How to cook an ear. Homemade soup recipe

One of the most popular and long -range dishes is the ear. There are already a lot of recipes and variations of its preparation. At its core, the ear is a soup that is preparing in fish broth.

With the help of additional ingredients from a regular soup, you can make a real festive dish that will take on your place on your table and pleasantly surprise loved ones or guests.

The history of the occurrence of the soup

1. Such a kind of dish as an ear is known to humanity for more than a century. Its very first variation was called Vologia and it was not only fish soup, but also a variety of meat decoctions. In the old days, the concept of “ear” had many synonyms, for example, a slurry, a gravy, etc.
2. Already much later, the ear began to be called a dish prepared exclusively on the basis of fish, and meat decoctions secured a persistent recipe for broths.
3. There were a lot of varieties of fish soup in cooking: black, white, red, sluggish, ordinary, etc. The most elite and famous was considered the red or amber ear. For its preparation, only the most valuable and rare species of fish were used. In addition, when preparing it, saffron was added to it, which today is a fairly expensive seasoning. He gave this dish a “expensive” amber tint.
4. Fish soup has become so popular that almost every region has its own most common recipe for preparing this dish. This tradition has been preserved to this day. Therefore, it will not be entirely correct to say that you can find the only true recipe for home soup. However, there are several secrets of preparing this dish, knowing which it can be made especially tasty.

Recommendations and secrets in the preparation of fish soup

In order for the fish from the fish to turn out to be unforgettably tasty, it is recommended to adhere to simple rules.

Choosing the right fish for the soup

The carcass should be fresh, and its meat is with high stickiness. So the bulk of it will turn out more thick and rich. However, they are not recommended to take such fish as bream, wobble or roach.

Ingredients to the dish

They mean a variety of vegetables, such as carrots, onions, and potatoes, as well as seasonings, for example, pepper, bay leaf, greens to taste, etc. Each hostess adds her supplements in her ear, making it unique and unique. However, you should not abuse odorous ingredients, because by putting everything in a lot, we can score a true fish aroma. Vegetables that are added in the ear are recommended to be cut into large bars.

Preparation process: Secrets

1. Cook the ear over low heat, avoiding active boiling.
2. It is also recommended not to cover the container where the dish is prepared. Thus, we will achieve a transparent and concentrated fish navar, and vegetables will retain their integrity.
3. An important point is that the fish cannot be digested, otherwise it will break up and lose its attractive appearance. Each type of fish has its own cooking time.
4. The foam, which is formed during a boil, must be removed, then the ear will be very transparent.
5. Experienced chefs recommend not to interfere with the fish from the fish during cooking with a spoon, but only slightly shake the pan.
6. Salt the dish at the end of cooking. Ideal for this is a large sea salt.
7. When cooking fish soup, choose the right dishes. The container should not oxidize, because this will most negatively affect the taste of the dish. In addition, during the preparation of soup, the pan is not recommended to be covered with a lid and accelerate the process using a stronger power of the plate.

The nuances of cooking soup

1. If the fish for the soup was chosen too bony, then the fuel received from it is advised to strain.
2. Often, fish fins and heads are used for soup. These parts of the fish give a specific taste, which is not everyone to their liking.
3. Some types of fish require that the peel is removed from the carcass before cooking. This is due to the fact that scales can give a specific unpleasant taste. First of all, this applies to the sturgeon family.
4. River fish sometimes has a fairly strong smell of mud. In order to get rid of it, it is enough to sprinkle the meat with lemon juice before cooking and leave it to pickle for about 5 to 10 minutes.
5. A onion, which is an ingredient in fish ears, is recommended not to be cleaned of husk. It is its presence that will give the dish a beautiful color.
6. In order to improve the taste of the already finished soup, it is advisable to add fresh greens to the broth. For such cases, dill, parsley or basil is suitable. Some experienced culinary specialists recommend adding chopped seasoning directly to portioned plates.
7. A small piece of high -quality butter added at the very end of cooking will also significantly improve the taste of the soup.
8. The fatter the fish will be, the more spices are necessary to bring the soup. To do this, you can use saffron, nutmeg, ginger root, fennel, etc., however, you can’t abuse this so that the true taste of the fish dish is not lost.

Classic recipe for the soup

The recipe for this type of soup at home is fundamental in subsequent variations of this dish. Knowing it, you can always enrich the taste of this dish with additional ingredients and unusual spices.

Ingredients:

• river or sea fish - 900 g;
• onions and carrots - 2 pcs.;
• potatoes - 5 pcs.;
• parsley root - 2 pcs.;
• butter - 1.5 tbsp.;
• vodka - 50 g;
• water - 3 l;
• salt and pepper with peas;
• fresh greens.

Preparation:

1. To begin with, prepare all the vegetables - rinse and grind a medium -sized cube. It is recommended to leave the onion in the husk, cut the tails and rinse.
2. Add chopped potatoes, whole onions, carrots cut into parts and parsley root to boiling water. Cook for about 10 minutes.
3. We clean the fish - we take out the insides, remove the gills and scales. Cut with rather large pieces.
4. In boiling vegetable broth, add bay leaf and black pepper.
5. After that, place pieces of fish in a fobe and cook for 12 - 15 minutes over low heat.
6. At the end of cooking, pour 50 g of vodka into the ear and salt to taste. Vodka in this case acts as a good remedy that will suppress the smell of mud, and also significantly improve the taste of the dish.
7. After the ear was removed from the stove, we extract onions and peas of pepper from the broth. At the very end, add a little butter to the dish.
8. Put the crushed greens in each plate portioned immediately before serving. Bon appetit!

The classic recipe for the soup should be in service with every housewife. At its base, you can subsequently create your original recipe, it is to taste and preferences.

Ear with cream or in Finnish

Another fairly common recipe for the soup can be called the creamy version of the dish. In certain circles, it is also called Finnish soup. The recipe for this soup is quite expensive from the point of view of the necessary ingredients, so it can safely decorate any holiday table. Having prepared once a ear with cream, you will definitely want to repeat this dish for relatives and friends again.

Ingredients:

• medium -sized potatoes - 4 pcs.;
• feathers of green onions - 5 pcs .;
• refined sunflower oil - 30 g;
• freshly ground black pepper;
• cream - 250 g;
• soup set of red fish - ½ kg;
• celery - 1 pc.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• scraps of salmon fillet - 250 g;
• sea \u200b\u200bsalt;
• dill, basil.

Preparation:

1. Pour the soup set for the soup with cold water and place it on the stove. At the first appearance of foam, we immediately remove the so -called “noise” using a spoon or slotted spoon. Cook the fish for about 35 minutes.
2. The onion, 1 carrots and celery is cleaned and chopped quite finely. We pass these vegetables until soft in vegetable oil.
3. After the broth is ready, it is necessary to strain it through several layers of gauze or a special colander.
4. In the broth prepared in this way we place the peeled and cut potatoes, as well as fried vegetables. Cook them almost to the finished state.
5. At the end of cooking, we place pieces of fish fillet in the ear in a finish ear, add the cream and add spices to taste. Cook the ear for another 15 minutes.
6. At the end of cooking, add fresh chopped greens to the dish. Perfectly in this case, dill or basil is suitable. Serve the dish hot. Bon appetit!

The recipe for the soup with the photo clearly demonstrates how appetizing and attractive it looks.

Ear from salmon

In order to realize this recipe for home soup, you can use both salmon fillets and a soup set of this fish. The dish turns out to be very fragrant, moderately fat, and the process of preparing soup from the salmon will not cause you difficulties.

Ingredients:

• potatoes - 3 pcs.;
• onions and carrots - 2 pcs.;
• sUPOVA SLOWS - 500 g;
• bay leaf - 3 pcs.;
• provencal herbs - 1 tsp;
• water - 2.5 l;
• salt, pepper and spices to taste.

Preparation:

1. Rinse the fish head, remove the eyes and gills. Pour it with cold water and leave it for 30 minutes. This will help get rid of excess blood, bitterness of bitterness, and when cooking will occur less foam.
2. After the carcass of the carcass was standing, we place it in boiling water. We also add tails and ridges to the pan - we cook it all together on a minimum fire, periodically removing the foam.
3. After the broth becomes transparent, and the noise will stop appearing, add 1 washed onion in the husk to the broth 1, as well as 1 carrot cleansed and crushed by the average cube. We cook fish with these vegetables for 30 minutes, until the fat acquires a rich color and more pronounced transparency.
4. While Nava is preparing, we take the rest of the ingredients. The remaining onions and carrots are cleaned and chopped in a convenient way for you. Cut potatoes with large enough pieces. Rinse the greens under running water and finely chop.
5. After the fish and vegetable broth has prepared, it is necessary to extract all the ingredients from it, and strain the liquid itself.
6. We put the strained broth again on the fire and put potatoes in a pan. We boil it for about 10 minutes over medium heat.
7. After that, add carrots to the ear from salmon and after a few minutes - onions. Immediately put the bay leaf and other spices. Cook until the vegetables are ready.
8. We disassemble the fishing head, which was extracted from the broth, separate the edible parts and place them back into the broth to almost ready -made vegetables. In addition, if desired, you can also add a fillet of the same fish cut into medium pieces.
9. Cook all together for about 5 - 7 minutes. We bring with spices to taste, and at the very end of cooking, sprinkle with chopped herbs.
10. Remove from the heat and let the “rest” with the ear for about 10 - 15 minutes. Serve hot. Bon appetit!

Ear from pike

In order for the pike ear to be especially tasty, it is necessary to observe several rules of its cooking. The fish should only be fresh, and not from the freezer and preferably small. Also, in this ear, you should not put a lot of spices, otherwise it will lose its true taste.

Ingredients:

• pike - 800 g;
• carrots - 1 large;
• potatoes - 5 pcs.;
• onions - 2 pcs.;
• wheat cereal - ½ tbsp.;
• green;
• caraway;
• bay leaf;
• salt and pepper.

Preparation:

1. Prepare the fish: wash, remove the insides, scales and gills. We cut into small portions, put in a pan, pour cold water and put on fire.
2. After the broth has boiled, we reduce the fire to the minimum level, add bay leaf, pepper and caraway seeds. Cook all together for about 15 minutes.
3. After that, put the fish on a plate, remove the bones from it, and filter the broth itself.
4. We return the peeled Navar again to the pan, place it on the stove and add cleaned and cut potatoes to it, as well as carrots.
5. 10 minutes after the water boils, lay out a peeled and chopped onion in the ear from the pike, and immediately behind it - washed cereal.
6. Cook the ear until the vegetables are ready, and then add the rest of the spices and finely chopped greens.
7. 3-4 minutes before readiness, we place pieces of pike in a pan, which we removed before.
8. After cooking, let the soup stand for about 20 minutes. Bon appetit!

Triple fishing ear at a stake

Fans of fish soup know that no ear cooked in the kitchen can be compared with the one that will be prepared at the stake in the best traditions. The very atmosphere that reigns during this process simply fascinates and has some magical properties. The aroma of a haze, which is later present in this dish will not leave anyone indifferent.

It is important to note that there are no clear proportions or a strictly defined recipe for the ear on the fire. However, the next few rules should be taken into account.

1. The smallest fish species are usually used to get a bulk. Most often these are ruffs or perch.
2. After the water in the cauldron boiled, we place the whole smallest cleaned fish, wrapped in gauze fabric in it. In this case, the scales can not be cleaned.
3. Cook the very first fish for about 30 minutes. After that, the pot is removed from the fire, the gauze with the fish is extracted, and Navar itself is infused for 15 - 20 minutes at rest.
4. After that, the broth is carefully filtered through gauze and again placed on the fire.
5. We clean the medium -sized fish, cut into pieces of medium size and place in a newly boiled fish decoction.
6. Immediately after that, we put an uncleaned onion, carrots, celery and other vegetables to taste there.
7. Now the vegetable broth along with the fish should be boiled for about 20 - 25 minutes with slow boiling. At the same time, it is not recommended to interfere that the fish does not break into pieces. The pot can be periodically rotated or shaken.
8. After that, the fish is again carefully removed and placed in a separate container. The last portion of fish is laid in the broth obtained, the one that is the largest. In parallel, add pepper, 1 tbsp. softened butter or a small piece of fat without a skin.
9. Before completing the cooking, spices are added to the triple ear to taste. However, it is not recommended to get involved in this, so as not to spoil the excellent taste and aroma of living fish broth.
10. When serving in the ear, add fish cooked during the second call.
11. Before you remove the ear from fire, some cooks recommend adding 50 g of vodka to it. This ingredient has a positive effect on the final chord, which forms the taste of the dish, emphasizing unique notes.
12. At the very end, you can lower in the ear and immediately remove the burning birch coal. It neutralizes all extraneous smells and will give the aroma of smoked. Bon appetit!

The triple ear has an unsurpassed aroma and a pleasant amber color.

The ear, like a dish, has long taken a place of honor in the kitchens of many countries. And this is not surprising, because it is this soup that impresses with its taste. In addition, the ear makes it possible to fantasize and experiment during cooking, adding new, unusual ingredients to it. An ideal option with confidence can be called the earpaper cooked at the stake, in the company of friends and loved ones to unforgettable sounds of nature.