home ear. Salmon ear

Fish is a very useful product that is simply necessary in the diet of every person. There are a lot of varieties of fish, as well as fish dishes, one of such healthy and very tasty dishes is fish soup.

In ancient times, the very word “ukha” meant soup, a liquid dish. Since ancient times, fish soup has been considered a national dish of Russian traditional cuisine. It is very healthy, fragrant, is a kind of soup. The number of recipes for this dish is very large. Each recipe has its own zest and peculiarity of preparation. Most real culinary specialists believe that there should be several types of fish in a real ear. This is due to the fact that each fish has its own taste, its own characteristics, one fish gives tenderness, the other sharpness of taste.

Each soup recipe has its own subtleties and features, but in general, all recipes have a common character. Tourists cook fish soup according to their own recipe, fishermen cook fish soup, housewives cook according to a cookbook. Ukha is a rather old dish, and most housewives often cook it at home. But there is one “but”: in order for the soup to have an excellent unique taste, it is important that it is not easy to cook it. There are many secrets, and we will share some of them with you.
Knowing the intricacies of cooking the most famous fish soup, you can easily cook it both at home and on a campfire. Traditionally, it is prepared, of course, while fishing.

The variety of fish is quite rich in our country, so the first question arises: what fish to cook fish soup from? Depending on the territorial features and the wealth of each region with certain types of fish, everyone has their own answer to the question about fish preferences. Someone thinks that the richer the fish platter, the tastier the fish soup, someone thinks that fish soup is tasty only from perch or salmon, someone prefers to cook fish soup from the head of a large fish.

Consider some of the features and varieties of fish soup.

Fish soup recipes by type

Pike perch, perch, ruff - as a rule, white fish soup is prepared from this fish. Sometimes a part of burbot, catfish, tench or ide is added.

Crucian carp, carp, carp, rudd - a fish that is suitable for black fish soup.

Red ear is prepared from sturgeon, beluga, salmon, stellate sturgeon. You can also tint the red ear with saffron and its name will change to amber.

If the ear is called triple, it means that three different types of fish were used.

Varieties of fish soup according to the method of preparation

If there are several types of fish in the ear, then this ear is called mixed.

Guardian ear, its main difference is the presence of eggs in the ear. There are two ways to prepare such a soup. In the first version, during cooking, incompletely cooked fish is taken out, rolled in flour with a beaten egg, fried in a pan and sent back to the broth until fully cooked. The second cooking option: fish, vegetables and herbs are boiled in a clay pot, after which a beaten egg is added, without stirring, left until fully cooked.

Sluggish ear - prepared from dried fish and with the addition of dry mushrooms.

If you increase the amount of carrots in the ear, you can get a sweet ear.

There are also lovers of crayfish soup, the fish is cooked together with crayfish.

Bulk ear is an ear that is prepared from still living fish. Ungutted, live fish is poured with boiling water. Fish giblets can give a specific taste to the dish, so this option for cooking fish soup is not for everybody.

How to cook an ear?

Secret one: choose the right fish.

Choose only fresh fish for your fish soup. Here are the types of fish that are best suited for this soup: perch, carp, pike perch, crucian carp, carp, pike. From marine fish, cod, sea bass, halibut and notothenia are useful for fish broth.

Experienced fishermen advise: cook fish soup from different varieties of fish. In addition, to make the broth rich and tasty, put more fish in less water.

Secret two: a set of ingredients.

For a good fish soup, you need to use a minimum of ingredients and spices, otherwise you will kill the main taste and aroma. As a rule, vegetables should be chopped coarsely, except for the onion: it is placed whole or in two halves.

Secret number three: preparation.

Boil the ear without a lid over low heat, and be sure to remove the foam that has appeared by the time of boiling - then you will have a clean and transparent broth with a unique aroma, but without a characteristic smell.

Cooking time for fish is also important: overcooked fish loses all value and taste. For freshwater species - 7-20 minutes (more pieces - cook longer); sea varieties are even less, 7-12 minutes; large Siberian fish is cooked for about half an hour.

In addition, put the carcasses in a slightly boiled vegetable broth, and not easily in water - more taste will be preserved.

Secret number four: do not mix.

Secret number five: salt.

It is best to salt the fish soup in a saucepan just before putting the plates on the table, otherwise you can nullify all your cooking efforts. The best salt is sea salt.

This is where the secrets end. Now, having learned the intricacies of its preparation, you can easily cook an excellent soup!

What angler did not cook fish soup? Everyone knows that fish soup is the main fishing dish; it is often boiled on fishing trips and river trips. But it turns out well at home, on the stove, in an ordinary saucepan. The main thing for making a real tasty fish soup is to take good fish.

What is an ear

Ukha is not just fish soup. More precisely, this is not a fish soup at all. The ear is distinguished by a very small amount of vegetables, transparency and richness of the broth. As well as a limited amount of spices. That is, in the ear, the first place is given to the fish. Everything else is just to emphasize its taste.

What kind of fish to take for fish soup

The fresher the better. The best fish soup comes from live, freshly caught fish. But not every kind of fish can be used for fish soup. It is necessary that the fish is distinguished by stickiness and a delicate, sweetish taste and aroma.

The best fish for soup: pike perch, perch, ruff and whitefish, but asp, carp, chub, crucian carp, carp, rudd are also suitable.
Not suitable for ear: roach, bream, minnow, bleak, vobla, ram, herring, mackerel, sabrefish, gobies.
Although fish soup is mainly made from freshwater fish, sea fish can also be used. Suitable sea fish for cooking fish soup: cod, halibut, grenadier, notothenia, icefish, sea bass.

How many varieties of fish to take for cooking fish soup

It is believed that to prepare the right tasty fish soup, you need at least 2 varieties of fish. But more than 4 is overkill. It is best to choose fish small and large. A trifle will give a rich broth, and pieces of large fish will look beautiful in the broth.

Preparing fish for fish soup according to the recipe

Before cooking fish soup, you should properly prepare the fish. All fish need to have their gills removed and gutted. You can leave only milk and caviar.

Freshwater fish is best cooked with the head on, but if the fish is small (and this is great for fish soup), then it is easier to cut off the heads than to remove the gills.

It is also better not to clean small fish. And wrap it in cheesecloth, tie it, boil it, and then take it all together.

Large fish should be cleaned and cut into large pieces. They are often referred to as "links".

What to put in your ear

Usually the ear is supplemented with carrots, potatoes, onions. Vegetables are either boiled whole (carrots and onions) or cut into large pieces.

Live fish ear

What is a yushka

So called fish broth, broth, fish soup liquid. Yushka should be transparent and rich. Therefore, the fish is laid in cold water. Heads and tails are not removed (the gills must be cut out) - they give a rich taste. But the fins can be cut off. After boiling, cook the fish over low heat with the lid open.

How to weld a transparent ear

The best ear is with a light transparent broth. So be sure to remove the foam from it after boiling, and several times. If, nevertheless, the broth has darkened, then it can be cleaned with whipped protein. You need to stir the protein foam in the broth, bring to a boil, then strain.

In the old days, a caviar brace was used. If you come across fish with caviar, then you can lighten the broth according to old recipes. Grind 1/3 cup of fish caviar, pour in ½ cup of cold water and a glass of hot strained broth. Pour the mixture into the ear and stir. Cover the ear with a lid and cook over low heat for 15 minutes, then strain and bring to a boil again.

What to add to the ear - spices, herbs, roots

Parsley root, black peppercorns, bay leaf - all the spices we know and love are suitable for fish soup. Sometimes freshwater fish smells of mud, to get rid of the smell - you need to add a little lemon juice.

It is good to add chopped green onions and greens of parsley-dill to the finished ear.

And a glass of vodka

It is added if the ear is cooked on the basis of fish trifles. Such a fish gives a very strong smell of mud, as it feeds on it. And vodka is a great smell. Moreover, the taste of fish soup improves. You can not be afraid of alcohol - it instantly evaporates in a hot broth.

In the end

You can add a piece of butter to the ear, cover with a lid and let stand and think for about 10 minutes. Then arrange the chopped greens on plates and pour the ear.

Triple ear - delicious fish soup recipe

It is called so because it is cooked in triple broth. First - a broth of small fish, then a medium white fish, and finally, in the third run, a large noble fish.

What do you need for a triple fish soup:

1 kg of fish trifles (ruffs, perches, minnows)
1 kg of white fish (horse, bream, crucian)
1 kg carp, pike perch, sterlet, taimen
3 onions
5-6 potatoes
Bay leaf
parsley root
50 ml vodka
Greens for serving

How to cook a triple ear

Step 1. Wash small fish, gut, remove gills. Clean and trim the fins of large fish.

Step 2. Tie all this into a gauze knot and put it in cold water. Add salt, onion and parsley root.

Step 3. When it boils, remove the foam, turn off the fire and cook for half an hour. Then remove the fish, onions and roots, strain the broth.

Step 4. Prepare large fish: clean, gut, cut into large pieces.

Step 5. Put the fish of the second run into the pan. Boil 15 minutes. Take the fish out of the broth.

Step 6. Peel and chop the potatoes coarsely, put in the ear. Cook for 15 minutes.

Step 7. Put the fish of the third call in the ear. As well as bay leaf and peppercorns. Cook until the fish is done. Pour in vodka.

Step 8. Turn off, cover and let the ear stand for 5-7 minutes. Serve with greens.

Your choice of fish when cooking fish soup is practically unlimited. You can use both river fish (perch, crucian carp, ruff, carp, pike perch, carp, pike, rudd) and marine life (cod, salmon, salmon, halibut, sea bass, pink salmon, chum salmon). And yet there are types of fish, from which it is not recommended to cook fish soup - these are roach, roach, bream, minnow, ram, mackerel and herring. The fresher the fish you choose, the better your soup will taste. The most delicious fish soup comes from freshly caught fish.

It should be remembered that the central place in the ear is given to the fish, while vegetables, broth and spices should be kept to a minimum - they are designed only to emphasize and shade the taste of the fish. Although any avid fisherman will tell you that if you have live fish, you don’t even need this - fresh fish already has an unsurpassed taste. Fish soup is traditionally prepared from 2-4 types of fish. Usually this is done in two stages - first, a rich broth is prepared from small fish, which is then removed, and then pieces of large fish are placed in the ear. At the same time, small fish can not be cleaned or gutted, but only washed well, wrapped in gauze and tied - so it will be convenient for you to remove the fish after preparing the broth. Large fish should be cleaned, gutted and cut into pieces. Another variant of the two-stage preparation of fish soup - you can first cook the broth from fish offal, then remove them, strain the broth and add fish fillets to it. If there are a lot of bones in the fish, then it is advisable to strain the resulting broth. Do not remove the head and fins from the fish, as they allow you to make the broth very rich.

The constant companions of fish in the ear are onions, carrots and potatoes. They can be added to the broth both whole (except for potatoes) and coarsely chopped. The simplest spices and spices for the ear are suitable - bay leaf, black peppercorns, allspice and parsley root. Coriander, tarragon, saffron and ginger also perfectly emphasize the taste of fish. You should not add an abundance of various ingredients and spices to your ear - in this way you can “drown out” the fishy aroma. Cook the fish soup over low heat without a lid, avoiding intense boiling. The ear should slowly languish. Watch the time carefully so that the fish does not overcook - it is usually ready in 10-20 minutes. To get rid of the characteristic smell of mud in freshwater fish, you can add a little lemon juice or vodka to your ear a few minutes before cooking.

When cooking fish soup, not only its taste is important, but also the appearance of the dish, which plays an important role in shaping the impression of what was eaten, so it is very important that the broth is transparent. To do this, be sure to remove the foam from the broth after boiling. If the broth still becomes dark, whipped protein will help to correct the situation - stir it in the broth, bring to a boil, then strain the broth.
The ear is salted at the very end. When the fish ear is ready, you can put a piece of butter in it and let it brew under the lid for 10-15 minutes. After that, pour the fish soup on plates, sprinkle with chopped herbs and serve to the delight of everyone gathered at the table or by the fire.

Let's start our selection of recipes with traditional river fish soup. The most delicious fish soup is obtained from predatory species of river inhabitants, so perch, pike and pike perch are perfect for it.

Ingredients:
1.5 kg of river fish,
1 onion
1 carrot
4 potatoes
3-4 bay leaves,
10 black peppercorns,
1 parsley root
50 g butter,
50 ml vodka,
dill and parsley,
salt to taste.

Cooking:
Cut off the head and tail of the fish, removing the eyes and gills. Gut the fillet, removing the backbone and ribs. Place the head and tail in a saucepan and pour 3 liters of water. Add the onion cut in half, bring to a boil and cook for 10-15 minutes. Remove the fish parts and onion from the pan, add coarsely chopped potatoes and cook for 10 minutes. Add chopped carrots, parsley root, pieces of fish fillet and spices. Cook for about 10-15 minutes, then salt and pour in vodka to eliminate the smell of mud. Boil for about 2 more minutes and remove from the stove. Remove the bay leaf from the fish soup, add butter, sprinkle with chopped herbs and serve.

The presence of fish trifles is not at all a reason to be upset. This is a great opportunity to cook a delicious fish soup.

Small fish ear

Ingredients:
1 kg small fish
1 onion
1 carrot
3 potatoes
100 g millet,
1 parsley or celery root
6-7 peas of allspice,
4 bay leaves,
green onion,
salt and ground black pepper to taste.

Cooking:
Gut and rinse small fish, then wrap in a piece of gauze. Pour 2.5 liters of water into the pan, place the gauze in the water, securing its end to the pan. Bring to a boil and cook for about 15 minutes. Remove the fish and add chopped potatoes, fried onions with carrots, roots and spices to the broth. Cook 10 minutes. Add the washed millet and cook for about 10 minutes more until the potatoes are soft. Remove roots, bay leaf and peppercorns from the fish soup. Separate the fish from the bones, put it in the broth and sprinkle the fish soup with chopped green onions.

Ingredients:
500 g of red fish,
3-4 potatoes
1 onion
1-2 carrots
8 black peppercorns,
3 bay leaves,
dill or parsley,
ground coriander,
salt.

Cooking:
Put coarsely chopped vegetables in a saucepan and pour 2.5 liters of water. Cook after boiling for 15 minutes. Add fish, cut into portions, bay leaf and peppercorns. Cook for about 10 minutes over low heat, skimming off the foam. Salt the ear, add ground coriander, sprinkle with chopped herbs and boil for another 2-3 minutes. Remove the spices, let the ear brew under the lid for 10 minutes and serve.

Some fishermen believe that the most delicious and rich fish soup is obtained only when the broth for it is made from fish heads. We suggest you use our next recipe and see for yourself.

Fish head ear

Ingredients:
3 large fish heads
200 g fish fillet,
3-4 potatoes
1 onion
1 carrot
100 g millet,
4 bay leaves,
5 peas of allspice,
salt and ground black pepper,
greenery.

Cooking:
Clean the heads from the insides and gills, then rinse well and put in a saucepan, pouring 2 liters of water. Bring to a boil, remove foam, reduce heat and simmer for 15-20 minutes. Remove the heads from the broth and set aside. Strain the broth. When the heads have cooled, take them apart and put the meat in the broth along with the fish fillet cut into pieces. Add diced potatoes, chopped onions and carrots (if desired, they can be lightly fried in oil beforehand), washed millet, bay leaf and allspice. Bring to a boil and simmer for about 15 minutes until the potatoes and cereals are ready. Salt the finished ear, sprinkle with black pepper and chopped herbs.

Even when cooking fish soup, a multicooker can come to the aid of housewives. Take advantage of this miracle of technology and see how excellent the final result can be.

Ingredients:
500 g fish
1 onion
1 carrot
5 potatoes
6 peas of allspice,
3 bay leaves,
greenery,
salt.

Cooking:
Clean the fish from scales, gut and remove the gills. Rinse well and put in a multicooker bowl along with coarsely chopped vegetables and spices. Fill with water up to the “Maximum” mark and set the “Extinguishing” mode. In about an hour and a half, the ear will be ready. Salt the ear to taste and sprinkle with chopped herbs.

And in conclusion, we suggest you prepare an unusual alternative to the classic fish soup - the so-called milk fish soup, popular in Finland and Karelia. In these countries, this dish is called "calaqueitto" and can also be prepared from white fish - the main thing is that it has fewer bones. Despite its simplicity, milk ear is considered a festive dish in Finland. It is advisable to let the soup brew for a day.

Ingredients:
500 g of red fish (salmon, salmon or pink salmon),
1 large onion
2 potatoes
1 liter of water
500 ml milk or low fat cream
40 g butter,
1 tablespoon flour
5 black peppercorns,
2 bay leaves,
salt and ground black pepper,
dill greens.

Cooking:
Cut the fish into pieces, add water, add half the peeled onion, black peppercorns and bay leaf. Prepare the fish broth by boiling the fish for 10 minutes. Salt the finished broth, remove the onion and bay leaf. Take out the fish and set aside. Cool and cut into pieces, separating from the bones.
Add the diced potatoes to the broth and cook for about 15 minutes. Fry the remaining half of the onion in butter (20 g) and add to the soup. Stir milk or cream with flour and gradually pour into the soup, mixing thoroughly. Add fish pieces and cook for another 8-10 minutes. Sprinkle the finished soup with chopped dill and serve hot.

As you can see, fish soup can be so different, but at the same time always tasty and deliciously fragrant. Use our tips and recipes, and your ear will certainly delight everyone who tries it. Bon appetit!

Ukha is considered to be a masterpiece of culinary art. The rich soup has received recognition in many countries of the world, and this is not surprising. The components included in the composition fully reveal the taste of the main ingredient - fish. Cooking fish soup at home includes a number of features, they must be taken into account. Experienced chefs have revealed the most delicious recipes, let's look at them in more detail. We highlight the main aspects, reveal the secrets of cooking, consider delicious recipes.

The right choice of fish

Of course, in the first place is the correct selection of the main ingredients. According to numerous reviews, we can conclude that the most delicious fish soup is obtained from crucian carp, perch, pike perch, carp, pike, carp and salmon. In addition, ukha based on halibut, notothenia and cod is gaining wide popularity.
Professional chefs categorically do not recommend preparing the first dish of roach, minnow, bream, herring and its subspecies, roach and roach. These species have a pronounced aroma that spoils the whole impression of use.

Additional Ingredients

To fully reveal the taste of the finished dish, it must be supplemented with the appropriate ingredients. Among them are peas, parsley or dill, carrots, bay leaves, onions (both green and onion), salt and potatoes.
In the process of cooking fish soup, it is important to always remember that the main ingredient is fish. In order not to spoil the taste and aroma, do not put too many additional components in the soup.
In order for the onion to give the juice to the broth, do not cut it into thin slices. It is enough to cut the onion into 2-4 parts, then place in the soup. As for the rest of the vegetables, don't chop them too much.
Depending on individual preferences, spices and spices of absolutely any orientation can be added to the ear. Everything will do: lemon, nutmeg, saffron, anise, dill, fennel, ginger, etc.

Cooking process

If you want to get an ear without a pronounced fish flavor, do not allow the composition to boil. Cook the soup over low heat, do not cover. In the end, the broth will turn out to be rich, transparent, fragrant and concentrated.
In order for the fish to retain its consistency and open up, put it not in water, but in vegetable broth. In no case should you overcook seafood, otherwise the soup will look like porridge.
If you cook fish soup from freshwater fish, simmer it over low heat for no longer than 8 minutes (in the case of small pieces). If we are talking about marine life, the duration of heat treatment must be increased to 10-15 minutes. Large Siberian fish is cooked for about 25 minutes.

Whole fish can be used to make fish soup. If it has a lot of bones, strain the decoction before drinking.
Sturgeon fish has a specific taste if you cook soup based on it without removing the skin.
To make the ear look like "in nature", do not throw away the fins and heads. Send them to the soup, it will turn out more rich.
If you feel that the fish has a specific smell, sprinkle it with lemon juice in large quantities.
To prepare a golden broth, add onions along with the husks. After cooking, it can be removed.
It is not recommended to stir the soup with a spoon or spatula, otherwise it will turn into porridge. Shake the pan lightly to keep the ingredients from sticking to the bottom and sides.
If you are cooking fish soup based on sea fish, salt the dish just before serving. Otherwise, the salt will absorb the flavor and aroma.
To make the ear hearty and soft, add a slice of butter to the plate, then sprinkle the soup with fresh herbs (parsley, dill).

fish of your choice (head and tail)
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
seasoning for soup
greenery for decoration

Peel the potatoes, wash them and soak for half an hour, then chop the tubers into medium-sized cubes. Peel the onion from the husk, cut into 4 parts. Prepare a thick-walled pot or cauldron, pour in filtered water and put on the stove.
Bring the liquid to a boil, reduce the power to the minimum mark. Send the chopped potatoes and onions to the container, cook for 10 minutes. After this period, add spices to taste.
Rinse the fish tails and heads, leave to dry. At this time, peel and cut the carrots into half rings, send to the pan and simmer for 10 minutes. Next, add the fish, cook the soup until tender. Sprinkle with chopped dill and parsley before serving.

Ear with celery

any fish (tail and head)
potatoes - 3 pcs.
celery (root) - 1 pc.
garlic - 3 cloves
carrots - 1 pc.
onion - 1 pc.
seasoning for soup
dill for decoration

Prepare a cauldron or a saucepan with a thick bottom, pour in drinking water, bring to the first bubbles. After that, turn down the power, add seasoning for fish soup and other components as desired (pepper, etc.).
Wash the carrots, peel them, chop them into half rings about 3-5 mm wide. If you are using a large celery root, cut off 5 cm of the rhizome. Peel the onion from the husk, cut it into 2 parts. Send the listed vegetables to the pan, wait for the boil.
Simmer the soup for about 10 minutes after the first bubbles appear, then remove the bay leaf and celery from the pot. Pass the garlic through a press, add to the soup. Cut potato tubers into cubes and also send for cooking.
When the potatoes are half cooked, remove the onions, add pre-washed and dried fish. Boil the ear for another 10-15 minutes, do not let it boil. Before serving, salt, garnish with herbs.

fish at the discretion - 550 gr.
onion - 1 pc.
carrots - 1 pc.
potatoes - 4 pcs.
fresh parsley
seasonings

Gut the fish, remove the dark film, entrails and gills. Wash the carcass, place on a paper towel to drain excess moisture. Cut the fish into pieces about 4-5 cm thick.
Start cooking vegetables. Peel the carrots, cut them into rings. Remove the husk from the onion, cut it into 4 parts. Remove the peel from the potatoes, chop the tubers into cubes.
Get your multi bowl ready. Send fish to it along with vegetables, fill it with drinking water so that it covers the ingredients by 7-10 cm. Pour salt at your discretion, add other components as desired. Set the “Extinguishing” function on the device, the dish will be ready in about 1 hour 25 minutes, it all depends on the technical characteristics of the multicooker.
After turning off the timer, do not rush to open the lid, let the soup brew for about half an hour. Pour into portioned plates, sprinkle with herbs (preferably fresh).

Perch ear

carrots - 1 pc.
onion - 1 pc.
potatoes - 4 pcs.
parsley (preferably root) - 1 pc.
perch - 1.2 kg.
vodka - 45 ml.
butter (fat content from 65%) - 65 gr.

Remove the husk from the onion, cut into 2 parts. Peel the potato tubers, chop them into cubes. Prepare a thick-bottomed pan, pour water and send vegetables inside.
Bring the broth to the appearance of the first bubbles, then reduce the power to a minimum. Cut the parsley root into small squares, peel the carrots and chop them into half rings. Place vegetables in a saucepan, cook for 15 minutes.
Wash, gut and cut into pieces. Pour the spices for the fish soup into the pan, add the fish. After a quarter of an hour, salt the soup to taste, pour in vodka, it will eliminate the unpleasant odor.
When the first dish is ready, remove the onion from it. Add oil, stir, cover, leave for 10 minutes. Serve sprinkled with fresh herbs.

Delicious fish soup is obtained if it is prepared from different varieties of fish. Experienced housewives brought out one important feature: when choosing the number of components, make sure that there is not too much water, fill most of the tank space with fish. Consider a recipe for making soup in a slow cooker or on the stove.

Video: classic Astrakhan fish soup from carp

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.

Third, fish soup from small fish is 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. Mix 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

Bulb onions- 2 medium sized onions

Carrot- 1 piece of medium size

Greenery: 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 beneficial substances when heated.

Delicious fish soup at home is ready

Bon appetit!

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 dates back a very long time, however, in the old days it was a rich soup made from poultry, mainly roosters. But history is changing, and ukha is now called 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. This:

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 is the perfect choice.
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. You need to cut into large pieces so that the fish meat does not boil and does not break apart too quickly, so that you can feel the taste of 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 will: the first - it will become cloudy, the second - it will lose its aroma, the third - you will get an ordinary 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 in our time, 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 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, when cooking, put a piece of butter, a small one, 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 allow the broth to 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 with the usual soup, we limit ourselves 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 which products helps to make a full-fledged 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.