Traditional fish soup recipe. Step by step recipe with photo
Ear: recipes
A simple, step-by-step, delicious recipe with photos and videos of classic fish soup at home, as well as cooking fish soup in a slow cooker. Make your family happy with the soup!
55 minutes
72 kcal
5/5 (1)
There are many recipes for fish soup on the Internet. They all sometimes differ only different additives such as cereals, tomatoes, celery or Bell pepper... But classic technology cooking fish soup always remains unchanged. Fish is the main ingredient in fish soup.
It can be absolutely anything: you can cook in the ear from ordinary river carp to salmon or pink salmon. You can cook from several types of fish at once, and also use only the head and ridge with a tail or fleshy fish steaks.
Also, various cereals are often added to the fish soup, such as pearl barley, millet, rice, and some generally prefer semolina. Naturally, the most correct and tasty fish soup is cooked in a cast iron pot and over a fire. But not everyone has this opportunity. In the absence of a fire, you can cook the same delicious fish soup at simple home conditions on the stove or even in a slow cooker. Let's analyze the preparation step by step.
Kitchen utensils: saucepan, cutting board.
List of required ingredients
Step by step cooking
- Peel the onions and potatoes. Cut the potatoes into arbitrary pieces. The onion can be boiled whole, but if you cut it in half, it will make the broth more rich. And if you do not remove the husks from the onion, but simply cut off the edges, then it will give the broth, in addition to the aroma, a beautiful color. Of course, you can finely chop the onion, but not everyone likes boiled onions.
- Put vegetables in a saucepan, fill with water and cook for 15 minutes. Optionally, you can add carrots, cut into thin rings, and half a glass of millet. It will turn out delicious if you add a few small tomatoes pierced in several places with a fork, as well as a chopped celery stalk or bell pepper.
- For this fish soup, I use fish steaks. But you can cook it from heads, ridges and tails, and even from a small river fish. In this case, first boil the fish for 30-35 minutes, and then lay the vegetables. From fish heads it is imperative to remove the gills, they give the broth an unpleasant bitterness.
- Place the fish steaks in a saucepan with vegetables. Add bay leaves, peppercorns, chopped herbs, salt and cook for about 15-20 minutes. All fish soup should be cooked with the lid open.
- At the very end of cooking, pour vodka into the ear, bring to a boil and turn off the heat.
- While the ear is infused according to this simple recipe for home cooking, set the table.
- We pour the fish soup into plates. Sprinkle with fresh herbs, put a small piece butter and serve with rye bread... You can also add halved to plates. boiled egg, chicken or quail.
It is also easy to prepare and or - a recipe from a crucian carp -.
Ear in a multicooker
For this we need the same ingredients. Recipes with a photo differ only in that the ear is prepared in a multicooker, and all the ingredients are laid at once. Then we turn on the "Soup" or "Cooking" mode with a timer for 50 minutes.
A real relic. The author, who does not need to be introduced to anyone, tells, analyzes, teaches how to cook both the simplest and most complex Russian, Ukrainian and Belarusian dishes.
Old Russian soup - fish soup can be cooked in different ways. Here are five recipes by culinary researcher William Vasilyevich Pokhlebkin:
Private fish soup (from sea fish)
EOOD RECIPE RADOVA
NECESSARY:
1.5 kg fish or 1.25 kg fillets (about 0.5 kg each cod, halibut, sea bass)
1.75 l of water
2 onions
0.5 carrots
3 potatoes
4 bay leaves
10-12 peas of black pepper
1 leek
1 parsley
2 tbsp. l. dill
4-5 saffron stamens
2 tsp salt
4 slices (circles) lemon
HOW TO COOK:
1. Put diced potatoes, chopped carrots and parsley into strips, and finely chopped onions in salted boiling water.
2. Boil for 10-15 minutes over moderate heat until the potatoes are half cooked, then add all the spices, except for the dill and a part of the leek, and after 3 minutes - the fish cut into large pieces and continue to cook for another 8 minutes over moderate heat. Add salt if necessary.
3. A minute before the readiness to fall asleep dill, leek.
4. Remove from heat, close the lid and let it brew for 7-8 minutes, add lemon.
Ear national team Ear national team
The fish soup is called because it includes river and red fish in an arbitrary ratio.
TEAM RECIPE
from the book "Cuisine of Slavic peoples"
NECESSARY:
The fish soup contains river and red fish in a ratio of 2: 1 or 1: 1.
HOW TO COOK:
The cooking procedure is the same as for an ordinary fish soup. From spices, in addition to those used in ordinary river fish soup, you can add saffron and ginger (on the tip of a knife).
Ear patronized
The fish soup is called so because the fish fillets are first slightly boiled, and then dipped in a beaten egg with flour and fried, or "patronized".
BAKED EAR RECIPE
from the book "Cuisine of Slavic peoples"
NECESSARY:
The set of products is the same as for an ordinary fish soup.
The patronized ear can be cooked in two ways.
HOW TO COOK:
First way:
1. Boil the heads, tails, bones from the cut fish for 20-30 minutes over moderate heat.
2. Strain the broth and boil in it for 5 minutes large pieces fish fillet.
3. Then take out the fish, dip in whipped with 1 tsp. flour the egg, lightly fry (bake - hence the "patronized") in a frying pan in butter and again immerse in boiling fish broth for additional cooking for another 3-5 minutes.
Second way:
1. Put fish, vegetables, spices in an earthen pot, pour boiling water, close, put in a heated oven over high heat for 15 minutes.
2. When the ear starts to boil, remove from the oven, add 1 tbsp. l. butter, pour well beaten 1-2 eggs on top and put them in the oven again for 15 minutes - until the eggs are completely baked (baked).
Carp ear
As the name implies, the fish soup is cooked from crucian carp.
RECIPE EAR CARASE
from the book "Cuisine of Slavic peoples"
HOW TO COOK:
Cook in the same way as an ordinary fish soup from river fish (see above), but instead of potatoes, put 2 tbsp. l. washed rice. First, boil the heads of the crucians separately, and then strain the broth and put the crucians themselves in it, without cutting them into pieces. This ear is not salted.
Ear layer
Layered ear is prepared from salted and dried fish spread alongside, hence its name.
RECIPE OF EOOD PLASTOVA
from the book "Cuisine of Slavic peoples"
HOW TO COOK:
Cook in the same way as an ordinary fish soup, but from salted and dried fish, spread lengthwise.
Exist great amount recipes for soups that even a novice housewife can cook. They are made from vegetables, various types of meat, sea or river fish, as well as legumes and cereals. Before you cook the fish soup, you need to find out more about the fish used, cutting and some of the nuances. You can cook both on gas at home and on a fire while fishing or hiking.
Simple and delicious recipes
What kind of fish is best for cooking? The easiest way is to cook delicious fish soup from river fish. This can be done right on the river bank by catching a fresh carcass. Instances of any size are suitable: small ones are used whole, and large ones are cut into several parts. At home, it is recommended to try salmon stews in a jar or mackerel, as well as from canned saury or sea species.
Pike head ear at home is a very rich and tasty dish. The fillets are kept for another purpose, such as cutlets. You will need 1 large head (weighing about 500-600 grams) or several medium-sized ones, in addition to this, you need other ingredients:
- potatoes - 4 pcs.;
- one onion;
- one medium carrot;
- fresh parsley and green onions- a small bunch;
- salt, black pepper, bay leaves.
How to cook pike fish soup at home? Remove gills and eyes, rinse the head well under water. Then send to cook over the fire, do not forget to add salt water and add spices. Wait until it boils, remove the foam and cover with a lid. It will take about 40 minutes to prepare, then you need to get the head out. Chop the potatoes into slices, put them in a boiling broth. Add carrot circles and diced onions there. Keep on medium heat for twenty minutes, during this time you can take the meat from the bones. Return it to the pan, add chopped greens and serve the ear from the pike's head to the table.
From river fish on a fire, a fragrant and nutritious soup is obtained. The taste will be much brighter, thanks to the outdoor cooking with fresh carcasses of different types. Usually a pot or cauldron is used, but a regular saucepan will do. Ingredients:
- any small fish (carp, pike perch, pike or roach) - 10-12 pcs.;
- onion - 1 pc .;
- potatoes - 5-6 pcs.;
- carrots - 1 pc.;
- tomato - 1-2 pcs.;
- greens;
- salt, black pepper.
Cooking fish soup over a fire in a cauldron. Peel the fish, make an incision on the abdomen and pull out the insides, wash. Peel the potatoes, cut them into several large pieces, and put them on the bottom of the pot. Add fish, add water, salt and pepper. Put on fire and cook, covered for about 5 minutes. Toss in the whole onion and chopped carrots. Next, you need to remove the lid, mix the foam, continue to cook over low heat until the fish and carrots are soft. Remove the onion from the finished fish soup, add fresh herbs and a tomato, cut into 4-6 slices. In a similar way, you can cook fish soup from river fish at home, it turns out to be just as tasty.
It is not difficult to make a catfish stew in a pot, the dish turns out to be hearty with tender meat... IN classic recipes use affordable products that are always available at home. Fish soup is considered one of the most popular dishes in Russian folk cuisine. What is required and how to cook correctly:
- carcass - 1.5 kg;
- potato tubers - 5-7 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.; with
- fresh herbs - 1 bunch;
- vegetable oil - 2-3 tbsp. l;
- salt, peppercorns and a few bay leaves.
The fish should be cut: wash and remove dirt, cut off the head (if it is large, it will be ideal to boil the ear from the head) and the tail. When using fillets, be sure to remove large bones and cut the meat into several large pieces. Pour catfish with water, put on fire and cook, covered for about 45-60 minutes. Add spices, peppercorns and salt; after boiling, it is recommended to remove the foam. Peel and chop the onion into cubes, it is better to grate the carrots on a coarse grater. Remove the peel from the potatoes and cut into slices, throw into the boiling broth without fish (catch the remains of the carcass to make a boneless ear), cook for 20 minutes. Disassemble the meat into small pieces and return to the container. Send the passaged one there. vegetable mix, cook for another 5-7 minutes. Leave the catfish ear to infuse, and then serve with chopped herbs.
It is possible to cook a very unusual Finnish soup from pike perch at home. They use fillets, cream and a few other products that complement each other perfectly. The dish turns out to be tender with a pleasant creamy taste... So, the list of ingredients:
- pike perch - 600 g;
- potatoes - 6 pcs.;
- cream 30% - 200 ml;
- green onions and dill - 1 bunch each;
- spices (black pepper is suitable, dried basil) and salt.
Divide the fillet into large pieces, finely chop the onion, chop the potatoes into cubes. Layer fish, potatoes, green onions, sprinkle with spices and salt. Pour water so that it covers the food with 2 fingers. Bring to a boil, reduce heat to low and cook for 30 minutes, until all ingredients are tender. Pour warm cream, boil and serve homemade pike-perch dish with herbs.
Unusual fish soup options
Many believe that traditional fish soup can be cooked only from river fish. For cooking, sea carcasses are suitable and even canned fish with rice. Such stews are rarely prepared, but they turn out to be no less tasty than classic dishes.
How to cook sterlet fish soup? At proper cooking the stew resembles a dish cooked over a fire. It is not necessary to dip the smoldering log into the pot to achieve the taste of real fish soup. It is enough to find an interesting and simple recipe, as well as prepare the fish. The most difficult thing in working with sterlet is its cleaning, because the carcass is covered with a thick layer of mucus. Required products for the classic version:
- sterlet - 1 kg;
- one carrot;
- celery root;
- vodka - 3 tbsp. l;
- bay leaf, peppercorns, salt.
If you want fish soup, but there are no fresh carcasses at home, you can use canned saury or mackerel. Such a fish is cooked much faster and does not require cutting, which significantly reduces the cooking time. What you need to take for canned fish soup:
- canned food - 1 can;
- potatoes - 3 pcs.;
- lean oil - 40 ml;
- carrots and onions - 1 pc.;
- salt, a mixture of peppers or spices, bay leaves.
Peel the tubers, chop into strips, send to boiling salted water. Peel carrots with onions, chop finely and fry with butter until soft. Add frying to the finished potatoes, add spices. Remove the saury from the jar, knead it slightly with a fork and throw it into a saucepan. Cook over medium heat for 5-7 minutes, remove from the stove and pour into plates, garnish with herbs. Before boiling saury or mackerel fish soup, you should choose the right canned product. You cannot cook from spoiled fish, otherwise poisoning cannot be avoided. Carcasses should have a pleasant smell and color, soft bones, transparent liquid in the jar with a low fat content.
Do delicious fish soup from red fish at home simple tips will help. Better to buy whole trout, salmon or salmon. The steaks should be fried, the fillets should be salted, and the soup should be made from fish heads, large bones and tails. One carcass makes 3-4 delicious dishes. Fish soup is cooked from the following products:
- red fish - 500 g;
- carrots - 2 pcs.;
- onions - 2 pcs.;
- pearl barley - 100 g;
- small potatoes - 4 pcs.;
- vegetable oil - 50 ml;
- parsley root;
- a clove of garlic;
- ground pepper, salt, bay leaf.
Wash the head of the fish, remove the eyes and gills, add water and cook. Wait for a boil, then change the water to clean, keep on low heat for at least 20 minutes. To do vegetables: peel, cut into strips potatoes, onions and carrots - into cubes. Put the parsley root with one whole onion immediately into a saucepan, season with salt and pepper. Fry prepared vegetables (except potatoes) with butter until golden brown, add chopped garlic. Take out the finished fish, strain the broth and add the pearl barley to it. Cook for about 25 minutes, stirring occasionally. Next, potatoes are sent to the pan, and after another 10 minutes - frying and boneless fish meat. Boil vegetables until soft, remove whole onion and parsley root before serving. Pour pink salmon fish soup (salmon or salmon) into bowls and start your meal.
Uhu is made from fish different kind but it always tastes good. It is enough to know a few simple recipes and secrets, as well as properly cut the carcass. You can cook fish soup on a fire from freshly caught fish or at home using canned food.
Each nation has its own recipes for making fish soup at home. There are many recipes for fish soup. Here are five easy-to-prepare, fast homemade fish soup recipes.
To prepare homemade fish soup, you will need the most common vegetables and fish. The fish can be river or sea fish, depending on your taste.
Fish soup recipe at home
Number of products:
Recipe Information
- Cuisine: Russian
- Type of dish: hot dish
- Cooking method: on the stove
- Servings: 10
- 40 minutes
- 300-350 grams of small fish or heads, tails, bones;
- 350-400 grams of large fish cut into pieces (pike perch, silver carp);
- 1 large onion;
- 1 parsley (root and herbs);
- 2 leaves of laurel tree;
- 5-7 peas of black pepper;
- 2.5 liters of water;
- 4-5 potato tubers;
- 1 medium carrot;
Cooking procedure:
To cook fish soup at home, first of all, you need to prepare the fish: clean it from scales, remove the giblets, gills. Rinse well with running water.
Gut the pike perch, cut off the head, tail, fins. Cut the carcass into portions... Rinse well to remove blood and fish mucus.
Peel potato tubers, wash, cut into cubes.
Parsley root, carrots and onion peel, chop into pieces with a knife. Dip the sprigs of parsley into a bowl, changing the water several times, also finely chop. Carrots can be cut into several pieces. After it is cooked, it is removed from the broth.
Head, tail, fins, small fish transfer to gauze, tie a knot. Boil the fish in a knot of gauze so that you do not choose bones later. You can cook without cheesecloth, then strain the broth through a sieve.
Pour clean drinking water into a saucepan, dip a bundle with small fish into it.
Put the saucepan on the stove burner fire, bring water to a boil. As soon as foam appears, it must be removed with a slotted spoon.
After boiling water, add chopped parsley root, onions, bay leaves, black pepper to the pan. Cover the pan with a lid, reducing the heat of the burner to low flame. Cook for 30-35 minutes.
Remove the gauze bag with fish fines from the pan. Bring the fish soup to a boil, dip the potato cubes into it. Boil potatoes until half cooked, then add pieces of pike perch carcass. Cook until tender for 10-15 minutes. 2-3 minutes before the end of cooking, do not forget to salt the fish soup prepared at home.
When serving, add some chopped parsley to each plate.
Homemade perch soup
Very often wives, whose husband is a lover of fishing, have to "puzzle" their brains: "Where to attach the perches?" It is very difficult to peel the perch from the scales, but its meat is tasty and not small bones... Perch can be used to make fish soup.
Number of products:
- 80 grams of millet or rice;
- 1 onion;
- 1 carrot;
- 1 clove of garlic (optional)
- 9-10 peas of black pepper;
- 1 lava leaf;
- 400-700 grams of small perches;
Operating procedure:
The smallest fish need not be cleaned. Just take out the insides with gills. Rinse the gutted fish well with water. Transfer to a cooking bowl, add water. The water should be 1.5-2 centimeters higher than the fish.
You need to cook the fish longer to get a rich broth. Carrots, onions and spices are boiled with the fish. Vegetables are cut in large pieces.
From large perches, the scales are cut with a knife along with the skin.
After 25-30 minutes, the entire contents of the pan are filtered through a colander with a fine mesh. The broth is poured back into the cooking container, brought to a boil.
The groats, washed from dirt and flour residues, are dipped into a boiling liquid along with large fish, salted and boiled until tender. 3-4 minutes before the end, greens are thrown into the soup.
Mediterranean fish soup
If you live by the sea, then naturally, fish becomes the main product for cooking. The ukha, cooked according to the recipes of the south, has a spicier taste and tomatoes added to the soup.
Number of products:
- 650-700 grams of fish;
- 1 onion;
- 1 carrot;
- 2 cloves of garlic;
- 2-3 tomatoes;
- 2-3 potato tubers;
- 1-2 leaves of laurel;
- 2-3 tablespoons olive oil(can be replaced with sunflower);
- salt, black pepper to taste;
- 15 grams of parsley or cilantro;
Operating procedure:
Wash all vegetables for fish soup. Cut the peeled potatoes into cubes. Cut the tomatoes into slices, chop the onion, carrots into small pieces.
Remove scales from fish, gut, wash, cut into loin pieces. Remove eyes and gills from the head. Cook the broth from the tail, fins, ridge and head. Collect the foam from the surface of the broth with a slotted spoon. Strain the finished broth through a fine sieve so that no small bones remain.
In a large saucepan, fry on vegetable oil garlic, carrots, onions. Stir the vegetables constantly so that they do not burn.
Fry for about five minutes, then add the tomato slices. Simmer over low heat for another five minutes.
Pour the fish broth into the finished vegetable dressing, bring to a boil, then put the fish fillet pieces. Cook over low heat for 7-9 minutes. At the end of cooking, add bay leaves and season with salt.
Serve hot, sprinkle with finely chopped parsley.
Recipe for Georgian fish soup cooked at home.
For cooking, peoples living in the south often use walnuts, hot spices and herbs. From the addition of these products, the dishes that are familiar to us completely change the taste. Homemade fish soup in Georgian is prepared with a decoction of vegetables and spices.
Number of products:
For broth
- 1 parsley root;
- 4-5 peas of allspice;
- 1-2 leaves of laurel;
- 1 celery stalk;
- 1 onion;
- 3 onions;
- 2-3 tomatoes or 2 tablespoons of tomato sauce;
- 1 tablespoon flour;
- 500-550 grams of fish fillets;
- 60-70 grams of peeled kernels walnut;
- 2-3 cloves of garlic;
- 2.5 liters of water;
- 5-6 sprigs of parsley;
- 4-5 sprigs of cilantro and dill;
- salt to taste;
Operating procedure:
For the vegetable broth, prepare spices and herbs: wash the celery, peel the parsley root, cut into small pieces.
Boil water with parsley, celery, onion, pepper and bay leaf. After boiling it for five minutes, drain and cool.
Cut the fish fillet into pieces, dip in the broth, put on the fire to simmer. Remove the floating foam, trying to keep the fat. Then use a spoon to scoop up the fat.
Pour the fat into a saucepan or frying pan. Peel the onion and garlic. Wash, cut with a knife into small pieces. Sprinkle flour on the onion, then dip in fish oil. Simmer on low heat, covered until soft.
Chop the kernels with a blender, crush the garlic and mix with salt.
If a blender is not available, the kernels can be crushed with a rolling pin.
Add the prepared onion to the fish, bring to a boil. After 5-6 minutes, fill the fish soup with crushed garlic, tomato sauce and walnut kernels. Boil for 10 minutes.
Pour washed, chopped greens into a plate when serving.
Video: ear from river fish at home
What an ear! Yes, how bold:
As if she was shuddering with amber.
Sweat it, my dear friend!
Here's a bream, offal, here's a piece of sterlet.
I. A. Krylov, "Demyanov's ear"
Well, tell me, which of you does not like a rich, fragrant ear, smelling of the sea, rest, good mood, meadows and ocean shores? Wuhu, which contains all the happiness of picnics, morning fishing by the river and family outdoor recreation? Wuhu, which shimmers with amber fat beads, enchants with the pearlescent sheen of broth, beckons with gold and silver fish skins?
A small historical excursion
Best cock ear.
Few people know that initially, from the time of their birth and until the end of the 18th century, all the first courses were hidden behind the word "ear" in Russia, this was a common name for soups, however, over time, broth appeared in the lexicon under the influence of fashionable French trends, and the meaning of fish soup narrowed down to designating only a fish first course.
However, this is not the whole underwater part of the iceberg. Again, earlier fish soup was only a concentrated fish broth - it was cooked for a long time and thoroughly, but they tried to preserve all that valuable that is in the fish. There were no cereals and even more so potatoes with carrots in the ear - a thick rich broth was served with fresh soft pies and pies and always accompanied by a glass of ice-cold vodka.
Food culture, like any other branch of culture, fortunately, does not stand out of place, and therefore the fish soup over time has transformed into fish soup of varying degrees of saturation. Double ear - the one that is cooked with a double laying of fish, triple - respectively, the fish is added to the broth three times. In addition, there is royal, fishing, peasant, Hungarian fish soup, sterlet fish soup, catfish, sturgeon, silver carp, cod, pink salmon and dozens of other types of fish soups.
Fish soup classification
In order not to stupidly blink your eyes in a restaurant, seeing the incomprehensible names of an understandable fish soup, let's figure out how this is classified popular dish like an ear.
Depending on the fish used to prepare the first course, the fish soup is divided into:
- white fish soup (cooked from such types of fish as burbot, pike perch, perch, whitefish, ruff and the like. Characterized by a particularly light broth and delicate taste);
- black ear (made from carp, rudd, carp, crucian carp. As a rule, it turns out slightly darker than white ear);
- red ear (for its preparation you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red ear is called amber);
- triple (double) ear is prepared from different varieties fish, and the first (two first) tab is used only for making broth, and the last variety of fish, as a rule, the most delicious and valuable, gets into the plate.
In addition, there are varieties of fish soup, depending on the cooking method:
- ear assembly (everything that is in the kitchen gets into the pan);
- sweet ear (there are a lot, a lot of carrots in the broth);
- flaccid ear (base - dried fish);
- plastic ear (for cooking, they take salted fish, which was cut into thin layers for salting);
- patronized ear (an egg is added to the finished soup, and then baked in the oven or oven);
- bulk fish soup (live fish is used for cooking, which is poured with boiling water).
Another common classification of fish soup is based on the place in which this or that recipe was invented. Arkhangelsk fish soup involves using cod and halibut and adding milk at the end of cooking. The Volga fish soup is made from sterlet, the Prinar fish soup is made from lamprey, fresh tomatoes are added to the Don soup, and mushrooms are added to the Onega fish soup.
There are a lot of recipes, fish soup lovers will never be bored! Let's start with the basics?
Fish head ear
Many housewives know that it is cheaper to buy a large trout or salmon carcass, cut it up and store it in the freezer, taking out the necessary pieces as needed, than to run to the store every time for steaks, fillets or a soup set. After the carcass is divided into parts and packaged in sachets, think about whether you would like the simplest fish head soup today. It is as simple as possible to prepare it, and the result is incomparable!
Ingredients:
1 head of a large fish;
200 g fish fillet;
2 liters of water or prepared broth;
3-4 potatoes;
1 onion;
1 carrot;
1/3 cup millet;
3-4 bay leaves;
salt, black pepper, allspice, herbs to taste.
Put the prepared head (washed and cleaned of gills) in a saucepan, fill it with water or broth, bring to a boil, remove the foam, then reduce the heat and cook for 15-20 minutes on minimum heat. After that, we take the head out of the broth, leave it to cool, and filter the broth. We disassemble the head, return the meat to the broth, add the fillet cut into medium pieces, peeled and grated carrots, onion and potatoes cut into small cubes, millet, allspice. Bring to a boil, reduce heat, cook cereals and vegetables until tender (about 15 minutes). At the end, salt, add bay leaves, boil for a few more minutes, turn off. If desired, add black pepper and herbs to the ear.
River fish soup
If your family has a fisherman who regularly brings home his catch in the form of small river fish, you know that the issue of its disposal constantly turns into an acute problematic moment. Ukha is an excellent way out: fragrant, satisfying and simple.Ingredients:
1 kg of river fish;
2 liters of broth or water;
1 onion;
1/3 cup millet;
4-5 potatoes;
salt, pepper, herbs to taste.
Shallow river fish should be thoroughly rinsed, cleaned of scales and gutted. Place in a saucepan, then add water and bring to a boil. Reduce heat, skim and cook until bones are well behind meat (7-10 minutes). Remove the pan from the stove, filter the broth, deal with the fish: if you don't like fighting with the bones in the plate, try to immediately mill what is possible to mill; if you have nothing against separating the bones directly during lunch, just remove the large ridges if they are well removed from the meat.
Add finely chopped onion, millet, potatoes in small cubes to a saucepan with broth. Cook until the potatoes and cereals are ready, then put the fish, boil for another 3-5 minutes, at the end salt, pepper, add herbs.
Simple homemade carp ear
Of course, we can say that this is not ear at all, but just fish soup, but, you must admit, with the passing of times and the constant change in culinary realities, it is unrealistic to say how a real ear should differ from fish soup today. And therefore - we are preparing the ear! From carp. Rich in taste and very satisfying.
Ingredients:
1 head of a large carp;
1 tail of a large carp;
3-4 pieces of carp carcass;
2.5 liters of water or broth;
1 onion;
1 carrot;
3-4 potatoes;
1 parsley root;
salt, pepper, bay leaf, peppercorns, herbs to taste.
Unpeeled onion, parsley root, bay leaf, peppercorns, head with gills removed, tail and pieces of carp carp put in a saucepan, pour water or broth, bring to a boil. Be sure to remove the foam, reduce the heat to a minimum and cook for about 15 minutes, after which we remove the pan from the heat, filter the broth, discard everything that was in it, except for the fish. We divide the latter into parts, disassemble the head and leave only what is needed, put everything in a saucepan. Add the potatoes, cut into small cubes, and the carrots, cut into cubes. Bring to a boil again, reduce heat to low, salt and pepper to taste and cook until vegetables are ready. Add greens at the end.
Finnish ear
Scandinavian people are considered experts in cooking for a reason. fish dishes- For centuries, the developed culture of fishing, of course, left its mark on the cuisine, giving the local population hundreds of recipes from salmon, trout and other delicacies that are abundant in coastal waters. Try Finnish fish soup - you will be surprised to know how great a regular fish soup can be!Ingredients:
500 g of trout;
2 tbsp. l. butter;
1.5 liters of water or pre-cooked broth;
3-4 large potatoes;
250 ml not heavy cream;
a bunch of parsley;
1 carrot;
2 onions;
2-3 bay leaves;
salt and pepper to taste.
Wash the fish, remove the bones, peel the scales, do not remove the skin. Cut into rather large pieces, put in a single layer the saucepan in which the butter was previously melted.
Cut the peeled carrots into slices, sprinkle over the fish.
If you have nothing against onions in the first courses, peel them, cut them into small cubes as possible, put them on carrots. If, for some reason, you do not add chopped onions to soups, cut the heads in half and put them in a saucepan in this form - after the ear is ready, just remove the onions: it will have time to give the broth its flavor, but will not spoil appearance soup.
Peel the potatoes, cut them into small cubes, and arrange them in the next layer after the carrots or onions.
Add salt, pepper, bay leaf, cover with broth and, without stirring, cook until vegetables are tender - about 15 minutes. Turn off the heat, pour the cream into the saucepan, add the chopped parsley and let it brew under the lid for 10 minutes, after which the Finnish fish soup can be served.
How to cook fish soup in a multicooker
The modern pace and speed of life is gradually approaching infinity. No one has time to do anything, everyone is in a hurry, flying and racing, saving time on everything that can be saved on. The family's food often comes under attack - it is for this reason that many housewives switch to cooking breakfasts, lunches and dinners in a multicooker. By the way, fish soup can also be cooked in a wonderful pot!
Ingredients:
500 g of a fish soup set (ridges, tails, heads, abdomens, ugly fillet pieces);
1/3 head of celery root;
1 bell pepper;
3-4 potatoes;
2 carrots;
1 onion;
2 tbsp. l. rice;
salt, herbs, allspice and black pepper, bay leaf to taste.
Soup set (washed, peeled, without gills), an unpeeled and halved onion, one whole carrot, one carrot cut into circles, celery, bell pepper without stem and seeds, diced potatoes, rice, spices and salt in a multicooker bowl, add about 1.5 liters of water (this ear will turn out to be rich and rather thick; if you prefer liquid soups, increase the amount of liquid, in addition, you can cook the ear without cereal). We close the lid of the multicooker, set the "extinguishing" program. After the readiness signal, take out the whole carrots, bell peppers, celery, bay leaves - discard. We take out the fish, separate it from the bones, return the bone-free pieces to the bowl. Pour in finely chopped greens, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.
How to cook fish soup over the fire
Of course, most often we cook fish soup at home - on the stove or in a multicooker. However, you must admit that this dish is the most delicious after cooking on a fire - with the smell of haze, pine needles that accidentally fell into the pot, with a fish caught with your own hands an hour ago. Outdoors, to the unobtrusive music of a fire and the singing of forest birds, with good company and excellent mood.
Ingredients:
1.5 kg of fresh fish;
1 onion;
1 carrot;
parsley root, parsnip;
3-4 potatoes;
salt, allspice and black pepper to taste, bay leaf, a bunch of herbs.
Having installed a pot over the fire, pour 2 liters of water into it, wait for it to boil. Pour in diced potatoes, carrots in slices, a whole onion (you can unpeeled, not cut in half until the end), parsnip and parsley root, cook for 15 minutes.
Peel the fish, cut into pieces, put the heads and tails in a pot, cook for another 10-15 minutes, then take them out, cool, separate from the bones, return the meat to the pot, put the remaining large pieces of fish with it. Add allspice, bay leaf, remove parsley and parsnip root, discard onion. Finely chop the herbs, add to the kettle, remove from heat and serve on plates.
10 secrets of delicious fish soup
- The basis of all first courses is broth: the more successful it is, the tastier the soup will be. Ukha is no exception: if you want to get a royal treat, you should make sure that the boiled broth is rich. Traditionally, it is cooked on cheap small fish, which always falls for the bait along with the real catch - crucian carp, ruffs, whitefish, perch, roach, small pike perch and any other small things caught or bought are suitable. The more types of fish you put in the pot, the more interesting the result will be. Also, don't forget to add to the pan aromatic herbs and roots - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and everything else that you find can be safely thrown into the broth.
- If you add freshly caught small river fish to the soup broth, you do not need to gut it or peel off the scales, just remove the gills.
- If suddenly your broth “kicked up” and became cloudy, it can be clarified by adding liquid egg white - when curdling, it will “take away” with itself what has spoiled the appearance of the soup.
- A couple of onions added to the pan unpeeled, fish skins (which are often removed by everyone), carrots can improve the color of the broth.
- When choosing fish for broth, give preference to fatty varieties - carp, salmon, pike perch, carp, pike. Don't even look at herring fish, minnows, roach, ram - they are in no way suitable for broth.
- The secret to a successful fish soup is not to bring the soup to a boil. Optimally - slow simmering under an open lid, it is in this version that you get the most delicious, solid, rich ear.
- To prevent the ear from turning into porridge, try not to stir it - rich fish soups cook without interfering with the process unnecessarily.
- If you cook your fish soup in nature, try at the very end to dip the smoldering firebrand from the fire directly into the pot of soup for a few seconds - it will add subtle notes to your ear, giving your lunch absolutely amazing aromas.
- Any connoisseur of this dish will always add a glass of vodka to the "right" ear - the alcohol evaporates, and the soup acquires an interesting spicy note.
- Wuhu is traditionally salted at the very end. It is believed that otherwise the salt “draws out” aromas and flavors from the soup, which will simply evaporate or dissolve in the course of further cooking.
