You will need
    • 1 kg fresh fish
    • 2 medium onions
    • 4 garlic cloves
    • parsley root
    • Bay leaf
    • allspice and peas
    • salt (preferably rock)
    • pan or pot
    • water 2.5 liters
Before you start making the soup, decide what fish you will use. Best for a classic soup fit ruff and perch. Be sure to rinse the fish with clean water. If you're using a very small fish, gut it is not necessary, and the fish of average size needs to be gutted and rinsed again. Be sure to remove the gills – they give the ear the bitterness. Be sure to remove the eye because of them, the broth will be cloudy.
Put the prepared fish in the pan or pot, cover with cold water, add the peeled roots, coarsely chopped onion and simmer for 40-60 minutes.
10 minutes before end of cooking put a Bay leaf, pepper and salt. After 10 minutes, the broth is ready strain. If you want to lighten the broth, add the pressed caviar or black caviar. To do this, 50 g of caviar, grind in a mortar, gradually adding cold water. Ultimately, you need to dilute the eggs in a glass of cold water, then add a Cup of hot soup, stir and pour gradually into the pot of soup: after you pour the first portion, the ear must boil, then pour the rest.
When the ear is again boiled, remove the lid and simmer on low heat for 15-20 minutes, then turn off the heat and allow the ear to stand 10-15 minutes.
Before submitting your ear strain, pour into bowls and place a piece of cooked fish.