Good day, dear readers of my channel. I recently discovered a new recipe for a great name - "Ear of a rooster." By coincidence, the first who tried my innovation was a neighbor of the house, which briefly came to visit me. Imagine my surprise when, after an hour after she left, the neighbor went back and asked for another portion of my soup! This incident inspired me to write an article devoted to this wonderful dish. As always enclose Detailed step by step instructions.
Ingredients:
Chicken soup set (600 grams); Grouper (700 grams); Potatoes (3 pieces); Carrot (half the average carrot); Onion (2 units); Bay leaf (leaf 3) salt and bitter pepper (to taste).
1. Wash chicken soup set and put in a saucepan on the fire.
2. When it boils remove the foam.
3. Add the bay leaf, salt and bitter pepper.
4. Be sure to add the onion in the huskThoroughly washing it. Broth turns golden brown, transparent and fragrant. Similarly, the bulb may be added not only in the ear, but also in the preparation of any soup.
5. after boiling, cook for 40 minutes.
6. While stewing chicken broth prepare fish, potatoes, carrots and onions (fish - remove the insides, potatoes - shinkuem and clean straw, small bulb - clean and cut into cubes, carrot - clean and cut into small cubes).
7. After 40 minutes of cooking, we took out the pot soup set and throw.
8. Add to the pan bit of boiling water, approximately 200 ml.
9. Add to the broth our fish (without cutting), potatoes, onions, carrots.
10. after boiling, Boil 20 minutes and periodically remove the foam.
11. After the end of cooking, pull out the fish, pepper, bay leaf.
12. Fish dismantled into pieces to avoid the bones and place them on a separate plate.
13. Pour soup into a bowl add the fish and sprinkle with herbs.
As a result, we get very tasty, richness, transparent and fragrant soup, and most importantly, without bones! If you liked the article do not forget to subscribe and Like!