Ear soup with trout head potatoes

Step-by-step cooking

1. Step 1:

   

   We will prepare all the necessary products. Parts of the fish are washed, cleaned, dried. Special attention to the head. Scrape with a knife, remove the gills, rinse thoroughly with a stream of water. Take a particularly close look at the gill boxes, random remnants of gills can spoil the ear, it will be bitter.

2. Step 2:

   

   Fill the trout head with cold water and put the pan on a small fire.

3. Step 3:

   

   When the water boils, there will be a lot of foam. We collect it with a slotted spoon. The broth turns out to be fat and rich. But it's fish oil. And there is no cholesterol in it, but a lot of OMEGA-3 fatty acids, which are very useful for our blood vessels.

4. Step 4:

   

   Put all the other parts and fish trimmings into the broth, bring to a boil and remove the foam again. Cook under the lid on low heat for 20 minutes.

5. Step 5:

   

   Peel the potatoes and cut them into a large cube, grate the carrots on a coarse grater, I'll put the whole onion in order to throw it away later. Onion lovers - cut at your discretion. I'll put garlic in cloves.

7. Step 6:

   

   The finished broth should be strained from the bones and other sediment. Remove the fish to a plate to cool.

8. Step 7:

   

   Add vegetables to the finished broth: fresh and dried. Who has fresh tomatoes and peppers - add them, I didn't have them at hand, so there is a wand -a lifesaver - dried vegetables. A couple of tablespoons and the broth is filled with flavor. When the broth with vegetables boils again, add spices. Cook for 20-25 minutes, until the potatoes are ready. A few minutes before cooking, salt.

9. Step 8:

   

   I take out the onion and throw it away. I strip the meat from the head, spine and scraps, add it to the finished ear and let it brew for 20-30 minutes.

10. Step 9:

    

    Done! Add the greens. Optionally - sour cream or cream.