Fragrant ear from ryapushka
Composition / ingredients
8
servings:
Cooking method
1. We clean the grouse from the scales, wash it. We put the pan on the fire, pour water and lay the grouse and spices. As the broth boils, remove the foam and cook for another 15 minutes.
2. Filter the fish broth through a colander and pour it back into the pan. We leave the ryapushka on a plate, as soon as it cools down, we sort through the fish, removing all the bones.
3. Cut the vegetables into cubes and send them to the broth. Salt and pepper to taste. Pour in the vodka and cook until the vegetables are ready.
4. At the end of cooking, we lay the ryapushka fillet and turn off the fire. Sprinkle with chopped herbs and our dish is ready!
Calorie content of the products possible in 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
- Bay leaf - 313 kcal/100g
- Vodka - 235 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ryapushka - 88 kcal/100g
