Ear of tench

The fish should be cleaned from the husk and all the insides should be gutted. Then remove the gills from the head of the tench - they give the finished dish an unpleasant specific taste. Next, rinse the thoroughly cleaned carcass under running cold water and wipe dry with paper napkins. Cut the tench into pieces so that it is more convenient to place it in a saucepan when cooking.

Then you need to prepare all the vegetables necessary for the soup. To do this, peel the potatoes, carrots and onions and rinse them under the tap, and then dry them on paper towels. Cut the potatoes into arbitrary medium-sized pieces, cut the onion into half rings, and chop the carrots into circles. With large cuts, the dish will look brighter and more appetizing.

Rice (you can take any kind at will, based on individual taste preferences) pour water. Then drain the water and rinse the cereal well.

After all the necessary products are prepared, you can start cooking the soup directly. Pour clean drinking water into a large saucepan, put it on medium heat and bring it to a boil. Then pour out the coarsely chopped potatoes and cook over low heat after re-boiling for about 10 minutes. After that, pour in the washed rice and cook all together for about 7-8 minutes. Add onions and carrots. Stir the soup and add salt to your liking. Throw spices into a saucepan - allspice and black pepper peas.

When the potatoes are almost ready, put the pieces of tench in the soup. Add bay leaf. Continue to cook the soup until the vegetables and fish are completely ready.

Wash the parsley, dry it and finely chop it. Add the greens a couple of minutes before the soup is ready, cover the pan with a lid.

After the ear is ready, let it brew under the lid for 20 minutes. After that, it can be poured on plates and served to the table. Optionally, you can decorate additionally with fresh herbs.

Bon appetit!