Ear classic

150 g ruffs and perches�

30 g pressed caviar -�

parsley

celery

1-2 pcs. onions;

soup:

Processed fish fill with cold water and gradually warming, bring the broth to a boil, then remove the foam, add the parsley, onion and continue cooking for 40-50 minutes. Ready broth and lighten sling caviar. To prepare the backstay eggs shall pound in a mortar, adding water slowly (1-2 lie.) Until, until a homogeneous mass. Thereafter the mass dissolve in cold water - 400-500 ml. and add salt.

The resulting quickdraw volem in broth, stir well, close the bowl with a lid, heat the to the boil, remove the foam and continue cooking at low boil for 20-30 minutes. Ready broth Remove from heat and let stand (guy settles to the bottom), and then drain. When cooking in the broth add parsley and celery stalks, which will give ear pleasant aroma and beautiful color.

Ear ready!