Fish soup ear of river fish
Composition / ingredients
14
servings:
Step-by-step cooking
Step 1:
Gut the fish, remove the gills, do not clean the scales, rinse.
Step 2:
Put in a saucepan and pour in cold water.Add the peeled onion, salt and put on fire. Bring to a boil, remove the foam and cook for 10-15 minutes over low heat.
Step 3:
Cut potatoes into cubes, carrots into circles.
Step 4:
After the time has elapsed, carefully remove the fish, and put potatoes, carrots, bay leaf and peppers in the broth. Cook for 15 minutes.
Step 5:
Cut the fish into fillets and put it in the soup. Cook for another 10 minutes.
Step 6:
Pour the finished fish soup on plates, sprinkle with finely chopped herbs.
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
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Bersh - 83 kcal/100g
- Roach - 88 kcal/100g
- Ruff - 88 kcal/100g
- Gustera - 97 kcal/100g
- Lin - 40 kcal/100g
- Chub - 127 kcal/100g
- Ide - 81 kcal/100g
- Asp - 98 kcal/100g
- Czechon - 88 kcal/100g
- Rudd - 100 kcal/100g
- Char - 135 kcal/100g
