Soups

Chum ear

Chum ear


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Ingredients for Cooking Chum Soup

  1. Keta 500 g.
  2. Potato 5 pcs.
  3. Onion 1 pc.
  4. Black pepper (peas). taste
  5. Parsley -1 beam. taste
  6. Dill 1 beam.
  7. Salt (to taste). taste
  • Main ingredients
  • Serving 4 servings

Inventory:

Saucepan., Kitchen board., Cooker., Knife., Spoon.

Cooking chum salmon soup:

Step 1: clean the fish.

Fish can be different, for example, frozen or fresh. We take, fresh, and cleanse it of scales. Then we open the fish’s stomach, from the tail in the direction of the head, gutting, carefully washing and chopping. We put it in boiling water, (water needs three, four liters), make the fire medium.

Step 2: add the vegetables.

After thoroughly washing the vegetables, peel and chop the carrots, onions, potatoes and add to the pan in which the chum salmon is cooked.

Step 3: Cook the ear.

Everything in the place should cook for about 20 minutes, with the lid closed and over low heat. 5 minutes before you finish cooking the ear, add chopped herbs, pepper, salt to taste.

Step 3: serve the ear.

When serving fish soup from chum, you can use your imagination and properly arrange the dish. Well, for example, pour into deep bowls, cut tomato into rings in them, add a slice of lemon. You can pick your hands greens, parsley, dill and sprinkle on top. Enjoy your meal!

Recipe Tips:

- - It is preferable to boil the ear on a natural fire from bustards, this is what real connoisseurs of fish soup do.

- - Try to cook fish soup from fresh fish, not frozen, as this will affect the taste of the dish.

- - Although some people prefer not to use fish heads, I wanted to recommend them, still use them when cooking, because of the brew that this dish needs.



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