Soup cooking. Traditional Don ear

Ear is rightfully considered a masterpiece culinary arts. 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 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 ready meal, 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.
To onion gave the juice to the broth, do not cut it 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, fennel dill, 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 to the plate butter, 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 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 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 paper towel to excess moisture on the glass. 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 into it along with vegetables, pour 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 over 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.

A tasty ear is obtained if it is made from different varieties 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 fish tank space. Consider a recipe for making soup in a slow cooker or on the stove.

Video: classic Astrakhan fish soup from carp

The idea of fish soup was born in time immemorial. But such a dish as fish soup has nothing to do with fish soup.

The word itself is derived from “yukha”, which means “fat”, “blood”, “animal juice”, that is, until about the 17th century, fish soup was cooked, including from meat and chicken.

In modern Russian cuisine, an ear is called a transparent hot soup fast food who is not in charge fried onions, flour, cereals. The classic "white" ear is prepared from fish that has sweet taste(brush, perch, pike perch, rotan, whitefish), which gives the broth tenderness, transparency, characteristic stickiness. There is also a "black" ear, which is boiled from carp and crucian carp, fat carp and tender rudd. Finally, there is the "red" (or "amber") classic ear. Its recipe includes salmon, trout, sturgeon, nelma, stellate sturgeon, pink salmon or beluga.

Ukha classic - recipes and general principles of cooking

Wuhu by classic recipe You can cook from both river and sea fish. It is varied in density, adding numerous ingredients or leaving it light, transparent. In addition to fish, classic fish soup recipes should include a minimum, but mandatory set vegetables: onions, crumbly potatoes and carrots. Some housewives are fundamentally against potatoes in the ear, considering such a dish to be fish soup.

In general, it is quite difficult to use the word “classic” with regard to fish soup, since in each locality the housewives prepare their own version of the dish. It would be more appropriate to say "traditional".

To prepare the fish for cooking, you need to remove the scales from it, gut it, and discard the swim bladder. Be sure to cut off the gills from the head. If the head is very large, cut or cut into pieces.

It is believed that if the fish is live, just caught, only onions can be added to it from vegetables. The taste will turn out amazing, no potatoes, carrots, celery, peppers, spices are required. If the fish has already fallen asleep, then the classic recipe should be prepared with a vegetable bookmark. Of the spices, black pepper, green onion, dried or fresh dill, bay leaf, tarragon, nutmeg, ginger. The fatter the fish, the more spices the broth requires.

Two main methods are used for cooking fish soup:

The fish is immediately put into water, brought to a boil, the ingredients are added during the cooking process;

First, salted vegetable broth is boiled, and then fish pieces are laid.

It is important that the fish does not boil. Depending on the size of the piece or fish, it is enough to keep them in a boiling broth for seven to twenty minutes. River fish cooks longer, sea fish faster.

Fish soup classic "Black" with vodka

This version of the dish is good to cook from carp, silver carp or carp. If the fish is still alive, the classic fish soup according to the recipe below will turn out amazingly tasty.

Ingredients:

A kilogram piece of fish or a whole fish weighing 1 kg;

Two liters of water;

Salt (about one and a half tablespoons);

Two large bulbs;

five potatoes;

Tablespoon lemon juice;

Ten peas of black pepper;

A teaspoon of ground black pepper;

Two bay leaves;

fresh or dried dill(tablespoon);

Large glass of vodka (50 ml).

Cooking method:

Put the cleaned fresh fish together with the head and tail into a saucepan, pour in a norm of cold water.

Throw one peeled onion into the water immediately.

Add peppercorns and parsley.

Turn on medium fire, do not cover with a lid and monitor the heating of the liquid. Actively formed on top of the foam must be removed.

After the appearance of signs of boiling, cook for about fifteen minutes (focus on the size of the piece or fish).

Remove the fish, cool slightly and cut into pieces, separating the bones and the head.

Strain the broth.

Chop the second onion.

Cut the carrots into circles or quarters of circles, depending on the volume of the root crop. If you like carrot cubes in the soup, you can cut it like that.

Potatoes cut into cubes of medium or large size.

Bring the filtered salted broth to a secondary boil, drain the lemon juice and lay the vegetables.

As soon as the water boils again, pour in the vodka.

While the vegetables are cooking, arrange the fish on plates, sprinkle with dill and pepper.

Pour the soup into bowls and serve.

Fish soup classic "Private" with bell pepper

If the fish has already fallen asleep or has been stored for a long time, you can improve the taste of the fish soup by adding a set of bell peppers. It gives an original touch to the dish and makes recipes classic fish soup varied. The broth is rich and very tasty.

Ingredients:

Kilogram fine river fish;

1.8 liters of water;

Two small bulbs;

Half a bell pepper;

Half a carrot;

a tablespoon of salt;

Parsley root and greens;

Two large potatoes;

A tablespoon of dill;

Three bay leaves;

a tablespoon of tarragon;

A third teaspoon of black peppercorns.

Cooking method:

Cut the white peeled potatoes into large pieces (can be quartered).

Onions, peppers, carrots, roots and parsley (greens) cut into smaller pieces.

Boil salted water to taste.

Dip the potato cubes in boiling water, wait for the boil.

Add the rest of the vegetables.

Five minutes after the secondary boil, lower the fish fines into the broth with vegetables.

Cook for ten to fifteen minutes, no more, removing the foam.

About five minutes before readiness, season with tarragon, pepper and herbs.

Turn off the fire, let the ear brew for five minutes under the lid.

Ukha classic rich from pike

Toothy pike is an excellent basis for a classic soup according to the recipe of our grandmothers. You can replace this variety of fish with pike perch or large perches. We will cook the head and fillet separately.

Ingredients:

A kilogram of fresh gutted fish;

Large onion;

Two liters of water;

Two bay leaves;

Ten pieces of peppercorns;

Salt to taste;

a tablespoon of parsley root;

A bunch of fresh dill or parsley;

A few green onions.

Cooking method:

Cut off the head and tail from the gutted fish, remove the skin.

Put the head with skin and tail into a saucepan, pour two liters of cold water and put on medium heat.

Salt the water, quit root parsley, onion, pepper and bay leaf.

Remove the foam from the boiled broth, cook for forty minutes at a very slow boil.

Strain the broth and return to the pot.

Pike meat cut into pieces.

Gently lower the pike meat into the boiled broth, cook until tender.

Dill, green onion, parsley cut into smaller pieces.

Arrange the fish on plates, sprinkle with herbs, pour the fish soup.

Fish soup classic "Vyalaya" from dried fish and mushrooms

original recipe classical soup taken from the book by V. Pokhlebkin. Excellent variety of culinary notebook and introduces the traditions of Russian cuisine. In a fisherman's family dried fish There is all year round.

Ingredients:

Half a kilo of dried small fish;

Two liters of water;

Two hundred grams dried mushrooms;

Two potatoes;

Black peppercorns;

small carrot;

Two small bulbs;

a pinch of tarragon;

One bay leaf;

Two tablespoons of chopped dill.

Cooking method:

Pour dried fish with water, cover with a lid, soak for three to four hours.

Soak at the same time in a separate bowl dried mushrooms.

Put the soaked fish in the same water on the fire, throw pepper, a little salt, bay leaf, let it boil.

Lay the squeezed mushrooms and cook for twenty minutes.

Cut vegetables into small cubes.

Gently lower the vegetable bookmark, cook until tender.

Before turning off the fire at the end of cooking, season with tarragon.

Cut dill.

Pour the ear on plates, sprinkle chopped dill.

Fish soup classic with trout

The fish soup cooked from red fish tastes different from the dish made from fish with white meat. The trout in this classic fish soup recipe, that is, cooked with basic vegetables, can be replaced with other red fish or fish heads and cuts of pink salmon, salmon. You can take white if you want. sea fish such as cod or halibut. To make the broth stronger, you will need several small fish.

Ingredients:

Half a kilo of trout;

Three hundred four hundred grams small fish(roach, brushes, rotan, perch);

five potatoes;

Medium carrot;

Two bay leaves;

Large onion;

One third of a teaspoon of black peppercorns;

A little stem celery(for an amateur).

Cooking method:

Gut the small fish, wash, fill with water.

Add celery (optional), peppercorns, whole onion and turn on the fire.

Boil fish. With a melenny boil, forty minutes are enough to obtain a saturated strong broth.

Cut peeled vegetables.

Strain the finished broth and return to the fire.

Add vegetables, bring to a boil.

Dip the trout into the broth, cook for about ten minutes (do not allow foam to appear).

The boiled ear should stand for five minutes under the lid.

Classic fish soup with butter "Gentle"

Unusual taste this version of the soup differs. Classic recipe just a little added with butter. In addition, there are no potatoes in the dish, so it turns out to be light, despite the presence of animal fat.

Ingredients:

A kilogram of any fish or fish trimmings;

Two liters of water;

Large fresh carrot;

Two bulbs;

A tablespoon of butter;

Pepper and salt to your taste;

Two leaves of lavrushka.

Cooking method:

Fill the fish with water, add the onion (whole) and salt, send to medium heat.

Carrot cut into circles.

After boiling, cook the broth for twenty minutes.

Take out the fish, disassemble into fillets.

hot broth strain carefully.

Put carrots, black pepper, parsley, cook until tender.

Arrange the fish in plates, season with butter and pour over the broth.

Ukha cooked without a lid, with a slight or moderate boil, is more tasty.
The ear is ready when the fish meat easily falls off the bones. The broth should be clear.
Bad is the ear that has a specific, rather unpleasant fishy smell. It appears if the fish is digested. For river fish, the cooking time is fifteen to twenty minutes, for fresh sea fish - eight to twelve minutes.
If the ear is boiled from carp, then the tail and head are taken. The meat of this large fish is fatty, so these parts are enough to get fat and to saturate with fish pulp.
An ear that has stood for a day becomes tastier than freshly brewed. Some experts say that there is nothing on January 1 better plates such a dish. Removes night fatigue after a rich feast instantly.

Your choice of fish when cooking fish soup is practically unlimited. You can use both river fish (perch, crucian carp, ruff, carp, zander, 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 and without that it has an unsurpassed taste. Fish soup is traditionally prepared from 2-4 types of fish. This is usually done in two stages - first preparing rich broth 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. big 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 appearance dishes, which plays an important role in shaping the impression of what is 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 collection of recipes with traditional fish soup from river fish. 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 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 portioned pieces, 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 ear from fish is obtained only when the broth for it is prepared from fish heads. We invite you to 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 chopped fish fillet. 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 the end, 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 "kalakeitto" and can also be prepared from white fish - the main thing is that it has fewer bones. Despite its simplicity, in Finland milk ear is considered festive dish. 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. cook fish broth by boiling the fish for 10 minutes. Ready broth salt, 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. Ready soup sprinkle 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!

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

Well, one more important rule for homemade fish soup, do not cover the pan with a lid and cook on small fire.

We will cook national team homemade 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 on 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

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 begins a very long time ago, however, in the old days it was rich soup from poultry, mostly 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 standard set products for cooking 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 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 can not 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. Overcooked ear will become thick cloudy 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 fish characteristic 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 better. We also need a bay leaf, but not much, and you can put parsley root. Greens are also to taste, but small dill and feathers green onion- perfect option. 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 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 on 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. It's incredible rich first a dish whose combination of products helps 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 depict 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.

Popularity ancient dish has long crossed the borders of the Russian state, taking pride of place in the menu of elite restaurants in the world. Recommendations on how to prepare fish soup can be found in many culinary sources. However, only the true masters of "fishing" know the unique tricks that amaze the imagination of lovers of ancient food,

Classical fish soup - rich soup recipe

The traditional way of cooking fish soup requires the presence of certain types of fish that are sticky and slightly sweet in taste.

Composition of products:

carrot;
onion turnip - 2 pcs.;
fish (whitefish, asp, ruff or rudd) - 500 g;
potatoes - 3 pcs.;
parsley root and celery;
peppercorns (5 pcs.),
salt, bay leaf, lemon juice, dill;
vodka - 25 ml.

Cooking method:

For getting classic fish soup at home requires only fresh fish of the same variety. Wash the product, gut it, put it in a convenient container, pour 2 liters of water. Scales are not removed. Dissolving in the broth, it provides the dish with a thick fat and a special taste. Add an alcoholic drink, a bay leaf, peppercorns, an onion with a husk.
We heat the food over low heat, removing the foam, cook the food for 15 minutes. in an open container.
We remove the fish from the pan, filter and salt the broth. We spread peeled vegetables and root crops chopped into rings or cubes. Potatoes, as they did in Russian cuisine, are peeled and put whole.
Pour ½ tbsp into the boiling broth. l. lemon juice, season allspice, boil the products until cooked.

Pour the pieces of fish on plates, sprinkle with chopped herbs.

Salmon ear

Dish Ingredients:

ridge, fins, salmon head - 500 g;
onion;
half a lemon;
pitted olives - 10 pcs.;
potato tubers - 3 pcs.;
dill, salt, peppercorns, bay leaf, parsley.

Cooking technology:

Separating the fattest parts (head, fins, spine) from the fish, we get a rich broth. We place the products in a saucepan with water, lay out the onion, bay leaf, peppercorns.
We provide heating, boil the products for 30 minutes. without cover. open way cooking will make the broth, as the chefs say, transparent, like a tear.
After half an hour, we remove the onion and fish parts from the container, place the diced root crops, chopped olives into rings. Salt food according to preference.
We disassemble the head and backs, return the separated meat components to the ear with cooked potatoes. Add the juice of half a lemon, chopped greens, after 3 minutes. turn off the fire.

We insist the fish soup from the head and backs of salmon for 15 minutes, serve the first course in the traditional way.

Hearty trout ear

Required products:

carrots, bell peppers, turnip onions - 1 pc.;
garlic cloves - 2 pcs.;
trout - 400 g;
lemon, parsley, dill, salt.

Cooking ear:

We put the fish heads in the pan, fill it with filtered water. Add a dill stalk, a bay leaf, a mixture of peppers, boil the food over low heat for 2 hours.
We filter the broth, return it to the stove, put the diced vegetables, chopped garlic, divided pieces of fish. We continue heating until the product is ready, at the end of the process we salt, sprinkle with chopped herbs.

Hearty trout fish soup is not only tasty, but also a healthy diet dish.

How to cook an ear from pike perch

Ingredients:

carrot;
fresh fish - 500 g;
a quarter of a lemon;
natural butter - 30 g.

Cooking:

We separate the ridge and the head of the fish from the meat, put it in a saucepan with water, cook the broth for two hours.
Coarsely grated carrots are fried in oil, filtered, the resulting sauce is sent to a container.
Divide the fish into portions, boil for 15 minutes in a small amount broth (1.5 l).

We spread the pieces of trout in plates, pour the broth. Separately serve greens and lemon slices.

Finnish fish soup with cream

List of ingredients:

fish fillet (pink salmon, salmon, chum salmon) - 400 g;
carrots, onion head;
cream (20% fat) - 200 g;
potatoes - 3 pcs.;
butter - 30 g;
salt, dill.

Step by step preparation:

Finely chop the onion, sauté in oil for 5 minutes, spread the carrots chopped into strips, constantly stirring the vegetables, simmer for several minutes.
Boil the cubes of chopped potatoes until half cooked. Add the fish fillet divided into portions, season the broth with salt and spices, cook for another 10 minutes.
Attaching to products vegetable dressing, pour fresh cream, mix everything well. Turn off the fire after a new boil.

We insist fish soup in Finnish for up to a quarter of an hour, serve with chopped dill.