sudachya ear in Rostov

A simple culinary recipe for delicious pike perch soup in Rostov, which can be cooked even on fishing and hiking, I learned while relaxing in the bosom of nature. First, I clean the fish from the entrails and scales, wash it thoroughly under running water. Then I wash it and put it in a camping pot. If it happens at home, it's not a problem either, an ordinary deep enameled saucepan will do for cooking this food. Fill the pieces of pike perch with slightly salted cold water, cook for half an hour on medium heat. During this time, I manage to peel the potatoes and cut them into large cubes, chop the onion and put it all in a large bowl while waiting for the broth to be ready. When the broth is ready, I filter it through a clean gauze. Then I pour the onion and potatoes with broth, sprinkle with herbs and put on a slow fire for 25 minutes. When there are ten minutes left until the soup from the pike perch in Rostov is ready, I put a washed tomato, sliced peas and one bay leaf in the broth. Over low heat, I bring the soup from the pike perch to a boil. That's all, the food is ready, you can pour the soup from the pike perch on plates and add a little melted butter to each portion and urgently call everyone to the table until the ear has cooled down in Rostov. Fasting believers will be especially pleased with this culinary recipe, but it will not leave anyone indifferent from fish cuisine lovers.