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White kebab sauce

White kebab sauce

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Posted by Satisfyyourcravings

For the kebab, remove the meat from the sausages and mix with the minced beef, Grilled spices, chilli, chopped parsley, grated onion, crushed garlic, salt, pepper and ...

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Excellent, fast and tasty

Ptr. Romania. it can be considered a good "garnish" but, let me tell you the simpler variant: for béchamel cream, put all the ingredients in a saucepan + an egg. Chew everything until the composition thickens and turn it over the cauliflower. Sprinkle breadcrumbs on top and put everything in the oven until the surface is browned! Serve after 1/2 hour.
The delight may be that it has a crunchy crust. Good job, girls.

Ok, just the recipe you just wrote is a "gratin" and not just a bechamel.
See the recipe posted today on my blog. I enjoy cooking and thanks for the comment :)

It is very good and healthy, as well as broccoli can be prepared in several ways or for those who do not like, simply cut small pieces and put in food

Chicken shaorma and lamb kebab (homemade)!

Today we want to show you how you can prepare meat for shaorma and kebab! They are delicious and can be easily prepared at home!



-½ tablespoon of paprika

-½ tablespoon of ground cumin

-½ tablespoon ground black pepper

-½ spoonful of paprika

-a tablespoon of chopped parsley

-the juice squeezed from half a lemon.

-lips, pita or tortilla (according to the number of people invited to dinner)

-200 ml of yogurt sauce with greens

-a crescent-shaped onion

-lettuce leaves (cut into thin strips).

Method of preparation:

1.Prepare the meat marinade: put the yogurt in a deep bowl. Add the paprika, ground cumin, ground black pepper, hot paprika, chopped parsley, grated garlic, salt and lemon juice. Mix very well.

2.Wash and dry the chicken breasts. Cut them into incomplete halves (longitudinally) so that they turn into large, thin pieces of meat.

3.Put the chicken breasts in the marinade. Mix well to spread it on the surface of all pieces of meat.

4. Cover the bowl with cling film and let the meat marinate for 2 hours.

5. Take a long wooden skewer (24 cm) and stick it in the middle of half a large onion so that you can place it upright on the tray.

6. Then stick all the slices of meat in turn on the prepared grill, overlapping them.

7. At the end, stick the half of the tomato on the skewer - cut down.

8.Put the meat "construction" in the preheated oven to 150 ° C, convection and bake for 2.5 hours.

9.After the meat is ready, all you have to do is cut it up and assemble the delicious shaorma: grease each stick with yogurt sauce, place the cut meat in pieces on it and add the chopped vegetables. Roll the glue and wrap it with aluminum foil so that it does not come loose.

10. Serve chicken shaorma with great pleasure!



-a tablespoon of ground cumin

-a tablespoon of dried thyme

-a tablespoon of paprika

-a tablespoon of dried rosemary

-a spoonful of ground black pepper

-a tablespoon of paprika

-200 g of minced lamb.

-25 ml of refined oil (odorless)

-an egg yolk + a tablespoon of milk (for greasing the pita before baking)

-black and black sesame seeds - to taste (for sprinkling pita before baking).

-Iceberg salad cut into strips

-faithfully cut red cabbage

Method of preparation:

1.Prepare the meat: mix the ground cumin, salt, dried thyme, paprika, dried rosemary, ground black pepper and paprika.

2. Cut the lamb muscle into thin slices. Place them on a piece of cling film, overlapping them slightly and giving them a rectangular shape.

3.Prepare the meat "top" with half of the spice mixture.

4. Spread the minced meat on the "top" of the meat and sprinkle with the remaining spices.

5. Roll the meat "top" into a roll. Wrap it in cling film and put it in the freezer for 60 minutes.

6. Remove the lamb roll from the freezer and food foil. Bake for 35 minutes in a preheated oven at 175 ° C with convection.

7. Remove it from the oven and cut it in half. Then chop it into thin strips with a sharp knife (in the vertical direction).

8.Prepare the pita: sift the flour and put it in a deep bowl.

9. Dissolve the sugar and dry yeast in warm water. Make a hole in the middle of the flour and pour the solution obtained into it.

10.Mix a little, to incorporate 1-2 tablespoons of flour in the yeast composition. Allow it to activate for 10 minutes (the characteristic frothy "hat" should appear).

11.Then add an egg, soft butter, oil and salt. Knead the dough with the mixer, mounting the dough targets. It must be very soft and sticky.

12. Cover the dough with a clean kitchen towel and leave it to rise for 60 minutes.

13. Knead the dough a little and transfer it to the work surface, sprinkled with flour. Spread it with a rolling pin in the form of a thick, round cake.

14. Grease the cake with a yolk mixed with a tablespoon of milk, using the silicone brush. Then make shallow and frequent depressions on its surface (with your fingers).

15. Sprinkle the cake with black and white sesame seeds.

16. Transfer it to a tray lined with baking paper. Bake for 25 minutes in the preheated oven to 190 ° C, with convection.

17.Cut the pita into triangular slices.

18. Unwrap each slice of pita and grease it with yogurt sauce. Add slices of meat and vegetables cut into pieces. Squeeze it lightly to bring all the ingredients together. The lamb kebab in the pita is ready!

Pomegranate juice as a base

  • 150 grams of pomegranate juice
  • 250 grams of red wine (sweet varieties are selected)
  • A teaspoon of pepper, salt, half a tablespoon of starch
  • Vasiliu, red pepper
  • A few cloves of garlic.

Sauce preparation steps:

  1. Pomegranate juice and red wine, in equal proportions, fill the container, put it on a moderate heat
  2. Add spices, salt and pepper, crushed garlic
  3. Stirring is continued, the mixture is brought to a boil. After that, the container is covered with a lid and left for 20 minutes on low heat
  4. Before stopping, add previously diluted starch to the rest of the wine. The pot is thickened and removed from the oven
  5. Served with meat cooled to room temperature.

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Places with the best kebab in Bucharest

Kebabul means, in fact, a preparation of a mixture of minced meat, based (most often) on lamb or mutton. In our restaurants, however, you will also find kebab recipes from beef and chicken or pork. The Turks also added the word döner, in which case the meat is prepared on the skewer, on the roaster.

But coming back, let's see where we go to eat.

The Bab

At Le Bab, each kebab is served with homemade stick and you can order extra toum or chilli sauce, if you wish.

The Bab is one of the most popular restaurants in Bucharest. And, what to see & # 8230 their whole story starts with kebabs! Not in any way, however, because they come up with a concept that is based on the idea of ​​"kebab renaissance project".

Although it is not defined as a fine dining restaurant, everything is theirs end. Opened in London in 2016, the restaurant has expanded to Bucharest. And he did it with great style! Le Bab looks great - a mix of urban minimalism, with elegant details and a very cool look.

The restaurant is a gourmet one, in which the high class gastronomy combines with the oriental one. The recipes are prepared with local ingredients, many made from scratch in your own kitchen (eg glues, or even pickles). Vegetables are seasonal and meat comes from animals raised outdoors. They even have halal options!

Going back to the kebab, all the recipes have something special - even the classic Adan, made of lamb, is glazed with reduced plums and dates. We recommend you try it too Le Bab Fried Chicken Kebab, with chicken leg, soy and date icing, red cabbage salad, coriander and onion. Very good!

Le Bab is on Calea Victoriei no. 12A, opposite the CEC Palace.


Sarma Beyti is a beef and sheep kebab, with garlic and cheese, wrapped in glue, served with tomato sauce and yogurt sauce.

Divan is one of the most beautiful Turkish restaurants in the Capital! The design detached as if from the stories with Turkish palaces fits perfectly with the aromas of spices and delicious dishes here, just like in a "bazaar of the senses"! Chef Salih Kilic, from Sanliurfa, created the restaurant menu. Its dishes, created according to original recipes, retain the authentic aroma of traditional food, hard to find even in Turkey.

They have all kinds of delicious meze (appetizers), burgers, but also dishes cooked in the oven on the hearth (Lahmacun or Pide), aromatic salads, but also traditional desserts. As for the Turkish kebab, at Divan you will find a lot of dishes that are tastier and more interesting! Try Ezmeli (special spicy beef and mutton kebab on a bed of spicy tomatoes with a garnish of bulgur or white rice, hot peppers and baked tomatoes), or Testi Kebap (lamb kebab with vegetables, served in a special clay pot specific to Central Anatolia, white rice and bulgur).

Divan is in the Floreasca area, on Barbu Văcărescu street no. 241A.

Saray Restaurant

If you want something different than "classic" dinner, you can't go wrong with an amazing combination of Turkish-style exotic dishes and spices!

Saray Restaurant is one of the most famous Turkish restaurants in Bucharest. Opened in 2011, it has earned the reputation of a place where you can eat well. Very good!

Located in the Old Center, on Lipscani street no. 21, in this place you will feel like in a real Turkish palace (saray). And we do not necessarily refer here to the decor - because the place is not decorated in oriental style, but as European as possible. Instead, the food really takes you to the lands of Turkey! Here you can enjoy the finest oriental delights, from Turkish bread, to homemade sauces and baklava to delicious soups and kebabs.

We recommend you try Saray Kebap (house specialty, veal, with vegetables, served in aluminum foil) and Ezmeli Kebap (beef, served on spicy tomato puree).

Turquoise Restaurant

Restaurant Turqoise offers several Southeastern cuisines and meat dishes (especially kebabs). In the late hours you can enjoy the unique aromas of Sisha (hookah), accompanied by a wide variety of drinks, in a lounge atmosphere.

Near the center of Bucharest, in the area of ​​Bd. Decebal (on 96 Theodor D. Speranția Street), Turquoise Restaurant is a fusion of authentic Turkish cuisine and Mediterranean flavors. Opened in 2017, the restaurant aims to offer Bucharest residents an authentic experience related to oriental cuisine. And they succeeded, we say.

The space is very generous, with a relaxed atmosphere, a place to feel at ease and eat a kebab like in Istanbul! They also have a large terrace, which can also be rented for private events (the lounges on the upper floors have the same role).

The menu is very tender, the dishes are fresh, and many of the ingredients come from local sources. And yes, they are known to cook based on authentic Turkish recipes! Lentil soup, Babaganuj (baked eggplant with capsicum, onion, tomatoes, parsley and pomegranate sauce), very tasty sticks, tabouleh and all kinds of salads & # 8230 Everything you want!

What we especially liked is the meat that melts in your mouth, tasty, juicy, with spices just right! I tried Hash Hash Kebap, the chef's specialty, and Iskender Kebap, beef and mutton with tomato sauce.

By Sultan Restaurant

Turkish cuisine changes depending on the region, so the Black Sea region, southeast or central Anatolia all have their own rich varieties. By Sultan Restaurant offers a variety of Southeastern cuisine.

On Mihai Bravu Road no. 247, right next to the Labor Passage, By Sultan is another Turkish restaurant where you can eat well. The place is airy and tastefully decorated - it has two spacious lounges and a terrace where you can dine when it's nice outside.

The atmosphere is comfortable and welcoming and there are always people at the tables! To be honest, they serve tasty Turkish food, the food is fresh, and the prices are convenient.

You can dine at By Sultan at any time, because they also have breakfast on the menu, but it's also perfect for lunch on a working day, or an evening out with friends. We tried a portion of them andKli Köfte (raw Turkish meatballs with beef and ground wheat), which we liked, and, of course, kebab. We recommend you try Adana Kebab, which is very good (minced beef with beef, bulgur, roasted peppers and tomatoes, onions, hot paprika and spices) and Yogurtulu Kebab (from ram and beef, with broth, tomatoes, baked peppers, butter and yogurt).

Efes Turkish Cuisine Concept

Patlican kebap is a Turkish eggplant kebab stuffed with finely chopped meat (usually beef and lamb).

When you say Turkish cuisine, the thought runs to Anatolia. A place where life flows smoothly, with olive groves, relaxed people, color and charming aromas! Well, at Efes Turkish Cuisine Concept you find something of the Anatolian charm. It is the largest Turkish restaurant in the Nerva Traian area (no. 17-19), just 5 minutes from Timpuri Noi metro station. At them you will find daily fresh traditional dishes, cooked by skilled chefs (they have a daily menu and a weekly menu from which you can choose what you like best), but also an à la carte menu full of traditional dishes, baked specialties, on a tray, grilled specialties, salads, fish, etc. We liked it Beyti Kebap (tasty, juicy and good-looking, with grilled vegetables and complemented with Turkish Pilav) and Patlican Kebap (with eggplant).

Damascus Palace Restaurant

Whether you order a lentil soup, beef asfour or kebab, the amazing taste and aroma of Damascus will pleasantly surprise you!

We leave the area of ​​Turkish cuisine to turn our attention to Lebanese cuisine. In the Labor area, on Bd. Basarabia no. 98 (opposite the National Stadium), Damascus Palace is an oriental restaurant with a very well developed sense of Arabic taste. The specifics of the restaurant can be found in the smallest details - starting from the style of arrangement, to the simple and classic recipes. It's not a "steak" place, but rather one of those unpretentious restaurants, where you go for the excellent food I cook!

Using specific ingredients and spices, the dishes are tasty, the portions are large and the serving is careful. We took some of everything - humus, Moutabal, Baba Gannouj, Muhamara (pepper paste with breadcrumbs, walnuts, pomegranate sauce), a salad Fatoush (with tomatoes, cucumbers, lettuce, mint, sumac and croutons). We liked Kebab Azmarli (beef, cottage cheese, eggplant and bell pepper) and Kebab Alsikh (with beef, wheat, pine buds, bell peppers and onions).

I want to show you my white sauce marked for shish kebab. It turned out to be a lot of fun. When I was only married for a month, my husband suddenly asked me to give him a tsatsiki. Now everyone knows what Tzatziki is and what it includes. And in 2003 I heard this word for the first time. The books on Greek cuisine at my fingertips weren't there, and there weren't that many recipe sites on the Internet that we use now. Well, I asked my wife, who generally looks like this tzatiki? The head of the family explained how he could. I scratched the back of my head and did what I imagined by his description. When I tried the real tsatsiki & # 8211 was honestly disappointed. And anyone who has tried their white kebab sauce admits it's better for grilled meat. Everything I write about fatty cow's cheese and cream & # 8211 in principle. The use of less fatty taste is getting worse, I tried many options. Without vegetation, it seems that it is not as delicious as it is.

Cucumbers three or on a large grater, or on a grater for Korean carrots, and we move into a pile, so it was, where to melt juice.

I melted the cucumber juice (yes, without pressing and letting it blend for literally a minute), squeeze the garlic through a garlic press.

Add cottage cheese, sour cream, salt, vegeta, pepper and olives.

Mix everything and leave for at least an hour. In general, the work of the cook in this sauce & # 8211 5 minutes, but marinate it an hour, freshly prepared is not as tasty as spicy.

Before serving, the white shish kebab sauce should be further mixed.

Homemade sauces for shish kebab

Mustard sauce is able to reveal the taste of any meat. This sauce is especially good for pork. Mustard sauce can also be used for marinade, not only prevents the drainage of meat juices, but also the transfer of its unique flavors.

Mix all ingredients in a saucepan with a thick bottom and simmer for 30 minutes, stirring.

Let it cool and the sauce is ready.

Based on beer there are many recipes for sauce. We offer a light beer sauce. This sauce is perfect for both meat and potatoes.

  • 200 ml of light beer
  • 2 tablespoons. l soy sauce
  • 1 tbsp. l of balsamic vinegar
  • 1 teaspoon sugar
  • 2 tablespoons. l of vegetable oil
  • 1 onion
  • 2 cloves of garlic
  • Ginger, pepper to taste

1. Fry the onion and garlic until transparent.

2. Transfer to a saucepan, pour the beer and cook for 10 minutes on low heat.

3. Mix the grated ginger, soy sauce, balsamic vinegar, sugar and add to the beer.

4. Boil for another 10 minutes.

5. Add the pepper to taste.

If the sauce has become liquid, you can add a little starch.

If you want the sauce to have a uniform consistency - wipe through a sieve.

3. Tomato sauce for ribs

Tomato sauce is great for shish kebab. Especially well combined with pork ribs.

  • 2 cups ketchup
  • 1/2 cup water
  • 1/3 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons. l of mustard ready
  • 1 tbsp. l garlic powder
  • 1 tbsp. l onion powder
  • 1/2 teaspoon cayenne pepper

Mix all ingredients in a saucepan and simmer for 20-25 minutes on low heat, stirring. Cool, pour into a jar and refrigerate.

4. Grilled apple sauce

Very gravy, moderately spicy, sour-sweet taste. Suitable for any meat. The sauce is sealed in sterile boxes, can be stored for up to 6 months.

  • 1 cup ketchup
  • 1/2 apple sauce
  • 1/4 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup grated onion
  • 2 teaspoons red pepper
  • 0.5 teaspoon of garlic powder
  • 0.5 teaspoon white pepper

In a saucepan with a thick bottom, mix all the ingredients and bring to a boil. Reduce heat and cook the sauce for 15 minutes, cool and pour into the jar.

Read also: 8 commandments of perfect pasta + Fetucini Alfredo recipe

Moho sauce - an indispensable accompaniment to Cuban cuisine. It is used as a separate sauce and as a meat marinade. Especially good for pork.

  • 15 cloves of garlic
  • 1 hot pepper
  • Orange juice 1
  • 1 lime juice
  • 50 ml of olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 tablespoons ground cumin (zir)
  • Salt, black pepper to taste

1. In a mortar, eat garlic, oregano, basil, chili and cumin.

2. Add a little salt for better grinding.

3. In a bowl, mix the olive oil, orange juice and lime, salt, pepper.

4. Add the garlic paste and mix.

Homeland of Sriracha sauce from Thailand. Used in Japanese, Thai and Chinese cuisine for marinating meat and fish dishes, as well as for serving on the table.

  • 240 ml of neutral ketchup
  • 120 gr. Brown sugar
  • 1 teaspoon Worcestershire sauce
  • 120 gr. honey
  • 1 teaspoon apple cider vinegar
  • 0.5 l of garlic powder
  • Salt, pepper to taste

All ingredients are mixed in a small saucepan. Cook over medium heat until sugar and honey dissolve, stirring constantly until sauce begins to boil. Cool and pour into the jar. You can store it in the fridge for a week.

Recipe for chopped onions

To complete the taste, we offer a marinated onion to a shish kebab, which is brilliant for any type of meat. To make sure that the garnish has become appetizing and saturated, you need to use the Crimean red onion. It is very sweet and juicy, but if there is none, then any bulky will do.

So, to pickle onions for shish kebab, take:

  • Onions (500 grams)
  • 9% vinegar (15 ml)
  • Salt and a pinch of sugar
  • Olive oil or sunflower oil (15 ml)
  • Fresh dill (bouquet).

Cut the onion into rings, sprinkle with vinegar and oil. Salt and sauce. Stir in the dill and add the onion rings. Mix well and forget about it for 10-15 minutes. While the grill will be grated, the spring will be ready. By the way, this garnish will be perfectly rooted with herring, lard, mushrooms, potatoes and more.

White milk sauce for meatballs

Milk sauce for meatballs is lighter than cream, but just as tasty. The use of fresh herbs and wine adds spices to it.

  • 1 glass of milk
  • 50 grams of butter
  • 1 table l. Flour
  • 1 table l. Dry white wine
  • 1 bouquet of greens (dill, parsley, cilantro)
  • salt and pepper mixture.

Cooking time: quarter of an hour.

Calorie sauce: 161.0 kcal / 100 grams.

Order of cooking steps:

  1. Melt and heat the butter in the pan
  2. Put a tablespoon of flour in a beautiful golden color, making sure there are no lumps
  3. Pour a glass of milk into the pan, add a tablespoon of wine, chopped fresh greens, salt and spices. Boil until thickened.

Meatballs are an excellent alternative to meatballs, and the variety of sauces they can be cooked with can make this dish unique every day.

White kebab sauce - Recipes

Sturgeon is not for nothing that has long been respected by gourmets. The meat is delicate, nutritious, deboned, and the caviar is a real delicacy. The dishes in this fish, when properly prepared, are not only healthy, but also very tasty, especially since the sturgeon can be fried, boiled, boiled, baked in the oven and in an open fire, whenever families and guests surprised with new unusual food options.

  • - sturgeon
  • - olives and butter
  • - salt and spices
  • - Lemon
  • - dry white wine
  • - rice or bulgur
  • - fresh red fish fillets
  • - Onions
  • - cream
  • - potatoes
  • - vodka
  • - Tomatoes
  • - Fresh green onions and dill.

Subtleties of sturgeon formation

Today, sturgeon is grown in special nurseries, as commercial fishing for this fish has long been banned. The average weight of an adult can range from 15 to 30 kg, however, carcasses for sale from 3 kg. It is believed that if the sturgeon weighs less, the taste will be worse. For the preparation of steaks, meatballs, kebabs, large fish, but if you have to bake them whole, it is better to choose a carcass of up to 4 kg - then it will bake well and it will be easier to prepare. Naturally, when choosing a sturgeon deserves attention to its appearance and smell - the latter should not be rotten or sour, fresh fish meat is always pink-gray, without spots. Help to choose a good fish will also help the gills - gray or green clearly indicates prolonged storage, so the purchase of such a carcass is better to refuse.

Before cooking, the sturgeon must be properly prepared. The steaks are simply washed under running water and dried, but the whole fish must be cut. Before that, put the case in the freezer for half an hour so that it freezes a little - this way it will be much easier to work with it. Sturgeon, unlike other species, does not require scaling and skinning, so immediately cut the carcass with a sharp knife along the abdomen from head to anal wings. Carefully remove all islands, trying not to damage the gallbladder. If there is caviar in the abdomen, do not throw it away, because this is a real delicacy. The head and tail, unless otherwise stated in the recipe, can also be cut, so that later you can cook a tasty ear from them.

Another crucial moment in the preparation of the sturgeon carcass is the removal of the sea bream, the so-called dorsal vein, which passes through the vertebral cartilage of this fish. It is believed to be a secret poison. To reach the face, make longitudinal incisions along the tail and head towards the vertebral cartilage, break them behind and gently pull the white veins that will be visible at the fracture site. If you cut the carcass into steaks, it will be easy to do. After that, remove the quotation marks, cut the wings and wash the fish in cold water, rub the skin with a clean cloth.

The sturgeon carcass cut as described above, inside and outside is rubbed with salt and spices. As such, black pepper, bay leaves, rosemary or oregano, thyme and saffron are suitable. Leave it for 30 minutes at room temperature, then place it in a refractory plate of the right size, after it has been moistened with olive oil or on a baking sheet covered with foil. Pour the whole lemon juice and put in the preheated oven at 180 ° C for 50 minutes. Serve whole with chopped lemon and fresh chopped greens. Boiled rice, fresh and cooked vegetables, mashed potatoes and asparagus are suitable as a plate.

Sturgeon can be stuffed. To do this, sprinkle 200-300 g fillets of salmon or salmon with onions, pre-chopped, in butter, mix with a glass of pre-boiled rice or bulgur, a lot of favorite vegetables, salt and pepper after taste. Salt the inside and outside of the prepared sturgeon carcass, fill it with the prepared mixture, gently fix the edges of the abdomen with culinary threads or toothpicks. Transfer to a refractory bowl, covered with foil, sprinkle with black pepper, pour 100 ml of dry red wine and lemon juice. Bake for 40-50 minutes at 200 ° C.

Sturgeon in a creamy sauce

The prepared sturgeon steaks are cut into two parts and each is fried in butter for 2 minutes on each side. The fire must be large so that the crust has time to & quotapuca & quot. Transfer to a baking dish of suitable size, with high sides, salt to taste, sprinkle with Provencal plants. Dilute the cream in water in a ratio of 1: 1 and fill with fish. There must be at least 100 ml of liquid on 1 slice. Put everything in a preheated oven at 200 ° C for 15-20 minutes.

Sturgeon pieces in a creamy sauce can be cooked on the stove. When they are fried in a pan, put them in a saucepan, add spices and herbs, pour in 100 ml of dry white wine, and in a few minutes - cream. When everything boils, cover the pan with a lid and cook for about 10 minutes on low heat. Serve with boiled potatoes and fresh dill.

No less tasty dish of such fish will be a rich ear. For its preparation, the head and tail, left after cutting the carcass, are suitable if you want, you can add a little sturgeon meat. Wash the fish pieces carefully, without forgetting to remove the gills. Put them in a pan with a cleaned onion, cover with cold water and bring to a boil over heat. When the water starts to boil, carefully remove all the foam, otherwise the broth will become cloudy and the ear will come out less tasty. Reduce heat, cook under lid for 15 minutes, then place the fish on a plate, discard the onion, fold the soup and bring to a boil again. Discard the peeled and chopped potatoes. Boil until cooked. A few minutes before the end, kiss the soup, add coarse black pepper, smell of 5 peas, bay leaf, 1 tomato cross. Pour 50 ml of good vodka. Remove the foam again and turn off the heat. Put a large amount of chopped green onions and fresh dill in the ear, cover with a lid and let it boil for about 10 minutes. Meanwhile, arrange the pre-cooked fish without sturgeon chicken in plates. Pour the soup and serve with black bread. Of course, the ear will be more delicate if you cook it in a cauldron over an open fire.