There are several opinions on how to cook classic ear. First: ear always prepared from the same type of fish. Therefore, it happens salmon ear, pike ear, trout ear, ear of carp, sterlet ear, perch ear, salmon ear, ear from zander, ear from carp, catfish ear, sturgeon ear, ear of carp, salmon ear, bream ear, saury ear, codfish ear, ear of ruffs, pollock ear, codfish ear, mackerel ear, ear from pelengas, ear from silver carp, burbot ear, roach ear. Second opinion and second technology allows cooking fish soup from several varieties of fish - mixed or in several stages. For example, small fish are first boiled, and then more expensive and tasty fish are cooked in this broth. Ukha, cooking recipe which includes the change of three servings of fish, is called a triple ear. The royal ear is prepared according to the same principle, however, in chicken or even mushroom broth. Ear, recipe which provides for its preparation on chicken broth, also called rooster's ear.
calories fish soup depends on the type of fish and varies from 45 to 70 Kcal per 100 g. Fish for fish soup can be very diverse. Traditional, real ear is of several types. White ear - ear of river fish: from a ruff (it is believed that the most delicious ear- because of the ruff mucus), perch, pike perch, whitefish. Black ear - from fish less suitable for fish soup: asp, carp, chub, crucian carp, carp, rudd. An ear made from red fish is called red ear. Fisherman's ear stands apart. Ukha on the fire - this is not cooking fish soup at home. Fisherman's ear is prepared from any fish that has been caught. How to cook ear any fisherman knows: the water must be from the river, in an almost ready ear it is necessary to put out a smoldering firebrand, and be sure to add a little vodka or pepper to the ear at the end. As you can see, there are many ways to cook an ear. Cooking fish soup often has its own local characteristics. For example, an ear with millet or other cereals has long been common among the Cossacks. In the Russian North, among the Pomors, there is an ear made from salmon heads. A typical Volga ear is an ear from a sterlet. original recipe has an ear in Finnish. Finland is a country of a thousand lakes, Finns know how to cook fish soup. Finnish fish soup with cream few people will remain indifferent. Today, even canned fish soup is quite popular. The canned fish soup recipe captivates with its simplicity: canned fish into a decoction of vegetables, and the canned fish soup is ready.
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How to cook ear.
Don't boil your fish soup in aluminum pots.
How to weld transparent ear? Don't put potatoes in your ear.
- How much to cook ear the eyes of the fish will tell you - they should turn white. Just in case, add another five minutes, but the total time is a maximum of 20 minutes. Then let the ear brew a little.
After cooking the fish soup, remove the bay leaf from it, otherwise the ear may be bitter later.
Put greens in a plate with an ear, and not in a pan.
Fisherman's fish soup is different in that the preparation takes place in nature, from a freshly caught fish. The dish turns out to be rich, fragrant, and its cooking and eating in nature make it especially tasty. How to cook fish soup correctly, tasty, how do real fishermen cook it?
Cooking a real fish soup goes on spring water, in a pot on a fire. Fishing ear is brewed in three stages, unlike the usual homemade one. You can, of course, use the fish soup recipe to cook your own dish at home, but using frozen fish, running water and a stove will not make it a true fisherman's soup.
Classic fish soup recipe
The classic recipe for fish soup is to use 3 stages of cooking different sort fish. Due to the variety of "meat" used, the dish will be fabulously fragrant and have a rich taste.
Rybatskaya simple ear prepared from the following products:
- small fish (perch, rudd, minnow, ruff, tench and the like) - 400 grams;
- large fish (perch, pike, crucian carp, you can even roach) - 800 grams;
- salt - a tablespoon;
- onion head - 1 piece;
- a bunch of greens - 30-50 grams;
- peppercorns - 20 pieces;
- medium carrot -1 piece;
- large tomatoes - 4-5 pieces;
- stalk of celery -1 piece;
- water - 5 liters.
Note! The amount of fish is given for cooking at home. On vacation, of course, there is no need to weigh - the fish that the fishermen caught is used.
The scheme for making such a soup is interesting in its stages, the recipe is simple and clear, and no special skills are required. The cooking process will be described step by step by the instruction below:
- Gut small fish, rinse well and collect in a gauze bag. The bag is needed so that there are as few small scales as possible in the broth. Small fish are used to prepare the fat.
- Put the water to warm up, lower the bag with the "little thing" there, add salt, onion head. When it boils, cook for 20-30 minutes. Then, take out the bag. Cooked fish can be eaten, thrown away or given to pets - it will no longer be needed to cook the dish. Also discard the onion, it was needed for the juice and transparency of the broth.
- While the first fish was cooking, prepare a larger fish - clean it from scales, gut, cut off the heads, remove the gills so that they do not give bitterness to the broth.
Put clean heads and several pieces of fish into the broth. Cook for half an hour-45 minutes. Get all the fish. You can just eat it. - Add a little water to the pan, preferably boiled, since by this point the liquid has partially evaporated. Prepare the third portion of the fish, this time the last one: clean the fish carcass, gut, cut into portions and put in a cauldron. Add peppercorns.
- While the fish pieces are being cooked, peel and wash the carrots, rinse the tomatoes, greens, celery. Cut the vegetables into small cubes, finely chop the greens. After 10-15 minutes of cooking fish, add vegetables, mix. Cook for another 30-40 minutes, but do not mix so that the fish “meat” does not fall apart into pieces. 5 minutes before removing the dish from the heat, add greens.
- After the pot is removed, it is covered with a lid and wrapped in warm clothes or a blanket so that the “brew” is infused.
real fisherman's ear ready! If you want a dish more satisfying, then it is not forbidden to add potatoes to it. Traditionally, fishermen eat the dish with wooden spoons or drink the broth in mugs, eating fish pieces. A real tasty fishermen's fish soup, cooked with your own hands in nature, is unique in taste. After all, fisherman's, cooked with soul, saturated with natural flavors, cannot be compared with the one that was cooked at home.
There are several rules for cooking fish soup, which is followed by long-time experienced fishermen. Below we will talk about them:
- Catfish should not be used in this dish.
- It is believed that from a river fish the broth is more transparent.
- To make the fish soup rich, fatty layers of fish, bellies, bubbles are added during cooking.
- The unspoken rule is that the more fish and less greens and spices, the tastier “sweeter” the broth will turn out. Therefore, it is not recommended to use too much parsley and dill, and if added, then at the very end of cooking. Spices cannot be added at all, otherwise they will kill the real smell and taste of fish. Maximum - a little salt and pepper (peas or ground, for an amateur).
- The main secret of a real fish soup is that when cooking is over, a small smoldering log is taken from the fire and stewed in a pot, and then vodka is added approximately in proportion to 1 liter of water 50 ml of alcohol.
Video: Real fishing ear in nature
Everyone, good afternoon! Every housewife knows how to cook fish soup so that it comes out rich, fragrant, satisfying and tasty. My simple tips will help to make this dish not only everyday dish and truly a culinary masterpiece.
So, homemade fish soup is a strong, concentrated fish broth that can only be obtained from the head, fins and tail. From which fish it is better to cook it, this is decided by the hostess herself. The main thing is that the carcasses do not smell like river mud and give rich broth. If the fish has a specific smell, then you can get rid of it by sprinkling it with lemon juice.
An important rule for preparing this first course is cooking over low heat. Then the broth will be transparent and rich.
But if the ear has lost transparency, then put an egg-white brace to lighten it. An unpeeled onion will give a beautiful color to the broth, taste - a piece of butter, aroma - fresh herbs.
Other ingredients for fish soup are usually potatoes and onions. However, there are recipes with the addition of cereals, carrots and other vegetables. How much to cook the broth, it depends on the type of fish used. River will be ready in 15-20 minutes, sea - 10.
Ingredients:
- Head, fins and tail from one fish (silver carp is used in this recipe)
- Bay leaf with peppercorns - 3 pcs.
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Salt and black pepper - to taste
- Seasoning for fish soup - 1 tsp
- - 1 PC. (optional)
How to cook the ear:
Wash the head, fins and tail and lower into the cooking pot. Add the peeled onion, parsley, peppercorns.
Be sure to remove the gills and eyes from the head. They give the dish an unpleasant taste, and the broth is cloudy.
Fill the fish with drinking water and place on the stove. Bring to a boil over a high flame, then lower the temperature, close the lid and continue to cook.
When the meat begins to fall behind the bones, it means that the fish is ready. However, to make the broth more rich, it should be kept on low heat for up to one hour.
If you use frozen fish, then lower it into the water, immediately from freezer without defrosting.
Remove the fish head, tail and fins with a slotted spoon from the pan and transfer to a colander.
Strain the broth through a filter (fine sieve or gauze) so that it is clean, without bones and spices.
From the head, tail, backbone and other fish waste, remove the meat, sorting from the bones.
Peel and cut potatoes with carrots.
Put the vegetables in a clean broth and put them on the stove to cook.
Add the sorted meat to the pan and cook the dish until the vegetables are fully cooked. After about 20 minutes, the potatoes will be soft. A few minutes (approximately 5-7 minutes) before the end of cooking, season the dish with salt and pepper.
Homemade fish soup is usually served in a deep plate. Season each serving with finely chopped dill, if desired.
Despite the fact that the ear turns out to be rich and satisfying, it is considered a wonderful diet food. Therefore, it can be used without worrying about your figure.
- If you cook fish soup in nature on a fire, do not forget to put a burning scorch into it at the end of cooking. This, firstly, will give the dish a unique smell of a fire, and secondly, it will remove the smell of freshwater fish, which smells like a swamp.
- If desired, you can pour a glass of vodka into your ear, which will improve the taste of the dish.
Even more a budget option fish soup - fish, it is not expensive and tasty.
The time for hiking in nature begins, I offer you a video recipe for cooking fish soup on a fire. Look, it's useful!
Ear on dining table- always a small holiday. Good fish soup is not ashamed to regale guests. And if the hostess tries and makes it more original, and besides, it serves beautifully, then anyone will not resist. But to cook an ear, you need both art, and attention, and caution: if you digest the fish, the taste and appearance if you spoil it, if you don’t finish it, it’s also bad.
In a word, the ear is not an easy idea. There are many recipes for cooking fish soup, and although each has its own fans, the basis of this dish is common. Before you give free rein to your culinary imagination, you need to master the basics.
Preparation of fish soup
Pour finely chopped onions and parsley with water, boil a little, and then add the prepared fish, peppercorns, salt and bay leaf. You can put fish with roots, and spices at the end of cooking. The ear should be allowed to brew for 20-30 minutes under the lid. In a plate, you can put a piece of butter and freshly chopped greens, black pepper. For fish soup, both small and large are suitable, preferably river.
There are many recipes, but this fish soup brings me gastronomic pleasure. Here white pepper, ginger and pepperoncino make the broth truly fabulous! And, if instead of tilapia you get a carp as a friend, then take it by the tail and go! With him, the ear will be even better!
The components are designed for a 2.5 liter pan:
- telapia - 1 carcass or 850 grams;
- onions - 2 heads;
- garlic - two cloves;
- yellow carrots - 1 root vegetable;
- white pepper - 8 peas;
- lavrushka - 2 leaves;
- ginger root - a root about 3 centimeters;
- dry pepperoncino - 3 pods;
- salt - to your taste.
According to the royal ear recipe, we cook it like this:
Rinse the fish, remove the scales, cut off the tail and all fins, cut into 3 parts and pour water along with the head. Bring to a boil, carefully remove the foam and salt to taste. Dip the chopped onion into the pan, crushed garlic with the back of the knife, coarsely chopped carrots, ginger and all spices. Boil the ear under the lid over medium heat for 40 minutes.
Let stand for 20 minutes and you can use it. Pour the broth into a plate through a sieve, add fish, vegetables and chopped herbs. Here, all the taste is hidden in a rich broth.
2. Ear from small fish
Components:
- small river fish - 1 kilogram;
- bulbs - 2 things;
- carrots - two pieces;
- parsley and celery root - optional;
- potatoes - 3 tubers;
- egg - three pieces;
- allspice - 10 peas;
- bay leaf, pepper and salt - to your taste.
Cooking
shredded onion, carrots, grated on a fine grater, pour potatoes with cubes of water, salt to taste. Put small peeled fish in a colander, dip it in a saucepan with spices and roots, cover with a lid, put on medium heat. When the fish is cooked in a colander, remove it from the pan, and lower the bay leaf into the fish broth.
Sprinkle the fish soup with ground pepper in plates, serve the fish separately. There are no fish bones in such an ear, and the fish itself will not boil. You can put in the bowl boiled egg cut in half.
3. Salmon ear - royal
This fish soup can also be called royal, here there is red fish, cream, a mixture of peppers, and there at the discretion of taste. It is most often prepared in the Scandinavian countries, but Russia is also not far behind, recipes can be found in old publishing books from the Far East and Karelia. This recipe has already been rebuilt in a modern way.
Components:
- chilled salmon - 500 grams;
- hot smoked salmon - 300 grams;
- leek - 1 stalk;
- potatoes - 2 tubers;
- cream 33% - 200 milliliters;
- olive oil - 2.5 tablespoons;
- salt, a mixture of peppers and herbs - at the discretion.
According to the recipe for salmon ear - royal, we cook it like this:
Prepared salmon, pour cold water and cook until done. Then pull out, cool slightly, remove the skin and bones. Strain the broth through cheesecloth. Chop the leek into half rings and sauté olive oil to the degree of al dente.
Pour the broth into a saucepan, put the potatoes cut into cubes and boil until half cooked. Then add the diced smoked salmon and boiled, bring everything together to a boil, season with onions, cream, bring to taste and boil until the potatoes are ready. When serving in portioned plates, pour the fish soup, sprinkle with a mixture of feathers and herbs. Wow, how fragrant and delicious!
4. Pike ear
The pike sometimes smells of mud. But, the taste of this fish is excellent, and as for the smell, it can be eliminated.
Ingredients:
- pike - 800 grams;
- potatoes - 2 things;
- parsley root - two roots;
- carrot - 1 piece;
- onions - 2 onions;
- fresh green parsley - 1 bunch;
- butter - optional;
- Spices and seasonings - to taste.
Cooking technology
Cut the roots into small strips, finely chop the onion, cut the potatoes into small cubes, put the chopped pike fish on it, pour vegetable brine on it, put parsley, then pour water and cook until the fish is ready. At the end of cooking, and all seasonings, including ground cumin seed. When serving in soup bowls, sprinkle with ground black pepper and season with butter.
5. Ear team
The ear will be much tastier if the fish is lightly pre-fried on butter. After that, put it in a saucepan with chopped parsley and dill, carrots and onions cut into thin strips, salt, pour water and put on a slow fire.
The liquid should cover the fish by 8-10 cm. Cook without a lid, without stirring. Remove the foam carefully so as not to crush the fish. At the end of cooking, add bay leaf and allspice peas. small fish, you can pre-boil in a colander, and pour over more large pieces fish. A set of fish to taste and possibilities.
6. Fisherman's ear
It is better to cook such an ear on a fire from freshly caught fish.
Composition of products:
- fish - 2 kilograms;
- bulbs - 1.5 pieces;
- orange root vegetable - 2 pieces;
- cereals - half a glass;
- potatoes - 200 grams;
- tomatoes - 4 tomatoes;
- Bell pepper- 2 pieces;
- all greens - according to the recipe or your taste;
- crushed lard - 2 teaspoons;
- condiments and various vegetables- at your look.
Cooking fish soup
Cut the potatoes into large cubes, and carrots and sweet peppers into very thin strips, finely chop the onion, finely chop the tomatoes into semicircles. And now washed millet, chopped dill and parsley. Fish, first large pieces, and then small ones - salt, and then a trifle, pour water and put on a fire, but the fire should be small.
When boiling, remove the foam. Before the end of cooking, add crushed old fat, parsley and peppercorns. A small “bouquet” of thyme is also desirable, it must be removed as soon as the ear has been removed from the fire, otherwise it will kill all the smells. The ear must insist. Serve with fresh bread, grated with garlic. Garlic can also be put in the ear. Serve fresh sweet and bitter peppers, tomatoes, dill, parsley and everything else in the set on a plate.
I like to fish, cook fish soup, so there will be other recipes to be continued.
Delicious fish soup is an excellent cure for both a hangover and stomach discomfort, right? After festive feasts with an abundance of "heavy" dishes, the body can no longer accept Olivier, a fur coat and other similar dishes, generously flavored with mayonnaise. I want something light and non-greasy.
A hot homemade ear or, as it is also called, yushka, rich, with carp, and with the smell of a fire, will be just the way. Where to build a fire? And he will not be needed, there is one little secret, which you will find out later thanks to our carp fish soup recipe.
Step-by-step recipe for carp soup with rice at home
Take for the ear big fish and heads for brothIngredients
- water - 6 l;
- small fish or fish heads with tails and fins (for fat) - 1 kg;
- large fish (carp, crucian carp, silver carp) - 1 kg;
- rice - 3/4 st.;
- potatoes - 5-6 pcs.;
- carrots - 2 pcs.;
- onion - 2 pcs.;
- parsley and dill - 1 bunch;
- dill umbrella - 2-3 pcs.;
- vodka - 50 g;
- salt, ground pepper and peas - to taste;
- bay leaf - to taste.
Cooking time: 1.5 hours;
servings: 12;
cuisine: author's
Cooking
Cut off the head, fins, tail of the carp, cut the fish into large pieces.
Carp cut into large pieces Peel carrots, chop coarsely. Cut each onion in half without peeling, it will give the broth a beautiful shade.
Coarsely chop the onion and carrot Put the heads, fins, onions, carrots in a large pot or cauldron, add bay leaves, peppercorns, dill umbrellas. Pour cold water and put on fire.
Put tails, heads, onions, carrots, bay leaves and peppers in a cauldron and pour water While the broth is being prepared, prepare the cereal: rinse the rice well and leave in water.
Rinse the rice until the water runs clear Ukha can be cooked with millet or semolina, this is a matter of taste.
Finely chop the greens.
Finely chop parsley and dill Do not forget to follow the broth, the foam that appears before boiling must be removed.
Remove foam from the surface of the broth As soon as the broth boils, add salt to taste, mix. Reduce the heat so that the broth simmers slowly for 40 minutes.
Reduce the fire so that the broth boils slightly Peel the potatoes and chop coarsely, onions - in half.
Coarsely chopped peeled potatoes Carrot cut into large sticks.
Wash the carrots well and cut into large cubes Remove the entire contents from the cauldron with a slotted spoon.
Remove all ingredients from the cauldron Strain the broth, add potatoes, onions and carrots to it.
Add potatoes, onions and carrots to the strained broth. Add bay leaf, dried herbs, black pepper to taste.
Add bay leaf and spices to vegetable broth Leave the broth with vegetables on the stove and let it boil for 10 minutes. Then put the pieces of carp and leave on the fire for another 10 minutes.
Add carp pieces to the soup Then it's time for the rice. Drain the water, pour the cereal into a cauldron with soup.
Add rice to the ear After 10 minutes, add chopped greens.
Add chopped greens to the ear And here is the secret: burn a few sticks of deciduous trees (birch, linden) and put them out by lowering them into your ear.
To make the fish smell like a fire, you need to lower the burnt branches of deciduous trees into it Well, the last stage: for a piquant taste in the ear, add vodka and let it brew for 10 minutes.
Add a glass of vodka for a spice of taste Enjoy your meal!
Video: cooking Pomeranian fish soup
There are many recipes for yushka; for its preparation, you can take any kind of fish. Both the set of ingredients and the saturation of the fish soup can be adjusted according to your taste preferences. Enjoy your meal!
