"Ear of the rooster"

Description

This soup is cooked in chicken broth and the better of the cock... but in our time in the city cock - is SO extraordinary))) So the broth we make chicken...

Ingredients

Broth

2.5 l
Fish

1 piece
Carrots

1 piece
Celery root
Onion

1 piece
Potatoes
Black pepper
Bay leaf
Salt

Cooking

For cooking this soup you will need a good rich chicken broth. Yesterday I cooked chicken breast for salads during cooking added onion, carrots, celery. All this is then thrown out, the meat is removed, and the broth strained. Turned out great rich flavorful broth, that's it.

Potatoes clean. If the potatoes are large, cut her to pieces. Scrape the carrots and cut into slices, leeks - rings, celery - straws.

The carrot is lightly fried, remove from the pan,

Then fry it celery.

The fish is cleaned and cut into pieces.

In the boiling broth to put potatoes, bring to boil and cook for 10 minutes on low heat.

Add the carrots and celery.

Pieces of fish dipped in boiling in another pot of salted water, bring to boil and immediately off.

Carefully remove the fish from the water and drop in soup, cook for another 10 minutes.

Then add the leek, peppercorns and Bay leaf and cook until tender, about 5 minutes.

Turn off the heat, cover the soup with lid and allow to stand 10 minutes. Then remove the Bay leaf, pour into soup bowls and serve, sprinkled with herbs.

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