How to cook ear. Recipe for homemade oars

One of the most popular and long-known dishes is ear. Recipes and variations of its preparation exist quite a lot. In essence, the ear is a soup that is preparing on fish broth.

With the help of additional ingredients from ordinary ear, you can make a real festive dish, which will take the honorable place on your table and will pleasantly surprise close or guests.

History of the occurrence of ohhi

1. Such a peculiar dish, like the ear, is known to humanity for more than one century. Its very first variation called the Volga 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, alive, gravy, etc.
2. Already much later, the ear began to call a dish, cooked solely on the basis of fish, and meat decoctions fastened a resistant broth recipe.
3. Dyes from fish in cooking were many: black, white, red, sluggish, private, etc. The most elite and famous was considered a red or amber ear. Only the most valuable and rare types of fish were used for her preparation. In addition, when preparing it was added saffron, which today is quite expensive seasoning. He gave this dish "dear" amber tint.
4. Fish soup has become so popular that almost every region has existed its most common recipe for cooking this dish. This tradition has been preserved to this day. Therefore, it is not entirely correct to argue that you can find the only correct homemade recipe. However, there are several secrets of cooking this dish, knowing about which it can be done very tasty.

Recommendations and secrets in the preparation of fish oars

In order for the ear of fish to be unforgettable delicious, it is recommended to adhere to non-hard rules.

Choose the right fish for the ear

The carcass should be fresh, and its meat has a high stickiness. So Navar from it will turn out to be more dense and saturated. However, such a fish, like bream, vobla or roach, is not recommended.

Ingredients to the dish

Under them, they mean a variety of vegetables, such as carrots, onions, and potatoes, as well as seasonings, such as pepper, bay leaf, greenery to taste, etc. Each hostess adds their additives to the ear to taste, making it unique and unique. However, it should not be abused by fragile ingredients, because putting everything a little, we can score true fish fragrance. Vegetables that are added to the ear are recommended to cut into large bars.

Preparation process: secrets

1. Cooking the ear should be on a small fire, not allowing active boiling.
2. It is also recommended not to cover the container where the dish is prepared, the lid. 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 fall apart and lose their attractive look. Each type of fish has its time cooking.
4. Foam, which is formed during a boiling, must be removed, then the ear will be very transparent.
5. Experienced cooks recommend not to interfere with the ear of fish in the cooking process with a spoon, but only slightly shake the pan.
6. Solish the dish should be at the end of cooking. Ideally, a large sea salt is suitable for this.
7. When cooking soup from fish, the dishes should correctly choose. Capacity should not be oxidized because it is the most negative impact affects the taste of dishes. In addition, during the preparation of the ear, the saucepan is not recommended to cover with a lid and speed up the process with the help of a stronger plate power.

Nuances cooking Uhi

1. If the fish for the ear was chosen too bony, then Navar received from it is advised to strain.
2. Often, fish fins and heads are used for the ear. These parts of the fish give a specific taste that is not for everyone.
3. Some types of fish require that the peel is removed from the carcass before cooking. This is due to the fact that the scales can give a specific unpleasant taste. First of all, this refers to the sturgeon family.
4. River fish sometimes has a sufficiently strong odor of Tina. In order to get rid of it, it is enough before cooking to sprinkle with lemon juice meat and leave it to pickle about 5 - 10 minutes.
5. Onion, which is an ingredient of fish from fish, it is recommended not to clean from the husk. It is her presence to give the dish a beautiful color.
6. In order to improve the taste of the finished soup, it is desirable to add fresh greens to the broth. For such cases, dill, parsley or basil is suitable. Some experienced cooks recommend adding a chopped seasoning directly into portion plates.
7. A small piece of high-quality creamy oil added at the very end of preparation will also significantly improve the taste of the ear.
8. The fat will be fish, the more spices are necessary to bring soup. To do this, you can use saffron, nutmeg, ginger root, fennel, etc. However, it is impossible to abuse this so that the true taste of the fish dish is not lost.

Classic ohm recipe

The recipe for this type of oars 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 maritime fish - 900 g;
• onions on and carrot - 2 pcs.;
• potatoes - 5 pcs.;
• parsley root - 2 pcs.;
• creamy butter - 1.5 tbsp.;
• vodka - 50 g;
• water - 3 l;
• salt and pepper peas;
• fresh greens.

Cooking:

1. To begin with, we prepare all the vegetables - we rinse and grind a medium-sized cube. Onions are recommended to leave in the husk, trim the tail and rinse.
2. In boiling water, add chopped potatoes, a whole onion, carrots cut into parts and parsley root. Cook for about 10 minutes.
3. Fish purify - remove the insides, remove the gills and the scaly. Cut enough large pieces.
4. To boiling vegetable broth add bay leaf and black pepper.
5. After that, we put in Navar pieces of fish and cook 12 - 15 minutes on slow fire.
6. At the end of the preparation, we pour 50 g of vodka and salt to the ear to taste. Vodka performs in this case a good tool that will suppress the smell of Tina, and will also significantly improve the taste of dishes.
7. After the ear was removed from the stove, removing the pepper onions and peas from the broth. At the very end, add some creamy oil into the dish.
8. Shredded greens spread to each plate portion immediately before serving on the table. Bon Appetit!

A classic ear recipe should be in service with each mistress. At its base, you can later create your original recipe, it is to taste and preference.

Ear with cream or finnish

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

Ingredients:

• medium-sized potatoes - 4 pcs.;
• green Luke Feathers - 5 pcs.;
• refined sunflower oil - 30 g;
• freshly ground black pepper;
• cream - 250 g;
• soup set of red fish - ½ kg;
• celery - 1 pc.;
• leek pore - 2 pcs;
• carrots - 1 pc.;
• trimming salmon fillet - 250 g;
• sea salt;
• dill, basil.

Cooking:

1. Soup set for the oars pour cold water and put on the stove. At the first appearance of the foam, we immediately remove the so-called "noise" with a spoon or noise. Cook fish for about 35 minutes.
2. The bulb, 1 carrots and celery purify and rather finely shred. Letting 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, peeled and chopped potatoes, as well as roasted vegetables. Cook them almost to the finished state.
5. At the end of the preparation, we put in the ear in Finnish slices of fish fillet, we add cream and add spices to taste. Cook the ear is about 15 minutes.
6. At the end of the preparation, add fresh crushed greenery into the dish. Excellent in this case, dill or basil is suitable. Let's give a dish hot. Bon Appetit!

A prescription of the ear with a photo clearly demonstrates how appetizing and attractive it looks like.

Ear of salmon

In order to realize this recipe for homemade ears, you can use both salmon fillets and a soup set from this fish. The dish is obtained very fragrant, moderately fatty, and the cooking process itself will not cause difficulties from you.

Ingredients:

• potatoes - 3 pcs.;
• onions on and carrot - 2 pcs.;
• soup Salmon - 500 g;
• bay sheet - 3 pcs.;
• olive herbs - 1 tsp;
• water - 2.5 l;
• salt, pepper and spices to taste.

Cooking:

1. We rinse the fish head, remove your eyes and gills. Fill it with cold water and leave for 30 minutes. This will help get rid of extra blood, the taste of bitterness, and less foam will occur during cooking.
2. After the head of the carcass was sat down, put it in boiling water. Tails and ridges are also added to the saucepan - we can cook it all together on the minimum fire, periodically removing the foam.
3. After the broth becomes transparent, and the noise will stop appearing, add to the broth 1 washed the bulb in the husk, as well as 1 peeled and chopped with medium cube carrots. Cook fish with these vegetables for 30 minutes, while Navar does not get rich color and more pronounced transparency.
4. While Navar is preparing, taken for the remaining ingredients. The remaining onions and carrots purify and grind the way convenient for you. Potatoes cut enough large pieces. The greens are rinsed under running water and cut finely.
5. After the fish-vegetable broth prepared, it is necessary to remove all the ingredients from it, and the fluid itself is strain.
6. The fluid broth is put on fire again and put potatoes in a pan. Weganing it about 10 minutes on medium heat.
7. After that, add carrots to the ear of salmon and in a few minutes - onions. Immediately put the bay leaf and the rest of the spices. Cook until the prepared vegetables.
8. The fish head, which was extracted from the broth, disassemble, separate edible parts and put them back into the broth to almost ready-made vegetables. In addition, if you wish, you can also add a fillet of the same fish, chopped on medium slices.
9. Cook everything together about 5 - 7 minutes. We bring with the help of spices to taste, and at the very end of cooking sprinkled with chopped greens.
10. We remove from the fire and give a "relax" ear about 10 to 15 minutes. Let's eat hot. Bon Appetit!

Ear from Pike

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

Ingredients:

• pike - 800 g;
• carrot - 1 large;
• potatoes - 5 pcs.;
• onions - 2 pcs;
• wheat groats - ½ tbsp.;
• greens;
• caraway;
• bay leaf;
• salt and pepper.

Cooking:

1. Fish prepare: rinse, remove the insides, scaly and gills. Cut into small portion pieces, lay in a saucepan, pour cold water and put on fire.
2. After the broth boiled, the fire is reduced to the minimum level, add a bay leaf, pepper and cumin. Cook everything together for about 15 minutes.
3. After that, lay out the fish on the plate, remove the bones from it, and the broth itself is filtering.
4. Purified Navar Return again into the pan, we put on the stove and add purified and chopped potatoes to it, as well as carrots.
5. 10 minutes after the water boils, we spread the purified and crushed bow into the ear of the pike, and immediately behind it - washed the croup.
6. Cook the ear until the prepared vegetables, then add the rest of the spices and finely chopped greens.
7. For 3 - 4 minutes before readiness, we put in the pan slices of the pike, which we learned before.
8. After cooking, we give soup to stand up for about 20 minutes. Bon Appetit!

Triple Fisher's ear on the fire

Fisteers of fish soup know that no ear welded in the kitchen will not compare with the one that will be in the best traditions are cooked on the bore. The atmosphere itself, which reigns during this process, simply fascinates and has some kind of magical properties. The fragrance of the haze, which is subsequently present in this dish will not leave anyone indifferent.

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

1. The smallest types of fish are usually used to get Navara. Most often it is a rash or perch.
2. After the water in the cauldron boiled, we put the whole smallest fisher in it, wrapped in a gauze tissue. Czech in this case can not be cleaned.
3. Cook the very first fish for about 30 minutes. After that, the bowler is removed from the fire, march with fish is removed, and the Navar himself insisters for 15 to 20 minutes alone.
4. After that, the broth gently farts through the gauze and placed on fire again.
5. Clean the fish of the medium in size, cut into pieces of medium size and put the fish decoction into the again.
6. Immediately after that we put the crude onions, carrots, celery and other vegetables to taste there.
7. Now vegetable broth together with fish should be boil around 20 - 25 minutes with slow boil. It is not recommended to interfere with the ear not recommended that the fish does not break into pieces. The pot can be periodically rotated or shake.
8. After that, the fish is again neatly removed and placed in a separate container. In the resulting broth laid the last portion of the fish, the one that is the largest. In parallel, add pepper, 1 tbsp. Softened butter or a small piece of sala without peel.
9. Before completing the preparation of the dish, spices add to the triple ear to taste. However, it is not recommended to get involved in not to spoil the excellent taste and aroma of live fish broth.
10. When applying in the ear, fish is added welded during the second right.
11. Before removing the ear from the fire, some cooks recommend adding 50 g of vodka to it. This ingredient has a positive effect on the completed chord, which forms the taste of dishes, emphasizing unique notes.
12. At the very end, you can lower in your ear and immediately remove the burning birch corner. He neutralizes all foreign smells and give the aroma of smoked. Bon Appetit!

Triple ear has an unsurpassed aroma and pleasant amber color.

The ear, as a dish, has long been and in dignity, took an honorable place in the kitchens of many countries. And it is not surprising, because it is this soup that strikes its taste. In addition, the ear makes it possible to fantasize and experiment during cooking, adding new, unusual ingredients into it. An ideal option with confidence can be called the ear welded on the fire, in the company of friends and close to unforgettable sounds of nature.