Perch fish soup

Before cooking fish soup, be sure to wash and cut the perch. Don't forget to remove the gills and black hymen. If you do not gut the fish, then it is not the insides that will rather affect the taste of the fish soup. It will become bitter and the taste of the fish itself will be spoiled.

Ingredients

• Fresh fish - 8 pieces
• Potatoes - 6 pieces
• Carrots - 1 piece
• Onions - 1 piece
• Dill, parsley - 10 stalks
• Bay leaf - 4 pieces
• Vegetable oil - 40 ml
• Pepper - 9 pieces
• Water - 3 liters
• Salt - To taste

Directions

1. We put the fish in the pan. Add water to the pot. Also bay leaves, peeled onions, cut into halves and salt.
2. When the pan reaches 100 degrees, we begin to remove the foam.
3. Cook the fish for at least 15 minutes.
4. We take out the fish from the pan and transfer it to another container. We target the broth from the excess, and put it on the fire again.
5. We clean the potatoes and cut them into cubes.
6. When the broth boils again, immerse the potatoes and peppers in it. Cook until half cooked.
7. Next, we peel the carrots and sauté the carrots a little. After that, add the carrots to the pan and cook with it for another 10 minutes.
8. We clean the fish from bones and add to the soup.
9. Add greens, mix. We remove the pan from the heat.
10. We insist the ear under the lid for at least 20 minutes before serving.