What do you need for the ear. How to cook fish soup at home: revealing the secrets of chefs

For avid fishermen and just lovers of fish dishes, one question is always relevant - how to cook a delicious fish soup from various fish, so that it is pleasant for both the eye and the stomach.

It is not necessary to cook the fish soup on a fire, in a special pot near the river. Fish soup fans want to enjoy it not only during seasonal fishing, but also at any time of the year, regardless of whether it is possible to fish with a fishing rod or not.

Undoubtedly, fish soup cooked on a fire seems tastier and more aromatic than at home in a gas pot. But it is quite possible to cook an equally attractive ear at home.

There are many different recipes for fish products, but the first place is rightfully occupied, of course, by the ear. If you ask a layman which fish dish is the most important, undoubtedly, the majority will give an affirmative answer in favor of fish soup.

In modern cuisine, there are two types of decoctions - meat and fish. It is customary to call meat "broth", fish "ear". So how do you still cook a delicious fish soup with broth at home? First you need to highlight the main stages of preparation.

Stage 1: choose the right fish

In order to get a delicious broth with fat, and not a miserable semblance of fish soup, first of all, a lot depends on the fish itself. The fish should be fresh, with an elastic dense carcass, which, when pressed, is instantly restored, the meat should be tender and have sufficient stickiness.

Delicious fish soup can be obtained from both river and sea fish. From crucian, perch, carp, ruff, pike perch, pike, carp, as well as from "red" fish (salmon, salmon, sturgeon, stellate sturgeon).

The fish soup will have a unique taste if you mix several types of fish, ideally from two or more. This will give the dish an unforgettable aroma and amuse the taste of any gourmet. To make the ear rich and real, do not regret putting more fish than water. The more fish, the tastier the broth will be.

Stage 2: Spices and vegetables

What is an ear without adding vegetables and spices to it. They are needed precisely in order to emphasize the taste of the fish, and not drown it out. Therefore, it is better not to overdo it with the addition of these. Classically, potatoes, millet and onions are added to the ear. As well as carrots, a few bay leaves and black peppercorns. At will and taste preferences, you can add those spices that you like and want to put appropriately.

On the Internet and books there are a huge number of recipes for the proper preparation of fish soup. Each cook cooks it in his own way. However, it should be remembered that you do not need to add many ingredients to it, because it will lose its taste.

Vegetables are cut into large pieces, if desired, you can chop them. Cut the onion into two parts for better return of the juice. Large fish is cut into several parts: small fish into two parts, or not cut at all.

Abroad, spices and spices inherent in this nation are added as additional ingredients. It can be onion greens, dill sprigs, lemon slices, etc.

Stage 3: the art of cooking

To obtain a light fish broth with aroma and fat without a strong smell of fish, you need to cook it on a subdued fire with an open lid. Remove the foam after boiling and bring to readiness over low heat. Do not let the broth boil, otherwise the broth will come out dark and cloudy.

Putting the fish should already be in a decoction of vegetables, and not just in water, and be sure to ensure that it is not digested. Fish caught in the sea are boiled for 8 to 12 minutes. Fish caught in freshwater reservoirs are boiled for no more than 7-20 minutes.

It is advisable to add sea salt, but if it is not, then any that is at hand will do. If desired, you can put a piece of butter and let stand under the covered lid for at least 10 minutes.

if the fish is small and there are a lot of bones in it, then the broth should be filtered;
fins and head give special taste to the ear;
you can get rid of the unpleasant smell of fish by sprinkling it with lemon;
an unpeeled onion will color the broth in a beautiful color;
fresh herbs always go well with fish.

Delicious homemade soup recipe

onion head - 1 pc;
medium-sized carrots - 1 pc;
laurel leaf - 2 pieces;
black peppercorns - 6 pcs.;
water - 3 l;
fish (optional) - 1 kg;
celery or parsley - 1 root;
potatoes - 2 pcs.;
greens - a few branches;
spices - to taste.

Pour water into the pan, when the water boils, add peeled and diced potatoes and an unpeeled onion head, cut in half;
After 10-15 minutes, put chopped celery or parsley root and carrots, cut into large pieces or just in two, into a container with boiling water;
Cook for about 10 minutes;
While everything is cooking, at this time we prepare the fish. We clean well, gut and cut into pieces;
At the end of the period, add spices, pepper, fish to the pan;
We bring to the final readiness for another 15-20 minutes. On a subdued fire;
We extract celery, bay leaf and boiled onions;
Add salt and pepper to taste;
Let stand for about 10 minutes with the lid on. After the ear is infused, put the fish on a plate, pour the broth on top and serve with bread and herbs.

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The most delicious ear

Ingredients:

fish (salmon head) - 1 piece;
sea bass (without a head) - 1 carcass;
parsley - 1 bunch;
dill - 1 bunch;
green onions - 1 bunch;
onion (medium size) - 2 - 3 pieces;
potatoes (medium size) - 5-6 pieces;
fresh tomatoes - 3 pieces;
bay leaf - 3 - 4 pieces;
allspice (peas) - to taste;
white ground pepper - to taste;

The most delicious ear. Step by step recipe

Pour water into a large saucepan (about half its volume) and throw our fish there.
Tip: to make the ear very tasty and rich, I recommend cooking it from the head of the fish. And the salmon head is also very meaty and tasty, so the ear from it is excellent.
The fish must first be prepared. We thoroughly clean the head from the remnants of scales, rinse well under running water and remove the gills. If the gills are not removed, the broth will turn cloudy and bitter. A small carcass of a sea bass (without a head), we also clean it from scales, rinse well (especially inside) and cut into pieces.
We put thick stems of herbs (dill and parsley) in a saucepan, cover with a lid and let it boil.
When the fish boils a little, remove the pan from the heat and take out the fish head and green stalks on a separate plate. We leave only fragrant fish broth with pieces of perch.
We clean the onion from the husk, cut it large enough (into 6 - 8 parts) and fry in a completely dry frying pan until browned. (We imitate roasting on a fire).
We put the pan with fish broth on the fire, and put the peeled and chopped potatoes.
Then we send the onion to the pan.
We also fry spices in a dry frying pan: bay leaves and allspice peas (several peas). When the leaves and peppercorns darken, send them to the pan with the fish soup.
Add white ground pepper to your liking. But the more common ground black pepper is also great.
We continue to cook our homemade fish soup until the potatoes are ready. When the potatoes become soft, we can assume that the ear is almost ready.
Now, in a dry frying pan, fry coarsely chopped fresh tomatoes until browned. Tomatoes should be tossed at the end of the boil to keep their shape and flavor (which is what I like best about this fish soup recipe). If the tomatoes are overcooked, they will overcook and lose their fresh taste and color.
We send ready-made tomatoes to the pan.
We cover the pan with rich fish soup, tomatoes and potatoes with a lid.
Turn off the fire and let it brew for 10-15 minutes.
In the meantime, prepare the greens.
Finely chop the green onion, parsley and dill leaves.
We do not throw chopped greens into the pan, but put them in portions on a plate with fish soup. Thus, it will not lose its bright color and great aroma.
If you have meat in the fish head (as in my case), then we clean it from bones and put it in plates with fish soup.
Pour a delicious fish soup with potatoes and tomatoes into portioned plates, sprinkle with chopped herbs and serve.

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

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How to cook a delicious ear?

Connoisseurs of Russian cuisine argue that only the fish soup that is cooked on a fire, in a smoky, battered pot, saturated with smoke and free wind can be considered real. Such an ear should be eaten slowly, with a glass of iced vodka and a friendly conversation.

However, not all fish soup lovers are ready to go fishing or hiking for the sake of this delicious dish. They prefer to cook it at home. With a certain culinary skill, the dish turns out no worse than cooked in field conditions.

Chefs say that cooking a delicious fish soup is a real culinary art. It can be prepared from different varieties of fish, while each of them gives it its own unique taste and aroma.

Seafood fish dish

A wonderful treat of marine fish species can be prepared at home.

For the implementation of this recipe are well suited:

As a result, not an ear at all, but the most ordinary fish soup will be cooked on the stove. For the same reason, it is not recommended to mix river and sea types of fish in one dish. The most important thing for fish soup is the broth. It is he who forms the basis of the dish.

To cook it at home, you need to properly cut and cook the fish:

first you need to clean it from scales;
then you need to decapitate it and remove the gills;
then the fish should be thoroughly cleaned of the insides;
next you need to cut off all kinds of fins from it and cut off the tail.

After the cutting process is completed, you can start cooking the broth:

The entrails can be discarded without regret, and the fish head, fins, tail and milk should be placed in a suitable container and filled with water. After waiting until the water boils, you need to reduce the temperature and cook the broth for about a quarter of an hour. In this case, the foam formed during the boiling process does not need to be removed.
Take out all the cooked parts of the fish from the resulting broth, and cool it slightly.
Cut the pre-peeled fish into pieces, and then peel and finely chop a few potatoes.
Put pieces of fish meat together with potatoes in a cooled broth and cook over medium heat until the potatoes are fully cooked.
10 minutes before the end of cooking, season the ear with one peeled onion, a couple of bay leaves and a small amount of black peppercorns.
To prevent the fish from overcooking, it is recommended to salt the dish only when it is removed from the stove.

A few secrets

To cook a delicious and rich fish soup at home, you need to follow professional chefs' advice and use their little secrets:

You can give the ear sharpness only with the help of black pepper. Red is not suitable for these purposes;
if you want fish soup, but there are no fish heads or tails, you can cook the broth from unpeeled shrimp. Boiled shrimp should be folded into a deep container, pour the resulting broth, salt generously, season with pepper and various spices and let stand for a little less than half an hour. The broth can be considered ready. Next, the shrimp should be peeled and returned to the ear or eaten as an independent dish;
some original recipes include the addition of sliced tomatoes to the broth. Due to this, the dish acquires a pink hue and acquires a sour taste;
if you cook millet or rice in broth, instead of fish soup, you will get fish soup, since the taste of cereals will prevail over all others.

River fish dish

The most popular base for fish soup has long been considered pike or perch. But at home it is possible to cook a dish not only from these fish, but also from ruffs, burbot, as well as other types of river fish.

Such an ear may well be a national team, but in this case it should be cooked in stages.

Small fish are boiled without the bother of cleaning and gutting. Some old recipes recommend the use of gauze, which is wrapped around the fish during cooking, so that it does not turn the broth into a fish mess. But modern chefs advise using a colander.

Boiled small fish can be thrown away or fed to cats. Pour boiled water into the boiled broth to the required volume and put pike, pike perch, large perch or burbot cut into pieces into it.

Someone will say that they don’t cook fish soup in the kitchen, and they will be absolutely right. For fish soup you need nature, a fire, a light mist over the water. But it is not always possible to go out into nature.

The modern world is intense and complex. Everyone is in a hurry somewhere, a lot of things to do. And you want some soup, sometimes. In principle, it is sometimes worth doing a fish day at home.

Homemade ear is very useful. Well? Let not fish soup, but fish soup, but it is necessary.

After successful fishing, heads and tails always remain. This is certainly not salmon fish soup, but it is also delicious.

So, homemade ear from the heads, at home in the kitchen. Improvisation.

home ear. Very tasty recipe

Ingredients (serves 4)

Fish (heads, tails) 1 kg
Carrot 1 pc
Celery or parsley root 1 PC
Onion 1 pc
Potatoes 1-2 pcs
Garlic 1-2 cloves
Salt, black pepper, allspice, cloves, bay leaf, coriander taste
Parsley greens 3-4 sprigs

Homemade fish soup is always a memory of fishing. Pour 2 liters of water into a saucepan. While the water boils, throw all the spices into the pan and add a little salt.
Pike heads, tails
As spices, we throw: peas - black pepper 10-12 pcs, allspice 2-3 pcs, coriander 0.5 tsp. In addition, 1-2 cloves and 2 bay leaves.
Black and allspice pepper, cloves and coriander. Bay leaf
Peel the carrots and cut into thick circles or just cut it in half. Celery root (you can add parsley root, but be careful - it gives a little bitterness) toss whole if it is small. Or cut off a piece from a large root. Peel the onion and lightly, literally a quarter of the height, cut crosswise.
Potatoes, carrots, onions and garlic. Celery root
When the water boils, let the spices and roots simmer for 15 minutes and remove the celery and bay leaf.
Let the spices and roots simmer for 15 minutes
After that, throw peeled and cut into 4-6 parts of potatoes into boiling water. Throw away the boiled onion. Add garlic - the grains should be slightly flattened with a knife block.
Throw peeled and cut into 4-6 pieces of potatoes into boiling water
Boil potatoes for 10-12 minutes. Then put the fish in your ear.
Then put a fish in your ear
Usually fish are heads and tails, unless they specifically left something better in the ear. We still have pike, zander leftovers. Well, sometimes we also buy sets of trout and salmon. And the homemade ear turns out to be rich.
By the way, if the ear is cooked with red fish, you should throw half a lemon without squeezing it. Then remove the lemon and discard.
After laying the fish, homemade soup will be better if it is not stirred and the liquid is not allowed to boil.
Cooked homemade ear for 15-20 minutes. On a small fire, so that the ear boils slightly.
Then you can remove the carrot. Leave boiled carrots in the ear or not leave - at your discretion. For example, I love carrots.
Season to taste with salt and pepper.
At this stage, you can put pieces of raw good fish - pike perch, trout, etc. in your ear. After this fish is cooked, it can be put on a plate for everyone, piece by piece.
Add finely chopped parsley. While homemade ear is still boiling, add 2 more bay leaves.
Immediately remove the ear from the heat and let stand for 10 minutes. As the highest squeak - you can splash 50 grams of vodka in your ear. But, vodka in the ear is in nature. If homemade ear is prepared for the family, it is hardly worth doing this. In principle, no one forbids just pouring a glass for those who wish.
Remove the fish from the fish soup and put it on a separate plate.
Remove the fish from the fish soup and put it on a separate plate. After that, pour the ear into bowls and eat with fresh bread.

Ukha on the dinner table is always a small holiday. Good fish soup is not ashamed to regale guests. And if the hostess tries and makes it more original, and besides, it serves beautifully, then anyone will not resist. But in order to cook an ear, you need both art, and attention, and caution: if you digest the fish, you spoil the taste and appearance of it, if you don’t cook it, it’s also bad.

In a word, the ear is not an easy idea. There are many recipes for cooking fish soup, and although each has its own fans, the basis of this dish is common. Before you give free rein to your culinary imagination, you need to master the basics.

Preparation of fish soup

Pour finely chopped onions and parsley with water, boil a little, and then add the prepared fish, peppercorns, salt and bay leaf. You can put fish with roots, and spices at the end of cooking. The ear should be allowed to brew for 20-30 minutes under the lid. In a plate, you can put a piece of butter and freshly chopped greens, black pepper. For fish soup, both small and large are suitable, preferably river.

The pike sometimes smells of mud. But, the taste of this fish is excellent, and as for the smell, it can be eliminated.

Ingredients:

pike - 800 grams;
potatoes - 2 things;
parsley root - two roots;
carrot - 1 piece;
onions - 2 onions;
fresh green parsley - 1 bunch;
butter - optional;
Spices and seasonings - to taste.

Cooking technology

Cut the roots into small strips, finely chop the onion, cut the potatoes into small cubes, put the chopped pike fish on it, pour vegetable brine on it, put parsley, then pour water and cook until the fish is ready. At the end of cooking, and all seasonings, including ground cumin seed. When serving in soup bowls, sprinkle with ground black pepper and season with butter.

5. Ear team

The ear will be much tastier if the fish is lightly pre-fried in butter. After that, put it in a saucepan with chopped parsley and dill, carrots and onions cut into thin strips, salt, pour water and put on a slow fire.

The liquid should cover the fish by 8-10 cm. Cook without a lid, without stirring. Remove the foam carefully so as not to crush the fish. At the end of cooking, add bay leaf and allspice peas. Fish trifle, you can pre-boil in a colander, and pour over larger pieces of fish with broth. A set of fish to taste and possibilities.

6. Fisherman's ear

It is better to cook such an ear on a fire from freshly caught fish.

Composition of products:

fish - 2 kilograms;
bulbs - 1.5 pieces;
orange root vegetable - 2 pieces;
cereals - half a glass;
potatoes - 200 grams;
tomatoes - 4 tomatoes;
sweet pepper - 2 pieces;
all greens - according to the recipe or your taste;
crushed lard - 2 teaspoons;
seasonings and various vegetables - at the discretion.

Cooking fish soup

Cut the potatoes into large cubes, and carrots and sweet peppers into very thin strips, finely chop the onion, finely chop the tomatoes into semicircles. And now washed millet, chopped dill and parsley. Fish, first large pieces, and then small ones - salt, and then a trifle, pour water and put on a fire, but the fire should be small.

When boiling, remove the foam. Before the end of cooking, add crushed old fat, parsley and peppercorns. A small “bouquet” of thyme is also desirable, it must be removed as soon as the ear has been removed from the fire, otherwise it will kill all the smells. The ear must insist. Serve with fresh bread, grated with garlic. Garlic can also be put in the ear. Serve fresh sweet and bitter peppers, tomatoes, dill, parsley and everything else in the set on a plate.

I like to fish, cook fish soup, so there will be other recipes to be continued.

There are a huge number of soup recipes that even a novice hostess can cook. They are made from vegetables, different types of meat, sea or river fish, as well as legumes and cereals. Before you cook the fish soup, you need to learn 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.

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 stews from pink salmon in a jar or mackerel, as well as from canned saury or marine species.

Ear from the head of a pike 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 bulb;
one medium carrot;
fresh parsley and green onions - a small bunch;
salt, ground 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.;
carrot - 1 pc.;
tomato - 1-2 pcs.;
greenery;
salt, black ground pepper.

Cooking fish soup on a fire in a cauldron. Clean the fish from scales, 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, cover with water, salt and pepper. Put 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.

It is not difficult to make 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 you need and how to cook correctly:

carcass - 1.5 kg;
potato tubers - 5-7 pcs.;
carrot - 1 pc.;
onion - 1 pc.;
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 passivated vegetable mixture there, cook for another 5-7 minutes. Leave the catfish ear to infuse, and then serve with chopped greens.

What is the best side dish for fish?

You can select up to 3 different options

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Potato

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vegetable garnish

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Pasta

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From pike perch at home, it is possible to cook a very unusual soup in Finnish. They use fillets, cream and a few other products that complement each other perfectly. The dish is tender with a pleasant creamy taste. So here's 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 is suitable) 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

Expert opinion

Fishing Federation of the Moscow Region

Ask an expert

Many people think that traditional fish soup can only be cooked from river fish. Sea carcasses and even canned fish with rice are suitable for cooking. 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 properly, the stew resembles a dish cooked over a campfire. It is not necessary to dip a smoldering log into the pan 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. Steaks should be fried, fillets should be salted, soup should be made from fish heads, large bones and tails. From one carcass, 3-4 delicious dishes are obtained. Ear is cooked from the following products:

red fish - 500 g;
carrot - 2 pcs.;
onion - 2 pcs.;
barley - 100 g;
small potatoes - 4 pcs.;
vegetable oil - 50 ml;
parsley root;
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. Get the finished fish, strain the broth and add 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 salmon fish soup (salmon or salmon) on plates and start eating.

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.

Rich fish broth called “ukha” is a traditional dish of Russian cuisine. Fish soup recipes can differ significantly from each other, but in the technology of preparing a classic dish, there are basics and principles that apply to any option. How to cook fish soup correctly to get a tasty, rich and fragrant broth?

Subtleties of cooking soup

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

What kind of fish to use for cooking soup

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

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

Types of fish soup

There are many varieties of ukha. Recipes differ in cooking technologies, regions, combinations of fish and other products. Different types of fish can be used - freshwater and sea - this is a prefabricated fish soup; an amber ear 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 the broths; others are boiled from fish liver.

Important points in cooking soup

Some of the main principles in cooking soup:

The fish is laid for cooking not in cold water, but in boiling salted water;
For real fish soup, a large number of additives are not used, which we are used to seeing in soups. The fish is boiled in a decoction of vegetables, which are then removed from the broth;
Spices and seasonings are added necessarily: black pepper, bay leaf, parsley (root and herbs) and others;
The broth should not boil strongly - it is cooked over moderate or low heat;
The ear is prepared without covering with a lid;
Cooking in cast iron or aluminum cookware is unacceptable; used clay, glass, enameled or coated: ceramic, Teflon, non-stick.

How much to cook ear

It is important not to overcook the fish so that its meat remains whole and does not fall apart throughout the container in which it is cooked. Too long cooking of the broth also adversely affects its properties: it will not be viscous, rich, and the aroma also changes. The cooking time of 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; sea boiled for 10-15 minutes, cut into large pieces.

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

Cooking fish soup on the fire

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

Classic soup recipe at home

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

Clean the fish from offal, remove the gills. It is not necessary to clean carp from scales.

Pour 2 liters of water into the pan, put one whole medium peeled onion, put on fire. Salt, add 5-6 black peppercorns and 2 bay leaves.

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

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

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

10 minutes after the broth boils, dip the carp into it, cut into large pieces, cook for 15 minutes, and 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 ready-made ear will be stored in the refrigerator, do not add the greens to the pan, but to the plates, immediately before serving.