Ingredients

Title Value
1. River perch 500 Column
2. Red caviar 150 Column
3. Bay leaf 2 PC.
4. Bulb onions 1 PC.
5. Salt taste
6. Chilli taste
7. Potatoes 2 PC.

Cooking

1. Stage

You can simply gut the fish and cook it right with the scales, then the broth will be more saturated and thick. Then simply strain the broth, and disassemble the finished fish on the fillet.

1. Stage. You can simply gut the fish and cook it right with the scales, then the broth will be more saturated and thick. Then simply strain the broth, and disassemble the finished fish on the fillet.

2. Stage

Add diced potatoes, whole onions and bay leaves to the broth. Cook until vegetables are cooked. Pull the bow then.

1. Stage. Add diced potatoes, whole onions and bay leaves to the broth. Cook until vegetables are cooked. Pull the bow then.

3. Stage

At the caviar, remove the entire film with a knife or wipe through it well. Add fish and caviar to the broth, salt and pepper to taste, cook for another 10 minutes.

1. Stage. At the caviar, remove the entire film with a knife or wipe through it well. Add fish and caviar to the broth, salt and pepper to taste, cook for another 10 minutes.

4. Stage

Before serving, add greens to taste.

1. Stage. Before serving, add greens to taste.

5. Stage

Bon Appetit!!!

6. Stage

The soup with caviar from perch is prepared quite simply, it turns out to be very rich, tasty and satisfying, add spices to your taste. Perch is a rather tasty fish, it has very hard scales that are difficult to clean, so you can cook it just by clearing the entrails, then after the perches are cooked to remove the scales, remove the bones and return the tender fillet back to your ear. Such a dish can be safely given to children, since it will no longer have bones.