Fish soup ear of bream
Composition / ingredients
8
servings:
Step-by-step cooking
Step 1:
Products that will be needed to make soup.
Step 2:
Peel potatoes, cut into small cubes, pour water and put on fire.
Step 3:
Grate the carrot on a fine grater, finely chop the onion. Put vegetables, bay leaf, pepper in the soup.
Step 4:
Wash the millet, when the soup boils, add the millet to it. Add salt.
Step 5:
Cut the fat into small pieces, put it in the soup.
Step 6:
When the soup is ready. We put the head of the bream in it. Previously, the fish must be washed well to remove the gills and eyes. Let the soup boil.
Step 7:
Remove the soup from the fire, let it stand for 5 minutes and serve it to the table, the fish needs to be pulled out. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Dried bream - 221 kcal/100g
- Hot smoked bream - 172 kcal/100g
- Boiled bream - 126 kcal/100g
- Fresh bream - 105 kcal/100g
- Cold smoked bream - 160 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
