Trout ear with rice
Fragrant fish soup can be prepared in just half an hour if you have trout or parts of this fish. To make the dish more satisfying, add rice to the ear. Do not forget about garlic and fresh herbs, they are the best way to emphasize the taste of a hot dish.
Prepare the indicated ingredients. Peel the vegetables and rinse them in water. Cut the fish, cut into pieces. Rinse the trout head thoroughly, remove the gills.
Put the fish parts in a saucepan or cauldron. Cut the peeled potatoes into medium cubes, the onions into half rings, and the carrots into circles. Put in a container.
Pour in hot water, pour in bay leaves and place the container on the stove. Boil the snake for about 10 minutes on moderate heat, removing the resulting foam with a slotted spoon. Then add washed rice.
Rinse the tomato and cut out the green core. Cut into large pieces and add to the bowl. Boil for approximately 10 minutes.
Add salt and ground black pepper. Press the peeled garlic cloves and add finely chopped greens. Boil for another 2-3 minutes and turn off the heat. Let the ear brew for 5-10 minutes under the lid.
Pour the ear into deep containers and serve with bread.