Composition / ingredients
Cooking method
1. Wash the chicken, put it in a saucepan, pour water, send it to the fire. We cook the broth for 2 hours (I had poultry). In the process of cooking, remove the foam from the broth.
2. Peel the onion, put it entirely into the broth (without chopping) together with bay leaves and pepper peas. Peel the parsley root, wash it, and also add it to the broth.
3. Cut off the head and tail of the fish, put it in the broth.
4. After two hours, filter the broth (the chicken in the ear will no longer be needed, it can be used for another dish, onion, bay leaves, parsley root and pepper are also extracted).
5. Potatoes and carrots are cleaned, washed. Potatoes are cut into medium-sized cubes, carrots are cut into circles.
6. Return the strained broth to the fire, put the prepared vegetables in it, salt it.
7. Gut the fish, cut off the fins, wash the carcass, cut into large pieces and send them to the ear. After adding the sterlet, we cook the ear for no more than 15 minutes, do not forget to remove the foam with a slotted spoon.
8. 5 minutes before the end of cooking, pour vodka into the broth.
Serve hot on the table, garnished with fresh dill.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 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
- Dill greens - 38 kcal/100g
- Vodka - 235 kcal/100g
- Black pepper peas - 255 kcal/100g
- Fresh sterlet - 122 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Parsley root - 49 kcal/100g
