It is necessary: water of 2.5 l. Onion green 1 puchk. Onion a napiform 1 goal. A parsley 1 puchk. Fish of 1 kg. A celery 1 puchk. Salt
the Most tasty fish soup prepares from a live fish (a sterlet, a perch). Wuhu can be cooked also from a pike perch or a different small-sized fish, except for a crucian and a tench. For giving to an ear of necessary stickiness the small-sized fish – ruffs and perches – should be cooked, without cleaning off from them the scales, drawn, carefully washed out. At perches except interiors it is necessary to remove and gills, differently the broth will receive bitterish flavour. The prepared fish to put in a casserole, to fill in with cold water, to add cleared koren’ya, onion, salt and to cook at slow boiling from 40 minutes about one hour. After that a broth to filter. To receive a transparent fish soup, it is necessary to make procrastination (clarification) payusnoi or granular caviar. For this purpose 50 g calves to pound in a mortar, gradually adding on a spoon of cold water, before reception of doughy weight. The pounded caviar to dissolve with a glass of cold water, to add a glass of a hot fish soup and, having stirred, to pour in in two steps in a casserole with a hot fish soup. After the first part will be poured in, the fish soup should begin to boil, and only then it is possible to pour in other part of a delay. At secondary boiling of a fish soup a cap from a casserole to remove and cook at weak boiling of 15-20 minutes. When the fish soup will be ready, it should be removed from fire and to allow to stand 10-15 minutes that the delay has settled on a casserole bottom. After that cautiously to filter. A ready fish soup submit with kulebyakoi, rastegaem. With a fish soup it is possible to put a chunk of boiled fish In a plate.
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