Ear "Rostovskaya" from Elena Bon

Ingredients

• fish fillet without skin (cod, pike perch, sea bass, trout or salmon) - about 300 gr
• carrots - 1 medium (weighing about 80-100 g)
• potatoes - 2-3 medium (with a total weight of about 250-300 g)
• onion - 1 small head (weighing about 60-70 g)
• tomatoes - 2 medium (total weight about 200-230 g) or ready-made natural tomato puree - about 2 tbsp. tablespoons with a medium slide or to taste
• black or a mixture of 4 types of pepper - 5-8 peas
• bay leaf - 1 medium
• salt to taste
• dill or green onions for decoration - a few sprigs

Cooking

Step 1

Pour 1 liter 200 ml of cold (preferably filtered) water into a metal saucepan with a thick bottom with a volume of about 2.5 liters and put it on a small fire. At this time, rinse a piece of fish fillet with cold tap water, cut with a sharp knife into several small pieces and put them in a saucepan. Bring the water to a boil over high heat and carefully remove the foam with a colander spoon. Then reduce the heat and cook the fish over low heat for about 7 minutes, covering the pan with a lid.

Step 2

While the fish is cooking, peel the onion and rinse with cold water. Wash the rest of the vegetables, then peel them. Rinse greens. Cut the carrots into medium circles or grate on a coarse grater.

Step 3

After the time specified in paragraph 1, remove the fish from the broth and leave it in a sealed container at room temperature until consumed, and put the carrots in the broth (slightly increasing the heat under it).

Step 4

Then cut the potatoes into medium cubes and also add to the pan. While the broth boils again, cut the onion into cubes and put it in the same place. Next, cook the ear over low heat. In the process of cooking, you can periodically remove the emerging foam from the broth with a colander spoon.

Step 5

After the carrots and potatoes are almost ready (they break quite easily with a spoon or are pierced with a knife) - it can take about 10 minutes, put tomatoes cut into medium cubes (fresh or blanched) or mashed potatoes, salt to taste, peppercorns and Bay leaf.

Step 6

After 5-7 minutes, when the tomatoes become soft, add chopped greens, previously set aside fish, bring to a boil and turn off the fire under the pan. You can not put greens during cooking, but sprinkle it on your ear after pouring it into portioned plates, adding a piece of boiled fish to each.

Step 7

Serve the prepared fish soup to the table immediately, because it is especially tasty when freshly prepared.

Step 8

Store leftover fish soup in the refrigerator at 0-6 ° C for no more than a day.