Ear of a rooster

What you need:

1 average cock (without giblets)

1 kg 1 medium sturgeon (about)

2 bulbs

2 parsley root

3 potatoes

1 bunch of dill

Salt and black pepper to taste

Onion peel and cut in half. Parsley root peel and cut into large chunks. In a wide pan put the whole carcass cock, pour 3 liters of cold water, add the onion, parsley and place over medium heat.

Cook for about 2 hours, the first half hour constantly removing the foam. Then get a rooster, broth through a sieve. Meat can be used for other dishes.

Clean fish from the scales and gut. Put into boiling broth and cook over medium heat for 20-30 min., Not forgetting to remove the foam.

Prepare fish carefully to get (not collapsed), cool and cut into portions. Peel the potatoes, cut into cubes, put in the broth and boil until tender.

Then add the herbs and season with salt and pepper, bring to a boil and remove from heat. Serve immediately on warm plates spread out pieces of Sturgeon Bay and their boiling soup.