Pike perch ear with smoke

If you really cook a real fish soup, then, of course, from river fish - any will do. Carp and crucian carp will give the broth to the broth, and tender pike perch fillet will give the soup its final look. And don't forget to put a frozen shot of vodka on the table - and drink it immediately. And pour the other into thick fish soup. Let's go!

Ingredients

• River fish (carp, crucian carp) - 1 piece
• Potatoes - 100 g
• Onions - 30 g
• Carrots - 40 g
• Tomato - 50 g
• Pike perch fillet - 80 g
• Vodka - 10 g
• 2 onions
• a bunch of different greens
• 1 large carrot

Directions

1. Cook a strong broth from river fish, adding herbs, onions and carrots baked in the oven. Then remove the fish and strain the broth.
2. In the strained broth, throw potatoes cut into large cubes, onions cut into rings and carrot cubes.
3. When the potatoes are half cooked, add the pike perch fillets, cut into large pieces. Cook until fish is tender, then add chopped tomatoes and vodka. Bring to taste - salt and pepper. Serve with pike perch fillet in a pot.