What to put in your ear. Step-by-step recipe with a photo. Salmon red fish soup recipe

There are a huge number of soup recipes that even a novice housewife can cook. They are made from vegetables, various types of meat, sea or river fish, as well as legumes and cereals. Before you cook the fish soup, you need to find out more about the fish used, cutting and some of the nuances. You can cook both on gas at home and on a fire while fishing or hiking.

Simple and delicious recipes

What kind of fish is best for cooking? The easiest way is to cook delicious fish soup from river fish. This can be done right on the river bank by catching a fresh carcass. Instances of any size are suitable: small ones are used whole, and large ones are cut into several parts. At home, it is recommended to try salmon stews in a jar or mackerel, as well as from canned saury or marine species.

Pike head ear at home is a very rich and tasty dish. The fillets are kept for another purpose, such as cutlets. You will need 1 large head (weighing about 500-600 grams) or several medium-sized ones, in addition to this, other ingredients are needed:

• potatoes - 4 pcs.;
• one onion;
• one medium carrot;
• fresh parsley and green onions - a small bunch;
• salt, black pepper, bay leaves.

How to cook pike fish soup at home? Remove gills and eyes, rinse the head well under water. Then send to cook over the fire, do not forget to add salt water and add spices. Wait until it boils, remove the foam and cover with a lid. It will take about 40 minutes to prepare, then you need to get the head out. Chop the potatoes into slices and place in boiling broth. Add carrot circles and diced onions there. Keep on medium heat for twenty minutes, during this time you can take the meat from the bones. Return it to the pan, add chopped greens and serve the ear from the pike's head to the table.

A fragrant and nutritious stew is obtained from river fish on a fire. The taste will be much brighter, thanks to the outdoor cooking with fresh carcasses of different types. Usually a pot or cauldron is used, but a regular saucepan will do. Ingredients:

• any small fish (carp, pike perch, pike or roach) - 10-12 pcs.;
• onion - 1 pc .;
• potatoes - 5-6 pcs.;
• carrots - 1 pc.;
• tomato - 1-2 pcs.;
• greens;
• salt, black pepper.

Cooking fish soup over a fire in a cauldron. Peel the fish, make an incision on the abdomen and pull out the insides, wash. Peel the potatoes, cut into several large pieces, and put on the bottom of the pot. Add fish, add water, salt and pepper. Put on fire and cook, covered, for about 5 minutes. Toss in the whole onion and chopped carrots. Next, you need to remove the lid, mix the foam, continue to cook over low heat until the fish and carrots are soft. Remove the onion from the finished fish soup, add fresh herbs and a tomato, cut into 4-6 slices. In a similar way, you can cook fish soup from river fish at home, it turns out to be just as tasty.

It is not difficult to make a catfish stew in a pot, the dish turns out to be hearty with tender meat. The classic recipes use affordable products that are always available at home. Fish soup is considered one of the most popular dishes in Russian folk cuisine. What is required and how to cook correctly:

• carcass - 1.5 kg;
• potato tubers - 5-7 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.; with
• fresh herbs - 1 bunch;
• vegetable oil - 2-3 tbsp. l;
• salt, peppercorns and a few bay leaves.

The fish should be cut: wash and remove dirt, cut off the head (if it is large, it will be ideal to boil the ear from the head) and the tail. When using fillets, be sure to remove large bones and cut the meat into several large pieces. Pour catfish with water, put on fire and cook, covered for about 45-60 minutes. Add spices, peppercorns and salt; after boiling, it is recommended to remove the foam. Peel and chop the onion into cubes, it is better to grate the carrots on a coarse grater. Remove the peel from the potatoes and cut into slices, throw into the boiling broth without fish (catch the remains of the carcass to make a boneless ear), cook for 20 minutes. Disassemble the meat into small pieces and return to the container. Send the sautéed vegetable mixture there, cook for another 5-7 minutes. Leave the catfish ear to infuse, and then serve with chopped herbs.

It is possible to cook a very unusual Finnish soup from pike perch at home. They use fillets, cream and a few other products that complement each other perfectly. The dish turns out to be tender with a pleasant creamy taste. So, the list of ingredients:

• pike perch - 600 g;
• potatoes - 6 pcs.;
• cream 30% - 200 ml;
• green onions and dill - 1 bunch each;
• spices (black pepper, dried basil will do) and salt.

Divide the fillet into large pieces, finely chop the onion, chop the potatoes into cubes. Layer fish, potatoes, green onions, sprinkle with spices and salt. Pour water so that it covers the food with 2 fingers. Bring to a boil, reduce heat to low and cook for 30 minutes, until all ingredients are tender. Pour warm cream, boil and serve a dish made from pike perch at home with herbs.

Unusual fish soup options

Many believe that traditional fish soup can be cooked only from river fish. For cooking, sea carcasses and even canned fish with rice are suitable. Such stews are rarely prepared, but they turn out to be no less tasty than classic dishes.

How to cook sterlet fish soup? When cooked correctly, the chowder resembles a dish cooked over a fire. It is not necessary to dip the smoldering log into the pot to achieve the taste of real fish soup. It is enough to find an interesting and simple recipe, as well as prepare the fish. The most difficult thing in working with sterlet is its cleaning, because the carcass is covered with a thick layer of mucus. Required products for the classic version:

• sterlet - 1 kg;
• one carrot;
• celery root;
• vodka - 3 tbsp. l;
• bay leaf, peppercorns, salt.

If you want fish soup, and there are no fresh carcasses at home, you can use canned saury or mackerel. Such a fish is cooked much faster and does not require cutting, which significantly reduces the cooking time. What you need to take for canned fish soup:

• canned food - 1 can;
• potatoes - 3 pcs.;
• lean oil - 40 ml;
• carrots and onions - 1 pc.;
• salt, a mixture of peppers or spices, bay leaves.

Peel the tubers, chop into strips, send to boiling salted water. Peel carrots with onions, chop finely and fry with butter until soft. Add frying to the finished potatoes, add spices. Remove the saury from the jar, knead it slightly with a fork and throw it into a saucepan. Cook over medium heat for 5-7 minutes, remove from the stove and pour into plates, garnish with herbs. Before boiling saury or mackerel fish soup, you should choose the right canned product. You cannot cook from spoiled fish, otherwise poisoning cannot be avoided. Carcasses should have a pleasant smell and color, soft bones, transparent liquid in the jar with a low fat content.

Simple tips will help you to make delicious red fish soup at home. Better to buy whole trout, salmon or salmon. The steaks should be fried, the fillets should be salted, and the soup should be made from fish heads, large bones and tails. One carcass makes 3-4 delicious dishes. Fish soup is cooked from the following products:

• red fish - 500 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• pearl barley - 100 g;
• small potatoes - 4 pcs.;
• vegetable oil - 50 ml;
• parsley root;
• a clove of garlic;
• ground pepper, salt, bay leaf.

Wash the head of the fish, remove the eyes and gills, add water and cook. Wait for a boil, then change the water to clean, keep on low heat for at least 20 minutes. To do vegetables: peel, cut into strips potatoes, onions and carrots - into cubes. Put the parsley root with one whole onion immediately into a saucepan, season with salt and pepper. Fry prepared vegetables (except potatoes) with butter until golden brown, add chopped garlic. Take out the finished fish, strain the broth and add the pearl barley to it. Cook for about 25 minutes, stirring occasionally. Next, potatoes are sent to the pan, and after another 10 minutes - frying and boneless fish meat. Boil vegetables until soft, remove whole onion and parsley root before serving. Pour pink salmon fish soup (salmon or salmon) into bowls and start your meal.

Wuhu is prepared from different types of fish, but it always turns out delicious. It is enough to know a few simple recipes and secrets, as well as to cut the carcass correctly. You can cook fish soup on a fire from freshly caught fish or at home using canned food.

We can say that ukha is the simplest soup. For its preparation, many ingredients are not required, and the technology is not complicated. But true lovers of this dish will not agree with this statement. They know exactly how to cook delicious fish soup. We will reveal a few secrets of the preparation of this dish so that everyone can enjoy its real taste.

Secrets of real fish soup

Tasty? To do this, you need to go fishing and catch fish. Of course, this is not necessary, but it is believed that the soup cooked over the fire is the most delicious. This process does not tolerate fuss and has its own secrets. First, it is the right fish. Better to take ruffs or crucians. But when fishing, you don't have to choose, so we take the one that we caught. Crucian carp and tench give the ear a slightly bitter taste. These types of fish must first be soaked in a salty solution. It is better to take spring water for fish soup. At the end of the preparation of this dish, you can throw a fire ember into the pan, which will eliminate all unpleasant odors and give the ear an additional aroma. Many people pour in a little vodka at the end of cooking, which raises the degree and helps to soften the bones of the fish. These are all the secrets of a real fish soup.

Fishing ear

Triple preparation is very simple. It is cooked over a fire, and it consists of three. When the water in the pot boils, we put the smallest fish into it, which we gut before boiling a delicious fish soup. We wrap it in double gauze to make it easier to remove it from the broth. Cook for about 30 minutes. Then we take out the fish, and filter the broth. We put the pot with broth on the fire again and put the large fish in it. It can be cut into pieces. At the same time, add a large onion, cut into 4 pieces, and carrot slices. Add parsley or celery root as desired. Salt the broth a little. Cook the ear for 20 minutes. Then we spread the fish, and put the third part of the large fish in the pot. We also add peppercorns and, if desired, bay leaves. You should not overuse seasonings, as the ear itself will be fragrant. When the fish is cooked, the fish soup will be ready. Here's how to cook a delicious fish soup. Do not add potatoes to this dish.

Home ear

This dish can rightfully be called royal. How to cook fish soup tasty at home? Let's take salmon for this. The amount of fish depends on the volume and personal preference. But the more salmon, the more rich the ear will be. You will also need one medium carrot, a rather large onion (the ear loves onions), 3 medium-sized potatoes and spices. Before boiling a delicious fish soup, we wash and clean the fish. Pour cold water into a saucepan, put fish in it and put on fire. When the water boils, remove the foam so that the broth is transparent. Put chopped carrots and onions in a saucepan. Cook the fish for another 10 minutes, and then remove it from the broth. Cut the potatoes into cubes and put them in a saucepan. Add spices and seasonings. A few minutes before cooking, put fish pieces and chopped greens into the broth. After that, turn off the fire. Let the ear brew and serve. Add sliced ​​lemon if desired.

Ukhu can be safely called a cult Slavic dish. This food is so ancient that its very name goes far back to Sanskrit - the ancient proto-language of many modern languages.

The classic fish soup is always a prefab, as it is made from several types of fish.

When asked which fish will make the most delicious fish soup, any chef will answer you - from the freshest, living. Fish just off the hook doesn't taste bad. And yet, even here there are nuances.

The subtleties of choosing fish for fish soup

Famous Russian culinary experts claim that a decoction of fish that is not alive or already lying in the refrigerator loses its status of fish soup, and they call it fish broth or soup.

• It is best to use large fish for fish soup. But you shouldn't give up small fish either. It is not cleaned of scales, but dipped in a decoction in a linen bag. This gives the dish the necessary stickiness and concentration. Ruffs and minnows are especially good for this purpose.
• Instead of spices, it is enough to put only an onion in a real fish soup made from freshly caught fish.

There are several types of fish from which it is not customary to cook fish soup. This is bream, roach, ram. From sea fish, mackerel, herring, gobies are not put in the ear. Excellent fish soup is obtained from trout and all types of red fish, halibut, notothenia, cod, mullet.

What can we say about frozen fish soup - gourmets consider this option to be culinary blasphemy.

Subtleties of cooking fish soup

1. In the preparation of fish soup, everything is important, including the dishes. The pot or saucepan must not oxidize. An aluminum or brass container will not work for its preparation. Ideally, you need a cast iron.
2. Stir the fish soup with a wooden spoon.
3. The ear is cooked in an open container, over a moderate fire. The broth should not be allowed to boil violently.
4. First, a salted vegetable broth is prepared from potatoes, carrots, onions with fish "trifle" in a bag. Large pieces of fish are already placed in a slightly boiling broth, and not in cold water. The duration of the final cooking of the fish should not exceed a quarter of an hour.

Spices for fish soup

• Traditional spices for fish soup: black and allspice peas, bay leaves, parsley, dill, onions and green onions.
• In the modern recipe, experienced chefs recommend using other spices that emphasize the taste of fish - ginger, tarragon, saffron.
• Spices should be used carefully, put them in moderation so as not to drown out the aroma of fish broth.
• The dish is seasoned with pepper and other spices at the end of cooking.

Rituals

A lot of ritual actions are associated with the ear, aimed at giving it a special taste.

The ear removed from the fire should stand for a while before eating. After 10-15 minutes, cover it with a lid for five minutes.

If the fish is not boiled, but has retained a dense, elastic structure, then your ear is a success.

Ukha is the main fishing dish; it is necessarily often cooked on fishing trips, on river trips. But the ear is also good at home, on the stove, in an ordinary saucepan. The main thing is to take good fish.

What is ear

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

What kind of fish to take

The fresher the better. The best fish soup is obtained from freshly caught live fish. But not every type of fish can be used for fish soup. It is necessary for the fish to be distinguished by stickiness and delicate, sweetish taste and aroma. The best: pike perch, perch, ruff and whitefish, but asp, carp, chub, crucian carp, carp, rudd are also suitable.

Not suitable for fish soup: roach, bream, gudgeon, bleak, roach, ram, herring, mackerel, sabrefish, gobies.

Although fish soup is made primarily from freshwater fish, saltwater fish can also be used. Suitable: cod, halibut, grenadier, notothenia, icefish, sea bass.

How many varieties of fish to take

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

Fish preparation

All fish need to have their gills removed and gutted. You can only leave milk and caviar. It is better to cook freshwater fish with the head, 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, it is better not to clean small fish. And wrap it in cheesecloth, tie it, boil it, and then remove it all together.

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

What to supplement

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

Live fish ear

This is the most delicious fish soup, nothing else is needed for it, except perhaps an onion. You do not even need spices, since live fish has a unique taste that does not need to be emphasized and softened.

What is yushka

This is the name of fish broth, broth, soup liquid. The yushka should be transparent and rich. Therefore, the fish is placed in cold water. The heads and tails are not removed (the gills must be cut out) - they add a rich flavor. But the fins can be trimmed. After boiling, cook the fish over low heat with the lid open.

How to achieve transparency

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

In the old days, a guy from caviar was used. If you come across fish with caviar, then you can clarify the broth according to old recipes. Grind 1/3 cup of fish caviar, pour in 1/2 cup cold water and a glass of hot strained broth. Pour the mixture into your 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.

Spices, herbs, roots

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

It is good to add chopped green onions and dill parsley to the prepared fish soup.

And a glass of vodka

It is added if the fish soup is cooked on the basis of fish fines. Such a fish gives a very strong odor of mud, as it feeds on it. And vodka beats off this smell perfectly. Moreover, it improves the taste of fish soup. You don't have to be afraid of alcohol - it instantly evaporates in the hot broth.

In the end

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

Triple ear

Triple ear Photo: Shutterstock.com

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

1 kg of fish fines (ruffs, perches, minnows)

1 kg of white fish (soroga, bream, crucian carp)

1 kg of carp, pike perch, sterlet, taimen

3 onions

5-6 potatoes

Bay leaf

Parsley root

50 ml vodka

Greens for serving

Step 1. Wash small fish, gut, remove gills. Peel and trim large fish fins.

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

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

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

Step 5. Put the fish of the second run into the pan. Cook for 15 minutes. Remove fish from broth.

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

Step 7. Put the fish of the third run in the ear. As well as bay leaves and peppercorns. Cook until fish is cooked. Pour in vodka.

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

Pomeranian milk ear

Pomeranian ear Photo: Shutterstock.com

0.5 l milk

500 g cod or halibut

2 potatoes

1 onion

1 tbsp ghee

Salt and pepper

Step 1. Cut the frozen fish into slices.

Step 2. Peel the potatoes, chop coarsely and steam in hot water. Add pepper and salt.

Step 3. Chop the onion coarsely and fry the onion in ghee.

Step 4. Add cod and onion. Cook until fish is cooked. Then add hot milk and a little ghee.

Wash the fish, clean it, gut and remove the gills.

Advice. Freshly caught river fish are advised not to gut or clean, you should only remove the gills.

Cut large fish into pieces, leave small fish as they are.
Place a third part of fish fines or fish head and trimmings in a saucepan.

Advice. Even one type of fish will make a delicious fish soup. The secret of delicious fish soup is in the triple fish setting for a richer and more delicious fish broth. For a broth, a salmon or trout head is perfect. If the head is large, it can be cut into 2-3 pieces.

Pour the fish with cold (!) Water.

Bring to a boil and skim thoroughly.
Add more fish (or fish head) and raw peeled onions.

Simmer at a low boil for about 15-20 minutes, carefully skimming off the foam.
Add the rest of the fish (or head) and bring to a boil again.
Salt the ear.

Cook for another 15-20 minutes, skimming off the foam.

Remove fish and onions from the broth using a slotted spoon.

Advice. Throw the bulbs out - they gave all their aroma to the broth; You can either eat the fish (if you used better pieces of fish instead of fish trimmings), or give it to the cats, because the fish also gave all its taste and useful properties to the fish broth :)

Strain the broth through a cheesecloth folded in several layers.

Return the pot to the heat and bring the broth to a boil.
Put pieces of fish fillet, peppercorns and bay leaves in the broth.
Cook for about 8-10 minutes with a low boil.
2 minutes before being ready, pour vodka into the ear, if desired, add dill, add salt, pepper to taste and remove from heat.

Advice. Vodka gives the ear a pleasant spicy note, while alcohol is not felt in the ear at all. But if you wish, you do not need to add vodka.

Let the ear brew under the lid for about 10-15 minutes.

Advice. You can make a more satisfying option