Ear from the tail and head of pink salmon

Ear from the tail and head of pink salmon is a simple, satisfying and tasty dish. Although it can be prepared from trimmings of any other red fish.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 50 minutes

Ingredients

• Pink salmon 1 piece
• Water 1½ l
• Carrots 1 piece
• Onion 1 piece
• Potatoes 3 pieces
• Parboiled rice 2 tbsp. spoons
• Salt to taste
• Allspice peas to taste
• Bay leaf to taste
• Greens to taste

Cooking method

• For the fish, separate the head and tail. Clean and rinse well under running water. The rest of the pink salmon can be salted or used for other dishes.

  Any red fish will do for this soup.

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• Place the head and tail in a saucepan. Fill with cold water.

• Bring to a boil over medium heat. Be sure to remove any foam that appears on the surface.

• Grate the carrots on a coarse grater. Chop the onion. Cut the potatoes into pieces.

• Add vegetables to the simmering soup.

• After 10 minutes, pour the rinsed rice into your ear.

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  If using regular rice, not parboiled rice, add it with the potatoes.

• Season with salt, add lavrushka and peppercorns. Cook the fish soup for about 15-20 minutes.

• Put lavrushka in the prepared ear. Let the soup sit for 7-10 minutes, covered.

• Sprinkle with chopped herbs before serving.

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