How much to cook raspberry?

Boil the greenling in a saucepan for 20 minutes , placing the fish in salted boiling water along with spices. Before cooking the greenling, scrape off the scales and gut. Cook on the linger’s ear a little longer, about 20 minutes, to get a rich broth. If the fish is very large, cut it in half. In a double boiler, boil the pieces of greenling for 15 minutes.

How to cook linger

You will need – greenling, water, salt, herbs and spices to taste

1. Wash the greenling, clean it from scales.
2. Make an incision along the belly of the greenling, remove the insides.
3. Cut off the head, tail, fins.
4. Wash the greenling again, including the inside.
5. Put the greenling in the pan, if it does not fit whole, cut the greenling into portions.
6. Fill the greenling with cold water so that it completely covers the pieces of fish.
7. Put the pan with terupga on medium heat, let it boil.
8. Salt the fish with half a teaspoon of salt, put a couple of black peppercorns, bay leaf, cook for 20 minutes.

How to cook soup with raspberry meatballs

Products
Terpug – 1 kilogram
Onions or green onions – 1 small onion or 3 arrows
Fresh leaf lettuce – 250 grams
Garlic – 2 teeth
Starch or flour – 30 grams
Soy sauce – 30 milliliters
Soy paste – to taste
Red ground pepper – a pinch
Salt – half a teaspoon

How to cook soup with raspberry meatballs
1. Wash raspberries, remove scales.
2. Make an incision along the belly of the greenling, remove the insides.
3. Cut off the head, tail, fins, do not throw out the head.
4. Wash the greenling again, including the inside.
5. With a sharp knife, pick up the edge of the skin of the greenling, pull the skin off the meat with your hands, do not throw out the skin of the greenling.
6. Separate the fish fillet from the bones, set aside the bones.
7. Cut the greenling fillet as small as possible or scroll through a meat grinder.
8. Put red ground pepper, soy sauce, soy paste into minced greenling, mix.
9. With wet hands, roll minced meat into balls of arbitrary size.
10. Pour starch or flour into a deep dish.
11. Roll each ball of greenling in starch or flour.
12. Wash fresh leaf lettuce, wring it out with your hands, put it on a towel to dry.
13. Cut lettuce into strips 4-5 centimeters long, 1 centimeter wide.
14. Put the head of the greenling, bones, skin into the pan, pour water so that it completely covers the fish parts.
15. Place the pan with the fish parts over medium heat, bring to a boil. 16. Salt the broth, reduce heat to low, cook for 20 minutes.
17. Remove the fish parts from the broth with a slotted spoon.
18. Strain the broth through a fine sieve or a double layer of gauze.
19. Pour the strained broth into a clean saucepan, place over medium heat, let it boil.
20. Put meatballs from the greenling into the broth, cook under the lid for 20 minutes.
21. Peel the onion, garlic, cut into small squares.
22. Put garlic, onion, chopped lettuce into the prepared broth, hold on fire for a minute.