Ear - is not just a fish soup. This dish, cooking traditions that evolved over the centuries. And really delicious to cook it, not everyone can. It is necessary to choose the right dishes, spices, vegetables, order them laying in the water and fish varieties. After all, not all are suitable.
It is believed that only the fishermen know how to cook soup. However, many home and quite successfully cope with this task. It is best to take this non-oxidizing dish - an enamel or earthenware. Vegetables should not put a lot: you need to confine medium onion, a couple of potatoes and small carrots. But the spices can take different and a lot. It can be parsley, leek, fennel, dill, saffron, tarragon, parsnips, anise, black pepper, tarragon, parsnip, bay leaf. Choosing to do better focusing on the taste.
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Which fish cook soup at home?
As noted, not all fish is suitable for cooking soup.
Those who know how to cook soup, you know, that this serves to better select those varieties from which to obtain a clear broth, and which have a delicate flavor. For example, ruff, perch, pike. In addition, the suit those varieties, which taste more intense. It can be ide, white sturgeon, burbot, carp, sturgeon. Wuhu can cook like one kind of fish, and of 2 or more. If you prefer red fish, it is best limited to one hundredth. Interestingly, some cooks think that to boil soup can only fish heads.
What grade would you choose, it should be remembered that it is best suited for soup fresh, just caught fish. If you decide to cook from the frozen product, lay in a pot it should not defrosting. To determine that the dish is prepared very simply: fillets must keep up with the little bones. Should not be digested, because the ear can lose its taste. If you cook on low heat without the lid, the fat will be more intense.
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Cooking soup of river fish
Fit almost all river varieties. It is better if they will be few.
So, you will need:
small and large river fish - 1, 5 kg;
Potatoes - 4 pcs;
water - 1 7 l;
onions - 1 pc;
pepper, salt and other spices to taste;
fresh herbs.
Cooking method
Peel potatoes, cut into small pieces. The fish is gutted and thoroughly washed. The fine can lay the whole, without separating the head. Coarsely chopped pieces. Heads delete it is not necessary. Potatoes pour into a saucepan and cover with water. Wait a boil and cook for 10 minutes on medium heat intensity. Next, lay the fish, onions and spices. Wait ready. Greens wash, chop finely. The freshly ear add greens.
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Ear of sea fish
You can take one or several varieties of fish.
Require:
Water - 2 l;
Saltwater fish small and large - 1-1, 5 kg;
Potatoes - 1-2 pcs;
carrots - 1 pc;
salt and pepper;
herbs, bay leaf;
onions - 1 pc;
lemon.
How to cook?
The fish gut, wash well, sprinkle with lemon to remove the peculiar smell and leave for a while. Peel the potatoes, wash and cut into cubes. Carrots are clean, wash and cut into slices. Fruits put in a pot, cover with water, add salt and cook for 10-25 minutes. Next, add the fish and cook until cooked. Greens wash, chop, add to the finished dish. Also add pepper and bay leaf. Special flavor give the ear a slice of lemon, throw into the pot immediately after turning off the stove.
In different countries, the tradition of cooking fish soup is added to some differences. For example, in Finland it is believed that the ear must be very Succulent, with a thick creamy soup. Everyone knows that the Finnish fishermen know how to cook your ear so that it was extremely tasty and nourishing.
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The correct recipe soup in Finnish
You will need:
red fish (fillets or soup set) - 300 g;
large potatoes - 4 pieces;
bulbs - 2 pieces;
cream or milk - 1 liter;
butter - 50-60 g;
black pepper, salt - to taste.
Cooking
Peel potatoes and onions. Cut in small pieces. Potatoes are put in a pot. Cover with water, then add salt. Wait a boil and cook for 10 minutes. Meanwhile, the fish washed, separated from the bones, which add to preparing the broth. Fillet separated from the rind, cut into medium-sized pieces. Melt the butter in a frying pan. Add the onions. The fish fry in melted butter with the onions for 1-2 minutes. Put the broth. Next you need to cook for 5-10 minutes. Pour the cream or milk. Prepare 5 minutes. Throw in a pot a few peppercorns to taste. Stir for a few minutes and leave to infuse. Fish soup is ready.
Recipes for cooking soup at home, there are many
. Every housewife, knowing how to cook soup, add something of their own, which gives the dish a new taste.
Contents:
What do we need?
Prepare fish
Cooking and serving soup
Useful tips
Ear of trout is very tasty and flavorful first course. It is also very useful, because fish contain essential oils and trace elements, so it is recommended to cook as often as possible.
At the same time cook soup of trout should be only tested recipes. It is presented in detail below.
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What do we need?
Before you start cooking this dish, prepare all the ingredients:
Potatoes - 400 g;
Trout - 0, 5 kg;
onion - 1 pc .;
bay leaf - 2-3 pcs .;
carrots - 1 pc .;
pepper and salt to taste;
green basil and parsley.
Also for cooking soup you will need the following equipment:
pan;
bowl;
knife;
cutting board;
plate;
sieve;
spoon;
Skimmer.
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Prepare fish
The first step involves the preparation of our recipe for cooking fish. If you purchased a fresh-frozen trout, then leave it for a few hours in the sink. During this time she will have time to defrost, then carve it will be much easier. If fresh trout, start to cook the fish cooked immediately. The first thing to clear it of scales. Use a kitchen knife. Next you need to thoroughly wash the trout in the water. This must be done to ensure that all scales are completely removed.
Then you need to cut the fish head and carefully rip open her belly. Thereafter giblets removed and trout again washed under running water. It is important during this to make sure that there is nothing left inside of excess - blistering or intestines.
Now our recipe involves slicing fish. Here, it is desirable to divide it into small pieces a la carte, it was convenient to cook it. Then add up all the pieces in a deep dish.
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Cooking and serving soup
The next step is to put the pan and wait for the water in it to boil.
Then you need to lower the cut trout and leave it to cook over medium heat for 20 minutes. During this time, the ear will have time to walk until half.
After this time, you must disable the pan and using skimmer, removed therefrom trout. Then you need to strain the broth through a fine sieve, then you need to re-broth soup put on fire. While it will boil you will need for this time cut potatoes and carrots. Previously with each vegetable need to remove the peel, then rinse under running water. Next, cut the potatoes into small cubes and carrots circles. You also need to clean the onion, then dipped in boiling whole ear. There also put the pieces of shredded vegetables and fish. What does all this have to cook? Up until all the ingredients are soft.
When the cooking process comes to an end, remove the pan and remove the trout. Now our recipe involves the separation of the fish into small pieces. It is important to remove from them all the bones, using a knife and fork. Then you need to re-connect the soup pot and bring it to a boil. Then again it is poured fish, add the washed bay leaves, salt and pepper. In addition, the need to immediately add the herbs, pre-chop it. All this according to the recipe and covered boil for 3 minutes. Next, turn off the fire, and the dish is left to infuse for half an hour.
Served fish soup on the table flavored with mustard or sour cream. It is necessary that it was hot, and only then will be able to estimate its unusual taste in full. Bon Appetit!
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Useful tips
In the preparation of this dish can not do without good advice. They are as follows:
To make the dish more nourishing, it is recommended when cooking to add a little grains of wheat or rice. Taste grains are changed only for the better, and the recipe will not be spoiled. But most importantly, this soup you can get enough.
Our recipe provides for the use of all fish. However, you can take only half. Thus, for the first time possible to make soup from the tail section and the fins. The second time, you can cook a dish from the remaining half of the fish. However, many cooks are advised not to throw his head. They argue that if it is put in the ear, the soup will be more nourishing and appetizing.
To create a spicy dish, add the soup in the preparation of a few small tomatoes. They previously recommended peel. Omit they do not cut and pulled out only after all the vegetables are cooked.
Our recipe involves cooking meals for four servings. But if you decide to file a pudding for a large number of guests, then cook it more. At least take 3 times more ingredients. Then the soup is enough for everyone.
