Ear recipe classic from river fish. A simple recipe for fish soup from river fish in the field and at home

05.09.2021 Dumplings

It is not correct to call a traditional fish soup from river fish a soup. This is a separate, unique dish of Russian cuisine, which is a fragrant transparent brew based on a slightly astringent, sticky, concentrated fish broth.

How long does the ear boil

It depends on the type of fish used and the cooking technology chosen. Freshwater "trifle" is boiled for 7-20 minutes. The maximum time is maintained when fish for fish soup is purposefully used with scales and fins. Such fish is only washed from mucus and gutted, leaving all other parts for fat. The scales can boil completely, adding stickiness and a special flavor to the broth, but without affecting the transparency and smell.

Large boiled for 25-30 minutes at the smallest boil. So it retains a dense consistency. Overcooked pieces lose their juiciness and inherent taste.

In addition to fish, there are other ingredients in the ear that can be added at the beginning, during the cooking process, or just before the end. The total cooking time for fish soup is 45-60 minutes.

Instructions for cooking fish soup from river fish at home

The main task is to obtain a transparent concentrated broth with sticky properties, with pieces of unboiled fish that retain juiciness and taste inherent in the variety.

To get an excellent result, you must follow the rules:

Boil the fish soup in a non-oxidizing dish (enamelled pan);
Do not cover the pan with a lid (so that the broth does not become cloudy);
Use moderate fire, do not allow rapid boiling;
Do not fill the fish with cold water, but lower it into a boiling broth of vegetables;
Use only fresh (not frozen) fish;
Do not put greens in a saucepan with fish soup, but add to portioned plates.

The classic recipe involves the use of one or more varieties of fish. The river "trifle" is bony, but it allows you to get a fragrant and tasty broth. A delicate and sweetish taste of the broth will be obtained by boiling ruffs and perches. In this case, you can do without spices, limiting yourself only to onions and black pepper. A rich ear is also obtained from rudd, chub, whitefish, pike perch, pike, carp, asp. Catfish, tench are used in the form of large pieces, one by one superimposed in the center of the dish with fish soup.

Classic fish soup brewing technology:

Prepare vegetable broth. Cut onions and carrots into large pieces, put in salted water and boil for 15-20 minutes. Remove vegetables and discard.
Gutted and cleaned river "trifle" lower into a boiling broth.
Cook for 7-20 minutes, depending on the variety.
Carefully remove the "trifle" from the broth.
Put chopped potatoes, finely chopped onions and large pieces of fish. Add spices (celery and parsnip root, peppercorns, bay leaf). Cook for 20-25 minutes.
Turn off the heat, cover the pan with a lid and let the soup brew for 15 minutes.

If only large fish are prepared for the fish soup, then omit the paragraph with the preparation of concentrated broth from fines. Pour the prepared fish soup into plates and be sure to sprinkle with dill and parsley. If the ear is cooked from fatty varieties, the composition of spices can be expanded: add fennel, tarragon, saffron, nutmeg.

The highest stickiness will have an ear made from live or freshly caught fish.
If a valuable variety of river fish is used for fish soup, then in this case it is also recommended to first prepare a decoction from small breeds that give stickiness. The fish soup can be called according to the type of the fish that "dominates": zander, pike, sterlet.
Bream, roach, gudgeon, bleak are not suitable for fish soup. They “fall apart” too much during cooking and spoil the aesthetics of the dish.
Pike perch and perch have a pronounced taste of their own. It is not recommended to interrupt their natural taste and aroma with a lot of spices.
There are several methods for clarifying the broth. But in the case of the ear, you can only do harm by changing the consistency of the broth. It is necessary to try to cook so that the broth itself remains transparent (boiling mode, cooking without a lid), without using unnecessary straining and adding clarifying ingredients.
Ear is eaten hot and cold. Black bread, pies with fish, pies with rice and eggs are offered as accompaniments.

Varieties of fish soup from river fish

There are many regional varieties of fish soup. The dish is prepared from the fish that is mainly found in the area of fishing. Quite unexpected ingredients are sometimes used as additives.

Flaccid ear

It is made from small river fish, dried in the sun or dried in the oven (a kind of preparation). During cooking, mushrooms are added to the ear: fresh or dried.

National team

For cooking, several varieties of fish of different values \u200b\u200bare taken. Sometimes they combine white and red varieties of fish.

Karasevaya

The dish is prepared exclusively from carp. Pearl barley or rice is used as an ingredient.

Patronized

Its feature is the use of eggs, scrambled eggs or a mixture of eggs and flour. Ready-made pieces of fish are removed from the broth, coated with a liquid mixture of flour and eggs, fried in a pan to a crust and returned to the common cauldron. Another way is to pour a beaten egg into a clay pot with a ready dish, bake it in the oven.

Sweet

For the dish, 2 times more carrots are taken than usual. It is cut into small cubes and laid simultaneously with the fish.

Donskaya

Ukha is prepared in the usual way, but together with other vegetables, peeled and diced tomatoes are added.

Onega

In this variant, dried trifles, called “sushchik”, are also used. Salty mushrooms are present as a strong flavoring ingredient in the ear.

In addition to Russian culinary culture, fish soup is also present in other nations. Examples are French bouillabaisse, milky Finnish fish soup calakeitto, Cossack soup with fish and lard sherba, thick Irish fish soup served with sour cream.

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Introduction (general information about the dish, history, degree of usefulness, and so on)

The most delicious fish soup is obtained in the oven or on the fire. For a long time, it was prepared only from small river fish, which can be easily caught near the coast. Nowadays, you can buy perch, crucian carp or carp at any store. But not every cook can cook fragrant traditional fish soup from them.

The classic recipe uses perch. It is moderately fatty, thanks to this the dish will be healthy and nutritious. Such an ear will not weigh down the stomach, but will give energy for the whole day. It is easy to prepare even for beginners in the kitchen.

Ingredients:

Perch - 400 g;
Carrots - 150 g;
Potato - 300 g;
Onion - 100 g;
Salt and pepper, bay leaf;
Dill, parsley, other herbs.

Step-by-step recipe for river fish soup

The hardest part of cooking is processing the fish. Perch should be thoroughly washed, gills and other inedible parts should be removed. The husk does not need to be peeled at this stage!

Put the perches in a saucepan, cover with cold water and put on fire. Add the peeled onion to the same container. Bring to a boil, salt and remove the foam.

Remove the perches from the water, strain the broth. Then put the potatoes, carrots and spices there.

Remove the bones from the fish, cut it into fillets. Return to broth, simmer 10 minutes.

Chop the greens. Add it to the soup, simmer for another 5-7 minutes. You can additionally sprinkle each serving with dill and parsley.

The soup is served hot, but it will be delicious even after cooling. For satiety, some housewives add millet and other cereals to the ear, but there are no such ingredients in the classic recipe. To make the broth transparent, you can add whipped protein or a small amount of vodka to it at the end of cooking.

Option 2: A quick river fish soup recipe

For fish soup, it is not necessary to use whole fish carcasses. You can limit yourself to heads, tails or a ridge. In this case, the broth will remain rich, and their fillets can make a wonderful dinner. And remember that you can not cook fish for a long time. It instantly boils soft, losing its taste. Therefore, it is better to first prepare the broth and boil the potatoes, and only then add the fish heads.

Ingredients:

Fish - 1 kg;
Carrot;
Bulb;
Potato - 400 g;
Bay leaf, a mixture of peppers;
Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop carrots and onions. Cut the potatoes in half. Boil water and put all the vegetables in it. Boil for 20 minutes over low heat.

Rinse the fish heads or other parts. Remove gills and scales.

Use a slotted spoon to remove the carrots and onions from the broth. crush the mashed potatoes with a fork, you can additionally chop it with a blender.

Return the onion and carrots to the pan, put the fish in the same place. Boil for 15 minutes, then season with salt and pepper.

Three minutes before turning off the fire, add bay leaves and finely chopped greens to the soup.

If you are in a hurry, you can try the fish soup immediately after cooking. But it is better to let it brew for 10 minutes under the lid. In this case, the aromas and tastes will be more pronounced, saturated.

Option 3: River fish soup in broth

To prepare a dish according to this recipe, you will have to boil the broth in advance, then cool it. It is better to cook it on chicken parts, although vegetable broth is also suitable.

Ingredients:

Crucian - 600 g;
Potato - 350 g;
Broth - one and a half liters;
Bulb;
A bunch of dill;
Carrots - 150 g;
Three medium sized tomatoes;
Sour cream - 1 glass;
Salt, white pepper.

Step by step recipe

First, wash the fish and clean it from the insides. Scrape off the scales so that they do not get into the finished soup. Remove the tail and fins, cut the carp into small pieces.

Prepare a three-liter pot in which carp will be cooked. Fill it with broth and water in a 2: 1 proportion, put on fire.

Peel potatoes and tomatoes. Cut them into cubes. Put the potatoes in a saucepan with the fish, bring to a boil. After that, reduce the heat to a minimum, salt.

Onions and carrots also need to be peeled and finely chopped or grated. Fry them in hot vegetable oil until soft. When the onion turns golden, add tomatoes and sour cream to it. Simmer for a couple more minutes, then remove the pan from the heat.

Pour the contents of the skillet into the saucepan. Season with salt, pepper and spices to taste. Check the readiness of the potatoes.

When the potatoes are soft, add the chopped dill to the pot. Turn off heat, cover and wait 10 minutes. During this time, the soup will "reach" and acquire a wonderful shade.

It is better to cook fish soup in small quantities so that the whole family can eat it in 1-2 times. Only in a fresh dish there is a maximum of magnesium and B vitamins necessary for the body of people at any age.

Option 4: Ear from two types of river fish

To make the soup as tasty as possible, you need to use at least two types of fish. Ideal for fish soup ruffs, ide, perch, pike perch and crucian carp. This recipe uses perch and carp, but you can add other fish if you like. Don't forget to remove the gills, eyes, and guts first.

Ingredients:

Perch - 400 g;
Carp - 400 g;
Potato - 500 g;
Three bulbs;
Four tomatoes;
A handful of millet or rice;
Bay leaf, peppercorns;
Salt, a pinch of sugar.

How to cook

Cut the fish into portions, put them in boiling water. Add bay leaf, pepper and diced potatoes there.

Peel onions and tomatoes, cut into large pieces. Add them to the broth, cook over low heat.

Rinse the cereal, put it in the soup and mix well. If necessary, add a little water, cover the pan with a lid.

All ingredients will be ready in 25 minutes after falling into boiling water. Mark the time, 5 minutes before the end, put dill, salt and sugar in your ear.

It is in this recipe that the addition of different spices will be appropriate. Purchase a special mix for fish or experiment, depending on the variety. Rosemary, thyme and basil go well with perch.

Option 5: Ear from the most useful river fish with an egg

To prepare this dish, you need to catch or buy pike perch in a fish store. He lives only in the cleanest reservoirs, so the meat will be as useful and tasty as possible. Each carcass of this fish contains a huge amount of magnesium, potassium, chromium and iodine.

Ingredients:

Pike perch - 500 g;
White bread - 150 g;
One onion;
Egg;
Vinegar 6% - 5 g;
Salt and pepper;
Celery, parsley and dill.

Step by step recipe

First, take care of cutting the pike perch. If you bought it frozen, it is better to defrost in the refrigerator for a day. But in the absence of time, you can do it at room temperature. The fish will thaw in 2-3 hours.

Remove scales, fins and heads with tails. Rinse the fish carcasses, cut them into large pieces.

Fill the fins, heads and tails of pike perch with water. Add the parsley and celery to the same pot. Put on fire and bring to a boil.

Cut the bread into medium-sized cubes, dry it in the oven or in a pan.

Half an hour after boiling, strain the broth. Put the pike perch fillet in the remaining water, salt and cook for 20 minutes.

Separate the white from the yolk. Grind the last with vinegar, add a little hot broth. When the resulting mixture is heated, gradually introduce it into the pan.

During serving, put a few crackers in each plate. If you are on a diet, limit yourself to whole grain breads.

Pike perch ear is perfect for losing weight people, because the calorie content of this soup is minimal. It is also recommended to eat after large-scale holidays. Such a dish will not harm the figure, it will help to recover more easily after a feast with an abundance of mayonnaise salads. It does not contain potatoes and cereals, it does not leave heaviness in the stomach.

River fish soup at home: a recipe

Ukha from river fish, cooked according to the presented recipe at home, is a very tasty and rich first course that smells of summer and a fire. To prepare this dish, you will need a minimum set of products and spices.

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Ingredients

any river fish - 1.5 kilograms;
fresh dill - 1 bunch;
potatoes - 4 pieces;
spices - to taste;
water - 2 liters;
bay leaf - 1 piece;
onion - 1 piece;
garlic - 2 cloves;
peppercorns - 2 pieces;
carrots - 2 pieces.

Recipe for cooking at home

The fish soup prepared according to this recipe turns out to be very light and non-greasy. For this recipe, you can use different varieties of river fish to taste.

The river fish is peeled, carefully cut out the gills, and the entrails and eyes are removed. The head and fins do not have to be trimmed. We wash the carcasses several times in water and cut into portions.
We put the fish in a saucepan, fill it with water, add the carrots, previously cut into half rings. We cook all the contents, not forgetting to periodically remove the foam.
Strain the finished fish broth through a sieve and place over medium heat. We spread the pieces of fish separated from the bones into the pan.
After about 10 minutes add the potatoes, chopped into medium cubes, chopped onions and carrots. Salt, pepper and continue to cook until tender.
Peel the cloves of garlic, chop finely or chop with a press. Add bay leaf, peppercorns and chopped dill.
We boil the broth with the added spices for 5 minutes. We are waiting for the finished ear to infuse under a closed lid for several minutes and pour it into portioned plates.

During the preparation of fish soup, you can add a few tablespoons of alcohol or a glass of vodka. So from the added alcohol, the fish broth will turn out to be more transparent.

How to cook a delicious fish soup at home?

It is very easy to cook a delicious fish soup, you must have fresh river fish, in which we cut off the head, tail and fins and put them on the stove to cook, be sure to put one whole carrot and one large head of onion there.

When all this is cooked for about thirty minutes until cooked, we take a slotted spoon and take everything out of the pan. And put the potatoes there, which we will cut into cubes, and also put the carrots, which we will grate on a fine grater, when the potatoes boil, you need to put the fish that was already cleaned and cut into medium pieces.

Then we salt everything and bring it to readiness, after that we put green dill and parsley in the ear, finely chopping them.

A tasty fish soup must be prepared from fresh fish and by no means because of ice cream. I first boil the broth from potatoes, then add peppercorns, you can put fragrant ones, I throw the whole onion head. When the potatoes are cooked, I add fish and bay leaves, the main thing is not to digest the fish. The ear turns out very tasty.

UHA from river fish at home.

Ingredients

Any fish 1-1.5 kg.

Potatoes 2 pieces medium.

Black peppercorns 6-8 pcs.

Bay leaf 5 - 6 pcs.

Parsley root 1.

Pour water into a saucepan and season with salt.

Cut the potatoes into slices, cut the carrots into slices, cut the onions into rings, divide the parsley root into 4 parts.

Put all the vegetables in a saucepan and cook over medium heat until the potatoes are cooked, then put the pieces of prepared fish and cook for 10 minutes, then pull out the parsley root, add bay leaf, peppercorns and dill, and cook for another 1 minute.

The ear is ready. Bon Appetit.

I remember how they used to cook delicious fish soup from different fish, the fish was cleaned, the scales were washed well, the fins were cut off from large fish, the scales, fins and bony trifles were lowered into the pan, cooked for about 20 minutes, the broth was filtered, the thick was thrown out, and they put it in this broth good fish, whole onion, carrot. You can add potatoes if you like. I also remember that in addition to greens, they added a little beet tops, the ear turned out just royal. Onions and carrots were also thrown away. You need to salt and pepper at the very end of cooking, add greens when the fire is already off. The ear should stand a little and then it can be poured into plates.

Step-by-step recipe for cooking fish soup at home:

To cook fish soup at home, we need:

Fish (any) 1 kg.

Bay leaf 4-5 leaves

Parsley root - 2 pcs.

Black peppercorns (if you do not like peas, then you can use regular ground pepper).

Dill (preferably fresh) - 1 small bunch.

Preparation:

1. We take a large pot, pour water and put it on the stove! In the meantime, while the water is boiling, we cut the vegetables: potatoes, carrots, parsley root and onions! Cut the carrots the way you like, you want large, you want small! Potatoes in ordinary squares, but not small, otherwise it will boil! Well, onions, too, as you like, you want half rings, you want finely! Parsley root just cut in half!

2. When the water boils, you need to add salt and add all the chopped vegetables there! We cook for about 15 minutes. Then toss in the bay leaf and pepper! All together should boil for a couple of minutes!

3. Then, throw in the fish! We cook the fish for about 8-9 minutes!

4. At the end, add the washed and chopped dill! And extract the parsley root from the pan! Be sure to try the salt! Cook for another 3 minutes and turn off the stove!

How to cook ear: the most delicious recipe

There are a huge number of soup recipes that even a novice hostess 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 is the best fish to cook with? The easiest way is to cook a delicious fish soup from river fish. You can do this 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 sea species.

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 the gills and eyes, rinse the head well under water. Next, send to cook on fire, do not forget to salt the water and throw spices. Wait until boiling, remove the foam and cover with a lid. It will cook for about 40 minutes, then you need to get the head. Cut potatoes into slices, put into boiling broth. Add carrot slices and diced onion there. Keep on medium heat for twenty minutes, at this time you can make out the meat from the bones. Return it to the pan, add chopped greens and serve the fish soup from the pike 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 fresh air cooking from fresh carcasses of different types. Usually a pot or cauldron is used, but a regular saucepan will do. Ingredients:

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

Cooking fish soup on 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, put on the bottom of the pot. Add fish, add water, salt and pepper. Place on fire and cook, covered, for about 5 minutes. Throw in a whole onion and chopped carrot. 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 prepared 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 just as tasty.

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

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

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

How to cook ear.

Don't boil your fish soup in aluminum pots.

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

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

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

Put greens in a bowl with fish soup, not in a saucepan.

Simple and delicious recipes

Pike head ear at home is a very rich and tasty dish. The fillet is left 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.

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

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 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 tail. When using fillets, large bones must be removed and the meat cut into several large pieces. Pour water over the catfish, put on fire and cook under the lid for about 45-60 minutes. Pour 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 a boiling broth without fish (catch the remains of the carcass to make an ear without bones), cook for 20 minutes. Break the meat into small pieces and return to the bowl. 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 is 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. Put fish, potatoes, green onions in layers, sprinkle with spices and salt. Pour in water so that it covers the food by 2 fingers. Bring to a boil, reduce heat to low and simmer for 30 minutes until all ingredients are soft. 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 an ear from a sterlet? 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 a 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, but there are no fresh carcasses at home, then 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.;
vegetable oil - 40 ml;
carrots and onions - 1 pc.;
salt, a mixture of peppers or spices, bay leaf.

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

Simple tips will help you make delicious fish soup from red fish at home. It is better to buy trout, salmon or whole salmon. The steaks should be fried, the fillets should be salted, and the soup should be made from fish heads, large bones and tails. From one carcass, 3-4 delicious dishes are obtained. 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 put to boil. Wait for a boil, then change the water to clean, keep on low heat for at least 20 minutes. Take care of vegetables: peel, cut into strips potatoes, onions and carrots - into cubes. Throw the parsley root with one whole onion immediately into the pan, salt and pepper. Prepared vegetables (except potatoes) fry with oil 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 until the vegetables are soft, before serving, remove the whole onion and parsley root. Pour pink salmon fish soup (salmon or salmon) into bowls and start your meal.

Fish soup is made 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.

And so summer comes to an end. It’s still quite hot during the day, but the nights are getting cooler and cooler, and overnight fishing, when you leave for two or three weekends, becomes more energy-intensive: you need to dress warmer, make a stronger fire in order to warm up properly. And in order not to get bored in the evening, you can remember the recipe for fish soup from river fish, however, before that you also need to catch it. Well, that’s how lucky! But in general, as a rule, not a single avid fisherman is left without fish, because he knows for sure how to fish it out and what means to use for this. And the most different fish (both large and small) can be caught, just for a real fishing meal.

Recipe for river fish soup. Equipment

So, let's start cooking a real, fisherman's, fragrant fish soup. The equipment for cooking, frankly, is simple. There must be a capacious bowler of a traditional shape, for 5-6 liters. Just for the reason that it is much more convenient to cook in it than in small dishes (in extreme cases, if it is not available, you can also use a pan of similar volumes). Accordingly, a tripod is also needed for a bowler hat so that it proudly rises above the fire. Regarding the fire itself: it should consist of well-smoldering coals (but at the first stage of boiling and boiling the broth, strong burning is also acceptable). Or - another option: you need to try to raise the bowler over the burning fire to such a height that it barely touches the flames. This can be adjusted with a tripod. You also need auxiliary bowls, a cutting board, a sieve for straining, a sharp knife, a wooden spatula for stirring the brew, access to running water. It seems everything, you can start!

Ingredients

The river fish soup recipe does not particularly shine with a variety of ingredients. For 5 liters of water, you need to take a kilogram of small fish for broth. Small fish is taken from the one that is at hand, that is, it was caught fishing today. A roach, a bleak, a brush, a small carp, a perch are perfect. We will also need larger fish (1 kg), also flooded by you. Pike perch, perch, bream, carp, crucian carp are the most suitable. From it you need to make a boneless fillet, but with skin. We cut off the heads, throw away the gills and add them to small things. You also need a kilo of potatoes, three or four onions, a bunch of parsley and its own small root, “fish” spices. Some people use cereals: millet, barley - in small quantities (a handful) to choose from. But this is not necessary, you can do it completely, since in the classics of performance this ingredient may be absent.

Ear from river fish. Recipe with photo

Where do we start cooking? The recipe for fish soup from river fish is quite simple to perform.

We put small fish without cleaning, as well as large heads without gills, in a pot and prepare a rich and thick broth. How much should it be cooked? It is advisable to take a longer time, so that the small fish give all its usefulness to the broth, and the heads are properly boiled. Cook, stirring with a wooden spatula.
Then the resulting broth must be drained quite carefully, through a sieve and gauze, to avoid small bones getting into the ear.
After straining the fish broth, pour it into the pot again and throw in the already prepared pieces of boneless large fish fillets.
Since the fish is usually cooked for a short time, then we send chopped potatoes, chopped onions, parsley, spices. Some at this stage also add grits. But this time we will do without it.
Boil the ear until the potatoes are ready. At the very end of cooking, avid fishermen also add a small glass of vodka to the fish soup to heighten the taste.
Then set aside, cover with a lid and let it brew for some more time by the fire. At this time, we cut fresh herbs for dressing, take out bread and a hundred grams of fishing - where would we be without them, especially when it is already getting colder at night.
Such is it - a fisherman's ear from river fish. The recipe, as you can see, is simple, like all ingenious. We serve the fish soup, fragrant and appetizing, in bowls, seasoned with herbs.

At home

The recipe for homemade fish soup from river fish is practically no different from fishing in nature, except for the absence of smoke from the fire and a certain amount of midges in the broth itself. Well, there is not enough romance in nature, of course, the one that is accompanied by a real fishing fish soup from river fish. We implement the homemade recipe according to the same rules and recommendations, only instead of a pot we use an ordinary pan.

Simplified Recipe

And there is such a variant of homemade fish soup from river fish. You can not prepare the first rich broth, but immediately start with the second step. To do this, we take a kilogram of large fish and make fillets from it (but you can leave the skin). The heads, of course, are also separable. All other ingredients are the same. Then the preparation proceeds according to the accelerated method. We put the fillet in the water, boil for a while. We put the vegetables and cook until the potatoes are ready - this is the best indicator. Cover and set aside to infuse. Serve with chopped herbs and bread.

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Ear recipe classic from river fish. A simple recipe for fish soup from river fish in the field and at home

How long does the ear boil