Composition / ingredients
Cooking method
To start, put a pot of water on the stove, let it boil. Clean and wash the fish. Peel and wash the vegetables.
Chop onion, grate carrot. Fry the onion in vegetable oil. Then, after a minute or two, add the carrots, stir and continue to fry, stirring.
Cut peeled potatoes into cubes.
Lower the fish cut into pieces into the boiling water. Add salt and let it boil. In theory, the ear with ruffs in this form is cooked for 20 minutes. Remove the finished fish from the broth, and strain the broth itself and put it on the stove again.
Lower the potatoes into the broth, let them cook until tender. 5 minutes before the end of cooking, add fried onions and carrots to the soup. Add spices, pepper to taste. At the very end, put pieces of cooked fish in the ouse.
When serving in each plate, crumble the green onions to taste.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
