Ear in Old Russian

The simplest recipe for a delicious, rich soup for a hearty and delicious lunch. The favorite delicacy of fishermen of all times and peoples is an ear on a campfire. The recipe is multifaceted, existing in many species, in each of which, or in most, there is at least one similarity - the ear is cooked according to tradition, in a pot over a campfire. But if you do not have such an opportunity, the ear in Old Russian can be safely cooked on an ordinary kitchen stove. The most important thing is to take several varieties of fresh fish for her at once. This is a dish of Russian cuisine, perfect for weekdays and holidays. A wonderful snack with vodka. Among the fish suitable for fish soup, you can name: crucians, ruffs, perches, minnows and so on. Such fish is found in abundance in any river of the central part of Russia.

Milada

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

32 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

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Thoroughly wash the fish under running water, put it in a saucepan, fill it with water and put it on fire. Add the peeled roots and salt. The fire should be weak. After filtering, we release the fish. We put large fish in the broth, cook it until ready, then take it out and cut it into portions. If the finished food is seasoned with port wine or white wine, the ear will turn out even more delicious. It is also good to add a slice of lemon to the plates with fish soup.