Delicious ear at home recipe. Fisherman's cuisine. How to cook ear? Fish soup technology

Ukha is one of the most common first courses in the world. And no wonder! After all, if you cook the fish soup correctly, it will delight you with its unique rich taste. Although the cooking process of this popular fish soup quite simple, but there are still enough subtleties. Everyone has long known that the most delicious fish soup is obtained in a good company in nature. And it is cooked on a fire in a pot. But how to cook fish soup at home to please your loved ones?

Ear at home

Ukha at home turns out no worse than cooked in nature, if you take into account a few rules. To cook fish soup at home, you need good water and fish. To prepare a rich broth, take the fish bones, ridges, heads and tails that will remain with you after cutting the fish. It is not necessary to remove the scales, as they give the ear a special taste. When your fragrant and rich broth is ready, all you have to do is put some vegetables into it, let the soup boil, season it - and a delicious fish soup is ready!

In the world there are a great many recipes for fish soup. But regardless of the recipe, it is very important to follow the following rules in cooking fish soup:

1. Take only clean filtered water for cooking fish soup, because the taste of water greatly affects the final taste of the soup.
2. Experts recommend cooking fish soup from at least two varieties of fish. The classic fish soup is prepared using four types of fish. This is due to the fact that different varieties saturate the ear with different flavors. For example, perch and ruff give the broth a rich taste, and if you add burbot, the soup will turn out tender and sweet.
3. The main rule is to use only fresh fish, although frozen seafood is also allowed if they do not need to be defrosted first.
4. The main ingredient in fish soup is fish, so other vegetables should be kept to a minimum – only potatoes and onions. From spices - tarragon, bay leaf, parsley, dill, green onion and any kind of pepper.
5. In order to cook a good strong broth, use a ruff, ide, whitefish, perch, pike perch or any other favorite fish. Pour it with cold water, bring to a boil, constantly removing the foam, and then cook over low heat without a lid for 10-15 minutes. Then your broth will be tasty and transparent. After the broth is ready, you can throw away the fish and add fresh protein to it. chicken egg to delay the turbidity that has arisen during the cooking process. The broth is then strained. Pieces of cleaned and gutted large fish are added to it, which will already remain in the soup.
6. The cooking time for fish soup varies depending on the type of fish used. If you cook fish soup from river fish, then the cooking time is 15-20 minutes, and if from sea fish, then 10-15 minutes will be enough. The fish soup readiness indicator is the separation of fish meat from the bone. If it lags behind easily, the soup is ready. Remember that you can not digest the ear, otherwise the fish will lose its taste and become tough.

homemade soup recipe

Each family has its own recipe for homemade fish soup. And every housewife knows how to cook homemade fish soup in such a way as to please her loved ones. We, in turn, offer you two great recipes- the classic fish soup in Finnish and the traditional Russian fish soup from pike perch.

Ear in Finnish

To prepare trout soup, we need:

• trout - 0.5 kg
• potatoes - 0.5 kg
• onion - 3 pcs. medium size
• cream or milk - 200 ml
• spices - salt, black peppercorns and ground, chopped herbs

Cooking method:

• We clean and wash the trout, then cut it into large pieces.
• Peel and cut potatoes and onions.
• Place vegetables and fish in a bowl.
• Fill them with cold water so that it covers the contents by 3 - 4 cm. Add black pepper and salt.
• Cook over medium heat until tender - about 15 minutes. At the end of cooking, add cream to the soup, mix and bring it to a boil.
• Remove from heat and let the ear stand for 10 minutes.
• Before serving, decorate the ear with chopped herbs.

Russian ear from zander

To cook fish soup at home according to the classic Russian recipe, we recommend using pike perch because of its tender texture. good taste. For the soup we need:

• fish (perch) - 0.5 kg
• potatoes - 5 pieces
• onions - 2 pieces of medium size
• carrots - 1 piece
• tomato - 1 piece
• parsley root - 2 pieces
• greens, spices - bay leaf, salt, black peppercorns and ground
• butter - 50 g

Cooking method:

1. We clean the fish from scales, gut it and cut it into large portions.
2. We cook the broth from the remaining heads, ridges, bones and fins.
3. When the broth boils, add the parsley root, chopped onions and carrots to it, and also put the bay leaf.
4. We filter the broth and add chopped potatoes, onions and a second parsley root to it. Cook for 10 - 15 minutes.
5. Then we put the pike perch fillet, chopped tomato and spices in the pan.
6. Add butter at the end of cooking.
7. We serve the ear, decorating with chopped herbs.

As you can see, cooking an ear at home is as easy as shelling pears.

Ear on the fire

Probably everyone will agree that the fish soup on the fire is a very special dish! It is filled with a kind of hunting spirit, which makes the ear even tastier. Cooking an ear on a fire is not so difficult. Here are some tips to help you in this matter. First, all the fish caught should be carefully sorted. To prepare the broth, the smallest fish will fit, but it needs to be gutted and washed very well. Cleaning is optional. Second, go for the big fish. It needs to be cleaned, gutted and cut into small pieces. Thirdly, prepare the broth from small fish. Wrap the fish mass in gauze and put in a pot in boiling water. This will keep your broth clear. After the broth is ready - this is about 30 minutes on low heat, discard the gauze with the fish. Then we add most of the chopped large fish to the resulting fish broth, and cook it for about an hour. After that, we take out the cooked pieces of fish and eat them. We don't need them in our soup.

The next step is to add the remaining fish, chopped potatoes, onions, carrots, herbs to the broth and cook until cooked, about 40 - 50 minutes. If the ear thickens, then simply dilute it with water. There are a couple more secrets of real anglers! Fishermen always, before removing the pot from the fire, pour a glass of vodka into the soup and lower a burning firebrand into it. The alcohol softens the fish bones, and the coals give the ear the aroma of a fire and draw out all unpleasant odors. We wish you Bon appetit!

Fish soup, called fish soup, is considered one of the oldest dishes of Russian cuisine.

It is especially revered by fishermen and their families, but this does not mean at all that other people do not like to enjoy delicious fish soup from time to time.

But how to cook an ear at home?

The right choice of fish

It is not difficult to prepare a delicious fish soup from river fish, but this is if you choose the right fish.

There are several main rules, following which you can easily buy a good quality product:

• Freshness. The first and most important thing is the freshness of the fish. Ideally, it should be just caught, then the soup will turn out just great. If you buy fish in a supermarket, we advise you to take a whole fish, since it is more difficult to determine the freshness of the product in cut form;
• The size. For fish soup, medium and large-sized fish are best suited. If it so happened that you came across small fish, then be sure to cut off their heads, as they can give the soup a little bitterness;
• Suitable option. Choose fish depending on the type of fish soup. Sturgeon, trout or stellate sturgeon are best suited for red fish soup. An ideal option for white fish soup is pike perch and perch, and for black fish soup, carp and asp.

River fish ear, general cooking rules and tips

You should think about how to cook fish soup at home only after you familiarize yourself with some rules.

It should be noted that these rules apply to classic recipes and variations on this theme.

So, the rules of cooking:

• Always use fresh and quality products;
• Do not cook fish soup from bream, roach and roach;
• To shade the taste of fish, you need to use additional ingredients, often vegetables and spices;
• Watch the preparation of foods, especially the main ingredient, it is important that it is not overcooked.

A simple recipe for river fish soup stewed in a pot in the oven

Perhaps one of the most delicious variations on the fish soup theme is cooking in the oven.

This soup will appeal to even those who do not really like the classic fish soup.

So, you will need:

• Any River fish according to your taste - about 400-450 g
• Tomato - 1 pc.
• Potatoes - 2 pcs
• Vodka (wheat) - 40 ml
• Bay leaf - 1-2 pieces
• Sunflower oil - how much will it take (for frying)
• Onion - 1 pc.
• Water - half a liter
• Carrot - 1 pc.
• Spices - to taste

Cooking:

• First you need to gut and wash the fish thoroughly. Cut it into pieces (large) and put in a clay pot, with a capacity of more than 0.5 l;
• Peel and chop the onion, and then fry it in a skillet until a beautiful blush;
• Rub the carrots on a coarse grater and send for 1-2 minutes to the onion, then send the fry to the main ingredient;
• Blanch the tomato, cut into cubes and send to the pot;
• Wash the potatoes and cut into medium cubes. Put to the rest of the products;
• Add spices;
• Fill the container with water and simmer for about half an hour in the oven at a temperature of 180 degrees;
• When the time is up, remove the pot and add vodka to the mixture. Let stand 20 minutes.

Finnish fish soup with cream

Finns cook incredibly tasty fish soup at home.

The secret of the dish lies in a not quite traditional set of products.

This type of fish soup is suitable for serving on holidays as a first course.

Ingredients:

• River trout - 0.5 kg
• Cream - 200-250 ml
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 3-4 pieces
• Dill - to taste
• Bay leaf - 3 pcs
• Pepper and salt - to taste

How to cook:

• Wash the trout and put to boil for 15 minutes;
• Meanwhile, peel and dice potatoes and onions;
• Grate carrots;
• Rinse the dill under running water and finely chop;
• Make a fry from onions and carrots (brown in a pan);
• Remove the semi-finished fish from the broth, separate from the bone and cut into large pieces;
• Strain the broth. Add potatoes and bay leaf, place over medium heat;
• After 3-5 minutes, add roast and trout to the broth, as well as spices to taste. Leave to cook for 7-10 minutes;
• After the time has elapsed, add cream to the soup. Bring to a boil and let stand for at least 20 minutes

Fragrant fish soup with soy sauce from river fish

There is something Japanese about this recipe, maybe it's the soy sauce, but the way the dish is prepared also plays an important role.

You will need these products:

• River predator (zander or pike) - 0.5 kg
• Onion - 1 pc.
• Potatoes - 200-300 g
• Carrot (large) - 1 pc.
• Soy sauce - 45-50 ml
• Groats (wheat) - 70-80 g
• Bay leaf - 3 pcs
• Vodka (wheat) - 40-50 ml
• Peppercorns - 5 peas
• Ground pepper (black) - 0.5 tsp.

Cooking:

• The first step is to clean the fish from the insides and husks. We send the head and tail to simmer;
• Peel the beam from the husk, cut into two parts and send to the fish;
• Add peeled, cut into several large pieces carrots and bay leaves, as well as pepper (peas) to the future soup;
• Pour the wheat groats with water and leave aside for now;
• After 20 minutes, remove all ingredients from the pan and strain the broth. Put it on fire again and add the previously taken out food and potatoes;
• Drain the water from the millet and add to the soup as well;
• Boil 10-13 minutes;
• Pour in the vodka and soy sauce and boil for another 5 minutes;
• Remove from heat and let it cool down well.

Recipe for river fish soup with vegetables and apple

This variation of fish soup can be attributed to dietary, and at the same time very delicious meals, so if you are losing weight or just prefer low-fat food, then this recipe is what you need.

Ingredients:

• Perches and ruffs - 400-500 g
• Apples - 1 pc.
• Wheat groats - to taste
• Onion - 1 pc.
• Bay leaf - 2-3 pieces
• Potatoes - 1-2 pieces
• Spices - to taste

Cooking process:

• Start by cleaning the ruffs and perches. Wash and cut them into pieces. Send to cook for 10-25 minutes;
• Wash and clean vegetables. Cut the onion and potatoes into cubes, and grate the carrots;
• Wash the apple, remove the middle and cut into 4 parts;
• Make a fry from onions and carrots;
• Take out the fish, strain the broth;
• Return the broth to the fire (slow) and add the millet, potatoes, roast and fish;
• Send spices, bay leaf and an apple there;
• Boil 15 minutes. Remove from stove. Take out the apples. Let's insist.

Brass fish soup in a pot on cream in Tatar style

The Tatar fish soup recipe will definitely appeal to men, and this dish will also be appropriate at a large family celebration.

The difference between this fish soup and the rest is in special tenderness and a pleasant aftertaste.

Ingredients:

• Large river fish (to your taste) - 800 g
• Potatoes - 4-5 pieces
• Dill - a few branches
• Cream - 500 ml
• Young onions (feathers) - to taste
• Bay leaf - 2 pcs
• Spices - to taste

Cooking:

• Prepare the products;
• Cut the potatoes into slices and place on the bottom of the pot. Salt and pepper, add bay leaf and your favorite seasonings;
• Put a part of the cut and chopped fish (fillet) on the potatoes;
• Next, lay out the onion, cut into rings;
• Lay out these layers one by one until the pot is filled to the top;
• Pour cream, cover with foil;
• Put in the oven at 200 degrees. Readiness check on potatoes;
• At the end, sprinkle with herbs.

Recipe for dietary soup from river fish in Rostov-style from pike perch

And here's another one diet recipe, which will appeal not only to girls on a diet, but also to men who love to eat well.

You will need the following products:

• Pike perch - half a kilogram
• Any small fish - about a kilogram
• Onion - 1 pc.
• Potato (medium) - 4 pcs
• Tomatoes - 4 pcs
• Carrots - 2 pcs
• Dill and parsley - a few sprigs
• Bay leaf - 4 pcs
• Water - 2 l
• Spices - to taste

Cooking process:

• First, cook the broth from small fish. Be sure to strain the finished broth. Then again put on a small fire;
• Onions and carrots are peeled and cut into thin circles, then put in the broth;
• Cut the potatoes into cubes and also send to the rest of the ingredients. Boil for about 12-15 minutes;
• Cut the pike perch fillet into pieces and add to the soup;
• Blanch the tomato and cut into slices, send to the future ear along with bay leaves and spices;
• At the end of cooking, add finely chopped greens, sweat for 1-2 minutes. Cover with a lid and leave to infuse for 10-20 minutes.

For today, these are all recipes for fish soup. We advise you not to hesitate and try at least one of them. Good luck in the culinary field and bon appetit!

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. And where to make 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 broth

Ingredients

• 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 the carrots, chop coarsely. Cut each onion in half without peeling, it will give the broth a beautiful shade.

Coarsely chop the onion and carrot

Place heads, fins, onions, carrots in a large pot or cauldron, add bay leaf, 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 potatoes and chop coarsely onion- 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!

Delicious fish soup can be cooked not only on a fire, but also at home on a regular stove. If you want to cook a classic fish soup, follow some important rules:

Firstly, fish soup is cooked from at least two types of fish. One fish is used for broth, the other as a fillet. If there are 4-5 types of fish in the ear, then the taste becomes more saturated.

Secondly, fish soup is boiled from those types of fish that give a clear broth. Pike perch, burbot, tench, ide, perch, ruff, whitefish, catfish - fish for "white fish soup". Asp, cheese, crucian carp, carp, chub, rudd - fish for "black fish soup". Salmon, sturgeon, beluga, stellate sturgeon, nelma - fish for "red fish soup". Not suitable for fish soup: roach, herring, mackerel, sabrefish, minnow, bleak, bream, roach, ram, gobies.

Thirdly, uh out small fish boiled, after wrapping it in several layers of gauze and dipped in cold, not hot water.

Fourth if the fish is frozen, it is not thawed, but frozen in a pot of water. So the fish stays fresh longer, and the fish soup, as you know, is much tastier from the freshest fish (which is why the fish soup cooked right on the fishing trip is so tasty). And that is why the upper part is better suited for the fish soup, since the tail quickly deteriorates.

Fifth, an important rule for fish soup, both at home and in nature, is a minimum of vegetables. Potatoes, onions and carrots. By the way, only potatoes and onions are put in the ear of live fish.

Well, another important rule for homemade fish soup, do not cover the pan with a lid and cook over low heat.

We will cook prefabricated home ear, deviating from some of the rules of classic fish soup. Let's mix the red sea ​​fish and white: salmon and pangasius. Another retreat would be overcooking carrots with onions (our family members like it more).

Ingredients:

For 2-3 liters of fish soup:

Salmon(head, abdomen, tail) - 500 grams

Pangasius or sole- 1000 grams

Potato- 3-4 pieces of medium size

Onion- 2 medium sized onions

Carrot- 1 piece of medium size

Greens: dill, parsley, green onion,

Spices: salt, black pepper, bay leaf, saffron (if the salmon broth is too fatty).

How to cook ear at home

1. Boil broth for fish soup from red fish. To do this, put the fish (if it is frozen, then do not defrost it) in cold water and put it on a slow fire. Add onion peeled and cut in half. Salt, bay leaf. Cook after boiling water for another 15 minutes. We remove the dirty foam.

2 . Then the fish broth must be filtered. And again put on fire. If the broth is too thick, add a pinch of saffron. Now the ear can be peppered.

3 . Add peeled and chopped potatoes.

4 . When the ear starts to boil, cut into large pieces pangasius or sole. This fish is good because it is boneless and quite suitable for fish soup.

5 . Without waiting for the soup to boil, add the overcooked carrots and onions. Do not forget that the ear must be kept on low or medium heat all the time, without a lid. Pangasius is boiled in the ear for 10-12 minutes, otherwise it may boil.

6 . Take the bones from the salmon meat and send the red fish to the ear. The final readiness of the fish soup is determined by the readiness of the potatoes.

Important! Add greens to the ear when it is already poured into plates. After all, herbs very quickly lose their useful material when heated.

Delicious fish soup at home is ready

Enjoy your meal!

Ear at home

Who loves hiking, campfire gatherings, and fishing, probably knows and tasted such a wonderful and light dish as fish soup. The smell of a fire and smoke, this aroma, from which a mouthful of saliva is recruited ... Eh, but we will talk about a little different, the highlight of our program today - ear at home. This is a clear broth, the history of which begins a very long time ago, however, in the old days it was rich soup from poultry, mostly roosters. But the story is changing, and they began to call soup a soup made from freshly caught river fish, which is served exclusively with cool vodka and fragrant black bread. Hot, she tucks into both cheeks immediately from the fire, according to the principle of a cooled ear - not an ear.

The ear, as most fishermen say, is real, cooked only on a fire from just caught fish. And they will be right, but no less, you can also cook this fragrant wonderful broth at home. The only thing for the ear at home to be correct is to follow some rules.

What to remember. Ukha is exactly the broth, without cereals, as many are used to doing. The maximum that can be added is a little potato onion and carrots. With cereals, it’s no longer an ear at home, but a soup. We use only a standard set of products for making broth for fish soup. It:

• Fresh fish, river. Here you need to be careful, choose only the fish that will help make the broth very rich, it must be strong. You can use several types of fish, but it is better not more than three. Of course, you can even put red, expensive, sea, but this is no longer a classic broth for fish soup. Choose your fish carefully, because you can use about ten types, but one will interrupt the taste of the other, this may not help in any way, but vice versa. We wrote about which fish is better to choose at the beginning of the article.
• Salt and black pepper. Bay leaf to enhance the smell.
• Greens - to improve the taste and pleasant aroma. Dill - perfect option.
• Onion - to boil, and then whole and discard it.

So where do we start? The first thing you need is to gut the fish, get rid of the intestines, but you can leave the fins, just rinse it with water and throw it into boiling water. Small fish are not cleaned, but boiled in gauze folded in several layers. We start the bookmark with heads, tails and small fish - you don’t need to clean it, then just strain the broth, it will even be tastier, as experienced fishermen do at the stake. All this needs to be boiled well, add spices, and then, after about 40 minutes, pull out, strain the broth, and lower the carcasses, the fish in meaty. Need to cut big chunks so that the fish meat does not boil and does not spread too quickly, so that you can taste the meat in the plate, and not just slurp the soup. We also remove all unnecessary details - fins, scales, entrails. Now our ear at home will be cooked for another 30 minutes over low heat. As for the cooking time, we can say that it is very individual, depending on the stove, dishes and fish. The main thing is to try, if the fish began to easily lag behind the bone, turn it off, it will reach itself in the pan. The overcooked ear will become a thick muddy soup, and the fish will break into small and not very pretty pieces.

Important! The ear must be on a small fire, let the fish cook longer, but the ear does not tolerate haste, in any case, do not let the broth boil too rapidly, otherwise it: the first will become cloudy, the second will lose its aroma, the third will turn out to be a regular soup, but the ear will not even smell. Be sure to remove the foam that forms on the surface, it will also make the broth cloudy, not beautiful.

There is an opinion that it is necessary to salt the fish broth at the very end, otherwise the taste of the fish will not be felt. But, we will lay the second, and even the third time the fish, moreover, it is different, which gives the most flavor, so we will salt after the first laying. Moreover, the pieces of fish should boil in the broth, ready, and not in plain water, otherwise the fish soup at home will not be so ideal. At the very end, 5 minutes before readiness, chop the green onion and dill finely. And then pour homemade fish soup into a deep plate, sprinkle greens on top, you can serve our wonderful broth under fresh black bread with a thin layer of butter.

Any fish from the above species is suitable for home-style fish soup. River, according to all the rules of classic soup, or sea, which is easier to get nowadays, frozen or fresh, it doesn’t matter, the main thing is that you like the taste.

As for the additions of spices - individually. But a separate piece of advice: it’s better not to use special packaged seasonings, such as “for fish soup”, “for fish”. They will spoil the taste, enhance the aroma of seasonings and clog the characteristic fishy aftertaste. Our ear at home should turn out no worse than at the stake. Therefore, we choose sea salt, black peppercorns, well, or ground, if you like the taste more. We also need a bay leaf, but not much, and you can put parsley root. Greens are also to taste, but small dill and green onion feathers are ideal. Saffron, if the fish broth is too oily for you.

What else is added from the additives? Each cook and hostess does it in his own way, we will not take it. But a few tips:

• To make the broth more tender, put a piece when cooking butter, small, about half a tablespoon per 3 liters.
• To make the ear transparent at home, some cooks pour half a shot of vodka, good and expensive. Also, vodka in the ear will help the fish bones become soft, completely boiled so that the fish does not have to be cleaned even from small bones.

As for dishes, you should choose a cauldron, it heats up longer and therefore will not let the broth boil too much. No need to cover with a lid, the broth should stand in the open fresh air, in our case in the kitchen.

So that the ear at home does not come out yet regular soup limited to only a few types of vegetables. These are potatoes and carrots. Potatoes can be put both young and old, according to the season, cut into small cubes, and carrots - into circles.

The most important thing is that the ear should be transparent. It is this broth that will be considered real. But there are recipes that turn out no worse than those that we are used to, where the ear is cooked in milk at home. This is an incredibly rich first course, the combination of products of which help to make full soup, without spending a lot of time, without inventing something new and super creative. The basic rule is that there should be as much water as milk. And a little advice about the milky-cream fish soup: if you have already decided to portray just such a stew for your loved ones, use sea fish, it will fit here better than river fish.

But, with whatever ingredients you cook your fish soup at home, it will be incredibly tasty if it is cooked with love.

Ukha is a unique dish with an unsurpassed taste and great benefit. It's no secret that almost all useful components are preserved in raw and boiled fish. In addition, the fish is absorbed by the body quickly enough, without burdening the stomach. As a rule, the ear is considered diet dish. At the same time, the ear can be prepared from various fish species, both individually and together.

Ear without any consequences can be given even to small children, using it for the first feeding, if the child reacts normally to seafood. In addition, rich fish broths are recommended to be eaten by people who have lost a lot of strength and energy in the fight against the disease.

Such a dish is considered the most useful if it is made from freshly caught fish. At the same time, there are some tricks for preparing this most useful dish, which not everyone who decides to cook it owns.

As far as we know, the species diversity of fish is simply huge, in addition, there are both river fish and sea fish. At the same time, any fish is suitable for cooking fish soup, both river and sea. And yet there are fish species that are most suitable for preparing this amazing dish.

River fish

Most delicious ear it turns out if it is prepared on the basis of perch, crucian carp, carp, roach, silver bream, catfish, carp, bream.

Sea fish

To prepare fish soup, you can use pelengas, gobies, pike perch, sturgeon, mullet and salmon.

What kind of fish should not be used for cooking fish soup

As mentioned above, it is permissible to cook an ear from any fish, although there is a rule that is better not to break. Firstly, the fish must be fresh and free from foreign odors. At the same time, it must be thoroughly cleaned and get rid of the insides, as well as the gills. There are species of fish that do not have scales, and instead of it, keratinized formations are located on the body. I remove them differently, using boiling water. If you pour it over the fish or put the fish in boiling water for a short time, then such solid formations are easily removed.

Cooking fish soup from sturgeon breeds is accompanied by some difficulties. The fact is that they have a squeal along the entire length of the vertebral cartilage. This vein can be quite harmful, therefore, it should be removed immediately.

River fish, compared to sea fish, has much more bones, especially small ones. This factor must be taken into account and not given to children. At the same time, even from such a fish it is not a problem to cook an ear by first cooking rich broth, and then removing the fish with bones from it.

Additional Ingredients

Naturally, the dish is not prepared using only one fish, but other ingredients are added to it, which make the taste and aroma especially refined.

Vegetables

No dish is prepared without vegetables, and fish soup is no exception. Therefore, potatoes, onions, carrots, celery, bell peppers and tomatoes are added to it. There are recipes when the ear is cooked on the basis of vegetable broth, which includes standard vegetable sets.

cereals

To make the ear more satisfying, all kinds of cereals are added to it, such as rice, millet, pearl barley, etc. There are recipes where dumplings are added to the ear.

Spices

Well, how can you do without spices, although basically, garlic is added to the ear or hot peppers, although it is permissible to add other spices, but in moderate doses to get a delicate aroma and taste. You can use ready-made, purchased sets. At the same time, you need to remember that they may contain salt, so you should not immediately salt the dish.

Greens

You can't do without greenery either. It not only gives the dish taste and aroma, but also decorates it. It is added, as a rule, at the very end of the readiness of the dish, so that the greens do not lose their taste properties. This is also where you need to be smart, as there are herbs like cilantro, rosemary, and basil that can overpower the taste of the fish. For such purposes, green onions, dill and parsley are ideal.

Delicious fish soup recipes

You will need the following ingredients:

• Pike perch or pelengas - 1 kg.
• Two or three potatoes.
• Grated carrot - 100 grams.
• Onion - 100 grams.
• 50 g sweet bell pepper.
• 50 g ripe tomatoes.
• 10 g of garlic.
• Greens.
• Bay leaf, peppercorns and salt.
• Vodka without food additives.

The fish is cleaned and washed, after which clean meat is separated from the bones. On the remnants, you need to cook the broth, after which it must be filtered. Subsequently, this broth will serve as the basis for cooking fish soup.

The potatoes are finely chopped, and the half of the onion is also chopped. Grated carrots are also added here. Vegetables are cooked in the same composition until half cooked. bell pepper cut into 4 parts, with the removal of the insides, the tomatoes are also cut into several parts. They are added to the same broth with vegetables. After 20 minutes of cooking, spices and pieces of fish meat are added to the vegetables.

After another 15 minutes, when the dish is almost ready, vodka is poured into it and boiled for a couple more minutes.

The second half of the onion is taken and chopped, after which, together with garlic, herbs and hot peppers, which are also chopped, they are added to the dish. The fire is turned off, and the ear is left for 30 minutes to infuse.

To prepare this dish you will need:

• About 1 kg of river fish.
• One bulb.
• One carrot.
• Four potatoes.
• Celery root.
• Millet.
• Tomatoes or tomato juice.
• Vegetable oil.
• Garlic.
• Salt, peppercorns, bay leaf, ground red pepper.

Potatoes and celery are cut into cubes and sent to boiling water. A frying pan is taken and greased vegetable oil, after which chopped onions and carrots are placed in it. Vegetables are cooked in a pan until half cooked, after which garlic and chopped tomatoes are added to them. If there are no tomatoes, tomato juice will go - somewhere around a glass. All this is stewed under the lid for about 5 minutes.

Millet is added to potatoes and celery and boiled for 15 minutes, after which fish and vegetables stewed in a pan are added here. After another 5 minutes, spices and spices are added, and after another 10 minutes, we can assume that the dish has already been cooked. After the ear is poured into plates, a pinch of chopped greens is added to each plate. If there are no tomatoes and there is nothing to replace them with, then this dish can be cooked without them.

Salmon ear

Fish soup cooked from salmon has a unique taste and aroma. To prepare it, you must have the following products:

• Head, tail and spine of salmon, about half a kilo.
• Fillet of salmon, about half a kilogram.
• Four potatoes.
• One carrot.
• One bulb.
• Greens, about 30 grams.
• Salt, peppercorns, bay leaf, and garlic if desired.

The preparation of this dish requires the preparation of the base, which is the broth. As a rule, the broth is cooked with the addition of the head, tail and ridge of the fish, as well as onions and carrots. The broth is cooked for about 30 minutes. To make it transparent, it is necessary to constantly remove the foam.

After that, the head, tail and spine are removed from the broth, and the broth is filtered. Then, pieces of fish, potatoes, greens and garlic are added here. The ear is boiled for 20 minutes, after which the fire is turned off and it is allowed to brew for 30 minutes.

To cook such a delicious and healthy dish, like an ear, you need to know some of the features of such preparation. For example.