Ear of a rooster

As in any soup, soup is based on broth, in this case from a rooster. It may seem funny to someone, but only until the ear is on the table, giving everyone an amazing aroma and unique taste.

In addition to the rooster, fish is used in the ear. The classic recipe suggests sterlet, but this is not a strict rule. You can diversify the taste and appearance of the soup by combining different varieties of white and red fish, fish simply by choosing one favorite.

The carcass of the rooster (preferably fresh, but it is also possible to defrost) is washed with running water and loaded into a saucepan. Fill with water, put on fire and bring to a boil. Periodically remove the foam with a slotted spoon.

Half an hour after boiling, we load 1 onion and 1 carrot into the broth. We don't clean the vegetables, just wash them well. If desired, you can add parsley or parsnip roots.

Cook the broth with vegetables for about an hour, 15 minutes before the end of the process, add the peppers and bay leaf. Turn off the broth, filter it through a sieve. We throw away the vegetables and roots, we leave the boiled rooster for any other dish.

Butchering the fish. It can be any kind of fish: red, white, and preferably several species together. We clean the fish, gut it, cut off the head, tail and fins. We must remove the gills from the head, otherwise the ear will be bitter. We rinse well with running water and load the head and trimmings into the soup, we leave the carcasses themselves for now.

Wash a bunch of dill parsley, load the greens into the broth. We continue to cook the broth on low heat for 40 minutes.

Prepare the vegetables. Peel the potatoes, the remaining onions and carrots. Potatoes and carrots are cut into large chunks, and onions are cut into quarters of rings.

Remove the fish parts from the broth, you can additionally strain through a sieve. We load vegetables into the broth, cook for 10 minutes.

Cut the cleaned fish carcasses into portions, add to the broth and cook for another 10 minutes. Season with salt, ground pepper and turn off. We serve it to the table hot.

Bon appetit!