Roach Ear - Recipe With Photo Step By Step

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Roach Ear - Recipe With Photo Step By Step
Roach Ear - Recipe With Photo Step By Step

Video: Roach Ear - Recipe With Photo Step By Step

Video: Roach Ear - Recipe With Photo Step By Step
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The most fragrant roach ear will warm, and saturate, and cheer up on a cold autumn or winter day, if you serve it for lunch.


Roach - 0.7 kg

Onions - 0.5 pcs. (large)

Tomato - 2-3 pcs.

Carrots - 1 pc.

Garlic - 2-3 cloves

Parsley or celery (greens) - 6-7 g

Water - 1.5 l

Salt - 0.5 tsp

Ground black pepper - 3 pinches

Bay leaf - 4 pcs.

  • 28 kcal
  • 45 minutes
  • 45 minutes

Photo of the finished dish

Step by step recipe with photo

If you have caught or purchased small roach, then create a fragrant and rich ear out of it! Such a hot dish will be appreciated by men (for adults, 50 ml of vodka is poured into the pan during cooking for taste), especially in winter, when you want to warm up.

Roach soup is prepared quickly, the main thing is to clean the fish from the entrails. I also cut off heads when I peel such small fish. When cooking, do not forget about fresh celery or parsley - without their aromas, the hotter is not so rich in taste. But add herbs and garlic almost at the very end of cooking so that the aromas do not disappear.

If you wish, for a satiating dish, you can add potatoes, millet or rice, but then you will get not an ear, but a fish soup. Serve the first with bread, sour cream of any fat, pickled or dried hot pepper pod (adults).

So, get the ingredients you need ready and start cooking!

Peel the fish, cut off the heads and remove the entrails. Rinse the carcasses thoroughly inside and out, put in a saucepan or cauldron. Peel carrots and onions. Chop coarsely and add to the fish bowl.

Rinse and core the tomatoes, cut into quarters and place in a saucepan with the bay leaves.

Season with salt and pepper.

Pour in water and boil for 25 minutes on moderate heat, not forgetting to remove the resulting foam. After the indicated amount of time, check the fish carcasses for readiness.

Peel the garlic cloves, rinse and press into a container. Rinse parsley or celery and place in a saucepan without slicing. Heat for another 2-3 minutes and turn off the heat. Place the lid on the container and let the ear steep for about 10 minutes. If the dish is prepared only for adults, then at this time put a pod of hot pepper into the broth or pour 50 ml of vodka.

Pour the fragrant roach soup into plates and serve hot, don't forget the bread.

Enjoy it!

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