Ling soup

Description

The recipe won't take much time. The broth turns out rich and beautiful, and the dish itself is hearty and aromatic. Serve the fish soup with fresh herbs and pancakes, and your meal will be unforgettable. It's important to note that classic burbot soup is prepared with its liver, making the soup even more delicious and richer. Serve with herbs and sour cream.

Instructions

1. 1

   Step 1

   Take a large pot, fill it with water, put the chicken in it, cook until done, add salt and pepper. Then remove the chicken.

2. 2

   Step 2

   Wrap the ruffe in gauze and cook until tender, then strain the broth.

3. 3

   Step 3

   Clean the burbot, gut it, remove the fins and tail, and place it into the prepared broth to boil. Cut the fish into pieces. Boil for no more than 10 minutes. Then remove the fish and strain the broth once again.

4. 4

   Step 4

   Next, cool the broth to approximately 70 degrees and clarify it using beaten egg whites.

5. 5

   Step 5

   Preheat the oven to 200 degrees. Place coarsely chopped peeled potatoes, carrots, and onions into clay pots.

6. 6

   Step 6

   Pour broth into the pots and add pieces of burbot, then cover with lids. Simmer until the vegetables are cooked.