Triple ear - a recipe for delicious fish soup. How many varieties of fish to take for cooking fish soup

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

What is an ear

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

What kind of fish to take for fish soup

The fresher the better. The most best ear obtained from live, freshly caught fish. But not every kind of fish can be used for fish soup. It is necessary that the fish is sticky and tender, sweet taste and aroma.

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

How many varieties of fish to take for cooking fish soup

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

Preparing fish for fish soup according to the recipe

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

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

Also small fish Better not to clean. And wrap it in cheesecloth, tie it, boil it, and then take it all together.

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

What to put in your ear

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

Live fish ear

What is a yushka

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

How to weld a transparent ear

Best ear - with light clear broth. So be sure to remove the foam from it after boiling, and several times. If, nevertheless, the broth has darkened, then it can be cleaned with whipped protein. Need to protein foam stir in the broth, bring to a boil, then strain.

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

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

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

It is good to add chopped green onion and parsley-dill.

And a glass of vodka

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

In the end

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

Triple ear - delicious fish soup recipe

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

What do you need for a triple fish soup:

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

How to cook a triple ear

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

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

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

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

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

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

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

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

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, clove, bay leaf, coriander taste
• Parsley greens 3-4 sprigs

1. 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

2. 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

3. 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

4. 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

5. 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

6. Boil potatoes for 10-12 minutes. Then put the fish in your ear.

   Then put a fish in your ear

7. 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 the homemade ear turns out to be rich.
8. 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.
9. After laying the fish, homemade soup will be better if it is not stirred and the liquid is not allowed to boil.
10. Cooked homemade ear for 15-20 minutes. On a small fire, so that the ear boils slightly.
11. Then you can remove the carrot. Leave boiled carrots in the ear or not leave - at your discretion. For example, I love carrots.
12. Season to taste with salt and pepper.
13. 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.
14. Add finely chopped parsley. While homemade ear is still boiling, add 2 more bay leaves.
15. 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.

    

, pike ear, trout ear, ear of carp, sterlet ear, perch ear, salmon ear, ear from zander, ear from carp, catfish ear, sturgeon ear, ear of carp, salmon ear, bream ear, saury ear, codfish ear, ear of ruffs, pollock ear, codfish ear, mackerel ear, ear from pelengas, ear from silver carp, burbot ear, roach ear. Second opinion and second technology allows cooking fish soup from several varieties of fish - mixed or in several stages. For example, small fish are first boiled, and then more expensive and tasty fish are cooked in this broth. Ukha, cooking recipe which includes a change three servings fish is called triple ear. The royal ear is prepared according to the same principle, however, on chicken or even mushroom broth. Ear, recipe which provides for its preparation on chicken broth, also called rooster's ear.

calories fish soup depends on the type of fish and varies from 45 to 70 Kcal per 100 g. Fish for fish soup can be very diverse. traditional, real ear there are several types. White ear - ear of river fish: from a ruff (it is believed that the most delicious fish soup is obtained from ruffs - because of the ruff mucus), perch, pike perch, whitefish. black ear- from fish less suitable for fish soup: asp, carp, chub, crucian carp, carp, rudd. An ear made from red fish is called red ear. Fisherman's ear stands apart. Ukha on the fire - this is not cooking fish soup at home. Fisherman's ear prepared from any fish that could be caught. How to cook ear any fisherman knows: the water must be from the river, in an almost ready ear it is necessary to put out a smoldering firebrand, and be sure to add a little vodka or pepper to the ear at the end. As you can see, there are many ways to cook an ear. Cooking fish soup often has its own local features. For example, an ear with millet or other cereals has long been common among the Cossacks. In the Russian North, among the Pomors, there is an ear made from salmon heads. A typical Volga ear is an ear from a sterlet. original recipe has an ear in Finnish. Finland is a country of a thousand lakes, Finns know how to cook fish soup. Finnish fish soup with cream few people will remain indifferent. Today, even canned fish soup is quite popular. The canned fish soup recipe captivates with its simplicity: canned fish into a decoction of vegetables, and the canned fish soup is ready.

If you are looking for: salmon ear recipe, pike ear recipe, trout ear recipe, perch ear recipe, salmon ear recipe, carp ear recipe, sterlet ear recipe, sturgeon ear recipe, royal ear recipe, catfish ear recipe, carp fish recipe, fish soup recipe with photo, you will find many options for delicious recipes on our website.

How to cook ear.

Don't boil your fish soup in aluminum pots.

How to weld transparent ear? Don't put potatoes in your ear.

- How much to cook ear the eyes of the fish will tell you - they should turn white. Just in case, add another five minutes, but total time maximum 20 minutes. Then let the ear brew a little.

After cooking the fish soup, remove the bay leaf from it, otherwise the ear may be bitter later.

Put greens in a plate with an ear, and not in a pan.

Ingredients:

• fish (salmon head) - 1 piece;
• sea ​​bass (without a head) - 1 carcass;
• parsley - 1 bunch;
• dill - 1 bunch;
• green onions - 1 bunch;
• bulb onions ( the average size) - 2 - 3 pieces;
• potatoes (medium size) - 5-6 pieces;
• fresh tomatoes - 3 pieces;
• bay leaf - 3 - 4 pieces;
• allspice (peas) - to taste;
• white ground pepper- taste;

The most delicious ear. Step by step recipe

1. IN large saucepan pour water (about half of its volume) and throw our fish there.
2. Tip: to make the ear very tasty and rich, I recommend cooking it from the head of the fish. And the salmon head is also very meaty and tasty, so the ear from it is excellent.
3. The fish must first be prepared. We thoroughly clean the head from the remnants of scales, rinse well under running water and remove the gills. If the gills are not removed, the broth will turn cloudy and bitter. small carcass sea ​​bass(without a head), also clean from scales, rinse well (especially inside) and cut into pieces.
4. We put thick stems of herbs (dill and parsley) in a saucepan, cover with a lid and let it boil.
5. When the fish boils a little, remove the pan from the heat and take it out on a separate plate. fish head and green stalks. We leave only fragrant fish broth with pieces of perch.
6. We clean the onion from the husk, cut it large enough (into 6 - 8 parts) and fry in a completely dry frying pan until browned. (We imitate roasting on a fire).
7. saucepan with fish broth put on the fire, and put the peeled and chopped potatoes.
8. Then we send the onion to the pan.
9. We also fry spices in a dry frying pan: bay leaves and allspice peas (several peas). When the leaves and peppercorns darken, send them to the pan with the fish soup.
10. Add white ground pepper to your liking. But the more common ground black pepper is also great.
11. We continue to cook our homemade ear until potatoes are ready. When the potatoes become soft, we can assume that the ear is almost ready.
12. Now, in a dry frying pan, fry coarsely chopped fresh tomatoes until browned. Tomatoes must be tossed at the end of cooking so that they retain their shape and bright taste(that's what I like the most about this recipe fish soup). If the tomatoes are overcooked, they will overcook and lose their fresh taste and color.
13. We send ready-made tomatoes to the pan.
14. Cover the pot with rich ear, tomatoes and potatoes cover.
15. Turn off the fire and let it brew for 10-15 minutes.
16. In the meantime, prepare the greens.
17. Finely chop the green onion, parsley and dill leaves.
18. We do not throw chopped greens into the pan, but put them in portions on a plate with fish soup. So she won't lose her bright color and great fragrance.
19. If you have meat in the fish head (as in my case), then we clean it from bones and put it in plates with fish soup.
20. Pour a delicious fish soup with potatoes and tomatoes into portioned plates, sprinkle with chopped herbs and serve.

It turns out very tasty if the fish soup is served hot: with fresh bread or lavash. It turns out rich, fragrant and bright. Pieces of fish in light broth with vegetables, subtle note haze - overeating. Be sure to cook the fish soup with potatoes and tomatoes in your kitchen. The Very Tasty website team wishes you bon appetit.

Ear is rightfully considered a masterpiece culinary arts. rich soup 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

1. 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.
2. 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

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. If you cook fish soup from freshwater fish, simmer it over low heat for no longer than 8 minutes (in the case of pieces, do not big size). If it's about marine life, duration heat treatment should be increased to 10-15 minutes. Large Siberian fish is cooked for about 25 minutes.

1. Whole fish can be used to make fish soup. If it has a lot of bones, strain the decoction before drinking.
2. Sturgeon fish has a specific taste if you cook soup based on it without removing the skin.
3. 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.
4. If you feel that the fish has a peculiar smell, sprinkle it lemon juice a lot.
5. To prepare a golden broth, add onions along with the husks. After cooking, it can be removed.
6. 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.
7. If you are preparing an ear based on sea ​​fish, salt the dish just before serving. Otherwise, the salt will absorb the flavor and aroma.
8. To make the ear hearty and soft, add a slice of butter to the plate, then sprinkle the soup with fresh herbs (parsley, dill).

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

1. 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.
2. 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.
3. 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

1. 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.).
2. 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.
3. Simmer the soup for about 10 minutes after the first bubbles appear, then remove the bay leaf and celery from the pot. Pass the garlic through a press, add to the soup. Cut potato tubers into cubes and also send for cooking.
4. 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

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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