Ukha is one of the most beloved and popular dishes among tourists who like to relax near water bodies. Of course, classic version this soup is not cooked from herring and not on the stove, but even in these conditions and with this kind of fish, it can turn out incredibly tasty food. Here are a few herring soup recipes that your whole family will love.
A simple cooking recipe
This version of the dish can be called a budget one, it does not use a large number of ingredients, everything is extremely simple and fast. For cooking, you need to take:
- 1 herring;
- 2 medium onions;
- one large carrot;
- semolina- 1 tablespoon with a slide;
- 300 g peeled potatoes.
From spices, you should take bay leaf, ground pepper and peas, suneli hops. You can use a bouillon cube if you like.
Cooking method
The first step is to boil the fish and make the broth. To do this, draw water into the pan and put the peeled herring. When the liquid boils, it must be drained, the fish washed, pour new water and put on fire. Bring to a boil and reduce heat. In the meantime, peel all the vegetables that are listed in the food list.
Cut the potatoes into cubes, put in a saucepan, where the whole herring is already cooked. Grind carrots and onions, fry until half cooked in olive or vegetable oil.
After 10 minutes, send semolina and fried vegetables to the pan, remove the fish. When it cools down a bit, separate the meat from the bones. At this stage of preparation, it is already very easy to do. Return the clean meat to the pot. Put all the necessary spices and bring to taste. At the very end of cooking, you can add a small amount of chopped greens.
Delicious herring ear
In this case, more different products will be used, and the cooking process itself will be more complicated, but the end result will exceed all expectations.
Required Ingredients for the dish:
- one herring;
- 300 g carp;
- 150 g of cancer necks (can be replaced with shrimp);
- 200 g of onions and carrots;
- 350 g peeled potatoes.
To improve the taste of herring soup, it is recommended to use parsley root, bouillon cube, celery, herbs, allspice and black pepper.
How to cook?
- Fill a pot with water and put it on fire. Mill the herring, remove all the bones from the meat part, you do not need to throw them away and the backbone, but rinse and put in a container on the stove. Carry out the same procedure with carp. Also put the parsley root and celery in the pan. They will give the broth a unique flavor.
- After 30 minutes, the liquid from the pan must be filtered through several layers of gauze, and the water should be poured back, put on fire. Put herring and carp fillets here.
- Meanwhile, peel all vegetables. Cut the potatoes into cubes or medium cubes, put to the fish. Fry chopped onions and carrots until tender.
- Send all the vegetables to the pan, cook for 10 minutes, then put the crayfish necks, cook for 20 minutes.
- After the allotted time, put the bouillon cube and all the spices, bring the soup to taste. Boil it for 10 minutes, test the readiness of the vegetables and, if they are soft, turn off the heat.
- Put any kind of chopped greens in a saucepan, cover it with a lid and let it brew for about 30 minutes. After the allotted time, the herring ear will be ready for use.
Now you know a few fairly simple, but very delicious recipes fish soup. To make a dish truly original, it is not necessary to use expensive products. For fresh herring fish soup, it is recommended to use only the right spices, such as rosemary, marjoram, suneli hops, different kinds peppercorns.
Ukha is one of the most favorite and popular dishes among tourists who like to relax near water bodies. Of course, the classic version of this soup is not prepared from herring and not on the stove, but even in these conditions and with this kind of fish, an incredibly tasty meal can turn out. Here are a few herring soup recipes that your whole family will love.
A simple cooking recipe
This version of the dish can be called a budget one, it does not use a large number of ingredients, everything is extremely simple and fast. For cooking, you need to take:
- 1 herring;
- 2 medium onions;
- one large carrot;
- semolina - 1 tablespoon with a slide;
- 300 g peeled potatoes.
From spices, you should take bay leaf, ground pepper and peas, suneli hops. You can use a bouillon cube if you like.
Cooking method
The first step is to boil the fish and make the broth. To do this, draw water into the pan and put the peeled herring. When the liquid boils, it must be drained, the fish washed, pour new water and put on fire. Bring to a boil and reduce heat. In the meantime, peel all the vegetables that are listed in the food list.
Cut the potatoes into cubes, put in a saucepan, where the whole herring is already cooked. Grind carrots and onions, fry until half cooked in olive or vegetable oil.
After 10 minutes, send semolina and fried vegetables to the pan, remove the fish. When it cools down a bit, separate the meat from the bones. At this stage of preparation, it is already very easy to do. Return the clean meat to the pot. Put all the necessary spices and bring to taste. At the very end of cooking, you can add a small amount of chopped herbs.
Delicious herring ear
In this case, more different products will be used, and the cooking process itself will be more complicated, but the end result will exceed all expectations.
Required ingredients for the dish:
- one herring;
- 300 g carp;
- 150 g of cancer necks (can be replaced with shrimp);
- 200 g of onions and carrots;
- 350 g peeled potatoes.
To improve the taste of herring soup, it is recommended to use parsley root, bouillon cube, celery, herbs, allspice and black pepper.
How to cook?
- Fill a pot with water and put it on fire. Mill the herring, remove all the bones from the meat part, you do not need to throw them away and the backbone, but rinse and put in a container on the stove. Carry out the same procedure with carp. Also put the parsley root and celery in the pan. They will give the broth a unique flavor.
- After 30 minutes, the liquid from the pan must be filtered through several layers of gauze, and the water should be poured back, put on fire. Put herring and carp fillets here.
- Meanwhile, peel all vegetables. Cut the potatoes into cubes or medium cubes, put to the fish. Fry chopped onions and carrots until tender.
- Send all the vegetables to the pan, cook for 10 minutes, then put the crayfish necks, cook for 20 minutes.
- After the allotted time, put the bouillon cube and all the spices, bring the soup to taste. Boil it for 10 minutes, test the readiness of the vegetables and, if they are soft, turn off the heat.
- Put any kind of chopped greens in a saucepan, cover it with a lid and let it brew for about 30 minutes. After the allotted time, the herring ear will be ready for use.
Now you know some fairly simple, but very tasty recipes for fish soup. To make a dish truly original, it is not necessary to use expensive products. For fish soup from fresh herring, it is recommended to use only the right spices, such as rosemary, marjoram, suneli hops, various types of peppercorns.
How to cook fish soup from frozen herring?
I only cook from ice cream. Someone cooks with rice, I cook fish soups only with pearl barley. I don’t know any recipes and I don’t even look at the time. The barley is cooked first and probably for half an hour (maybe a little more), then I throw in the potatoes, after no more than 5 minutes I throw in the fish, of course, defrosted, peeled and chopped, the fish is cooked for no more than 10-13 minutes. About 5 minutes before the readiness, I throw in the frying, which includes onions, carrots, tomatoes (if any), and just before completion - lavrushka, seasonings.
Once upon a time in the bad old days, she cooked soup from frozen herring. No grains at all. Rather, it was an ear.
Potatoes, carrots, parsley, celery and onions are boiled before the fish is laid, as it really cooks quickly. And if you boil it, it will turn out ugly and tasteless.
Frying may or may not be done. Herring itself is oily.
You can fill with tomatoes and even do what the fishermen call lkquot ;.
A mixture of minced garlic, mashed tomatoes, herbs, salt, pepper and other spices. It is already put in a bowl with soup. Spoon. Quantity as desired. Fish can also be dipped in this lx.
Small fish soup is also cooked.
2 freshly frozen herrings thawed room temperature, separate the heads and gut. Rinse the fish under running water, cut each into 3 pieces, put in a saucepan along with two peeled onions and one carrot cut into thick rings and pour two liters of water. Salt by adding two teaspoons of salt without peas to the water. Throw 2 bay leaves into the water, a few peas of black and allspice. Place the saucepan over moderate heat, bring the contents to a boil, stir and cook for 15-20 minutes. Remove the herring with a slotted spoon into a plate and, after cooling slightly, carefully separate from the bones. Strain the broth, put pieces of boneless fish into it, bring to a boil again and dip the potatoes into the broth, cut into cubes or cubes, after peeling 6 medium potatoes. Prepare a stew with onions and carrots and add e to the soup 10 minutes after the broth boils with potatoes. Stir, cook for another five minutes, finally season the fish soup while stirring with two full tablespoons of semolina. Turn off the fire after 3-4 minutes and throw a handful of chopped dill under the lid. The soup turns out to be a delicate texture and it is usually very popular with children.
Fish soup from fresh frozen herring can be prepared as a pickle, pouring rice or pearl barley potatoes at the same time as potatoes, and adding cubes of pickled cucumbers and tomato paste. Any cereal should be taken from the calculation: for one liter of broth - 1 full tablespoon without a slide of rice or barley. It is delicious to add chopped onion, grated carrots, fresh tomato cubes and red
Behind the scenes, it is believed that all herring fish are not suitable for cooking fish soup. Nevertheless, it is cooked not only from fresh, but even from defrosted, pickled, slightly salted and hard salted herring, which allows you to diversify everyday dishes.
Herring soup is not served for a festive feast, but occasionally cook herring soup - why not? A freshly brewed first course will appeal to the household. Fish soup from the Volga herring is quite peculiar in taste, pleasant when hot, quite edible on the second day. It can be boiled for future use for a couple of days. After standing, it becomes more saturated than just cooked.
Content:
How to cook herring ear
The answer is banal: as well as from any river or lake fish. The main thing is to clean the fish correctly by removing the insides from the abdomen and removing the gills. Inside, it is necessary to remove the film lining the abdominal cavity, otherwise it will give the ear an unpleasant bitterness. Cut off the heads? They give fat, so any ear is often boiled with heads and even from some fish heads.
The so-called double ear is cooked like this: the heads (fins and tails) are boiled for 40-45 minutes, filling them with water, slightly covering the surface. The broth is filtered, pieces of fish are boiled in it for 15-20 minutes, adding spices. Then the fish is taken out so that it does not boil, vegetables are put in a saucepan and the fish soup is cooked until the vegetables are fully cooked.
Classical ear does not accept any extra additives. Fish, water (1:1, 1:2, 1:3 ratios), potatoes, carrots, onions (often a whole, uncut onion) are the classic components of fish soup, and spices, including fresh and dried herbs and roots.
When fish soup is cooked from live fish, only onions are put into it. If the fish is fresh, but already asleep, a small amount of vegetables is added to the ear: potatoes of non-friable varieties, bell pepper, carrots and onions.
For a change, cereals are added (wheat, semolina, pearl barley, rice, millet). Such an ear is more correctly called a fish soup than an ear. All kinds of vegetable frying - not for fish soup. Of course, exceptions can be made for variety.
The fish in the ear should not boil, but should remain juicy. Therefore, it should not be digested. It is better to take out the essence earlier, free from the bones and arrange on plates. A little later, pour the finished fish soup and serve.
What spices and spices are suitable for herring ear?
Most often, in addition to salt and peppercorns (black and allspice), a pinch of red pepper is used. According to tradition, laurel leaves are placed in the ear and immediately removed as soon as the brew is removed from the fire.
From the roots, chopped roots of ginger, parsley, parsnips, celery are most often added along with stems and leaves. Delicious ear with chopped green onions and leeks. Herbs - dill, fennel, anise, cumin, tarragon, saffron - and additives such as nutmeg go well with fish soup.
The fatter the fish, the more varied and more spices are added.
Volga herring soup recipe
Volga herring is quite tasty, especially in boiled. Overshadows the abundance of nasty small bones, reducing its gastronomic value. But for the sake of taste, one can endure such an inconvenience as removing bones.
On the 1 kg fresh or marinated fish:
- bulb - 1 pc.
- potatoes - 2-3 pcs.
- tai soy paste - 1 tbsp. l.
- spices, herbs, roots, salt - to taste and desire
- water - 2 liters.
A whole onion and chopped potatoes are thrown into boiling water. large pieces(cut into 4-6 pieces). Potatoes are boiled for 10 minutes, then pieces of fish are lowered, peppercorns are added. Fish soup from fresh fish is immediately salted, from pickled fish, if necessary, salt is added at the end of cooking.
Boil the fish soup over low heat, avoiding a rapid boil for about 14-20 minutes after laying the fish. 5 minutes before the end of cooking add soy paste and bay leaf. Turn off the fire, let it brew for 10-15 minutes and serve it to the table, sprinkled with fresh vegetation: onion, dill, cilantro and other herbs.
According to the Volga herring soup recipe, soups are prepared from any other herring and other types of river and lake fish.
Creamy fresh herring soup
For 1 medium sized fish
- water - 1.5 liters
- onions - 2 small onions
- potatoes - 3 root vegetables
- carrots - 1 pc.
- parsley and celery roots
- peppercorns - 5-6 pcs.
- allspice - 3-4 pcs.
- semolina - 1-1.5 tbsp. l.
- vegetable oil - the same amount, 1-1.5 tbsp. l.
- salt - to taste
- laurel - 1-2 pcs.
The fish is dipped in boiling water, salted a little, pepper is added. After it boils, remove the foam and cook for 10 minutes, stirring occasionally. Pull out, take out the bones.
The broth is filtered. Finely chopped onions, parsley and celery roots, grated carrots, potatoes cut into strips or cubes are added. Bring the soup to a boil, adding more salt if necessary. After 10 minutes, semolina is added, thoroughly ground with vegetable (or ghee) oil. Cook until potatoes are ready. Shortly before the end of cooking, bay leaves and deboned fish are added.
Recipe variations:
Semolina makes the ear creamy. If all the ingredients (except fish) are pre-mixed in a blender, you get mashed soup. It remains to sprinkle it with herbs and serve to the table, putting pieces of fish on plates and filling with puree-like broth.
Note and Tips:
- When cooking fish soup from frozen herring, the fish is thawed in the air, but not under running water. The defrosting process should proceed naturally. Completely defrosted fish is washed, dried and put in soup.
- When cooking fish soup from salted herring, the fish is pre-soaked in milk. Put in a suitable container, pour milk so that the carcasses are completely covered and put in the refrigerator overnight.
- Thawed and soaked salty fish may fall apart when cooked. So that the bones do not fall out into the ear, it is placed in a gauze bag and boiled in it until tender. Then the broth will not have to be filtered.
Enjoy dishes from the Volga herring and other varieties of herring!
And do you have original recipes cooking fish soup from herring?
Be sure to cook.
Herring soup and herring soup are easy-to-prepare, but very tasty and fragrant first courses. They can be prepared from fresh-frozen, salted or canned fish. Any of these options will turn out excellent and very appetizing. Herring ear usually does not contain extra spices and fillers, because. leading role the fish itself plays in it. But herring soup can be supplemented with cereals, vegetables and roasts. So satisfying budget lunch sure to please the whole family. Next, consider step by step recipe with a photo of each of the dishes and give some tips for cooking.
Ear from herring
Servings: 4-5.
Time: 40 minutes.
Calories per 100 grams: 95 kcal.
Ingredients:
Cooking process:
The question of whether it is possible to cook fish soup from freshly frozen herring can be answered in the affirmative. This dish will turn out better than any other fish.
If we are preparing an ear from frozen fish, then we first defrost the carcass at room temperature. We gut the carcass, wash it well, separate the fillet and cut it into cubes.
We heat water in a saucepan, salt a little and put raw chopped onions, potatoes and fish to boil. To make the fat stronger, you can put the head and tail. Cook the ear until the potatoes are soft.
In the meantime, carefully rub the semolina with vegetable oil, season the fish soup recipe with this composition. Then add lavrushka with peppercorns.
Serve the finished recipe, sprinkled with fresh greenfinch.
Servings: 6.
Time: 70 minutes.
Calories per 100 grams: 53 kcal.
Ingredients:
Cooking process:
You can prepare fish soup from salted herring or canned herring in oil.
It will be a little faster to cook soup from canned "Herring in oil". This fish soup has a bright rich taste. Because vegetables are sautéed in the oil in which the fish was.
Pour water into a saucepan, bring it to a boil. Meanwhile, clean the vegetables. Onion cut into cubes, and the leek into thin rings. In a frying pan, heat up the oil canned fish. We spread both types of onions, fry for 5-7 minutes. We free the pieces of fish from the bones, divide them into portions.
We clean, rinse the roots. Cut the potatoes into slices, and the carrots into small cubes.
We put chopped root vegetables in boiling water, cook them until half cooked. Add onion frying to almost ready vegetables, cook for 7 minutes at medium heat.
At the end, add the fish and spices, after 10 minutes the first canned food in oil is ready. Before serving, the first course with canned fish it is necessary to infuse for about 10 minutes. This dish with herring received a lot of positive reviews, so everyone at home will surely like it.
Enjoy your meal!
When you cook your first fresh or salted fish, be sure to consider the following points:
