The ear at home is not inferior to the one that is cooked by the campfire. Plus, it's a great way to use the fish head left over from cooking other dishes. Try to cook this fragrant soup with a delicate sweet taste of fish broth.
Ingredients
- Carp (head of a large fish) – 1 pcs.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Potatoes - 5 pcs.
- Chicken eggs (boiled) – 4 pcs.
- Bay leaf - 3 pcs.
- Salt - 2 tsp.
- Black Pepper - to taste
- Greenery - 1 bundle
Step-by-step cooking recipe
Rinse the head of the carp under running water, remove the gills. Lower the head of the fish into a saucepan with cold water, add 1 peeled onion there, bring to a boil over high heat, remove the foam, then turn down the heat and cook the broth for 20 minutes. Add salt to taste.
Peel carrots and potatoes, chop coarsely.
After the specified time, remove the onion and the fish head from the broth, add the vegetables, bring to a boil. Add salt to taste, add black pepper and bay leaf.
To make the ear thick and rich, in the process of cooking, suppress the vegetables in the broth with a pusher. Remove the meat from the boiled fish head and add it to the soup pot.
Chop the pre-boiled eggs with a knife and add them to the soup pot. Mix everything and boil for another 3-5 minutes. Then remove the pan with the fish soup from the heat and leave it to brew a little under the lid.
Serve hot fish soup to the table, generously sprinkled with chopped fresh herbs.
