Ruffes or perches 150, pressed caviar 8, 5 parsley, celery 5, 10 onions.
Processed fish and cover with cold water, gradually warming, bring the broth to a boil, then remove the foam, add the parsley, onion and continue cooking for 40-50 minutes. Ready broth and lighten caviar solution.
To prepare the solution: caviar grind in a mortar, gradually adding water (1-2 tablespoons) for as long as a homogeneous mass (grains are should be carefully pounded). Thereafter the mass is diluted with cold water (4-5 liters of water per 1 kg of caviar) and add salt.
The prepared solution was poured into the broth, stir well, close the bowl with a lid, heated to a boil, remove the foam and continue cooking at low boil for 20 to 30 minutes. Ready soup off the heat and let it stand (caviar solution settles on the bottom), and then strain.
When producing large quantities of soup solution of caviar can be imported in two steps.
When cooking in the broth should be added to the stems of parsley and celery, which give the broth (ear), a pleasant aroma and beautiful greenish hue.
Fish soup serve in soup bowls. Separately, you can submit pies or pie with minced fish.
The best fish soup obtained from small fish – perch and ruffe.