Rostov ears

ingredients

1,5 liters broth of fish head and bones 400 g zander 3 pcs potato 4 pcs carrot 1 tbsp butter 1 pcs bay leaf to taste parsley, salt, pepper

procedure

Into the strained broth put to boil, chopped potatoes and carrots. Boil for 15 minutes. Add the zander cut into 8 pieces, pepper, salt, bay leaf and cook for 10 minutes. Add butter and chopped parsley to the finished soup.