Description
This soup would be happy to tuck into, even those who usually fish not eating. The taste of the soup is creamy and tender, and preparing it quick and easy. The classic recipe of this soup - ear "in Finnish& amp;quot; Finland is a festive dish, and we'll cook it for lunch.
Ingredients
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Trout
1 шт
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Potatoes
5 шт
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Carrots
1 шт
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Leeks
150 г
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Cream
200 мл
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Salt
-
Black pepper
Cooking
Take a small trout or red fish. Clean, remove gills and entrails. Peel the potatoes, carrots, thoroughly wash leaves the bow
Cook the broth. Fish with the head cut into 5-6 pieces, pour 2 liters of cold water, salt, and pepper and cook, skimming 10 minutes after boiling.
While the broth is cooked cut into cubes the potatoes, thinly slice or grate on a coarse grater carrots, cut onions. In the absence of leeks, you can use ordinary onions. In the classic Finnish ear no carrots, but I love and always put.
When the broth is ready with a slotted spoon get fish. The broth is better to drain. Sent to cook vegetables to readiness of a potato. The fish separated from the bones and skins. To do this with boiled fish much easier than with raw.
When the potatoes are cooked take out a few cubes and mash with a fork. So the consistency of the soup is a more pleasant and gentle. Mashed potatoes and fish without bones and skins are sent back into the soup.
That's almost all. It remains to add in a saucepan the cream. Turn off the stove and allow to infuse for 15 minutes. I also added a small piece of butter, but this can not be done. Poured into plates. The soup is ideal for dark rye bread. Bon appetit.
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