How to cook soup at home

Amber and fragrant ear. How to cook it at home?

Of course, a real, full-fledged ear requires a fire, smoked pot, free wind, icy glasses of vodka and leisurely fishing of the conversation. However, as long as the topic of “how to cook soup at home?” remains open, we dare to offer a few recipes, which is not guaranteed neither the fire nor the free wind, but in terms of cooking cooking is quality meals, not at all inferior to “real”. To cook in blackened by the smoke of fires the boiler or in “tatarovsky” pan, use your ear under a shot of vodka or without it, let everyone decides on his own understanding.

Prepare soup from marine fish

The ear of marine fish and river – serves a fundamentally different, although similar in cooking technology. Therefore, there is a reason to the reader the recipe of these dishes separately.

For a fish soup made from sea fish, is very suitable:

any red fish (first and foremost);


sea bass.

Fatty types of fish (mackerel, herring, herring, cod, etc.) insert in your ear is absolutely not recommended, as the taste of fish oil will score all the other smells, and you’ll have fish soup and not the ear. As well as not very desirable sea-fish to mix with the river, except maybe the sturgeon, and then only in very small quantities.

Some more tasty and original dishes for fish of the day: how to cook pickerel in the oven .

Recipe pickle with barley – nourishing and fragrant – you can find here.

So the first to prepare soup is the original broth, which, in fact, will be brewed ear. If you have a fish only one species (e.g. pink salmon, the most affordable), first remove the fish’s head and take out her gills. Then disembowels the fish, and cut away the dorsal, samolovnye, caudal and ventral fins. Removed gills and guts (except milk) give it to the cat, and the head, fins and, if lucky, put milk in a saucepan with cold water (medium size pink salmon at three to four-liter pot). Give water to boil (and, calcification is not removed in any case!), diminish the heat to low and simmer 15-17 minutes.

Then take out the head and guts (milt, of course, leave). The resulting broth is cooled to a state of hot – but not scalding! and while it cools, cut the fish into portions, peel and finely chop potatoes.

Note that the ear is not the soup in which a spoon should stand in its broth, so the number of potatoes may not be excessive.

Chopped pieces of fish and potatoes at the same time launched into cooled broth and put on medium heat. The dish is ready when the potatoes are cooked. Five minutes before readiness add in soup peeled medium onion, Bay leaf and black pepper to taste. To add salt to your ear only after it is removed from the heat, otherwise you risk instead of boiled fish to get fish porridge or even jelly!

A few important touches

For fans who believe that ear and cold needs to be hot, remember that “garecht” its only ground black pepper and not red.

If it is not possible to prepare decoction from the initial “by-products” of the fish, from which to prepare your ear, you can take a handful of shrimp in the shell. After shrimps are boiled, they are taken out, placed in a deep plate, pour hot broth, add lots of salt (because the shell ignores the bad salt), pepper and spices. Then cover with a lid and give it brew for 15-20 minutes. Later peeled shrimps can be run in a finished soup or consumed as a separate dish (for example, beer).

In the recipe “ear Azov” at the same time with fish and potatoes in a saucepan put a large amount of diced tomatoes – as long as the broth is not porozoveet. As an experiment, it’s kind of interesting, but not for everybody because of the ear significantly kiliti.

If you add in ear millet or rice, you get a fish soup, as a cereal flavor will dominate over the rest.

Ear of river fish

About it you can compose songs, legends and epics, but will just highlight a few tips on how to cook fish soup at home from the pike. Or, say, how to cook soup at home from the perch. However, pike and perch were only mentioned as the most common, “catch” and available for the mass market species of river fish.

Fish you can do a real exotic dish. Prepare sushi at home .

Lovers to eat some fish will have to taste the recipe of flavored batter for the fish which can be found in our article.

The so-called soup, which is eaten by our ancestors, was prepared in several stages. For team fish soup, first boil ruffe and small perch, not cleaned and not gutted. In many recipes mentioned gauze, wrapped in supposedly the fish should taste a trifle, but the resulting broth boiled tangibly giving cloth, so for this purpose the best fit colander, which is placed in the pan so that in it fish do not spread on the pan when boiling.

Once the fish is cooked (her eyes should be white), its cool and giving to the wild purring. The resulting broth add boiled water to the middle of the pan and start to fish like walleye, pike, large perch, burbot – peeled, gutted, cut into chunks. Ready take out the fish and garnish with herbs, serve as a separate dish. Alternatively, remove the bones, roll the meat and use as a filling for pies.

Now comes time for the so-called “indigenous” fish, which can only be sturgeon and catfish. They can, as shown in the recipe for the soup from marine fish, start with finely diced potatoes, or without (in the latter case, the ear would be called root).

The end of the cooking process team soup is also similar to what was shown for the soup from marine fish.

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