How to cook the soup at home

The ear is considered to be a masterpiece of culinary art. Burnt soup has received recognition in many countries around the world, and it is not surprising. The ingredients in the composition fully reveal the taste of the main ingredient - fish. Cooking soup at home includes a number of features, they must be taken into account. Experienced cooks have revealed the most delicious recipes, consider them in more detail. We highlight the main aspects, reveal the secrets of cooking, consider delicious recipes.

The right choice of fish

1. Of course, in the first place is the correct selection of the main ingredients. According to numerous reviews, we can conclude that the most delicious ear is obtained from crucian carp, perch, pike perch, carp, pike, carp and salmon.In addition, ear gains on the basis of halibut, nototenii and cod.
2. Professional cooks categorically do not recommend cooking the first dish of roach, minnow, bream, herring and its subspecies, ram and roach. These species have a pronounced aroma, which spoils the impression of use.

Additional ingredients

1. To fully reveal the taste of the finished dish, it must be supplemented with the appropriate ingredients. They include pea pepper, parsley or dill, carrots, laurel leaf, onion (both green and bulb), salt and potatoes.
2. In the process of cooking fish soup, it is important to always remember that the main ingredient is fish. In order not to spoil the taste and aroma, do not put too many additional components in the soup.
3. To put onion onion to give broth juice, do not cut it into thin slices. It is enough to chop the onion into 2-4 parts, then place in the soup. As for the rest of the vegetables, do not chop them too much.
4. Depending on individual preferences in the ear, you can add spices and spices of absolutely any orientation.Everything will do: lemon, nutmeg, saffron, anise, fennel dill, ginger, etc.

Cooking process

1. If you want to get the ear without the pronounced aroma of fish, do not let the composition boil. Cook the soup on low heat, do not cover with a lid. In the end, the broth will turn out rich, transparent, fragrant and concentrated.
2. To keep the fish consistency and open, put it not in the water, but in vegetable broth. In no case can not digest seafood, otherwise the soup will be like porridge.
3. If you cook fish soup with freshwater fish, simmer it over low heat for no longer than 8 minutes (in the case of small pieces). If we are talking about marine life, the duration of heat treatment must be increased to 10-15 minutes. Big Siberian fish boil for about 25 minutes.

Practical recommendations

1. You can use whole fish to cook the soup. If it has a lot of bones, strain the decoction before use.
2. Fish sturgeon breed has a specific taste, if you cook the soup based on it, without removing the skin.
3. To get the ear as "in nature", do not throw away the fins and heads.Send them to the soup, it will turn out more nourishing.
4. If you feel that the fish has a specific smell, sprinkle it with lemon juice in large quantities.
5. To cook golden broth add onions together with the husks. After cooking it can be removed.
6. It is not recommended to mix the soup with a spoon or spatula, otherwise it will turn into porridge. Shake the pan lightly so that the ingredients do not stick to the bottom and walls.
7. If you cook fish soup on the basis of sea fish, salt the dish immediately before serving. Otherwise, the salt will absorb the taste and aroma.
8. To make the soup nourishing and soft, add a slice of butter to the plate, then sprinkle the soup with fresh herbs (parsley, dill).

Classic recipe

• fish discretion (head and tail)
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• soup seasoning
• greenery for decoration

1. Peel the potatoes, wash them and soak for half an hour, then chop the tubers into medium sized cubes. Peel the onions, cut into 4 parts. Prepare a thick-walled pot or cauldron, pour in filtered water and put it on the stove.
2. Bring liquid to a boil, reduce power to the minimum mark. Send cut potatoes and onions to the tank, cook for 10 minutes. After this period, add spices to taste.
3. Wash the fish tails and heads, leave to dry. At this time, peel and cut the carrot into half rings, send to the pan and simmer for 10 minutes. Next, add the fish, cook the soup until done. Sprinkle with chopped dill and parsley before serving.

Fish soup with celery

• any fish (tail and head)
• potatoes - 3 pcs.
• celery (root) - 1 pc.
• garlic - 3 teeth
• carrots - 1 pc.
• onion - 1 pc.
• soup seasoning
• salt
• dill for decoration

1. Prepare a cauldron or pot with a thick bottom, pour in drinking water, bring to the first bubbles. After that, reduce power, add seasoning for soup and other components as desired (pepper, etc.).
2. Wash the carrots, peel them, chop into half rings about 3-5 mm wide. If you use celery root of a large size, cut 5 cm. Rhizomes. Peel the onion, cut it into 2 parts. Send the listed vegetables to the pan, wait for it to boil.
3. Boil the soup for about 10 minutes after the first bubbles appear, then remove the bay leaf and celery from the pan. Pass the garlic through the press, add to the soup. Chop the potato tubers into cubes and also send to boil.
4. When the potatoes are half cooked, remove the onions, add the previously washed and dried fish. Boil the soup for another 10-15 minutes, do not let it boil. Before serving, salt and garnish with herbs.

Ear Multicooker

• fish at the discretion - 550 gr.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 4 pcs.
• fresh parsley
• salt
• seasonings

1. Gut the fish, remove the dark film, entrails and gills. Wash the carcass, place on a paper towel to make the glass excess moisture. Cut the fish into pieces about 4-5 cm thick.
2. Start cooking vegetables. Peel the carrot, cut it into rings. Remove the husks from onions, chop it into 4 pieces. Peel the potatoes, chop the tubers into cubes.
3. Cook a multi-bowl. Send fish and vegetables to it, pour drinking water over it, so that it covers 7–10 cm of ingredients. Add salt to your liking, add other ingredients as desired.Set on the device the function “Quenching”, the dish will be ready in about 1 hour and 25 minutes, it all depends on the technical characteristics of the multicooker.
4. After turning off the timer, do not rush to open the lid, let the soup stand for about half an hour. Pour into portions, sprinkle with herbs (preferably fresh).

Fish perch

• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 4 pcs.
• parsley (preferably root) - 1 pc.
• perch - 1.2 kg.
• Vodka - 45 ml.
• butter (fat content of 65%) - 65 gr.
• salt

1. Remove the husks from the bulb, cut into 2 parts. Peel the potato tubers, chop them into cubes. Prepare a thick-bottomed saucepan, pour water and send the vegetables inside.
2. Bring the broth until the first bubbles appear, then turn down the power to the minimum. Cut the parsley root into small squares, peel the carrots and chop them into half rings. Put the vegetables in the pan, cook for 15 minutes.
3. Wash, gut and slice the perch. Pour in the soup spices, add the fish. After a quarter of an hour, salt the soup to taste, pour in the vodka, it will eliminate the unpleasant smell.
4. When the first dish is ready, remove onions from it. Add oil, mix, cover, leave for 10 minutes. Serve, sprinkled with fresh herbs.

Tasty ear is obtained if it is prepared from different varieties of fish. Experienced housewives brought out one important feature: when selecting the number of components, make sure that there is not too much water, fill most of the tank space with fish. Consider cooking a soup in a slow cooker or on the stove.

Video: classic Astrakhan ear from carp