Satisfying ear. How to cook an ear from a carp

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 is necessary only fresh fish one 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, flavored with allspice, boil the food until tender.

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 put the products in a pot of water, put the onion, Bay leaf ik, 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, saute 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.

Pike ear

With this toothy predator, we will be extremely careful. One careless movement, and a very painful injury is provided to the hands!

Composition of products:

onion turnip (2 small heads);
carrot (2 pcs.);
laurel leaf;
fresh pike;
a mixture of peppers, including peas, dill, parsley;
potatoes - 4 pcs.;
bottled (spring) water - 2 liters.

Cooking fish soup from pike:

We separate the head, tail and ridge, place in a saucepan along with peeled carrots and onions.
Add water, cook for an hour.
At the beginning of the boil, salt to taste.
We filter the broth, put in it halves of peeled potatoes, chopped carrots, chopped onions, continue heat treatment products. After 15 minutes, lower the fillet pieces, bay leaf, spices. Cooking another quarter of an hour.

At the behest of the pike, at our desire - a fabulously tasty fish soup appeared in all its fragrant splendor!

Silver carp - ear from the head of a fish

A set of ingredients:

silver carp head, tail and fins;
onions, carrots and potatoes (3 each);
bay leaves, salt, spices and spices, herbs;
vodka - 30 ml.

Cooking steps:

We chop the fish head in half, put it in a 3-liter saucepan along with spices, spices, onions in the husk. We fill the container with water, retreating 3 cm from the top edge.
We cook the broth for an hour and a half in the way of languishing, not forgetting to remove the foam.
Next, filter the liquid composition, spread the chopped potatoes and carrots. TO prepared vegetables add the meat separated from the head, pour in the vodka.

Using alcoholic drink we eliminate the slight smell of ooze present in the fish, provide spicy taste food.

A rich ear from the head of a silver carp is good not only when hot, but also after “overnight” in the refrigerator, where the soup hardens to a jelly-like state, it will acquire exquisite notes.

Royal ear at home

This original dish court chefs prepared from delicious products, solemnly served them to the Majesties. The kings are in the past, but the dish lives on to this day.

Required products:

domestic rooster;
potato tubers (3 pcs.), carrots (3 pcs.);
salmon (salmon) - 700 g;
onion;
champignons (any dry mushrooms) - 150 g;
vegetable oil - 30 g;
bay leaves, salt, peppercorns.

Step by step preparation:

Pour dry mushrooms with water, leave for a while.
We prepare the fish, separate the head, cut the fillets from the bones.
We process a domestic cockerel, put it in a large container, pour in 2 liters of water. Add the fish head, ridge, salt the composition, cook the food until tender (3 hours).
We take out the bird and fish parts from the pan, filter the broth, put the cubes of chopped potatoes, chopped carrots.
We squeeze the mushrooms, fry in oil with chopped onions, send them to the pan with root vegetables.
We divide the fish into portions, attach to the rest of the products, boil until tender, adding lavrushka, peppercorns, spices and spices.

Put portions of fish in soup bowls, fill with fragrant broth, serve with stuffed chicken meat pancakes, pies or pie. Everything is royal!

Ear from pink salmon

List of ingredients:

potatoes - 4 pcs.;
carrot, celery root, turnip onion;
pink salmon (fresh or frozen) - 500 g;
tomato sauce - 30 g;
pepper (white and pink), bay leaf, cloves, salt, spinach, spices.

Cooking technology:

We process fresh fish in the usual way. We take out the frozen product in advance so that it thaws.
Separated head, fins, spine, skin cut from fillet. We place the components in a saucepan, pour in 2 liters of water, cook for about an hour.
Fry the onion in a dry frying pan (together with the husk), put it in the strained broth, add salt, a mixture of peppers, bay leaf, clove inflorescence.
Boil the products for 30 minutes, removing the foam. We filter the composition, place coarsely chopped potatoes, chopped carrots and celery, continue heating.
When the vegetables are ready, lay out the pieces of pink salmon, chopped onion. Cook 7 min. from the start of a new boil. To give a special flavor, pour in the tomato sauce, after 2 minutes we set the pan aside from the fire.

It turned out to be an ear of pink salmon!

Classic first courses of red fish with millet

Required products:

onions and carrots - 2 pcs.;
fresh red fish - 500 g;
millet - 150 g;
vegetable oil - 60 ml;
potatoes - 3 pcs.;
Sweet pepper;

Soup preparation:

Fill the fish with 2.5 liters of filtered water. After the start of boiling, remove the foam, salt, put spices and spices, cook for 30 minutes.
We take out a delicacy product with a ladle, filter the broth, spread the chopped root crops, well-washed millet, cook until tender.
Sauté chopped onions, peppers and carrots in oil.
We lower the divided pieces of fish without skin into the broth, add ruddy vegetables, chopped greens.

We always respect the cooking time fish product. For marine species it is no more than 15 minutes, river - up to 20 minutes.

We leave the ear for a quarter of an hour to infuse under the lid, serve hot.

Traditional Don ear

An old dish, which is also called "Rostov", was traditionally cooked in a pot on a fire. Learn how to get delicious fish soup at home.

Dish ingredients:

sea trifle - 1 kg;
onions - 2 pcs.;
fresh pike perch - ½ kg;
potato tubers, tomatoes - 3 pcs.;
butter - 30 g;
salt, herbs, spices.

Cooking method:

From small fish boil the saturated broth by adding onion with husks, bay leaves, salt, peppercorns to the water.
We filter the composition, add quartered tubers, coarsely chopped carrots. We add to almost ready vegetables portioned pieces pike perch, tomato halves. Fill the food with oil, after 15 minutes turn off the fire.

We place pieces of fish in soup bowls, add broth, season the dish with fresh herbs.

Ear from river fish at home

Ingredients:

small fish - 1 kg;
carrot;
onion turnip - 2 pcs.;
potatoes - 4 pcs.;
large fish (whitefish, ruff, pike perch or perch) - 500 g;
salt, pepper, spices and seasonings for fish.

Step by step preparation:

We send small river inhabitants to a pot with bottled water. Any ear does not tolerate chlorinated liquid from the tap! Add the onion in the husk, spices, salt and spices. Boil the broth for 1.5 hours.
We filter the liquid composition, send carrot rings, quarters of potatoes, chopped onions into it. We add spices and spices, pieces of prepared fish, send the food to languish in the oven for 30 minutes (180 ° C).

Sprinkle plates with ready-made fish soup with chopped herbs.

Fish head ear

Composition of products:

onion, carrot, potato;
fish head;
rice - 50 g;
vegetable oil;
ground paprika, pepper, spices, herbs.

Cooking method:

We place the head of the silver carp in a saucepan with two liters of water, cook the broth for 1.5 hours, adding a leaf of laurel, peppercorns, salt.
We take out the parts of the fish, filter the broth, put the chopped potatoes, well-washed rice, boil the food until tender.
Next, we disassemble the head, separate the pieces of meat, put them in a saucepan along with carrots, chopped straws and sautéed in vegetable oil. After 5 minutes, sprinkle the food with chopped herbs, add spices and spices.

Fish head ear - the easiest, most nutritious and incredibly fragrant soup, reminiscent of nature, a pleasant stay with friends.

Carp fish soup in a slow cooker

Required Ingredients:

carrots and potatoes (3 pcs.);
onion;
fresh carp - 500 g;
bay leaf, salt, spices, seasonings, herbs.

How to cook fish soup in a slow cooker:

We clean and cut the potatoes into cubes, carrots into strips. We divide the prepared fish into portions.
We put all the vegetables, pieces of carp, laurel, peppercorns, 20 g of fresh butter, chopped greens into the bowl of the home unit.
Pour the products with purified water, pepper and salt. We turn on the "Cooking" mode on the device, set the time to 1.5 hours.

At the end of cooking, we switch the program to “Heating”, so that the fish soup components have time to create the final bouquet of fragrant flavors.

Ear from canned saury

Soup ingredients:

potato tubers - 2 pcs.;
a can of canned saury;
turnip, carrot;
bulgur (wheat groats) - 40 g;
butter - 50 g;
pepper, salt, spices.

Cooking process:

Fill the pot with 2 liters of water. We spread the diced tubers, salt the food, boil the potatoes until tender.
In a frying pan with oil, we sauté coarsely chopped carrots, chopped onion in half rings.
When the vegetables become soft, move them to the side of the dish, pour out the bulgur, fry the cereal for 3 minutes, put it in a saucepan with the finished potatoes.
Mix well, heat the ear for half an hour, then place canned saury. Boil the broth for 2 minutes, add spices and spices, chopped greens, remove the dishes from the heat.

The taste of canned saury fish soup is very pleasant, delicate, exquisitely spicy.

Ear on the fire in old Russian

Ingredients:

fishing catch from fresh fish (ruffs, perches, other river individuals) - up to 2 kg;
carrots, onions;
tomatoes - 5 pcs.;
favorite roots, bay leaf, salt, peppercorns, dill seed.

Cooking:

We clean the fish, gut it, separate the heads (remove the gills), bones, tails and fins.
Pour bottled water into the pot, put on fire. We spread the bones of fish, dill seeds, salt, bay leaf, cook food for half an hour.
Carrots, onions (in the husk), tomatoes are wrapped individually in foil, baked on a fire (at home - in the oven).
We remove the bones with a slotted spoon, filter the broth, return the container to the fire. Now we put the chopped potatoes, cook for a quarter of an hour, then dip the pieces of fish into the broth.
While our catch is languishing in a saucepan, we take out the baked vegetables from the fire, unfold them, remove the husk from the onion, cut the carrots into rings, send the fragrant components to the container with the fish.

We free the tomatoes from the skin, serve to the fish soup poured on plates in the old Russian way.

Salmon ear

Required products:

potatoes (3 pcs.);
carrot;
bulb;
salmon - 700 g;
peppercorns, bay leaf, salt, herbs.

Step by step preparation:

We put the prepared fish in a convenient dish, fill it with water, cook for 20 minutes, removing the foam.
We take out the salmon, separate the meat from the bones. We filter the broth, put on fire. We place the chopped potatoes, salt the composition, boil until tender.
After 15 min. add chopped carrots, bay leaf, peppercorns, pieces of fish, chopped greens. We heat the ear for another 2 minutes, set aside.

A delicacy dish awaits its admirers.

Cooking perch at home

Composition of products:

potatoes and carrots;
perch (sea or river);
salt, spices, seasonings, herbs.

Cooking:

We clean, wash the fish, as usual. We put small perches in gauze, tie them up, put them in a pot of water. Salt the composition, cook for half an hour.
We remove the fabric with the used product, we take its place with chopped potatoes, chopped carrots, prepared pieces of large perch. Boil until ready. At the end, add a leaf of laurel, chopped greens, spices and spices.

Just like that, a luxurious double perch fish soup turned out just like that.

Pollack fish soup

First course ingredients:

potatoes (3 pcs.);
turnip onion;
pollock - 700 g;
rice - 50 g;
tomatoes - 3 pcs.;
vegetable oil;
laurel leaf, peppercorns, seasonings.

Cooking method:

Pour 2 liters of water into a container, heat to a boiling state, place chopped potatoes, thoroughly washed rice.
Cook ingredients until soft.
Saute onions and chopped carrots in oil, spread the tomatoes grated without peel, stew vegetables until the liquid has completely evaporated.
Add pieces of pollock to potatoes and rice, salt, pepper, add spices, bay leaf, stewed seasoning, chopped greens.

Enjoying the cooked pollock fish soup, once again we are convinced of the amazing qualities of such a simple and tasty fish.

Required Ingredients:

large carrots;
potato tubers - 5 pcs.;
onions - 2 pcs.;
mackerel - 3 pcs.;
laurel leaf, salt, spices.

How to prepare the ear:

We process the fish, cut off the heads, remove the gills. We spread the product in a saucepan with water, put a bay leaf, salt and spices. To make the ear concentrated and rich, there should be a little liquid, two fingers covering the main component.
We cook the fish for a quarter of an hour on a quiet fire, then remove it from the container. We filter the broth, boil the chopped root crops, then return the pieces of mackerel, after 2 minutes turn off the fire.

We insist in a sealed container, serve with pleasure hot food seasoning with chopped herbs.

How to cook an ear from a carp

Composition of products:

garlic cloves - 3 pcs.;
potatoes (4 pcs.);
carrot;
fresh carp;
dill, salt, bay leaf, pepper, spices and seasonings;
vegetable oil - 30 g;
turnip onion.

Cooking:

We separate the head, fins and tail from the carcass, pour 2.5 liters of water, after an hour we get an excellent soup broth.
Cut the onion and carrot, fry in oil until golden brown.
We filter the liquid composition, bring it to a boiling state, place the potatoes divided into quarters, salt the food, cook the root crops until tender.
Next, put the chopped pieces of carp, bay leaf, pepper and spices into the broth. Continue heating for another 15 minutes.

We complete our culinary chord by pouring carp fish soup on soup plates, generously sprinkle with chopped dill and parsley.

Ear from bream

What products are needed:

potatoes - 300 g;
caught (purchased) bream;
turnip onion;
carrot;
vodka - 100 g;
laurel leaves, salt, pepper, cilantro.

Preparing the first course:

We spread the chopped root crops in a pot (pan), fill it with filtered water, put the container on the fire, cook until the products are half cooked.
We lower the cleaned, gutted, cut into pieces bream into a fragrant broth. After a quarter of an hour, put bay leaves, salt, pepper, chopped herbs.
We complete the culinary composition with a glass of vodka, which effectively complements the piquant taste of cooked fish soup from bream.

We stock up on any of the presented recipes, go fishing, learn in practice how to cook fish soup in our own, original, most delicious performance.

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;

a tablespoon of 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 classic soup recipes varied. The broth is rich and very tasty.

Ingredients:

A kilogram of small 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 fish trifles;

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. Trout in this classic fish soup recipe, that is, cooked with basic vegetables, can be replaced with other red fish or fish heads and cut pink salmon, salmon. You can, if desired, take white 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 ready 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. The classic recipe is only slightly modified 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:

Pour 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 big fish fatty, therefore, these parts are sufficient both to obtain 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.

How nice it is to make a rich fragrant fish soup and feel its rich delicate taste. We will present classic recipe fish soup and many other hearty and tasty options.

Classic ear - step by step recipe

Such a soup turns out to be transparent, nutritious and tender. For him, pike perch or perch are best suited.

You will need:

two bay leaves;
water - 2 l;
carp - 1 kg;
dry dill - 15 g;
potatoes - 0.2 kg;
salt - 30 g;
two bulbs;
10 black peppercorns;
lemon juice- 20 ml;
ground pepper - 10 g.

Action algorithm:

Gut and wash the fish, but leave the head and tail. Rinse without peeling the bulbs.
Put the carcass of the fish on the bottom of the pan, pour cold water, add two halves of an unpeeled onion, bay leaf and peppercorns in the form of peas.
Wait for the contents of the pot to boil and cook for another 15 minutes.
Strain the broth through cheesecloth or colander.
Remove soft fish to a cutting board. Separate the meat.
Sprinkle fish pieces with black pepper, dill and salt.
Peel the remaining vegetables.
Cut potato tubers into cubes.
Chop the onion and carrot into small pieces.
Pour the broth back into the saucepan and bring to a boil. Add salt and pour in lemon juice.
Pour the vegetable cubes into the broth and cook the soup until the vegetables are soft.
It remains to pour a stunning fragrant fish soup on plates and put pieces of fish, decorating with greens.

Cooking with millet from the head

Millet will dilute the taste of fish and make the dish even more nutritious.

Main products:

three potato tubers;
one salmon;
two bay leaves;
three tomatoes;
dill;
millet - 90 g;
salt - to taste;
one carrot;
four green onions;
black pepper to taste;
two bulbs;
stalk of celery.

How to prepare an ear with millet from the head:

This version is prepared using a fish head. So we cut off the head, rinse it under the tap and lower it into a pot of cold water.
We clean one onion from the husk and, when the liquid boils, we throw it into the pan. If foam appears in the broth, remove it with a spoon. Add bay leaves and black peppercorns. Cook the future soup for 15 minutes on a low power fire.
We shift the boiled head and onion to a plate, filter the broth.
Pour the purified liquid back into the pan, pour in the potatoes, cut into cubes.
We process the carrots on a grater, finely chop the second onion. Add the vegetables to the pot 10 minutes after the potatoes.
We process millet under the tap and pour it into the ear. Cooking for another 10 minutes.
We process the head separately, remove the meat from the bones and return it to the soup.
Chop the tomatoes into cubes, throw to the rest of the ingredients.
Add black pepper, salt and cook for 10 minutes.
It remains to crumble chopped fresh herbs and serve plates with steaming fish soup on the table.

Finnish fish soup with cream

From sea fish with the addition of cream, a tender gourmet dish, which can be served even on the festive table.

Recipe Ingredients:

cream 20% - 200 ml;
one bulb;
salt and allspice- taste;
six potato tubers;
one salmon.

How to cook red fish ear:

Put the washed and cleaned fish in a pot of cold water.
We throw a peeled whole onion into the broth, pour allspice and add lavrushka.
We cook the fish in the broth for 40 minutes. After that, put the pieces in the soup fish fillet and cook for 10 minutes.
Remove the fish from the pan and cool.
We skip the broth through a sieve and pour into an old pan.
Coarsely chop the peeled potatoes and pour them into the soup.
As soon as potato pieces soften and the liquid begins to boil, pour in the cream.
Add salt, chop greens chopped with a knife and pour black pepper.
We pour the fragrant delicacy on plates and enjoy a hearty fish soup.

How to cook with trout?

Recipe Ingredients:

a bunch of green onions;
water - 3 l;
salt - 15 g;
potatoes - 3 tubers;
a bunch of dill;
onion - 1 pc.;
a pinch of black peppercorns;
trout - 2 kg;
lavrushka - 5 leaves.

How to cook trout ear:

We remove the insides and scales with mucus from the fish. Sprinkle some salt on top.
Put the trout in a bowl, close the lid and leave in the refrigerator for 15 minutes.
Bring water to a boil in a saucepan, add salt.
Peeled potatoes cut into medium cubes.
Pour the potato pieces into the boiling liquid.
Finely chop the onion, from which the peel was previously removed.
When the potatoes are soft, add the onion slices to the soup.
Sprinkle in peppercorns and bay leaves. We are waiting 15 minutes.
We lower the chilled trout into the ear.
Let's cook the soup for another half hour. Put the fish meat in a separate bowl. Portionally pour the broth into plates, chop the greens and add pieces of trout to taste.

Salmon fish soup

The dish is simple and easy to prepare.

What to take:

allspice peas - 5 pcs.;
salmon - 0.5 kg;
two pinches of salt;
one carrot;
water - 2 l;
Bay leaf;
potato tubers - 4 pcs.;
half a bunch of dill;
one bulb;
a pinch of ground pepper.

Salmon ear - cooking step by step:

We clean all vegetables from the skin and peel.
We chop the onion into small cubes, cut the potatoes into medium squares, chop the carrots into thin circles.
Cut the salmon carcass, remove the bones, eyes from the head and scales. Cut everything else into pieces.
Bring water to a boil in a saucepan, put pieces of fish in a bubbling liquid.
Remove foam from the surface of the broth, reduce the heat to a minimum.
Pour all chopped vegetables into the soup, add pepper and bay leaf.
Let's wait until the ear boils, reduce the heat again and cook the dish for 25 minutes.
5 minutes before the end of cooking, add salt and powdered black pepper.
Leave the dish to simmer under the lid for 10 minutes and set the table.

Classic Don ear

Recipe Ingredients:

black peppercorns - 8 pcs.;
pike perch - 1.5 kg;
three tomatoes;
water;
onion - 1 pc.;
three bay leaves;
potatoes - 6 tubers;
fresh parsley;
carrots - 1 pc.;
salt - to taste.

Step by step preparation:

Sprinkle the cleaned and gutted fish with salt and leave for an hour.
We bring the water in a saucepan to a state of boiling water and lower the pike perch into it. We start cooking. From time to time we remove the appeared foamy mass.
We carry out a peeled carrot root through a grater with large links.
We chop the onion in the form of half rings.
We pass the chopped vegetables in a saucepan.
When the pike perch becomes soft, take it out of the broth. Pour the liquid itself into another pan through a sieve.
We wait for it to boil and send cubes of potatoes there.
Cook for 5 minutes and spread the roast, peppercorns, pieces fresh tomato and lavrushka.
Cook until all vegetables are cooked, add salt to taste.
Pour the ear into tureens, chop fresh parsley and lay out the pieces of fish. The taste is amazing!

Royal pike ear - step by step

You will need:

water - 2 l;
onion - 1 pc.;
salt - 10 g;
pike - 1 pc.;
fresh dill and parsley - 0.1 kg;
one lemon;
carrot - 1 pc.;
one leaf of laurel;
three potato tubers;
semolina - 50 g.

How to cook pike ear:

Put water on the stove to boil.
We remove the head and tail from the cleaned pike.
We process all the vegetables, peeling them and washing them.
We pass the carrots through a grater. Finely chop the onion.
Add salt, chopped vegetables and pike to the boiling liquid.
Shred potato tubers into medium cubes, put into a saucepan.
After 10 minutes, pour into the broth semolina and cook for 5 minutes.
Add bay leaf and chopped parsley.
Squeeze 20 ml of juice from a lemon and pour it into the soup.
Fragrant spicy pike ear is ready! Enjoy its unique taste.

Grocery list:

barley - 65 g;
half a lemon;
one carrot;
water - 5 l;
one bay leaf;
vodka - 150 g;
several branches of parsley;
fresh fish;
potatoes - 400 g;
onion - 1 pc.;
salt to taste;
four tomatoes;
a piece of butter;
peppercorns - 6 pcs.

Action algorithm:

Divide the freshly caught fish into two piles. The first is small fish, the second is large specimens.
We remove the scales from small fish, throw the carcasses into the pot. Large - fully processed. We remove the fins, heads, spine, tail.
We add the head and tails to the pot, pour water, throw in the washed onion in the husk, peeled carrots and parsley.
Cook over a fire for 40-50 minutes.
We catch the boiled fish from the pot, remove small specimens.
We filter the broth through layers of cheesecloth and pour back. We are waiting for the liquid to boil.
Add pepper, pearl barley, bay leaf, large cubes of peeled potatoes. Cook everything together for 15 minutes.
Pour salt, pour in vodka and lemon juice, throw a piece of oil.
Close the pot with a lid and let it brew for 10 minutes.

Someone will say that they don’t cook fish soup in the kitchen, and they will be absolutely right. For fish soup you need nature, a fire, a light mist over the water. But it is not always possible to go out into nature.

Modern world intense and complex. Everyone is in a hurry somewhere, a lot of things to do. And you want some soup, sometimes. In principle, it is sometimes worth doing a fish day at home.

Homemade ear is very useful. Well? Let not fish soup, but fish soup, but it is necessary.

After successful fishing, heads and tails always remain. This is certainly not salmon fish soup, but it is also delicious.

So, homemade ear from the heads, at home in the kitchen. Improvisation.

home ear. Very tasty recipe

Ingredients (serves 4)

Fish (heads, tails) 1 kg
Carrot 1 pc
Celery or parsley root 1 PC
Onion 1 pc
Potatoes 1-2 pcs
Garlic 1-2 cloves
Salt, black pepper, allspice, cloves, bay leaf, coriander taste
Parsley greens 3-4 sprigs

Homemade fish soup is always a memory of fishing. Pour 2 liters of water into a saucepan. While the water boils, throw all the spices into the pan and add a little salt.
Pike heads, tails
As spices, we throw: peas - black pepper 10-12 pcs, allspice 2-3 pcs, coriander 0.5 tsp. In addition, 1-2 cloves and 2 bay leaves.
Black and allspice pepper, cloves and coriander. Bay leaf
Peel the carrots and cut into thick circles or just cut it in half. Celery root (you can add parsley root, but be careful - it gives a little bitterness) toss whole if it is small. Or cut off a piece from a large root. Peel the onion and lightly, literally a quarter of the height, cut crosswise.
Potatoes, carrots, onions and garlic. Celery root
When the water boils, let the spices and roots simmer for 15 minutes and remove the celery and bay leaf.
Let the spices and roots simmer for 15 minutes
After that, throw peeled and cut into 4-6 parts of potatoes into boiling water. Throw away the boiled onion. Add garlic - the grains should be slightly flattened with a knife block.
Throw peeled and cut into 4-6 pieces of potatoes into boiling water
Boil potatoes for 10-12 minutes. Then put the fish in your ear.
Then put a fish in your ear
Usually fish are heads and tails, unless they specifically left something better in the ear. We still have pike, zander leftovers. Well, sometimes we also buy sets of trout and salmon. AND homemade ear it turns out spicy.
By the way, if the ear is cooked with red fish, you should throw half a lemon without squeezing it. Then remove the lemon and discard.
After laying the fish, homemade soup will be better if it is not stirred and the liquid is not allowed to boil.
Cooked homemade ear for 15-20 minutes. On a small fire, so that the ear boils slightly.
Then you can remove the carrot. Leave boiled carrots in the ear or not leave - at your discretion. For example, I love carrots.
Season to taste with salt and pepper.
At this stage, you can put pieces of raw good fish - pike perch, trout, etc. in your ear. After this fish is cooked, it can be put on a plate for everyone, piece by piece.
Add finely chopped parsley. While homemade ear is still boiling, add 2 more bay leaves.
Immediately remove the ear from the heat and let stand for 10 minutes. As the highest squeak - you can splash 50 grams of vodka in your ear. But, vodka in the ear is in nature. If homemade ear is prepared for the family, it is hardly worth doing this. In principle, no one forbids just pouring a glass for those who wish.

What an ear! Yes, how fat
As if she was covered with amber.
Have fun, little friend!
Here is a bream, offal, here is a piece of sterlet.
I. A. Krylov, Demyanov's Ear

Well, tell me, which of you does not like rich, fragrant fish soup, smelling of the sea, relaxation, good mood, meadow expanses and ocean shores? Wuhu, which contains all the happiness of picnics, morning fishing on the river bank and family vacation Outdoors? Ukha, which shimmers with amber fat beads, captivates with the mother-of-pearl luster of the broth, beckons fish skins with gold and silver?

A small historical excursion

The best rooster ear.

Few people know that initially, from the time of their birth until the end of the 18th century, all the first courses were hidden behind the word “ukha” in Rus', it was a common name for soups, however, over time, broth appeared in the lexicon under the influence of French fashion trends, and the meaning of the soup narrowed down to designation only fish first dishes.

However, this is not the whole underwater part of the iceberg. Again, before the ear was only concentrated fish broth- it was cooked for a long time and carefully, but they tried to preserve everything valuable that is in the fish. There were no cereals, let alone potatoes with carrots in the ear - a thick rich broth was served with fresh soft pies and pies and was always accompanied by a glass of ice-cold vodka.

The culture of food, like any other branch of culture, fortunately, does not stand still, and therefore the ear eventually transformed into a fish soup of varying degrees of saturation. Double ear - the one that is cooked with double laying of fish, triple - respectively, the fish is added to the broth three times. In addition, there are royal, fisherman's, peasant, Hungarian, sterlet, catfish, sturgeon, silver carp, cod, pink salmon and dozens of other soups with fish.

Fish soup classification

In order not to stupidly blink your eyes in a restaurant, seeing the incomprehensible names of an understandable fish soup, let's figure out how this is classified popular dish like an ear.

Depending on the fish used to prepare the first course, the ear is divided into:

- white fish soup (cooked from such varieties of fish as burbot, pike perch, perch, whitefish, ruff and the like. It is characterized especially light broth And delicate taste);

- black ear (prepared from carp, rudd, carp, crucian carp. As a rule, it turns out a little darker than white ear);

- red ear (to prepare it, you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red ear is called amber);

- triple (double) ear is prepared from different varieties fish, and the first (two first) bookmark is used only for making broth, and the last kind of fish, as a rule, the most delicious and valuable, falls into the plate.

In addition, there are varieties of fish soup depending on the method of preparation:
- prefabricated ear (everything that is in the kitchen gets into the pan);
- sweet ear (there are a lot, a lot of carrots in the broth);
- sluggish ear (base - dried fish);
- plastic fish soup (for cooking they take salted fish, which was cut into thin layers for salting);
- guarded ear (in ready soup an egg is added and then baked in an oven or oven);
- bulk ear (for cooking use live fish, which is poured with boiling water).

Another common classification of soup is based on the place in which this or that recipe was invented. Ukha in Arkhangelsk involves the use of cod and halibut and the addition of milk at the end of cooking. Volga ear is prepared from sterlet, Prinarovskaya - from lamprey, they add to Don fresh tomatoes, and in Onega - mushrooms.

There are a lot of recipes, fish soup lovers will never be bored! Let's start with the basics, shall we?

Fish head ear

Many housewives know that it is cheaper to buy a large carcass of trout or salmon, cut it up and store it in the freezer, taking out the necessary pieces as needed, than running to the store every time for steaks, fillets or soup set. After the carcass is divided into parts and packaged in bags, think about whether you would like to simple fish soup from fish heads. It's easy to make and the result is incomparable!

Ingredients:
1 head of a large fish;
200 g fish fillet;
2 liters of water or prepared broth;
3-4 potatoes;
1 onion;
1 carrot;
1/3 cup millet;
3-4 bay leaves;
salt, black pepper, allspice, herbs to taste.

Put the prepared head (washed and cleaned of gills) into a saucepan, pour water or broth, bring to a boil, remove the foam, then reduce the heat and cook for 15-20 minutes on minimum heat. After that, we take the head out of the broth, leave it to cool, and filter the broth. We disassemble the head, return the meat to the broth, add the fillet cut into medium pieces, peeled and grated carrots, onion and potatoes cut into small cubes, millet, allspice. Bring to a boil, reduce the heat, cook until the cereals and vegetables are ready (about 15 minutes). At the end, salt, add bay leaf, boil for a few more minutes, turn off. If desired, add black pepper and herbs to the ear.

Ear from river fish

If your family has a fisherman who regularly brings home a catch of small river fish, you know that the issue of its disposal constantly turns into an acute problematic moment. Ukha is a great way out: fragrant, satisfying and simple.

Ingredients:
1 kg of river fish;
2 liters of broth or water;
1 onion;
1/3 cup millet;
4-5 potatoes;
salt, pepper, herbs to taste.

Small river fish should be thoroughly washed, scaled and gutted. Place in a saucepan, then add water and bring to a boil. Reduce heat, skim off foam and simmer until bones begin to separate well from meat (7-10 minutes). Remove the pot from the stove, strain the broth, deal with the fish: if you don't like to fight with the bones in the plate, try to immediately mill what can be milled; if you don't mind removing the bones directly during dinner, just remove the large ridges if they come off the meat well.
Add finely chopped onion, millet, potatoes into small cubes in a saucepan with broth. Cook until the potatoes and cereals are ready, then put the fish, boil for another 3-5 minutes, at the end salt, pepper, add greens.

Simple homemade carp ear

Of course, one can say that this is not fish soup at all, but just fish soup, but, you see, with the passage of time and the constant change in culinary realities, what can real ear today should be different from fish soup, unrealistic. And so - prepare the ear! From carp. Rich in flavor and very filling.

Ingredients:
1 head of a large carp;
1 large carp tail;
3-4 pieces of carp carcass;
2.5 liters of water or broth;
1 onion;
1 carrot;
3-4 potatoes;
1 parsley root;
salt, pepper, bay leaf, peppercorns, herbs to taste.

Unpeeled onion, parsley root, bay leaf, peppercorns, head with gills removed, tail and pieces of carp carcass put in a saucepan, pour water or broth, bring to a boil. Be sure to remove the foam, reduce the heat to a minimum and cook for about 15 minutes, after which we remove the pan from the heat, filter the broth, throw away everything that was in it, except for the fish. We divide the last one into parts, disassemble the head and leave only the necessary, put everything in the pan. Add potatoes cut into small cubes and carrots cut into cubes. Bring to a boil again, reduce the heat to a minimum, salt, pepper to taste and cook until the vegetables are ready. At the end, add greens.

Ear in Finnish

The Scandinavian peoples are not in vain considered experts in cooking fish dishes- the centuries-old developed culture of fishing, of course, left its mark on the cuisine, giving the local population hundreds of recipes from salmon, trout and other delicacies that are found in abundance in coastal waters. Try Finnish fish soup - you'll be surprised how great a regular fish soup can turn out!

Ingredients:
500 g trout;
2 tbsp. l. butter;
1.5 liters of water or pre-cooked broth;
3-4 large potatoes;
250 ml not heavy cream;
bunch of parsley;
1 carrot;
2 onions;
2-3 bay leaves;
salt, pepper to taste.

Wash the fish, remove the bones, clean the scales, do not remove the skin. Cut into fairly large pieces, put in a single layer a pan in which you previously melted the butter.
Cut the peeled carrots into circles, sprinkle over the fish.
If you have nothing against onions in the first courses, peel it, cut it into the smallest possible cubes, put it on carrots. If for some reason you do not add chopped onions to soups, cut the heads in half and put them in the pan in this form - after the ear is ready, just remove the onion: it will have time to give the broth its flavor, but will not spoil appearance soup.
Peel the potatoes, cut into small cubes, lay out the next layer after carrots or onions.
Add salt, pepper, bay leaf, pour in the broth and, without stirring, cook until the vegetables are ready - about 15 minutes. Turn off the heat, pour the cream into the pan, add the chopped parsley and let it brew for 10 minutes under the lid, after which you can serve Finnish fish soup.

How to cook an ear in a slow cooker

The modern pace and speed of life is gradually approaching infinity. No one has time for anything, everyone is in a hurry, flying and rushing, saving time on everything that can be saved on. Family nutrition often comes under attack - it is for this reason that many housewives switch to preparing breakfasts, lunches and dinners in a slow cooker. By the way, fish soup can also be cooked in a miracle pot!

Ingredients:
500 g soup fish set (ridges, tails, heads, bellies, ugly fillet pieces);
1/3 head of celery root;
1 bell pepper;
3-4 potatoes;
2 carrots;
1 onion;
2 tbsp. l. rice
salt, herbs, allspice and black pepper, bay leaf to taste.

Soup set (washed, peeled, without gills), unpeeled and cut in half onion, one whole carrot, one carrot sliced in circles, celery, bell pepper without stalk and seeds, diced potatoes, rice, spices and salt put in a multicooker bowl, add about 1.5 liters of water (this soup will turn out rich and quite thick; if you prefer liquid soups, increase the amount of liquid, in addition, you can cook the fish soup without cereals). We close the lid of the multicooker, set the “quenching” program. After the readiness signal, we take out the whole carrot, bell pepper, celery, bay leaf - throw it away. We take out the fish, separate it from the bones, return the pieces cleaned from the bones to the bowl. Pour finely chopped greens, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.

How to cook an ear on a fire

Of course, most often we cook fish soup at home - on the stove or in a slow cooker. However, you must admit, this dish is the most delicious after cooking on a fire - with the smell of smoke that accidentally fell into the pot pine needles, with a fish caught with his own hand an hour ago. In nature, to the unobtrusive music of a fire and the singing of forest birds, with good company and excellent mood.

Ingredients:
1.5 kg of fresh fish;
1 onion;
1 carrot;
parsley root, parsnip;
3-4 potatoes;
salt, allspice and black pepper to taste, bay leaf, a bunch of herbs.

Having installed a pot over the fire, pour 2 liters of water into it, wait for it to boil. Pour in diced potatoes, sliced carrots, a whole onion (can be unpeeled, cut in half not completely), parsnip root and parsley, cook for 15 minutes.
Clean the fish, cut it into pieces, put the heads and tails in a pot, cook for another 10-15 minutes, then remove them, cool, separate from the bones, return the meat to the pot, put the remaining large pieces fish. Add allspice, bay leaf, remove parsley root and parsnip, discard onion. Finely chop the greens, pour into a pot, remove from heat and pour into plates.

10 secrets of delicious fish soup

The basis of all first courses is the broth: the more successful it is, the tastier the soup will be. Ukha is no exception: if you want to get a royal treat, you should make sure that the boiled broth is rich. Traditionally, it is brewed on a cheap small fish, which always falls for the bait along with the real catch - crucians, ruffs, whitefish, perches, roach, small pike perch and any other small things caught or bought are suitable. The more types of fish you put in the pan, the more interesting the result will be. Also, don't forget to add to the pot fragrant herbs and roots - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and everything else that you find, you can safely throw into the broth.

If you add freshly caught small river fish to the soup broth, you don’t need to gut it and peel off the scales, you just need to remove the gills.

If suddenly your broth "bucks up" and becomes cloudy, it can be clarified by adding liquid egg white- folding up, he will “take away” with him that which spoiled the appearance of the soup.

A couple of onions added to the pan in an unpeeled form, fish peel (which is often removed by everyone), carrots can improve the color of the broth.

When choosing fish for broth, give preference fatty varieties- carp, salmon, pike perch, carp, pike. Do not even look at herring fish, minnows, roach, ram - they are in no way suitable for broth.

Secret good luck fish soup- in order not to bring the soup to a boil. Optimally - slow languishing under open lid, it is in this version that you will get the most delicious, solid, rich fish soup.

So that the ear does not turn into porridge, try not to mix it - rich fish soups cook without interfering in the process without unnecessary necessity.

If you cook your fish soup outdoors, at the very end, try lowering a smoldering firebrand from the fire directly into the soup pot for a few seconds - it will bring elusive notes into your ear, giving your dinner absolutely amazing aromas.

Any connoisseur of this dish will always add a glass of vodka to the “correct” ear - the alcohol evaporates, and the soup acquires an interesting spicy note.

Fish soup is traditionally salted at the very end. It is believed that otherwise salt "pulls" aromas and flavors from the soup, which will simply evaporate or dissolve during further cooking.