The triple ear (it is also called the royal ear) differs from others in that it is brewed in several stages, and secondly, it requires a lot of fish. Another main rule of this soup is to take only river or lake fish. Everything is good, except catfish.
INGREDIENTS FOR 12
SERVINGS
FIRST BULLON:
Perch 2
SECOND BULLON:
Bream 500
Onion3
Parsley root to taste
THIRD BULLON:
Pike 500
Carrot 3
Vodka 50
Salt to taste
Peppercorns to taste
Bay Leaf 2
Parsley to taste
Dill to taste
The first broth, we cook from a small fish for about 35 minutes, to make a good cook. To do this, we take small fish, wash it, clean it. We put in a saucepan (if you decided to cook in nature, then in a bowler) all the small fry, we add from the larger fish the cut off parts: tails, fins, heads, bones. Fill with cold water, salt and cook until boiling. When the foam appears, we remove it, and the fire is reduced. We keep the fire for half an hour.
We cook the second broth. We filter it, discard the small fish. Pre-prepared - cut into pieces larger fish lay in broth with the root of parsley, onion (without skin). Fire add a little and cook until the fish is cooked.
Third broth. We remove fish from broth, broth it to boil, add chopped carrots (or potatoes). After 10 minutes, we add the large fish cut into large pieces. We put black pepper peas, laurushku. If the broth is cloudy, use the advice written below.
Now pour the vodka into your ear, add chopped green onions, parsley, dill. Close the pan with a lid, turn off the fire. Let 15 minutes stand. The triple royal ear is ready.
Council. If the broth is opaque, do so. Raw egg whites whisk with a small amount of salted water and pour into a slightly cooled broth. Stir, bring to a boil, hold another 15 minutes on low heat.