A rich fish broth called "ear" - a traditional dish Russian cuisine. Fish soup recipes can differ significantly from each other, but in the cooking technology classic dish lay the foundations and principles that apply to any option. How to cook fish soup properly to get a tasty, rich and aromatic broth?

Subtleties of cooking fish soup

It seems that there is nothing complicated in cooking fish broth, but still there are some peculiarities in its preparation. First of all, real fish soup is prepared only from fresh fish, better live fish. Frozen will not give a rich gooey broth, but the flavor ready meal will not be so bright and saturated. For fish soup, fish varieties are used, the meat of which is tender and sweet; after defrosting, there will be no trace of such inherent sweetness.

What fish to use for cooking fish soup

Usually, one type of fish is used for the classic fish soup, but their combination is also allowed. To receive rich broth first boil the small fish, gutted, but not peeled from the scales, then strain the broth and boil the large, cut into pieces, fish in it with the addition of the remaining ingredients.

Not all types of fish are suitable for cooking fish soup, for example, herring, mackerel, bream, roach, sardines, which are too spicy. You can cook fish soup from river or sea varieties.

Types of fish soup

There are many varieties of fish soup. Recipes differ in cooking technologies, regions, combinations of fish and other products. Can be used different types fish - freshwater and sea - this is a prefabricated ear; an amber fish soup is prepared from red fish; with the addition of a large amount of carrots and onions to the broth, a dish called "sweet ear" is obtained. In some recipes, crayfish, mushrooms, cereals are added to broths; others are cooked from fish liver.

Important points in cooking fish soup

Some of the main principles in cooking fish soup:

• The fish is laid for cooking not in cold water, and into boiling salted;
• For real fish soup not used a large number of additives that we are used to seeing in soups. The fish is cooked in a decoction of vegetables, which are then extracted from the broth;
• Spices and seasonings must be added: black pepper, Bay leaf, parsley (root and herbs) and others;
• The broth should not boil too much - cook over medium or low heat;
• The ear is prepared without covering;
• Cooking in cast iron or aluminum cookware is unacceptable; earthenware, glass, enamel or coated: ceramic, Teflon, non-stick are used.

How much to cook fish soup

It is important not to overcook the fish so that its meat remains intact and does not fall apart throughout the container in which it is being cooked. Too long cooking the broth also has a detrimental effect on its properties: it will not be viscous, rich, and the aroma also changes. The cooking time of the fish soup depends on the type of fish and its size (or the size of the pieces into which it is cut). On average, small river fish need 7-12 minutes, large - 15-20; seafood is boiled for 10-15 minutes, cut into a large piece.

At the end of cooking, after turning off the heat, the ear must be allowed to brew for 10 minutes under the lid.

Cooking fish soup over the fire

The fish soup that is prepared from freshly caught fish is significantly different from the one that is prepared at home. Many varieties of fish fall into it - what is caught is boiled. It is more concentrated and usually without the addition of any vegetables. In such an ear, cooked from river fish To get rid of the smell of mud, pour in vodka, and at the end of cooking, dip a burning log from a fire into the broth.

The classic recipe for fish soup at home

For this recipe, take 5-6 small carps and one large carp.

Clean the giblets from the fish, remove the gills. It is not necessary to remove scales from crucian carps.

Pour 2 liters of water into a saucepan, put one whole medium peeled onion, put on fire. Season with salt, add 5-6 black peppercorns and 2 bay leaves.

When the water boils, dip whole carp into it, let it boil, cook for 15 minutes. Skim off the foam periodically.

After the time has elapsed, strain the broth, remove the fish, onions and spices, return it to the fire, add a shot of vodka, a diced onion and one parsley root, cut into thin circles, bring to a boil, reduce heat.

After 7 minutes, add one finely chopped carrot and 4 chopped potatoes.

10 minutes after the broth has boiled, dip the carp, cut into large pieces, into it, cook for 15 minutes, also remove the resulting foam. At the end of cooking, add a tablespoon of butter, a mixture of ground peppers, salt if necessary.

If you plan to eat the whole ear at once, then finely chop a bunch of parsley, dill and green onions into it, let it brew for 10 minutes and serve. If the prepared ear will be stored in the refrigerator, do not add the greens to the pan, but to the plates, just before serving.

A real, rich, fire-smelling ear is obtained only from fishing and only from fresh catch. However, you can also cook at home good ear, not just a regular fish soup with vegetables and spices.

To do this, you need to know a few simple rules. True, they are not always readily, sometimes shared with us by avid fishermen, who usually prefer to cook fish soup themselves. But, nevertheless, many housewives have quite successfully mastered this skill and keep recipes in their piggy bank. different ways preparation of "fishing soup".

And today we will talk about how to cook fish soup from river fish at home, beneficial features Let us recall river fish, which are highly appreciated by nutritionists. Let's start with some culinary tricks:

Features of cooking real fish soup

To get a real fish soup, cook the broth from small fish, and large pieces lay it out later to get richness.

Be sure to well clean all the fish (large and small) from the insides, cut out the gills. In large fish, the heads and tails are completely removed. If the scales are not very large, they do not need to be peeled off - they give the broth a slightly sticky density, fat and characteristic aroma.

Many culinary experts say that fish soup is the most delicious from predatory fish. In addition, their meat is the richest in useful substances that a person needs.

When broth is boiling, do not stir or add water. This will make the ear look watery and impair the taste.

Add fresh herbs (dill and parsley) not to a saucepan, but to plates of steaming stew.

Make sure you have good quality water before you start cooking. Chlorinated tap water will completely ruin the taste and kill the aroma of the dish. Therefore, it is best to use spring, well, filtered or purchased bottled water at home.

In order for the ear at home to have the characteristic smell of a fire, light a small branch of hazel and put it in a saucepan for a minute. Then you will get it, and the delicious smell will remain.

To make the broth clear, beat in there when small fish is cooked, raw egg white... Leave for a minute, then strain the broth. Then pour it into a saucepan and continue cooking. If you cook the fish soup from the heads and fins (I'll tell you the recipe a little later), the broth can be clarified in the same way.

Recipes for delicious fish soup from small and large river fish

The first recipe for fish soup from river fish at home has long been established, therefore it is quite traditional.

Classical:

For a medium saucepan, you will need (approximately): 300 g of small fish, 1-2 large ones (depending on size). You also need vegetables: 2 potatoes, 1 onion, salt, a pinch of black peppercorns, bay leaf, a piece of butter, finely chopped greens.

Cooking:

Clean, rinse the fish well. Put shallow water in boiling water, cook for 15 minutes, strain the broth, pour back into the pan. When it boils, put coarsely chopped potatoes, onions. When the vegetables are soft, add the large fish, cut into pieces, salt, put pepper, lavrushka and butter.

Cook on a gentle boil for 15 minutes. Pour into bowls, sprinkle with herbs and place on the table.

Of heads and tails

If you have fresh large river fish, you can fry it, stew it, cook aspic, etc. And from the cut off heads, fins and tails, cook rich, delicious fish soup.

For cooking, we need: heads, fins, tails from three fish, 1 large onion, 2 potatoes, carrots, bay leaves, salt, peppercorns, finely chopped dill.

Cooking:

When the water boils in a saucepan, add coarsely chopped potatoes, onions and carrots, cut into slices. Cook for 10 minutes. Now lay out the well-washed, processed fish leftovers (be sure to cut the gills out of the heads). Simmer at a very light boil, 20 minutes.
Remove the resulting foam with a slotted spoon.

Now you can salt, put lavrushka, a few peppercorns. Cook for another 5 minutes. Pour the hot soup into portioned plates, sprinkle with herbs, put on the table.

Fish soup at home with cereals

We need: river fish (approximately 1 kg), 2 potatoes, 1 carrot and an onion. We also take half a glass of wheat groats, salt, lavrushka, peppercorns, a piece of fresh parsley root, finely chopped dill.

Cooking:

When water or strained small fish broth (as we cooked in the first recipe) boils in a saucepan, put the vegetables, cut into cubes. Cook for 5 minutes. Then pour in the cereal, cook for another 10 minutes. Only now put the pieces of large fish, cook for 10 minutes.

Put bay leaf in a saucepan, add peppercorns, salt. Cook for another 5 minutes. Pour into bowls, sprinkle with herbs.

River fish soup - beneficial properties

River fish broth is rich, hearty and nutritious, but not too high in calories. It is perfectly absorbed by the body, contains many useful substances needed to maintain good health... Therefore, the ear is recommended for people who are weakened, for example, after previous illnesses.

A properly prepared ear (not digested) contains all the useful micro and macro elements found in the fish itself, including calcium, phosphorus, etc. Besides, the ear is a source of valuable, easily digestible protein.

Fisherman's soup is recommended to be included in the diet of adults and children to maintain good condition of the skeletal system, teeth, and to improve the functions of the brain. Fish soup is a valuable product for the prevention of diabetes, arthritis, arthrosis. Vegetables that are used in its preparation are no less useful. By the way, if you have a good catch and only a small fraction of it went to your ear, then you can also cook sprats (they turn out great from small river fish at home!). You can also cook fish in foil in the oven. But the truth is, for this purpose, larger fish are required. In general, there would be a catch, and there is nothing to use it for! Eat right and stay healthy!

The national cuisines of many countries of the world have their own recipes for making fish soup. In Finland, it is customary to cook it from rainbow trout with the addition of fat milk or cream (and every self-respecting Finn is fluent in cooking fish soup). Various types of fish are used in Russia, both river and sea. And in Ukraine, millet or other cereals are added to the ear. This is probably why the question of how to cook fish soup at home is difficult to answer unequivocally. Many housewives spy on the Internet to find any secrets from photos and videos. But we will still try to do it!

Fish soup cooking technology

Here are some general guidelines to help you get great results. Making fish soup at home is easy and simple. It turns out very tasty, even a teenager can cook such a dish. The main thing is to know the recipe step by step.

• The key to a delicious fish soup is a strong broth. Boil it with ruffs, ide, whitefish, perch, pike perch or any other favorite fish.
• Use several varieties of fish, at least two.
• If you cook fish soup with fresh fish, the other ingredients can only be potatoes and onions.
• It differs from ear soups minimal set and the amount of vegetables.
• The spicy taste of the ear will add green onions, parsley, bitter and allspice, dill, tarragon, bay leaf.
• The ear will acquire a rich taste when boiled over low heat. Keep the pot open at all times.
• If the fish meat is loose from the bones, the fish soup is ready! Do not overcook the fish soup as the fish will quickly lose its flavor and become tough.
• The cooking time for fish soup depends on the type of fish. From river fish, the soup will be ready in 15-20 minutes, and from sea fish - after 10.
• If the ear has lost its transparency, use an egg white draw to brighten.
• If you are preparing fish soup from frozen fish, put it in water directly from the freezer.

How to cook fish soup from river fish

Any fish soup is suitable for making real fish soup. river fish, the main thing is that there should be a lot of it.

You will need:

• river fish (small and large) - 1.5 kg,
• water - 1.7 l,
• egg - 1 pc.,
• onion - 1 large head,
• potatoes - 4 pcs.,
• salt, pepper - to taste.

Cooking method

1. Rinse and gut small fish (perches, ruffs are suitable), leave gills, eyes and scales - these ingredients will give the ear the necessary consistency. For large fish, separate the head, tail and back.
2. Place the fish pieces in a saucepan and cover with water. Cook until the bones begin to separate easily from the fish.
3. Strain the broth. If cloudy, add the protein of the chicken egg.
4. Dip portioned pieces of large fish, onions, potatoes, salt and pepper into the finished broth. Cook until tender.

How trout ear is cooked

If you are still deciding how to make fish soup at home, and what fish to use, take this recipe into service. Finnish cuisine... The ear will turn out transparent and amazingly tasty. The main thing is not to salt a lot for the ear.

You will need:

• trout - 500 g
• potatoes - 500 g,
• onions - 3 medium-sized heads,
• cream - 200 ml,
• boiled water,
• salt and pepper,
• greens - parsley, dill.

Cooking method

1. Peel and wash the trout, leaving the skins intact. Cut the fish into large chunks.
2. Prepare potatoes and onions: peel and chop. Lay potatoes, onions, pieces of trout in layers at the bottom of the pan.
3. Pour in cold boiled water so that it covers the fish 3-4 cm. Add black peppercorns, salt and ground pepper.
4. Cook until tender over medium heat. At the very end of cooking, add the cream to the pan, stir and bring to a boil.
5. On average, the cooking time is 15 minutes, after which the ear should be allowed to brew for 10 minutes.
6. Serve with chopped herbs.

Ukha: pike perch recipe

How to cook fish soup at home according to the classic Russian recipe? Of course, using the simplest and most affordable products!

You will need:

• pike perch - 400 g,
• onions - 2 medium-sized heads,
• carrots - 1 pc.,
• potatoes - 5 pcs.,
• tomato - 1 pc.,
• parsley root - 2 pcs.,
• greens,
• bay leaf, salt, pepper,
• butter - 50 g.

Cooking method

1. Peel and fillet the fish. Place the heads, ridges, bones, fins in a saucepan and cook the broth.
2. When it boils, add the parsley root, onions and carrots, and bay leaves.
3. Strain the broth, add chopped potatoes, onions and parsley root to it.
4. After 10 minutes add fish fillet, tomato and spices.
5. Add butter before turning off.
6. You can serve the fish soup in plates or in a deep dish, pre-garnished with herbs.

Try to cook fish soup according to a classic fisherman's, national Finnish or native Russian recipe. And every time you get a new, delicious dish for lunch!

Fish soup, called fish soup, is considered one of the oldest dishes of Russian cuisine.

He is especially revered by fishermen and their families, but this does not mean that other people do not like to feast on delicious fish soup from time to time.

But how to cook fish soup at home?

Choosing the right fish

It is not difficult to prepare delicious fish soup from river fish, but this is only if you choose the right fish itself.

There are several main rules, adhering to which, you can easily buy a good quality product:

• Freshness. First and foremost is the freshness of the fish. Ideally, it should be just caught, then the soup will turn out to be just great. If you buy fish from a supermarket, we advise you to take the whole fish, since it is more difficult to determine the freshness of the product in the cut form;
• The size. Medium to large fish are best suited for fish soup. If it so happens that you come across small fish, then be sure to cut off their heads, as they can give the soup a little bitterness;
• Suitable option. Choose fish depending on the type of fish soup. For red fish soup, sturgeon, trout or stellate sturgeon are best suited. Ideal for white fish soup is pike perch and perch, and for black fish soup - carp and asp.

River fish soup, general cooking rules and tips

You should think about how to cook fish soup at home only after you familiarize yourself with some of the rules.

It should be noted that these rules apply to both classic recipes and variations on this theme.

So, the cooking rules:

• Always use fresh and quality products;
• Do not cook fish soup from bream, roach and roach;
• To set off the taste of fish, you need to use additional ingredients, often vegetables and spices;
• Pay attention to the preparation of food, especially the main ingredient, it is important that it is not overcooked.

A simple recipe for fish soup from river fish stewed in a pot in the oven

Perhaps one of the most delicious variations on the theme of fish soup is cooking in the oven.

Such a soup will appeal to even those who do not really like the classic ear.

So, you will need:

• Any river fish to your taste - about 400-450 g
• Tomato - 1 piece
• Potatoes - 2 pieces
• Vodka (wheat) - 40 ml
• Bay leaf - 1-2 pcs
• Sunflower oil - how much will it take (for frying)
• Onion - 1 piece
• Water - half a liter
• Carrots - 1 piece
• Spices to taste

Preparation:

• First you need to gut and wash the fish thoroughly. Cut it into pieces (large) and put in a clay pot with a capacity of more than 0.5 liters;
• Peel and chop the onion, and then fry it in a skillet until a beautiful blush;
• Grate the carrots on a coarse grater and send to the onion for 1-2 minutes, then send the frying to the main ingredient;
• Blanch the tomato, cut into cubes and send to the pot;
• Wash the potatoes and cut into medium cubes. Add to the rest of the food;
• Add spices;
• Fill the container with water and simmer for about half an hour in the oven at 180 degrees;
• When the time is up, take out the pot and add vodka to the mixture. Let stand for 20 minutes.

Finnish ear with cream

Finns cook incredibly delicious fish soup at home.

The secret of the dish lies in a not quite traditional set of products.

This type of fish soup is suitable for serving on holidays as a first course.

Ingredients:

• River trout - 0.5 kg
• Cream - 200-250 ml
• Onion - 1 piece
• Carrots - 1 piece
• Potatoes - 3-4 pieces
• Dill - to taste
• Bay leaf - 3 pcs
• Pepper and salt to taste

How to cook:

• Wash the trout and cook for 15 minutes;
• Meanwhile, peel and dice the potatoes and onions;
• Grate carrots;
• Rinse the dill under running water and chop finely;
• From onions and fry the carrots (brown in a skillet);
• Remove the half-cooked fish from the broth, separate from the bone and cut into large pieces;
• Strain the broth. Add potatoes and bay leaves, place over medium heat;
• After 3-5 minutes, add the fry and trout to the broth, as well as the spices to taste. Leave to simmer for 7-10 minutes;
• After the time has passed, add cream to the soup. Bring to a boil and let stand for at least 20 minutes

Fragrant fish soup with soy sauce from river fish

There is something Japanese about this recipe, maybe it's soy sauce, but how the dish is prepared also plays an important role.

You will need the following products:

• River predator (pike perch or pike) - 0.5 kg
• Onion - 1 piece
• Potatoes - 200-300 g
• Carrots (large) - 1 pc
• Soy sauce - 45-50 ml
• Groats (wheat) - 70-80 g
• Bay leaf - 3 pcs
• Vodka (wheat) - 40-50 ml
• Peppercorns - 5 peas
• Ground pepper (black) - 0.5 tsp.

Preparation:

• The first thing to do is to clean the fish from entrails and husks. We send the head and tail to simmer;
• Peel the beam, cut it in two and send it to the fish;
• Add to the future soup peeled carrots and bay leaves cut into several large pieces, as well as pepper (peas);
• Pour the wheat grits with water and leave aside for now;
• After 20 minutes, remove all ingredients from the pan and strain the broth. Put it on the fire again and add the previously removed foods and potatoes;
• Drain the water from the millet and add to the soup too;
• Boil for 10-13 minutes;
• Pour in vodka and soy sauce and boil for another 5 minutes;
• Remove from heat and let it brew well.

River fish soup with vegetables and apple

This variation of fish soup can be attributed to dietary, and at the same time very delicious meals, so if you are losing weight or just prefer low-fat food, then this recipe is what you need.

Ingredients:

• Perches and ruffs - 400-500 g
• Apples - 1 piece
• Millet groats - to taste
• Onion - 1 piece
• Bay leaf - 2-3 pcs
• Potatoes - 1-2 pieces
• Spices to taste

Cooking process:

• Start by cleaning the ruffs and perches. Rinse and cut them into pieces. Send to cook for 10-25 minutes;
• Wash and peel vegetables. Cut the onion and potatoes into cubes, and grate the carrots;
• Wash the apple, take out the middle and cut into 4 parts;
• Fry the onions and carrots;
• Take out the fish, strain the broth;
• Put the broth back on the fire (slow) and add millet, potatoes, fry and fish;
• Send spices, bay leaves and an apple there;
• Boil for 15 minutes. Remove from stove. Take out the apples. Let it brew.

Brass ear in a pot with cream in Tatar style

The Tatar fish soup recipe will definitely appeal to men, and this dish will also be appropriate for a big family celebration.

The difference between this fish soup and the rest is in its special tenderness and pleasant aftertaste.

Ingredients:

• Big river fish (according to your taste) - 800 g
• Potatoes - 4-5 pieces
• Dill - a few twigs
• Cream - 500 ml
• Young onions (feathers) - to taste
• Bay leaf - 2 pcs
• Spices to taste

Preparation:

• Prepare food;
• Cut the potatoes into slices and place them on the bottom of the pot. Season with salt and pepper, add bay leaves and your favorite seasonings;
• Part of the cut and chopped fish (fillet) put on the potatoes;
• Next, lay out the onion, cut into rings;
• Lay these layers one by one until the pot is full to the top;
• Pour in cream, cover with foil;
• Place in the oven at 200 degrees. Check readiness for potatoes;
• Sprinkle with herbs at the end.

Recipe for dietary fish soup from Rostov-style pike perch

And here is another one diet recipe, which will appeal not only to girls who are on a diet, but also to men who love to eat well.

You will need the following products:

• Pike perch - half a kilogram
• Any small fish - about a kilogram
• Onion - 1 piece
• Potatoes (medium) - 4 pieces
• Tomatoes - 4 pieces
• Carrots - 2 pieces
• Dill and parsley - several sprigs
• Bay leaf - 4 pcs
• Water - 2 l
• Spices to taste

Cooking process:

• First, cook the small fish stock. Be sure to strain the finished broth. Then put it on low heat again;
• Peel the onions and carrots and cut into thin circles, then put in the broth;
• Cut the potatoes into cubes and also send them to the rest of the ingredients. Cook for about 12-15 minutes;
• Cut the pike perch fillet into pieces and add to the soup;
• Blanch the tomato and cut into slices, send to the future ear along with bay leaves and spices;
• At the end of cooking add finely chopped greens, simmer for 1-2 minutes. Cover and let sit for 10-20 minutes.

These are all recipes for today. fish soup... We advise you not to hesitate and try at least one of them. I wish you success in the culinary field and bon appetit!

Ingredients:

• fish (salmon head) - 1 piece;
• sea ​​bass (headless) - 1 carcass;
• parsley - 1 bunch;
• dill - 1 bunch;
• green onions - 1 bunch;
• onions (medium size) - 2 - 3 pieces;
• potatoes (medium size) - 5-6 pieces;
• fresh tomatoes - 3 pieces;
• bay leaf - 3 - 4 pieces;
• allspice (peas) - to taste;
• ground white pepper - to taste;

The most delicious ear. Step by step recipe

1. Pour water into a large saucepan (about half of its volume) and throw our fish there.
2. Tip: to make the fish soup very tasty and rich, I recommend boiling it from the head of the fish. And the salmon head is also very fleshy and tasty, so the fish soup is excellent.
3. The fish must first be prepared. We thoroughly clean the head of the remnants of the scales, rinse well under running water and remove the gills. If the gills are not removed, the broth will turn out cloudy and bitter. Small carcass sea ​​bass(headless), also clean from scales, rinse well (especially inside) and cut into pieces.
4. Put thick stalks of herbs (dill and parsley) in a saucepan, cover with a lid and let it boil.
5. When the fish has boiled a little, remove the pan from the heat and take out the fish head and stalks of herbs on a separate plate. We leave only the fragrant fish broth with pieces of perch.
6. Peel the onions, cut them coarsely enough (into 6 - 8 pieces) and fry in a completely dry frying pan until browning. (We simulate roasting over a fire).
7. Pan with fish broth put on fire, and put peeled and chopped potatoes.
8. Then we send the onion to the pan.
9. Also, fry spices in a dry frying pan: bay leaves and allspice peas (a few peas). When the leaves and peas of the pepper darken, we send them to the pan with the fish soup.
10. Add white pepper to your liking. But the more common ground black pepper is also great.
11. We continue to cook our homemade fish soup until the potatoes are cooked. When the potatoes become soft, then we can assume that the ear is almost ready.
12. Now in a dry frying pan, fry the coarsely chopped fresh tomatoes before browning. Tomatoes must be thrown at the end of cooking so that they retain their shape and bright taste (this is what I like most about this recipe for fish soup). If tomatoes are overcooked, they will boil over and lose their fresh taste and color.
13. We send the finished tomatoes to the pan.
14. Cover the pan with rich fish soup, tomatoes and potatoes with a lid.
15. Turn off the heat and leave to brew for 10-15 minutes.
16. In the meantime, let's prepare the greens.
17. Finely chop green onions, parsley and dill leaves.
18. We do not throw the chopped greens into the pan, but put them in a plate with the fish soup in portions. Thus, it will not lose its bright color and magnificent aroma.
19. If you have meat in a fish head (as in my case), then we clean it from bones and put it in plates with fish soup.
20. Pour delicious fish soup with potatoes and tomatoes into portioned plates, sprinkle with chopped herbs and serve.

It turns out very tasty if served hot: with fresh bread or lavash. It turns out rich, fragrant and bright. Pieces of fish in a light broth with vegetables, a subtle note of haze - delicious. Be sure to cook fish soup with potatoes and tomatoes in your kitchen. The team of the site "Very tasty" wishes you bon appetit.