Ear soup with potatoes in chicken broth (Bishop's fish soup)
8 servings
150 minutes
Archbishop's fish soup is a noble dish with a rich history rooted in ancient Russian traditions. This soup, made from chicken broth with tender cod fillet, combines depth of flavor and nutrition. The light aroma of bay leaf and pepper harmoniously complements the rich broth, while vodka added at the end of cooking gives the dish special clarity and richness. Potatoes and sautéed vegetables make the soup heartier, while fresh dill adds freshness. This dish is perfect for cozy gatherings and true gastronomic enjoyment, revealing all the subtleties of Russian cuisine.
1
Wash the chicken legs, remove the skin, cover with 3 liters of water and boil until cooked. Remove the chicken and let it cool.
- Chicken leg quarters: 3 pieces
- Vodka: 50 ml
2
While the chicken is boiling, finely chop 3 onions and sauté them in vegetable oil.
- Onion: 5 piece
- Vegetable oil: 6 tablespoons
3
Cut the fish into large pieces, place it in chicken broth, and boil for 30 minutes until cooked. Remove with a slotted spoon and let cool.
- Cod fillet: 1 kg
4
While the fish is boiling, grate 2 carrots on a coarse grater and sauté them in vegetable oil.
- Carrot: 3 pieces
- Vegetable oil: 6 tablespoons
5
Clean and add the remaining two onions and carrot whole to the broth. Boil for 20 minutes.
- Onion: 5 piece
- Carrot: 3 pieces
6
Take out the vegetables, they are no longer needed.
7
Peel the potatoes and cut them into wedges.
- Potato: 6 pieces
8
Separate the egg white from the yolk, lightly beat the egg white, bring the broth to a boil, and while constantly stirring, pour in the egg white in a thin stream. Keep stirring until the egg white is fully coagulated. Remove the broth from heat and strain it a couple of times through several layers of cheesecloth.
- Egg white: 2 pieces
9
Rinse the pot, return the strained broth to it, bring to a boil, add potatoes, and cook for 20 minutes.
- Potato: 6 pieces
10
If you feel that the broth is insufficient, you can add hot boiled water.
- Vodka: 50 ml
11
Disassemble the chicken, break the fish into pieces, and remove all bones.
- Chicken leg quarters: 3 pieces
- Cod fillet: 1 kg
12
After 20 minutes, add sautéed onions, carrots to the boiling broth, then chicken, fish, bay leaf, allspice, and black pepper, pour in vodka, and cook everything together for 5 minutes. Add salt, chopped dill. Turn off the heat and let it steep for 15 minutes.
- Onion: 5 piece
- Carrot: 3 pieces
- Chicken leg quarters: 3 pieces
- Cod fillet: 1 kg
- Bay leaf: 2 pieces
- Black peppercorns: to taste
- Allspice: to taste
- Vodka: 50 ml
- Salt: to taste
- Dill: 1 bunch
