Ear of white cupid

Fish soups are perhaps the most flavorful and are in demand in every kitchen in the world. Cooking fish soup is not difficult, the set of products is the simplest and most affordable. Fish for fish soup can be used very different, both river and sea are suitable. Each type gives the soup its own unique flavor. This recipe is a variant of cooking fish soup from white cupid. Its white, tender-tasting meat has priceless qualities due to its natural composition.

1. First of all we clean the fish. We remove the scales and gills, cut off the fins and tail, clean out the insides. The finished carcass is thoroughly washed in running water, then dried.

2. Rub the carcass with salt. It should be rubbed inside and out, we do not ignore the head. We send the fish to the refrigerator for two hours to marinate.

3. After the specified time, we take out cupid, wash it under running water to wash off excess salt. Cut the fish into portions.

4. Peel the potatoes, wash them. Cut the potatoes into cubes, as usual for soup. Carrots are cleaned, also washed under running water. Grate the root vegetable on a coarse grater. Onions are cleaned, cut into small cubes.

5. Pour the water into a saucepan, send it to the fire. Bring to a boil. Put the potatoes and bay leaf in boiling water. Cook for 15 minutes from the moment of re-boiling.

6. Meanwhile, we pass the onion in vegetable oil until transparent. It will take about 5-7 minutes. The fire is minimal.

7. When the potatoes are half-cooked, we put carrots and onions to it. And also the white cupid. From this moment on, we cook the ear for no more than 20 minutes.

8. I wash parsley and dill under running water. Cut finely with a knife. We put it in a saucepan.

9. Salt at the very end. Also pepper. Remove the pan from the heat, close the lid and let it stand for 5-10 minutes before serving.

We lay out the fish soup on serving plates.

Serve hot on the table. Bon appetit!