Onion should be added to the ear at home. Cooking delicious homemade carp fish soup with rice. Important points in cooking fish soup

desserts
27.08.2021

Of course, the most delicious fish soup comes from freshly caught fish. And it's best to cook it right there over the fire. But, unfortunately, this does not always work out. And it doesn't matter, now we will tell you how to cook fish soup properly at home.

How to cook fish soup at home?

Ingredients:

  • pike perch (head, tail, fins);
  • potatoes - 200 g;
  • onions - 130 g;
  • garlic - 3 cloves;
  • carrots - 200 g;
  • medium-sized - 1 pc.;
  • salt;

Preparation

Pour 2 liters of water into a saucepan, add some salt, add spices. Black and allspice, cloves, coriander and bay leaves work well. Cut the peeled carrots into semicircles, peel the onions and cut them crosswise from above about 1 cm deep. Put onions, carrots, whole celery root in boiling water. We boil for a quarter of an hour, and then add the diced potatoes. When the onion is cooked, remove it from the pan. Cook the potatoes for about 10 minutes, and then put the washed head, tail, pike perch fins. Cook for about 20 minutes over low heat. Then we crush the ear with chopped herbs and let it brew for 10 minutes.

How to cook delicious salmon fish soup?

Ingredients:

  • salmon ridges - 500 g;
  • onions - 120 g;
  • potatoes - 300 g;
  • salt;
  • carrots - 170 g;
  • Bay leaf;
  • greens;
  • pepper.

Preparation

Cut the peeled potatoes into cubes. Finely chop the onion. Cut the carrots into circles. Finely chop the greens. Put potatoes, onions and carrots in a saucepan, fill it all with cold water. Cook until tender for about 20 minutes. When the vegetables are almost ready, we lay the salmon ridges. Cut into pieces, then salt and pepper, put a bay leaf and cook for a quarter of an hour. At the end, add chopped greens, turn off the fire and let the ear brew under the lid.

How to cook delicious fish soup at home from river fish?

Ingredients:

  • water - 3 liters;
  • onions - 200 g;
  • river fish - 2 kg;
  • carrots - 180 g;
  • potatoes - 400 g;
  • vodka - 30 ml;
  • allspice peas - 4 pcs.;
  • salt;
  • freshly ground pepper;
  • bay leaf - 2 pcs.;
  • greens.

Preparation

Wash the fish, clean, gut and remove the gills. If the fish used is large, then we cut it into pieces, and if small, then you can leave it whole. We place about 1/3 of the fish in a saucepan, fill it with cold water. After boiling, carefully remove all the foam, add another 1/3 of the fish and raw peeled onions. With a low boil, cook for 15 minutes, and remove the foam. Then we put the remaining fish and let it boil again. Salt the ear, cook for about 20 minutes, remove the foam. We take out the fish and onions from the broth with a slotted spoon. We filter the broth through cheesecloth. Put it on the fire again and let it boil. Put diced potatoes, carrots, chopped into thin circles, bay leaf, peppercorns in the broth and cook for about 15 minutes with a slight boil. Then add the fish fillet, pour in the vodka. After another 2 minutes, add chopped dill, pepper and salt to taste. Turn off the stove, let the ear brew and serve it to the table after 15-20 minutes.

Ingredients:

Preparation

Cut the potatoes into large cubes, carrots - in circles. Finely chop the onion. We wash the fish well, clean it from the scales and cut it into portions. Boil water, place prepared vegetables, fish, bay leaf and allspice in it. We bring all this to a boil, reduce the heat and cook for about half an hour over low heat. Then salt and pepper to taste. We serve the ear to the table, crushing it with chopped dill.

The popularity of this ancient dish has long crossed the borders of the Russian state, taking pride of place in the menu of elite restaurants in the world. You can find advice on how to cook fish soup in many culinary sources. However, only true masters of "fish business" know unique techniques that amaze the imagination of lovers of ancient food,

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

Products composition:

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

Cooking method:

  1. To receive classic fish soup at home requires only fresh fish of the same variety. Wash the product, gut it, put it in a convenient container, fill it with 2 liters of water. We do not remove the scales. Dissolving in broth, it provides the dish with a thick broth and a special taste. Add an alcoholic drink, laurel leaf, peppercorns, onion with husk.
  2. We heat food over low heat, removing foam, cook food for 15 minutes. in an open container.
  3. Remove the fish from the pan, filter and salt the broth. We spread the peeled vegetables and root vegetables, chopped into rings or cubes. We peel the potatoes, as they did in Russian cuisine, and put them in whole.
  4. Pour ½ tbsp into the boiling broth. l. lemon juice, season with allspice, boil the food until tender.

Pour pieces of fish into plates, sprinkle with chopped herbs.

Salmon ear

Ingredients of the dish:

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

Cooking technology:

  1. Separating the fattest parts from the fish (head, fins, ridge), we get a rich broth. We put the food in a saucepan with water, put the onion, bay leaf, peppercorns.
  2. We provide heating, boil products for 30 minutes. without cover. The open cooking method will make the broth, as the cooks say, transparent, like a tear.
  3. After half an hour, remove the onion and fish parts from the container, place the root vegetables cut into cubes, olives chopped into rings. Salt the food according to your preferences.
  4. We disassemble the head and backs, return the separated meat components to the ear with ready-made potatoes. Add the juice of half a lemon, chopped greens, after 3 minutes. turn off the fire.

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

Hearty trout fish soup

Required products:

  • carrots, bell peppers, turnip onions - 1 pc .;
  • chives - 2 pcs.;
  • trout - 400 g;
  • lemon, lavrushka, dill, salt.

Cooking the fish soup:

  1. We place the fish heads in a saucepan, fill it with filtered water. Add the dill stalk, laurel leaf, pepper mixture, boil the food over low heat for 2 hours.
  2. Strain the broth, put it back on the stove, lay out the diced vegetables, chopped garlic, and divided pieces of fish. We continue heating until the product is ready, at the end of the process, salt, sprinkle with chopped herbs.

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

How to cook pike perch fish soup

Ingredients:

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

Preparation:

  1. We separate the ridge and the head of the fish from the meat, place it in a saucepan with water, cook the broth for two hours.
  2. Fry coarsely grated carrots in oil, filter, send the resulting sauce into a container.
  3. Divide the fish into portions, boil for 15 minutes in a small amount of broth (1.5 l).

Put pieces of trout in plates, fill with broth. Serve separately greens and lemon wedges.

Finnish fish soup with cream

Ingredient List:

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

Step-by-step cooking:

  1. Thinly chop the onion, sauté in oil for 5 minutes, spread the carrots chopped into strips, constantly stirring the vegetables, simmer for several minutes.
  2. Boil the sliced ​​potato cubes until half cooked. Add the fish fillet divided into portions, season the broth with salt and spices, cook for another 10 minutes.
  3. We add vegetable dressing to the products, pour in fresh cream, mix everything well. Turn off the heat after a new boil.

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

Pike ear

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

Products composition:

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

Cooking pike fish soup:

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

By the pike's command, by our will - the fabulously tasty fish soup appeared in all its aromatic splendor!

Silver carp - fish head ear

Ingredient set:

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

Cooking steps:

  1. Chop the fish head in half, put it in a 3-liter saucepan along with spices, herbs, onion in the husk. We fill the container with water, retreating 3 cm from the upper edge.
  2. Cook the broth for an hour and a half by simmering, not forgetting to remove the foam.
  3. Next, we filter the liquid composition, lay out the chopped potatoes and carrots. Add the meat separated from the head to the finished vegetables, pour in vodka.

By using an alcoholic beverage, we eliminate the slight smell of mud present in the fish, providing a piquant taste of the food.

The rich ear from the head of the silver carp is good not only hot, but also after "spending the night" in the refrigerator, where the soup hardens to a jelly-like state, acquires exquisite notes.

Tsar's ear at home

This original dish was prepared by the court chefs from gourmet products and was solemnly served to their Majesties. The kings are in the past, and 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 cooking:

  1. Pour dry mushrooms with water, leave for a while.
  2. We prepare the fish, separate the head, cut off the fillets from the bones.
  3. We process the domestic cockerel, place it in a large container, pour in 2 liters of water. Add the fish head, ridge, salt the composition, cook the products until cooked (3 hours).
  4. We take out the poultry and fish parts from the pan, filter the broth, lay out the cubes of chopped potatoes, chopped carrots.
  5. We squeeze the mushrooms, fry in oil along with chopped onions, send them to a saucepan with root vegetables.
  6. Divide the fish into portions, add it to the rest of the products, boil until tender, adding lavrushka, peppercorns, spices and herbs.

We spread portions of fish in soup bowls, fill with aromatic broth, serve with pancakes, pies or pies stuffed with chicken meat. Everything is royal!

Pink salmon ear

Ingredient List:

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

Cooking technology:

  1. We process fresh fish as usual. We take out the frozen product in advance so that it thaws.
  2. Separated head, fins, ridge, skin cut from fillets. We place the components in a saucepan, pour in 2 liters of water, cook for about an hour.
  3. Fry the onion (along with the husk) in a dry frying pan, put it in the strained broth, add salt, a mixture of peppers, laurel leaf, clove inflorescence.
  4. Boil the products for 30 minutes, removing the foam. We filter the composition, place coarsely chopped potatoes, chopped carrots and celery, continue heating.
  5. When the vegetables are ready, lay out the pieces of pink salmon, chopped onions. Cook for 7 minutes. from the beginning of a new boil. To add a special flavor, pour in the tomato sauce, after 2 minutes, set the pan away from the heat.

The noble ear turned out to be made 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;
  • peppercorns, laurel leaf, salt, herbs.

Cooking fish soup:

  1. Fill the fish with 2.5 liters of filtered water. After the start of the boil, remove the foam, salt, add spices and herbs, cook for 30 minutes.
  2. We take out a delicacy product with a ladle, filter the broth, spread the chopped root vegetables, well washed millet, cook until tender.
  3. Saute chopped onions, peppers and carrots in oil.
  4. We dip the separated pieces of fish without skin into the broth, add ruddy vegetables, chopped greens.

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

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

Traditional Don ear

The ancient dish, which is also called "Rostov", was traditionally cooked in a pot over the fire. We will learn how to get delicious fish soup at home.

Components of the dish:

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

Cooking method:

  1. Boil a rich broth from fish fines, add onion with husk, laurel leaves, salt, peppercorns to the water.
  2. We filter the composition, add tubers divided into quarters, coarsely chopped carrots. We add portioned pieces of pike perch, halves of tomatoes to almost ready-made vegetables, fill the food with oil, turn off the heat after 15 minutes.

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

River fish soup at home

Ingredients:

  • small fish - 1 kg;
  • carrot;
  • turnip onions - 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 cooking:

  1. We send small river dwellers to a pot of bottled water. Any ear cannot tolerate chlorinated tap liquid! Add the onion in the husk, spices, salt and spices. Cook the broth for 1.5 hours.
  2. We filter the liquid composition, send carrot rings, quarters of potatoes, chopped onion into it. We add spices and herbs, pieces of prepared fish, send the food to simmer in the oven for 30 minutes (180 ° C).

Be sure to sprinkle the plates with ready-made fish soup with chopped herbs.

Fish head ear

Products composition:

  • onions, carrots, potatoes;
  • fish head;
  • rice - 50 g;
  • vegetable oil;
  • ground paprika, pepper, spices, herbs.

Cooking method:

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

Fish head soup is the simplest, most nutritious and incredibly fragrant soup, reminiscent of nature, pleasant relaxation with friends.

Fish soup from carp in a slow cooker

Required Ingredients:

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

How to cook fish soup in a multicooker:

  1. Peel and cut potatoes into cubes, carrots into strips. Divide the prepared fish into portions.
  2. We put all the vegetables, pieces of carp, laurel, peppercorns, 20 g of fresh butter, chopped herbs in the bowl of the home unit.
  3. 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 components of the fish soup have time to create the final bouquet of fragrant flavors.

Canned saury ear

Soup products:

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

Cooking process:

  1. Fill the pot with 2 liters of water. We spread the tubers cut into cubes, salt the food, boil the potatoes until tender.
  2. In a frying pan with butter, saute coarsely chopped carrots, chopped onions in half rings.
  3. When the vegetables become soft, move them to the side of the dishes, pour out the bulgur, fry the cereals for 3 minutes, put them in a saucepan with ready-made potatoes.
  4. We mix well, heat the ear for half an hour, then place the canned saury. Boil the broth for 2 minutes, add spices and spices, chopped herbs, 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 fish) - up to 2 kg;
  • carrots, onions;
  • tomatoes - 5 pcs.;
  • favorite roots, bay leaf, salt, peppercorns, dill seed.

Preparation:

  1. We clean the fish, gut, separate the heads (remove the gills), bones, tails and fins.
  2. Pour bottled water into the pot, put it on the fire. We spread the fish bones, dill seeds, salt, bay leaves, cook the products for half an hour.
  3. Wrap carrots, onions (in husks), tomatoes individually in foil, bake over a fire (at home - in the oven).
  4. Remove the bones with a slotted spoon, filter the broth, return the container to the fire. Now we place the sliced ​​potatoes, cook for a quarter of an hour, then put the pieces of fish in the broth.
  5. While our catch is languishing in a saucepan, we take out the baked vegetables from the fire, unfold it, remove the husk from the onion, cut the carrots into rings, send the fragrant components to a container with fish.

We free the tomatoes from the skin, serve them to the spilled ear in the old Russian way.

Salmon fish soup

Products composition:

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

Preparation:

  1. We clean, wash the fish, as usual. We put small perches in cheesecloth, tie, put in a saucepan with water. Salt the composition, cook for half an hour.
  2. We remove the fabric with the used product, take its place with chopped potatoes, chopped carrots, prepared pieces of large perch. Boil until tender. At the end, add a laurel leaf, chopped herbs, spices and herbs.

This is how a luxurious double perch ear turned out just like that.

Pollock fish soup

First course ingredients:

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

Cooking method:

  1. Pour 2 liters of water into a container, heat to a boiling state, place chopped potatoes, carefully washed rice.
  2. Cook the ingredients until soft.
  3. Saute the onion and chopped carrots in oil, lay out the grated tomatoes without the peel, simmer the vegetables until the liquid evaporates completely.
  4. Add pollock pieces to potatoes and rice, salt, pepper, add spices, laurel leaf, stewed seasoning, chopped herbs.

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

Rich mackerel ear

Required Ingredients:

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

How to cook fish soup:

  1. We process the fish, cut off the heads, remove the gills. Put the product in a pot of water, place the laurel leaf, salt and spices. In order for the ear to be concentrated and rich, there should be a little liquid, covering the main component for two fingers.

    2. Products composition:

  • chives - 3 pcs.;
  • potatoes (4 pcs.);
  • carrot;
  • fresh carp;
  • dill, salt, laurel leaf, pepper, spices and seasonings;
  • lean oil - 30 g;
  • turnip onions.

Preparation:

  1. We separate the head, fins and tail from the carcass, pour 2.5 liters of water, in an hour we get an excellent broth for fish soup.
  2. Chop the onion and carrots, fry in oil until golden brown.
  3. We filter the liquid composition, bring to a boiling state, place the potatoes divided into quarters, salt the food, cook the root vegetables until tender.
  4. Next, put chopped pieces of carp, laurel leaf, pepper and spices into the broth. We continue heating for another 15 minutes.

We complete our culinary accord by pouring the carp fish soup into soup plates, generously sprinkle with chopped dill and parsley.

Bream ear

What products are needed:

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

Cooking the first dish:

  1. Put the chopped root vegetables in a pot (saucepan), fill it with filtered water, put the container on the fire, cook until the products are half cooked.
  2. Put the peeled, gutted, chopped bream into a fragrant broth. After a quarter of an hour, place bay leaves, salt, pepper, chopped herbs.
  3. We finish the culinary composition with a glass of vodka, which effectively complements the spicy taste of cooked bream fish soup.

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

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

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

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

After a successful fishing, there are always heads and tails. This is certainly not salmon ear, but also delicious.

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

Home ear. Step by step recipe

Ingredients (Serves 4)

  • Fish (heads, tails) 1 kg
  • Carrots 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 3-4 sprigs
  1. Home ear is always a memory of fishing. Pour 2 liters of water into a saucepan. While the water is boiling, add all the spices to the pan and add a little salt.

    Zander heads, tails

  2. As spices, we throw in: 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 slices or simply cut them 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 slightly, 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 leaves.

    Let the spices and roots simmer for 15 minutes

  5. After that, toss the peeled and cut potatoes into 4-6 parts into boiling water. Throw away the boiled onions. Add garlic - the grains need to be flattened a little with a knife block.

    Throw in boiling water peeled and cut into 4-6 pieces of potatoes

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

    Then put the fish in the ear

  7. Usually fish are heads and tails, unless you specifically leave something better on the ear. We still have pike, zander leftovers. Well, sometimes we also buy sets of trout and salmon. And homemade ear is rich.
  8. By the way, if the fish soup is prepared with red fish, you should throw half a lemon without squeezing it out. Then remove the lemon and discard.
  9. After laying the fish, the home ear will be better if it is not stirred and the liquid is not allowed to boil.
  10. Homemade ear is brewed for 15-20 minutes. Over low heat, so that the ear boils weakly.
  11. Then you can remove the carrot. Whether or not to leave the cooked carrot in the ear is up to you. For example, I love carrots.
  12. Season with salt and pepper to taste.
  13. At this stage, you can put pieces of raw good fish in the fish soup - pike perch, trout, etc. After this fish is cooked, you can put it in a plate for everyone, one piece at a time.
  14. Add finely chopped parsley. While the home 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 into your ear. But, vodka in the ear is in nature. If the homemade ear is prepared for the family, it is hardly worth doing so. In principle, no one forbids simply pouring a glass to those who wish.

There is an opinion that only true fishermen know how to cook the right fish soup. However, modern housewives already know all the culinary secrets, and they are ready to delight household members with a variety of options for such a soup. Using the heads or carcasses of mackerel, crucian carp, silver carp, sturgeon, you can constantly get a new type of fish soup.

How does the fish soup recipe differ from fish soup

It is worth distinguishing dishes such as fish soup and fish soup. In the first case, this is the first dish using salmon, chum salmon, cod or any other fish. In addition, you can prepare soup with the addition of cereals, vegetables, seasonings, cream, and more. If in everyday life people often confuse these dishes, then good restaurants strictly distinguish between recipes, because the original unique taste of fish soup is a part of the culture of the Russian people.

A traditional Russian dish, as a rule, is prepared from fresh or live fish (sometimes in nature). She makes a rich, gooey broth. Often fish soup from river fish is prepared using small ruffs, perches or bream, after which pieces of the main species are laid in the broth: pike, pike perch or burbot. The classic cooking method involves the use of river dwellers, but with fresh sea trout, coho salmon or pollock, a delicious and original dish is also obtained.

How to cook fish soup

A real ear should be transparent, fragrant, rich. An unpleasant fishy taste or boiled pieces is unacceptable for this dish. In addition to the main component, onions, potatoes, sometimes carrots and millet are added. You should be careful with seasonings so as not to interrupt the aroma and specific taste of the main ingredient. The cooking time will depend on the main ingredient (8-15 minutes for sea fish, 20-30 minutes for river fish). It is recommended to serve the fish soup with rice cakes, black bread or kulebyaka. Divide the boiled pieces evenly into plates.

Salmon

Red fish soup is very delicate in taste and festive. For cooking, you will need the following products:

  • soup set (head, ridge, fins, tail);
  • fillet - 300 g;
  • potatoes - 3 pcs.;
  • onions - 2 pcs.;
  • dill, basil, celery (root);
  • tomato - 1 pc.;
  • carrots - 1 pc.

How to cook fish soup:

  1. All parts of the soup set are washed well, the gills are removed from the head, the broth is boiled.
  2. Add chopped carrots, herbs, seasonings to the container after the broth boils.
  3. Keep on the oven for half an hour, filter.
  4. Add pieces of salmon.
  5. Cook for 10 minutes.
  6. Peel and chop potatoes, finely chop onions and tomatoes.
  7. Add all the ingredients to the pan.
  8. Wait 15 minutes.
  9. It is recommended to infuse for 20 minutes before serving.

Classical ear

There are many new recipes for this unique dish, but the main way to cook fish soup is not forgotten by modern chefs. This will require the following products:

  • fresh perch - 1 kg;
  • carrots - 1 pc.;
  • vodka - 50-80 ml;
  • onions - 2 pcs.;
  • potatoes - 5 pcs.;
  • oil - 1 spoon.

How to cook fish soup:

  1. Potatoes, peeled and chopped, onions in their husks are added to boiling water.
  2. Wait 25 minutes.
  3. Chop carrots with root parsley, add to potatoes.
  4. Cook for 10 minutes.
  5. While vegetables are boiling, you can do fish (peel, cut).
  6. Add spices, salt, pieces of perch to the pan.
  7. Wait 15 minutes.
  8. Add vodka, insist.

Pink salmon

There is another simple recipe using pink salmon. To prepare the dish, you will need the following ingredients:

  • soup set (parts of pink salmon: tail, head, fins);
  • pink salmon - 300 g;
  • potatoes - 4 pcs.;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • oil - 1 spoon.

How to cook:

  1. Boil the broth from the spice soup set.
  2. Strain the liquid, add the chopped potatoes.
  3. Cook for 5 minutes.
  4. Add prepared pieces of pink salmon.
  5. Chop the onion with carrots, fry, add to the pan.
  6. When it boils, turn it off.
  7. Insist 20 minutes before serving.

Pike perch ear

This dish will be a decoration for your everyday or festive table. For cooking, you will need the following products:

  • fish - 500 g;
  • potatoes - 5-6 pcs.;
  • onion - 1 pc.;
  • butter - 50 g;
  • lemon - ½ part;
  • spices.

Cooking steps:

  1. They clean the fish, cut off the head, fins, tail, and divide it into two parts. Fillets are sprinkled with lemon juice.
  2. Boil broth from the head and fins of pike perch (place the pieces in a cauldron or saucepan, pour water over it, boil for 30 minutes).
  3. Vegetables are washed and cut.
  4. Carrots are fried.
  5. The broth is filtered.
  6. Add vegetables.
  7. Cook as much as necessary for the components to be ready. (The boil shouldn't be too strong.)
  8. 15 minutes before the end of cooking, add pike perch fillet, cut into several pieces.

From river fish

What products are required:

  • fresh fish - 1 kg;
  • onion - 1 pc.;
  • potatoes - 3 pcs.;
  • carrots - 1 pc.;
  • groats (millet, rice) - 50 g.

How to cook:

  1. Small fish are cleaned, gutted, boiled for 20 minutes.
  2. The broth is filtered.
  3. Large fish are cleaned, cut into pieces.
  4. Vegetables are peeled, cut into small pieces.
  5. Pieces of fish, cereals and vegetables are added to the broth.
  6. Cook for 25 minutes.

Royally

What is required for the recipe:

  • chicken for soup - ½ part;
  • small fish - 0.8 kg;
  • pike - 0.5 kg;
  • carp - 0.5 kg;
  • vodka - 50 ml;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • potatoes - 4 pcs.;
  • egg - 2 pcs.;
  • milk - 0.3 l.;
  • flour - 1 tbsp.

How to cook:

  1. Cook chicken broth, filter, add small fish.
  2. Boil until the fish is boiled. They are filtering.
  3. The carcasses of pike and carp are cleaned, cut into pieces, boiled.
  4. Chilled ½ cup broth, mix with whipped chicken protein, add to saucepan. (This is to clean up the broth and clarity).
  5. Cut the potatoes.
  6. Chop carrots with onions, sauté.
  7. All the ingredients are added to the soup, boiled.
  8. Pour in vodka when the fish soup is royally ready.

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

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

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

After a successful fishing, there are always heads and tails. This is certainly not salmon ear, but also delicious.

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

Home ear. Step by step recipe

Ingredients (Serves 4)

  • Fish (heads, tails) 1 kg
  • Carrots 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 3-4 sprigs
  1. Home ear is always a memory of fishing. Pour 2 liters of water into a saucepan. While the water is boiling, add all the spices to the pan and add a little salt.

    Zander heads, tails

  2. As spices, we throw in: 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 slices or simply cut them 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 slightly, 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 leaves.

    Let the spices and roots simmer for 15 minutes

  5. After that, toss the peeled and cut potatoes into 4-6 parts into boiling water. Throw away the boiled onions. Add garlic - the grains need to be flattened a little with a knife block.

    Throw in boiling water peeled and cut into 4-6 pieces of potatoes

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

    Then put the fish in the ear

  7. Usually fish are heads and tails, unless you specifically leave something better on the ear. We still have pike, zander leftovers. Well, sometimes we also buy sets of trout and salmon. And homemade ear is rich.
  8. By the way, if the fish soup is prepared with red fish, you should throw half a lemon without squeezing it out. Then remove the lemon and discard.
  9. After laying the fish, the home ear will be better if it is not stirred and the liquid is not allowed to boil.
  10. Homemade ear is brewed for 15-20 minutes. Over low heat, so that the ear boils weakly.
  11. Then you can remove the carrot. Whether or not to leave the cooked carrot in the ear is up to you. For example, I love carrots.
  12. Season with salt and pepper to taste.
  13. At this stage, you can put pieces of raw good fish in the fish soup - pike perch, trout, etc. After this fish is cooked, you can put it in a plate for everyone, one piece at a time.
  14. Add finely chopped parsley. While the home 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 into your ear. But, vodka in the ear is in nature. If the homemade ear is prepared for the family, it is hardly worth doing so. In principle, no one forbids simply pouring a glass to those who wish.