Fish soup, called fish soup, is considered one of the most ancient 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. Pike perch and perch are ideal for white fish soup, and carp and asp for black fish.

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.

This 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 l;
• 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 perfect 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 leaf, put on 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

This recipe smells of something Japanese, 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 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 tasty dishes, so if you are losing weight or simply 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 pieces
• 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 pieces
• 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 cut 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!

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 (moreover, 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.

• Pledge delicious fish soup- 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 cooked 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. The soup from river fish 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 making fish soup from frozen fish, put it in the water right out of 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 is 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 portions 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. Chop the fish into large chunks.
2. Prepare potatoes and onions: peel and chop. Lay the 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.,
• greenery,
• 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, after decorating 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!

Fishermen are a special caste of enthusiastic people who have their own fishing secrets and subtleties of preparing dishes from fresh fish. It is they who are reputed to be real connoisseurs and know for certain how to cook fish soup at the fire and at home, and often do not trust this delicate matter to others. Loving women know this feature of their "trophy hunters" and do not interfere with the magical process of obtaining a fragrant and tasty dish.

Real fish soup is not fish soup that is cooked according to general principles making soups - with a standard set of vegetables in combination with broth and fish. If you ask a fisherman how to cook fish soup on a fire, he will give you a true fishing recipe for making fish soup in nature. We will also share the intricacies of the recipe for fish soup on the fire.

Secrets of delicious fish soup on the fire

What fish is the most delicious ear?

The answer to this common question depends on where the ear is prepared. If you are preparing a fisherman's dish right on the river bank, then the question is fundamentally not worth it. What a catch - such is the ear!

But for homemade meals we recommend salmon species fish: salmon, trout, pink salmon, chum salmon, sockeye salmon, omul, lenok, grayling, etc. And although real fishermen will not call home fish soup with this proud name, it can still be very tasty. At home, most often it is not ear, but fish soup with the addition of potatoes that is cooked. How to cook fish soup at home - our tips:

Secrets of delicious fish soup at home

Wherever this magic happens - cooking delicious ears - with our tips on how to cook fish soup, you will never fail! If among all those present there is no true master of making fish soup, you will easily become him!

What an ear! Yes, how bold:
As if she was shuddering with amber.
Sweat it, my dear friend!
Here's a bream, offal, here's a piece of sterlet.
I. A. Krylov, "Demyanov's ear"

Well, tell me, which of you does not like rich, fragrant ear, smelling of the sea, relaxation, good mood, meadow expanses and ocean shores? Wuhu, which contains all the happiness of picnics, morning fishing on the river bank and family vacation Outdoors? Wuhu, which shimmers with amber fat beads, enchants with the pearlescent sheen of broth, beckons with gold and silver fish skins?

A small historical excursion

Best cock ear.

Few people know that initially, from the time of their birth and until the end of the 18th century, all the first courses were hidden behind the word "ear" in Russia, this was a common name for soups, however, over time, broth appeared in the lexicon under the influence of fashionable French trends, and the meaning of fish soup narrowed down to designating only a fish first course.

However, this is not the whole underwater part of the iceberg. Again, earlier fish soup was only a concentrated fish broth - it was cooked for a long time and thoroughly, but they tried to preserve all that valuable that is in the fish. There were no cereals and even more so potatoes with carrots in the ear - a thick rich broth was served with fresh soft pies and pies and always accompanied by a glass of ice-cold vodka.

Food culture, like any other branch of culture, fortunately, does not stand out of place, and therefore the fish soup over time has transformed into fish soup of varying degrees of saturation. Double ear - one that is cooked with double laying of fish, triple - respectively, the fish is added to the broth three times. In addition, there is royal, fishing, peasant, Hungarian fish soup, sterlet fish soup, catfish, sturgeon, silver carp, cod, pink salmon and dozens of other types of fish soups.

Fish soup classification

In order not to stupidly blink your eyes in a restaurant, seeing the incomprehensible names of an understandable fish soup, let's figure out how this is classified popular dish like an ear.

Depending on the fish used to prepare the first course, the fish soup is divided into:

- white fish soup (cooked from such types of fish as burbot, pike perch, perch, whitefish, ruff and the like. Characterized by a particularly light broth and delicate taste);

- black ear (made from carp, rudd, carp, crucian carp. As a rule, it turns out slightly darker than white ear);

- red ear (for its preparation you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red ear is called amber);

- triple (double) ear is prepared from different varieties fish, and the first (two first) tab is used only for making broth, and the last variety of fish, as a rule, the most delicious and valuable, gets into the plate.

In addition, there are varieties of fish soup, depending on the cooking method:
- ear assembly (everything that is in the kitchen gets into the pan);
- sweet ear (there are a lot, a lot of carrots in the broth);
- flabby ear (base - dried fish);
- plastic ear (for cooking, they take salted fish, which was cut into thin layers for salting);
- patronized ear (an egg is added to the finished soup, and then baked in the oven or oven);
- bulk ear (for cooking, live fish is used, which is poured with boiling water).

Another common classification of fish soup is based on the place in which this or that recipe was invented. Arkhangelsk fish soup involves using cod and halibut and adding milk at the end of cooking. The Volga fish soup is made from sterlet, the Prinar fish soup is made from lamprey, fresh tomatoes are added to the Don soup, and mushrooms are added to the Onega fish soup.

There are a lot of recipes, fish soup lovers will never be bored! Let's start with the basics?

Fish head ear

Many housewives know that it is cheaper to buy a large carcass of trout or salmon, cut it up and store it in the freezer, taking out the necessary pieces as needed, than to run to the store every time for steaks, fillets or a soup set. After the carcass is divided into parts and packaged in sachets, think about whether you would like the simplest fish head soup today. It is as simple as possible to prepare it, and the result is incomparable!

Ingredients:
1 head of a large fish;
200 g fish fillet;
2 liters of water or prepared broth;
3-4 potatoes;
1 onion;
1 carrot;
1/3 cup millet;
3-4 bay leaves;
salt, black pepper, allspice, herbs to taste.

Put the prepared head (washed and cleaned of gills) in a saucepan, fill it with water or broth, bring to a boil, remove the foam, then reduce the heat and cook for 15-20 minutes on minimum heat. After that, we take the head out of the broth, leave it to cool, and filter the broth. We disassemble the head, return the meat to the broth, add fillet cut into medium pieces, peeled and grated carrots, chopped small cubes onions and potatoes, millet, allspice. Bring to a boil, reduce heat, cook cereals and vegetables until tender (about 15 minutes). At the end, add salt, add bay leaves, boil for a few more minutes, turn off. If desired, add black pepper and herbs to the ear.

River fish soup

If your family has a fisherman who regularly brings home his catch in the form of small river fish, you know that the issue of its disposal constantly turns into an acute problematic moment. Ukha is a great way out: fragrant, satisfying and simple.

Ingredients:
1 kg of river fish;
2 liters of broth or water;
1 onion;
1/3 cup millet;
4-5 potatoes;
salt, pepper, herbs to taste.

Shallow river fish should be thoroughly rinsed, cleaned of scales and gutted. Place in a saucepan, then add water and bring to a boil. Reduce heat, skim and cook until bones are well behind meat (7-10 minutes). Remove the pan from the stove, filter the broth, deal with the fish: if you don't like fighting with the bones in the plate, try to immediately mill what is possible to mill; if you have nothing against separating the bones directly during lunch, just remove the large ridges if they are well removed from the meat.
Add finely chopped onion, millet, potatoes in small cubes to a saucepan with broth. Cook until the potatoes and cereals are ready, then put the fish, boil for another 3-5 minutes, at the end, salt, pepper, add herbs.

Simple homemade carp ear

Of course, we can say that this is not ear at all, but just fish soup, but, you must admit, with the passing of times and the constant change in culinary realities, it is unrealistic to say how a real ear should differ from fish soup today. And therefore - we are preparing the ear! From carp. Rich in taste and very satisfying.

Ingredients:
1 head of a large carp;
1 tail of a large carp;
3-4 pieces of carp carcass;
2.5 liters of water or broth;
1 onion;
1 carrot;
3-4 potatoes;
1 parsley root;
salt, pepper, bay leaf, peppercorns, herbs to taste.

Unpeeled onion, parsley root, bay leaf, peppercorns, head with gills removed, tail and pieces of carp carp put in a saucepan, fill with water or broth, bring to a boil. Be sure to remove the foam, reduce the heat to a minimum and cook for about 15 minutes, after which we remove the pan from the heat, filter the broth, discard everything that was in it, except for the fish. We divide the latter into parts, disassemble the head and leave only what is needed, put everything in a saucepan. Add the potatoes, cut into small cubes, and the carrots, cut into cubes. Bring to a boil again, reduce heat to low, salt and pepper to taste and cook until vegetables are ready. Add greens at the end.

Finnish ear

Scandinavian peoples are considered experts in cooking for a reason. fish dishes- For centuries, the developed culture of fishing, of course, left its mark on the cuisine, presenting the local population with hundreds of recipes from salmon, trout and other delicacies that are abundant in coastal waters. Try Finnish fish soup - you will be surprised to know how great a regular fish soup can be!

Ingredients:
500 g of trout;
2 tbsp. l. butter;
1.5 liters of water or pre-cooked broth;
3-4 large potatoes;
250 ml non-fat cream;
a bunch of parsley;
1 carrot;
2 onions;
2-3 bay leaves;
salt and pepper to taste.

Wash the fish, remove the bones, peel the scales, do not remove the skin. Cut into rather large pieces, put in a single layer the saucepan in which the butter was previously melted.
Cut the peeled carrots into slices, sprinkle over the fish.
If you have nothing against onions in the first courses, peel them, cut them into small cubes as possible, put them on carrots. If for some reason you do not add chopped onions to soups, cut the heads in half and put them in a saucepan like this - after the ear is ready, just remove the onions: it will have time to give the broth its flavor, but will not spoil appearance soup.
Peel the potatoes, cut them into small cubes, and arrange them in the next layer after the carrots or onions.
Add salt, pepper, bay leaf, cover with broth and, without stirring, cook until vegetables are tender - about 15 minutes. Turn off the heat, pour the cream into a saucepan, add chopped parsley and let it brew under the lid for 10 minutes, after which you can serve Finnish fish soup.

How to cook fish soup in a multicooker

The modern pace and speed of life is gradually approaching infinity. Nobody has time to do anything, everyone is in a hurry, flying and racing, saving time on everything that can be saved on. The family's food often comes under attack - it is for this reason that many housewives switch to cooking breakfasts, lunches and dinners in a multicooker. By the way, fish soup can also be cooked in a wonderful pot!

Ingredients:
500 g of fish soup set (ridges, tails, heads, abdomens, ugly fillet pieces);
1/3 head of celery root;
1 bell pepper;
3-4 potatoes;
2 carrots;
1 onion;
2 tbsp. l. rice;
salt, herbs, allspice and black pepper, bay leaf to taste.

Soup set (washed, peeled, without gills), an unpeeled and halved onion, one whole carrot, one carrot cut into circles, celery, bell pepper without stem and seeds, diced potatoes, rice, spices and salt in a multicooker bowl, add about 1.5 liters of water (this ear will turn out to be rich and rather thick; if you prefer liquid soups, increase the amount of liquid, in addition, you can cook the ear without cereal). We close the lid of the multicooker, set the "extinguishing" program. After the readiness signal, take out the whole carrots, bell peppers, celery, bay leaves - discard. We take out the fish, separate it from the bones, return the bone-free pieces to the bowl. Pour in finely chopped greens, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.

How to cook fish soup over the fire

Of course, most often we cook fish soup at home - on the stove or in a multicooker. However, you must admit that this dish is most delicious after cooking on a fire - with the smell of haze, pine needles that accidentally fell into the pot, with a fish caught with your own hands an hour ago. Outdoors, to the unobtrusive music of a fire and the singing of forest birds, with good company and excellent mood.

Ingredients:
1.5 kg of fresh fish;
1 onion;
1 carrot;
parsley root, parsnip;
3-4 potatoes;
salt, allspice and black pepper to taste, bay leaf, a bunch of herbs.

Having installed a pot over the fire, pour 2 liters of water into it, wait for it to boil. Pour in diced potatoes, carrots in slices, a whole onion (you can unpeeled, not cut in half until the end), parsnip and parsley root, cook for 15 minutes.
Peel the fish, cut into pieces, put the heads and tails in a pot, cook for another 10-15 minutes, then take them out, cool, separate from the bones, return the meat to the pot, put the remaining large pieces of fish with it. Add allspice, bay leaf, remove parsley and parsnip root, discard onion. Finely chop the herbs, add to the kettle, remove from heat and serve on plates.

10 secrets of delicious fish soup

1. The basis of all first courses is broth: the more successful it is, the tastier the soup will be. Ukha is no exception: if you want to get a royal treat, you should make sure that the boiled broth is rich. Traditionally, it is cooked on cheap small fish, which always falls for the bait along with the real catch - crucian carp, ruffs, whitefish, perch, roach, small pike perch and any other small things caught or bought are suitable. The more types of fish you put in the pot, the more interesting the result will be. In addition, do not forget to add aromatic herbs and roots to the pan - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and everything else that you find can be safely thrown into the broth.

1. If you add freshly caught small river fish to the soup broth, you do not need to gut it or peel off the scales, just remove the gills.

1. If suddenly your broth “kicked up” and became cloudy, it can be clarified by adding liquid egg white- when he rolls up, he will "take" with him what has spoiled the appearance of the soup.

1. A couple of onions added to the pan unpeeled, fish skins (which are often removed by everyone), carrots can improve the color of the broth.

1. When choosing fish for broth, give preference to fatty varieties - carp, salmon, pike perch, carp, pike. Do not even look at herring fish, minnows, roach, ram - they are in no way suitable for broth.

1. The secret to a successful fish soup is not to bring the soup to a boil. Optimally - slow simmering under an open lid, it is in this version that you will get the most delicious, solid, rich ear.

1. To prevent the ear from turning into porridge, try not to stir it - rich fish soups are cooked without interfering with the process unnecessarily.

1. If you cook your fish soup in nature, try at the very end to dip a smoldering firebrand from the fire directly into the pot of soup for a few seconds - it will add subtle notes to your ear, giving your dinner absolutely amazing aromas.

1. Any connoisseur of this dish will always add a glass of vodka to the "right" ear - the alcohol evaporates, and the soup acquires an interesting spicy note.

1. Wuhu is traditionally salted at the very end. It is believed that otherwise the salt “draws out” aromas and flavors from the soup, which will simply evaporate or dissolve in the course of further cooking.

Fish - very useful product, which is simply necessary in the diet of every person. There are a lot of fish varieties, as well as fish dishes, one of these healthy and very delicious dishes is the ear.

In ancient times, the very word "ear" meant - soup, liquid dish... It has long been considered the ear national dish Russian traditional cuisine... It is very healthy, aromatic, and is a kind of soup. The number of recipes for this dish is very large. Each recipe has its own flavor and peculiarity of preparation. Most real chefs believe that in real ear there should be several types of fish. This is due to the fact that each fish has its own taste, its own characteristics, one fish gives tenderness, the other pungency of taste.

Each fish soup recipe has its own subtleties and characteristics, but in general, all recipes are common. Tourists cook fish soup according to their own recipe, fishermen cook fish soup, housewives cook according to the cookbook. Ukha is a rather old dish, and most housewives often cook it at home. But there is one "but": in order for the soup to have an excellent unique taste, it is not easy to cook it. There are many secrets, and we will share some of them.
Knowing the intricacies of making the most famous fish soup, you can easily cook it both at home and on campfire. Traditionally, it is prepared, of course, while fishing.

The variety of fish is quite rich in our country, so the first question arises: what kind of fish to cook fish soup from? Depending on the territorial characteristics and wealth of each region in certain types of fish, the answer to the question about fish preferences is different for everyone. Someone thinks that the richer the fish platter, the tastier the fish soup, someone thinks that the fish soup is tasty only from perch or salmon, someone prefers to cook the fish soup from the head of a large fish.

Consider some of the features and varieties of fish soup.

Fish soup recipes by type

Pike perch, perch, ruff - as a rule, white fish soup is prepared from this fish. Sometimes a part of burbot, catfish, tench or ide is added.

Crucian carp, carp, carp, rudd are fish that are suitable for black fish soup.

Red fish soup is made from sturgeon, beluga, salmon, stellate sturgeon. You can also tint the red ear with saffron and its name will change to amber.

If the fish soup is called triple, it means that three different types of fish were used.

Varieties of fish soup by cooking method

If there are several types of fish in the ear, then this ear is called mixed.

Protected by the ear, its main difference is the presence of eggs in the ear. There are two ways to prepare such fish soup. In the first version, during cooking, the incompletely finished fish is taken out, rolled in flour with a beaten egg, fried in a pan and again sent to the broth until full readiness... The second cooking option: fish, vegetables and herbs are boiled in clay pot, after which add the beaten egg, without stirring, leave until fully cooked.

Flaccid Ear - Prepared from dried fish and with the addition of dry mushrooms.

If you increase the amount of carrots in the ear, you can get a sweet ear.

There are also lovers of crayfish fish soup, fish is cooked together with crayfish.

A filler fish soup is a fish soup that is prepared from fish that is still alive. Ungutted, live fish is poured with boiling water. Fish offal can give a specific taste to a dish, so this option for cooking fish soup is not for everyone.

How to cook fish soup properly?

The first secret: choose the right fish.

Choose only fresh fish for your fish soup. Here are the types of fish that work best for this soup: perch, carp, pike perch, crucian carp, carp, pike. From sea ​​fish for fish broth cod will come in handy, sea ​​bass, halibut and music.

Experienced fishermen advise: cook fish soup from different types of fish. In addition, for a rich and tasty broth, put more fish in less water.

Second secret: a set of ingredients.

For a good fish soup, you need to use a minimum of ingredients and spices, otherwise you will overwhelm the main taste and aroma. As a rule, vegetables should be chopped coarsely, except for the onion: it is placed whole or in two halves.

Secret three: cooking.

Cook the ear without a lid over low heat, and be sure to remove the foam that has appeared at the time of boiling - then you will have a clean and transparent broth with a unique aroma, but without a characteristic smell.

The cooking time for fish is also important: overcooked fish loses all value and taste. For freshwater species - 7-20 minutes ( more pieces- cook longer); even less for marine varieties, 7–12 minutes; large Siberian fish is cooked for about half an hour.

In addition, put the carcasses in a slightly boiled vegetable broth, and not easy in water - more flavor will be preserved.

The fourth secret: do not stir.

The fifth secret: salt.

It is best to salt the fish soup in a saucepan just before putting the plates on the table, otherwise you can nullify all your cooking efforts. The best salt is sea salt.

This is where the secrets end. Now, having learned the intricacies of its preparation, you can easily cook an excellent soup!

how to cook ear step by step photo recipe

Ingredients:

• river fish 1-1.5 kg,
• potatoes 5-6 medium tubers,
• onions 1-2 heads,
• carrots - 1 large or 2 small,
• parsley root - optional
• millet 2-3 tbsp. spoons (optional),
• vodka - 1 glass of 50 ml (optional),
• bay leaf or dry dill twigs,
• pepper.

Cooking process:

Gut fresh fish. In the photo recipe, we prepare carp fish soup.

Giblets (caviar, liver, bladder, fat) are also used for making soup.

Remove the gills from the head.

Fragrant and rich broth it turns out when small fish are used in cooking. Our fish is large, we cut it into pieces.

Let's prepare all the vegetables. Let's put water on fire. Put chopped carrots and parsley root (if we use it) into boiling water. And put the onions whole (or cut them into halves). In addition to fish, potatoes are added to the fish soup, and there should not be potatoes in the fishing version. Cook for about 10 minutes.

If we have ear with millet, we add cereals at the same stage.

We lower the bay leaf, fish pieces and pepper. Cook everything for about 10 minutes.

Add fish roe... Now you can add salt to the soup, but not before. Boil for another 5 minutes from the moment of boiling.

To get rid of the characteristic smell, pour in vodka.

When the soup is cooked, take out the bay leaf and onion.

Large pieces take out the fish from the broth.

And add it.

Add onion, dill or parsley greens at the very end, when serving.

The next day is saturated classic ear freezes.

And many people eat it like fish jelly.

Bon appetit, everyone!