Ear soup at home (team). How to cook fish soup over a fire Cooking fish soup

Prepare a fish soup from different types of fish: the tail and head of pink salmon, the ridges and tails of perch and cod. After all, often when cutting fish into fillets for baking or stewing, you end up with decent leftovers. So put them to work - you will get a wonderful fish soup: for some - triple fish soup, for others, perhaps even more in terms of the number of types of fish.

Prepare the ingredients according to the list or take a fish soup kit that you have. It is important that there is a lot of pulp left on part of the fish - it will subsequently form the multi-colored base of the fish soup in this case.

Place well-washed and scaled fish (you don’t even need to clean it thoroughly - this will give additional fat, and you will still strain the broth) into a large saucepan. Add coarsely chopped onion (1/2), carrots, celery, bay leaf and peppercorns. Fill the fish with water so that it just covers it a little and put it on the fire.

Bring the fish soup to a boil and simmer over low heat until the fish is done.

Remove the contents of the fish soup and cool.

Strain the broth through a fine sieve several times.

Prepare vegetables for fish soup: potatoes, onions, herbs. Finely chop the onion, cut the potatoes into medium cubes and add to the strained broth. Cook until the potatoes are half cooked.

Separate the flesh of the fish from the bones; it is of different colors: pinkish-orange for pink salmon, and white for cod and perch.

Dip the fish flesh into your ear.

Finely chop the parsley.

Add it to the soup along with diced carrots from the broth.

Simmer under the lid, turning off the stove. That's all: the assembled fish soup from pink salmon, perch and cod is ready!

Serve the fish soup hot for lunch, seasoning with ground black pepper to taste.

This is delicious! Bon appetit!

Fish soup on the dinner table is always a small celebration. There is no shame in treating guests to good fish soup. And if the hostess tries and makes it more original, and also serves it beautifully, then no one will resist. But to cook fish soup, you need art, attention, and caution: if you overcook the fish, you’ll ruin its taste and appearance; if you don’t cook it enough, that’s also bad.

In a word, the soup is not an easy undertaking. There are many recipes for making fish soup, and although each has its fans, the basis of this dish is common. Before giving free rein to your culinary imagination, you need to firmly grasp the basics.

Cooking fish soup

Finely chop the onion and parsley with water, boil a little, and then add the prepared fish, peppercorns, salt and bay leaf. You can put the fish with roots, and spices at the end of cooking. The ear should be allowed to brew for 20-30 minutes under the lid. On a plate you can put a piece of butter and freshly chopped herbs and ground black pepper. Both small and large fish soup are suitable for fish soup, river fish is better.

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

Ingredients:

• pike - 800 grams;
• potatoes - 2 pieces;
• 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 onions, cut the potatoes into small cubes, put the cut pike fish on it, pour vegetable brine on it, put parsley, then add water and cook until the fish is ready. At the end of cooking, add all the seasonings, including ground cumin seeds. When serving in soup bowls, sprinkle with ground black pepper and season with butter.

5. Ukha team

The fish soup 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, thinly sliced ​​carrots and onions, add salt, add water and put on low heat.

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. Small fish can be pre-boiled in a colander, and the broth can be poured over larger pieces of fish. A selection of fish according to taste and availability.

6. Fishing soup

This fish soup is best cooked over a fire from freshly caught fish.

Product composition:

• fish - 2 kilograms;
• bulbs - 1.5 pieces;
• orange root vegetable - 2 pieces;
• cereal - 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 your discretion.

Cooking fisherman's fish soup

Cut the potatoes into large cubes, and the carrots and bell peppers into very thin strips, finely chop the onions, finely chop the tomatoes into semicircles. And now the washed millet, chopped dill and parsley. Salt the fish, first large pieces, and then small ones, and then the small pieces, add water and put on the fire, but the fire should be low.

When boiling, skim off foam. Before the end of cooking, add crushed old lard, bay leaves and peppercorns. A small “bouquet” of thyme is also desirable; it must be removed immediately as soon as the fish soup is removed from the heat, otherwise it will kill all the odors. The fish soup should be brewed. Serve with fresh bread grated with garlic. Garlic can also be put in your ear. Serve fresh sweet and bitter peppers, tomatoes, dill, parsley and everything else in the set on a plate.

I like to fish and cook fish soup, so there will be more recipes to come.

Ukha, without a doubt, is almost the most ancient dish of Russian cuisine. In the 11th-12th centuries, any soup was called this way. Only from the 15th century did fish soup recipes begin to appear, and from the 17th-18th centuries. Only fish dishes are called this way.

Over the course of time, certain principles of its preparation have been developed, which relate to the selection of fish, the choice of dishes, what and how many vegetables are needed, the duration of cooking, and the order of laying.

Fish soup is most often prepared from fish that produces a clear broth. The range and quantity of seasonings is directly dependent on the type of fish; the higher its fat content, the more spices are needed.

1. Rich fisherman’s soup - recipe for fish soup in a cauldron over a fire with vodka

1. Today we are preparing fish soup from pike perch, bream and perch. For the broth we will use the fish along with the head, we will also need a lot of greens, onions along with feathers, several pieces of young carrots, potatoes, bay leaves, dill inflorescences and greens, black peppercorns.

2. First, cut the carrots into large rings.

3. Cut the potatoes coarsely, and add the small ones whole.

4. In a cauldron with boiling water, filled to 2/3 of the volume, add potatoes and carrots.

5. We will use onions as whole heads.

6. Add onions, peppercorns, dill inflorescences, and bay leaves to the potatoes and carrots.

7. Finely chop the onion and greens; we will add them at the final stage.

8. To give our fish soup a piquant taste, cut the tomato into large pieces.

9. It's time to add the fish.

10. As soon as the soup begins to boil after this, pour in the greens and tomatoes.

11. It is important to avoid boiling too much, which can negatively affect the taste. In this case, you need to quickly remove the cauldron from the fire. Now take a raw egg, break it and carefully pour in the white, while stirring the soup vigorously. We do the same with the yolk, as a result of which we form white threads.

12. Then pour 50 g of vodka into our ear along the blade of a knife.

13. Cover the cauldron with a lid and return to the fire.

14. Now we perform the ritual of extinguishing a hot firebrand in the ear. As soon as the seething stops, take it out and our aromatic fish soup is ready

15. Serve with a slice of lemon. Bon appetit!

2. Sturgeon and trout soup. Recipe for Tsar's sturgeon soup on the fire

1. To prepare the royal fish soup, you need to take a little millet, about five onions, carrots, potatoes, herbs, peppercorns, bay leaves, and salt.

2. For fish soup, take sturgeon a little over a kilogram and trout of about the same weight. We first clean the fish, rinse it, remove the gills and fins.

3. We cut off the tail and head of the sturgeon; we will use them for fat.

4. Cut the fish meat into portions of approximately 3 cm.

5. Prepare trout in the same way.

6. The fish soup will turn out rich with this amount of fish.

7. Leave two onions to cook whole, and cut the rest into quarters.

8. Chop about three carrots into thin rings.

9. Cut the potatoes into small cubes. Its quantity depends on the volume of your dishes and the amount of fish.

10. Finely chop the dill. Our ingredients are prepared, we can start building a fire.

11. We will cook the fish in two stages, first - the heads and tails. We will wrap them in gauze so that we can easily remove them later.

12. Place the cauldron on the fire and fill it with water. Cover with a lid and wait for the water to boil.

13. Place the heads and tails in gauze and two whole onions in boiling water.

14. Our broth will be cooked over low heat for half an hour. Then we remove the heads and onions from it.

15. Now add potatoes, carrots and chopped onions.

16. Add some salt depending on the volume.

17. Cook vegetables over low heat for 10 minutes.

18. Add a small amount of millet.

19. And lay out the pieces of fish. Then cover the cauldron with a lid. Since the fish is tender, we will cook it for 20-25 minutes.

20. When time has passed, throw in 3-4 bay leaves and black peppercorns. Cover again and wait another five minutes.

21. In the best fishing traditions, pour 100 grams of vodka and add dill.

22. To smell the fire and smoke, put out a burning firebrand in your ear. Cover and let sit for a few minutes.

23. It is better to pour fish soup into a clay dish.

24. Serve the fish soup with lemon slices. Eat healthy!

Fish dishes. Recipes for every taste Zvonareva Agafya Tikhonovna

Ukha team

Ukha team

Peel the carrots, celery, onions, parsley root and parsnip root, chop everything finely and boil in salted water. Rub the boiled roots through a sieve and pour in the broth. Bring to a boil and add cleaned and washed small fish, bay leaves, black peppercorns and butter or vegetable oil. Boil the fish for 25 minutes.

If the fish soup is served hot, season it with egg, lemon juice and finely chopped parsley, and if served cold, sprinkle the fish soup with hard-boiled eggs, diced eggs, finely chopped pickles and parsley.

Fish soup can also be prepared from large fish, cut into small pieces.

Compound: fish - 500 g, carrots - 2 pcs., celery (root) - 0.5 pcs., onions - 2 pcs., parsley (root) - 4 pcs., parsnip (root) - 2 pcs., bay leaf - 1 pc., butter (or vegetable) - 3 tbsp. spoons, parsley (greens), black peppercorns, salt, egg - 1 pc.