-7 minutes remove from the fire. We close the pot with a lid and let it brew for at least 10 minutes, and preferably longer. Spill the broth (yushku) in mugs, fish and potatoes served separately.
�Important! Do not forget to remove the gills, otherwise the ear will turn bitter.

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