ALAS WHITE BROTH

ALAS WHITE BROTH

The original alas (a river fisherman) broth was white. It was cooked by the fishermen on the river banks under the eaves or outdoors with the first fish caught over the night or in the morning. In it, besides fish and river water they would add basic ingredients carried in a pocket: salt, onion and occasional fresh peppers or tomatoes. The broth is cooked in a cauldron with freshly caught fish which is immediately scaled and gutted. Carp, bream, roach, brown bullhead, tench, pike, carp, catfish, and instead of spices – perch, this is the composition for the best taste. Alas, white broth today is rare, but it should be given a try because it really is – the taste of fish.

 

Ingredients (10 people)

4 kg of cleaned fish 2 tablespoons salt; 1 fresh pepper; 400 g peeled and mixed onion; 2 eggs; 1 cube of concentrated beef broth; salt; pepper; vinegar; 5 litres of water

 

Preparation

Place the scaled, gutted and sliced fish in the cauldron, mix in onions and covered with water. When it boils, add the spices, and at the end mix two eggs and add to the broth. Taste and appearance should be just like the festive soup, safe the taste being a typical taste of fish.

 

Attractions

All attractions