Triple Royal Ear

We cook the first broth from small fish for 35 minutes to get a good such a broth. To do this, we take small fish, wash it, clean it. We put all the small stuff in a saucepan (if you decide to cook outdoors, then in a pot), add the cut-off parts from the larger fish: tails, fins, heads, bones. Pour cold water, salt and cook until boiling. When the foam appears, we remove it, and reduce the fire. Keep on fire for half an hour.
Cook the second broth. We filter it, throw out the small fish. Pre–prepared - cut into pieces larger fish put in the broth together with parsley root, onion (without peel). Add a little fire and cook until the fish is cooked.
The third broth. Remove the fish from the broth, bring the broth to a boil, add chopped carrots (or potatoes). After 10 minutes, add the large fish cut into large pieces. We put black pepper peas, lavrushka. If your broth is cloudy, use the advice written below in this place.
Now pour vodka into the ear, add chopped green onions, parsley, dill. Cover the pan with a lid, turn off the heat. Let it stand for 15 minutes. The triple royal ear is ready.
Advice. If the broth is opaque, do so. Whisk the raw egg white with a small amount of salted water and pour into the slightly cooled broth. Stir, bring to a boil, keep on low heat for another 15 minutes.