Rostov fish soup from pike perch and fish fines

Rostov fish soup from pike perch and fish fines

Ingredients

• small fish 400 g
• pike perch 200 g
• potatoes 4-5 pcs.
• tomatoes 3-4 pcs.
• onion 1 head
• butter 1 tbsp
• greens
• water 2 l

Directions

1. Prepare the pike perch: wash, peel, remove offal, cut out the gills, rinse well. Cut the dense tomatoes into pieces, chop the parsley and dill.
2. Wash and wrap fish fines in cheesecloth, put in a saucepan with parsley root, pour in a couple of liters of water, cook until tender.
3. Chop the potatoes and onion, pour into the broth. After 5-7 minutes add pieces of pike perch, tomatoes, salt and pepper. Pour Rostov fish soup from pike perch and small fish into plates, put butter and a couple of pinches of greens in each.