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Fish broth
1 serving
to prepare fish broth, gills and eyes are removed from the heads of fish; large heads and bones of fish are cut into parts, thoroughly washed in cold water, put into a pan and poured with cold water, closed with a lid, brought to a boil, foam is removed, roots are added and the finished broth is filtered for about 1 hour.
to prepare fish broth, gills and eyes are removed from the heads of fish; large heads and bones of fish are cut into parts, thoroughly washed in cold water, put into a pan and poured with cold water, closed with a lid, brought to a boil, foam is removed, roots are added and the finished broth is filtered for about 1 hour.
carp - 200 g, water - 500 g, carrots - 20 g, parsley greens - 10 g, onions - 40 g, salt - 1 g
