Fish soup made of ruffs on cream

In matters of fish soup preparation, we trust exclusively fishermen. Moreover, such fishermen who not only extract material, but also know how to prepare it. Here at the fishing base "Alimovsky reach" on the Akhtuba river, in the lower reaches of the Volga, a
wonderful man Vladimir is in charge of all affairs . He cooks a lot of "uh", but this one is his favorite. It is most delicious, of course, on the banks of the river from freshly caught fish. But the home option is quite possible, even in a romantic setting - as in our picture.

Ingredients

• 40 little ruffs
• 2 liters of drinking water
• 3 medium onions
• 1 large carrot
• 4 small potatoes
• vegetable oil
• 2 medium handfuls of millet
• fillet of 1 large pike perch (500-700 g)
• 1-1.5 liters of cream, 10% fat
• salt, black pepper

Directions

1. Put live ruffs into a pot, pour 2 liters of cold water and leave for the ruffs to swim and fall asleep, 15–20 minutes. Carefully, so as not to prick, take out the ruffs (save the water, which should thicken from the "fish glue"), gut the fish and rinse.
2. Place the gutted ruffs in a metal colander or sieve. Place the colander in the ruff pot so that the fish is partially covered with the water. Bring to a boil over high heat, cook for 15–20 minutes, remove the kettle from heat (ruffs are no longer needed). Strain the broth, if desired.
3. Chop the onions and carrots very finely. Cut the potatoes into small cubes. Heat 4-6 tbsp in a pot. l. butter, put onion, fry, stirring all the time, so as not to burn, 5 minutes. Remove the onion with a slotted spoon, put the carrots in the remaining oil in the pot, fry for 5 minutes. Return the onion to the pot, pour in the broth, bring to a boil, cook for 10 minutes.
4. Put potatoes and millet in a pot, bring to a boil, cook until millet is almost cooked, 20–30 minutes. Cut the pike perch fillet into small pieces, fry separately in oil on all sides until golden brown.
5. When the potatoes and millet are cooked, pour the cream into the pot (depending on the thickness of the fish soup you want), put the pike perch, salt and pepper to taste. Cook for another 7-10 minutes. Serve very hot.