Cook the terpuga in a saucepan for 20 minutes, placing the fish in salted boiling water along with the spices. Before boiling the raspberry, scrape off the scales and gut. Cook a little longer on the ear of the greenling, about 20 minutes, to make a rich broth. If the fish is very large, cut it in half. In a double boiler, cook the pieces of turpentine for 15 minutes.
How to cook a rasp
You will need – rasp, water, salt, herbs and spices to taste
1. Wash the terpuga, clean the scales.
2. Make an incision along the rasp’s belly, remove the entrails.
3. Cut off the head, tail, fins.
4. Wash the greenling again, including the inside.
5. Put the rasp into a saucepan, if it does not fit whole, cut the rasp into portions.
6. Pour cold water over the rasp so that it completely covers the pieces of fish.
7. Place the pot with terrupga over medium heat and let it boil.
8. Salt the fish with half a teaspoon of salt, put a couple of black peppercorns, bay leaves, cook for 20 minutes.
How to cook rasp meatball soup
Products
Terpug – 1 kilogram
Onions or green onions – 1 small onion or 3 arrows
Fresh lettuce – 250 grams
Garlic – 2 prongs
Starch or flour – 30 grams
Soy sauce – 30 ml
Soybean paste to taste
Ground red pepper – a pinch
Salt – half a teaspoon
How to make rasp meatball soup
1. Wash the terpuga, clean the scales.
2. Make an incision along the rasp’s belly, remove the entrails.
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 rasp’s skin, pull the skin off the meat with your hands, do not throw out the rasp’s skin.
6. Separate the fish fillets from the bones, set the bones aside.
7. Cut the rasp fillet as finely as possible or scroll through a meat grinder.
8. Put red pepper, soy sauce, soybean paste in the minced rasp, mix.
9. Roll up balls of any size from minced meat with wet hands.
10. Pour starch or flour into a deep dish.
11. Roll each raspberry ball in starch or flour.
12. Wash fresh lettuce, squeeze out with your hands, put to dry on a towel.
13. Cut the lettuce into strips 4-5 centimeters long and 1 centimeter wide.
14. In a saucepan, put the head of the rasp, bones, skin, fill with water so that it completely covers the fish parts.
15. Place a saucepan with fish pieces over medium heat and let it boil. 16. Salt 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 double layer of gauze.
19. Pour the strained broth into a clean saucepan, place over medium heat, let it boil.
20. Put the rasp meatballs into the broth, cook, covered, for 20 minutes.
21. Peel the onion, garlic, cut into small squares.
22. Put garlic, onion, chopped lettuce in the finished broth, keep on fire for a minute.