Bream soup and soup: two step-by-step recipes. Fish soup from bream heads Bream ear recipe classic

Ukha is an old and well-known dish. There are many recipes for it. Moreover, depending on the type of fish, the ear is different. However, the cooking method remains unchanged. In all cases, first of all, a strong fish broth is cooked from the heads and ridges of fish. Then put potatoes, carrots and roots. And only at the end fresh fish is added. The ear turns out to be fragrant, healthy and tasty.

A difficult recipe for fish soup from Russian cuisine. A step-by-step recipe for Russian cuisine with a photo for cooking at home in 30 minutes. Contains only 180 calories.

• Preparation time: 40 min
• Cooking time: 30 minutes
• Calorie count: 180 kilocalories
• Servings: 4 servings
• Occasion: Lunch

• Complexity: Difficult recipe
• National cuisine: Russian kitchen
• Type of dish: First meal
• Cooking technology: Cooking

Ingredients for four servings

• Potatoes 3 pcs.
• Celery root 50 g
• Bay leaf 1 pc.
• Bream 700 g
• Onions - leeks 70 g
• Refined sunflower oil 40 ml
• Carrots 1 pc.
• Ground black pepper 2 pinch
• Parsley root 50 g
• Salt 1 tsp
• Soup set (head and tail) 600 g
• Fresh dill 15 g

Step by step cooking

1. To prepare fish soup, you will need fresh bream, fish backbone and head, carrots, potatoes, celery root, parsley root, sunflower oil, bay leaf, dill, salt and ground black pepper.
2. Wash the head and ridges and fill with water. I had the remains of a silver carp. Boil fish broth. For 4 servings of fish soup, 1.5-1.7 liters of fish broth is enough. If it turns out to be not very transparent, it is not scary. You can draw from egg white. But not necessarily. When vegetables and roots are cooked in the broth, it will not be cloudy.
3. Peel the bream, gut and wash.
4. Cut into pieces.
5. Peel, wash and chop the potatoes. Add to the fish stock.
6. Onions - leeks, carrots, parsley and celery root, peel, wash and chop. I cut the leeks and carrots into circles, and the roots into small cubes.
7. Put the vegetables and roots in a frying pan and pour in the sunflower oil.
8. Simmer in a skillet for 10 minutes.
9. Then add to the pot with fish broth and potatoes.
10. Cook for 15 minutes, until vegetables and roots are almost ready.
11. Add bay leaf, salt and black pepper to taste to the saucepan.
12. Put pieces of bream in a saucepan.
13. Simmer for 15-20 minutes. During this time, vegetables and fish will be ready.
14. Add chopped dill or parsley at the end of cooking.

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 course 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, lay out 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. We 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 odor 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 the portions of fish in soup bowls, fill with aromatic broth, serve with pancakes, pies or kulebyaka 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 ones - 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 parts of the fish, filter the broth, lay out the chopped potatoes, well-washed rice, boil the products 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, pass coarsely chopped carrots, chopped onions in half rings.
3. When the vegetables become soft, move them to the side of the dish, pour in 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 place 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.

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, effectively complementing 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.

For lunch, in many families it is customary to eat soup, and the hostess in the kitchen decides which one to choose. Today I will share my dish with you and tell you our family classic recipe for fish soup from the head of a bream. My children and my husband just adore him.

Hearty and tasty fish soup soup is a real find for a thrifty housewife.

Let me give you an example: imagine you bought a huge bream for 1-2 kg or several fish. They cleaned, released the intestines, but now it needs to be cut into small pieces to fry for dinner. Cut off the head, use a sharp knife to do all the other cutting procedures. Everything is ready, but what to do with a huge head? It is a pity to throw away such a piece of fresh fish, it is good if there are pets who will happily eat it. But the best option is to cook a delicious lunch from the head and tail in the form of a classic fish soup. In other words, cook a delicious, simple and at the same time lean fish soup. If you will not cook it right away or the next day, then prepare it in the right way, put it in a bag and send it to the freezer, when you have the desire and opportunity, make a wonderful soup.

How to prepare a fish head and tail for further cooking in the ear

After you have cut off the head and tail from the main part of the fish, you need to wash them thoroughly, then draw out the gills and remove the eyes, rinse them with clean water again. All is ready.

Classic fish soup on the stove

It is very simple to prepare, it is eaten quickly enough. A step-by-step recipe with a photo will help you remember the process.

Ingredients:

• • Head and tail of bream - 1 pc. (200 gr);
  • Carrots - 1 pc;
  • Onion - 1 pc;
  • Potatoes - 3-5 pieces;
  • Salt - 1 tsp. Lodges;
  • Vegetable oil - 2-3 tbsp. lies;
  • Bay leaf - 1 pc;
  • Water - 2 liters.

How to cook

Pour the required amount of water into a saucepan, put on fire and bring to a boil. Meanwhile, peel the carrots and grate them three.

Finely chop the onion, send these two ingredients to boiling water.

Peel the potatoes, cut into cubes and send to the soup soup. Add salt and bay fox and cook until the potatoes are tender.

10 minutes before the end of cooking, send the head and tail into the ear. Beforehand, it is worthwhile to wash well again, the gill and eyes must be removed.

You should not defrost the fish head before cooking classic fish soup.

We send it to a saucepan and after boiling, cook for 10 minutes, add chopped greens. Remove from the stove and serve.

As you can see, there is nothing complicated in preparing a classic fish soup on the stove, everything is quite simple, and most importantly, quickly and the products do not disappear.

Many may argue how a classic ear should look like, which recipe is best. Each housewife has her own recipe, there is no single dish for this and cannot be, I add many to her rice, millet or some other cereal. It is uniquely tasty in its own way. Experiment, cook in an original way.

How to replace bream in the ear

This soup can be prepared not only from the head of a bream, for this recipe you can use a whole small fish, or a piece of large, as well as various types of fish such as (red, pike, salmon, pike perch, trout, pink salmon and others).

It turns out that the classic recipe for fish soup from the head of a bream is quite simple, and it can be cooked not only over a fire, but also on the stove.

According to most fishermen, real fish soup is cooked exclusively in a pot and over a fire. But if you cook a dish according to the presented recipe and offer fishing connoisseurs to taste it, they will very quickly change their minds.

Fish plays the main role in the ear, and you shouldn't interrupt its unique taste with a lot of aromatic spices. Dill will be enough. It is much easier to cook fish soup from bream than, for example, borscht. Of course, the bream is bony, but it is very tasty and healthy, it will share with you potassium, phosphorus and other useful microelements.

Wuhu used to be prepared for a wide feast, when a whole feast was arranged. If you want your table to become a rich self-assembled tablecloth, as in folk tales, then prepare fish pies for your ear. By the way, many hostesses are wondering what else to supplement the ear with. A pleasant bonus to the dish will be small white bread croutons, dried in the oven, and even more pleasant - sandwiches or balyk, not to mention pastries with a viziga.

In general, if there is fresh bream available, and you are wondering how to cook it, then it's time to start preparing a fragrant and surprisingly tasty fish soup!

A recipe for cooking from a whole big fish is offered, so that you can taste delicious boiled bream meat along with the aromatic first course.

Homemade bream soup recipe

Ingredients:

• bream (first freshness) weighing 1.5-2 kg;
• potatoes - 400 gr.;
• onion;
• carrots - 2 pcs.;
• water - 3 l;
• a couple of bay leaves;
• dill (dried or seeds) - to taste;
• salt -1 tbsp. l.

Cooking process:

The first step is to clean and cut the fish. It is more practical to ask to clear the fish of scales right on the market so that scales do not fly in different directions in the kitchen. But it is better to gut it at home yourself, especially if you are going to cook fish soup. So the "useful" and necessary insides will be clean, they will not need to be washed and think about what cutting surface they were on at the fish seller.

We wash the cleaned bream under cold running water, getting rid of the remnants of the scales under the fins, wash the gills.
We put it on the work surface with the back away from us and with a sharp knife rip open the abdomen, starting from the anus and moving towards the head. We try not to immerse the knife deeply into the abdominal cavity so as not to damage the intestines and gallbladder. That is, we move slightly lifting the abdomen. Thus, all the insides will remain intact.

Starting from the tail of the fish, we take out the insides with the palm of our hand, as if scooping the fish bladder and caviar ovaries from the ridge itself (if we are lucky and the bream will be with caviar). Then you need to tear off the intestines from the base of the head.

All that remains is to carefully separate the caviar sacs, bladder, liver, spleen and fish oil. The location of the gallbladder should be determined in advance so as not to damage it in the future, otherwise all the insides will be bitter and they will have to be thrown away. It is better to remove the gills from the head so that the broth does not have the smudge taste. Cut off the tail fin. Actually, the most time-consuming and delicate work has been done; all that remains is to gradually load the ingredients into boiling water.

So, boil water, load two small peeled carrots and an onion whole into it. You can also add millet, with it the ear turns out to be more tasty and satisfying. However, this item is optional, just like the tomatoes in the ear. While the roots are simmering for a while, work on the rest of the fish soup.

Peel and slice the potatoes.
Divide the washed fish after gutting into pieces. For a richer ear, use whole bream along with the head, tail, caviar (if any), liver and fat.

Load potatoes into boiling vegetable broth.

Then prepared pieces of bream and fish offal.

It is advisable to cut the caviar yasti into several parts so that the delicacy is on the plate for every eater. The fish bladder must be pierced with a knife, or cut.

Add a laurel leaf, and place the dill with seeds in a special strainer so that it can then be easily removed from the broth.

Salt the ear five minutes before turning it off.

Following the traditional classic fish soup recipe, you can pour in a glass of vodka. There is no unequivocal explanation for the need to add this component, according to one version, vodka will eliminate the unpleasant aroma of river mud, according to the other, it will make the broth cleaner and improve the taste of the dish. Even if you do without this traditional savory ingredient, the ear will be delicious!

And now the main secret: to appease those who believe that a real ear can only be obtained on a fire, set fire to sprigs of rosemary or fruit trees and extinguish them in broth.

• Cook the broth soup over low heat, do not let the broth boil too much.
• To determine the readiness of the fish soup, check the fish, the meat should slightly lag behind the bones. It should not be overcooked, otherwise the bream will become less tasty.
• If the broth turns out to be opaque, you can use a protein extract for clarification and cleaning. It is done simply: the protein is slightly diluted with water and poured into the ear with continuous stirring, cooked for a couple of minutes and removed with a slotted spoon.

As you can see, the cooking technology is simple. Enjoy the fragrant and tasty fish soup!

Best regards, Anyuta.

Once I got hold of two huge fish, two bream weighing up to a kilogram, and maybe a little more. I, as it should, peeled them off and released the intestines. It is clear what to do with the main part of the fish, we will fry it. And what to do with the head?

Yes, that's right, cook fish soup from the heads of bream. And how to do it easily and simply, and most importantly it is delicious at home on the stove, I will tell you in detail.

Ingredients:

Bream heads - 2 pcs;
Potatoes - 300-400 gr;
Millet - 100 gr;
Bay leaf - 1-2 pcs;
Carrots - 1 pc;
Onions - 1 pc;
Lard - 100 gr;
Salt to taste;
Ground black pepper - to taste.
Water - 3 liters.

Cook soup from 2 heads of bream

Pour water into a saucepan and put on fire. While the water is boiling, you need to peel and wash the potatoes, cut them into small cubes and send them to boiling water.

Peel and grate the carrots, and finely chop the onion. Send the vegetables to the pan, add bay leaf to the vegetables as well. At this stage, you can add salt to the soup, remember that it is better to undersalt a little, because at the end of the preparation you can try and correct the situation, and nothing can be done about oversalting.

Rinse millet with warm water and send to soup. Boil the soup until vegetables and cereals are ready.

When the vegetables in the soup are ready, we send coarsely chopped pieces of lard into it, you can use salted lard, fresh or frozen. Let it simmer for 5 minutes.

At the very end, when the soup is ready, add the main ingredient - fish heads, in our case these are bream heads. The gill must be removed, and the eyes must also be removed. The heads are thoroughly washed under running water. They are sent to soup and boiled for 5-10 minutes.

Then the heads are removed from the soup, and the soup is served to the table.

For soup, it is better to take heads of fresh fish, but if the catch is large, then the heads can be frozen for future use, after removing the eyes and gills. And when you wanted fish soup, just take it out, defrost it, rinse it, and the rest is according to the recipe. Just remember that fish should be frozen only once; after freezing it again, it loses its taste.