Ear - a very tasty and healthy dish. It is prepared from river or sea fish with the addition of various vegetables and aromatic spices. In today's article, you will find more than one simple recipe for fish soup with an egg.
River fish option
To prepare this dish, it is best to use bream or crucian carp. Such a light and at the same time satisfying soup is brewed quickly enough. Therefore, you can do it at least every day. To get the ear and egg on time to the dining table, double-check in advance whether everything in your house is necessary. In this case, you will need:
- 800 grams of large river fish.
- A pair of onions.
- 3 or 4 medium potatoes.
- 2 or 3 raw chicken eggs.
- Salt and peas of black pepper.
To make a homemade ear with an egg more fragrant, fresh dill and bay leaves are usually added to it.
Process description
The fish is cleaned of scales, freed from gills and viscera. From the carcass thus prepared, the tail, head and fins are cut off. All this is thoroughly washed with cool running water and lowered into a pot with boiling water. Passivated onions are added there.
After a quarter of an hour, the broth is filtered, diced potatoes cut into cubes and boiled on minimum heat for about seven minutes. Then, chopped fish, a couple of bay leaves and peppercorns are loaded into the pan. A practically prepared ear with an egg is salted and brought back to a boil. All this is left to languish on the stove. A couple of minutes before turning off the hotplate, beaten raw eggs are added to the boiling soup. Just before serving, a little chopped dill is poured into each plate.
Pink Salmon Option
This red fish contains a large amount of valuable vitamins and minerals. Therefore, not only tasty, but also extremely healthy dishes are obtained from it. To pamper your family with a fragrant egg ear, stock up on all the required ingredients in advance. Be sure to ensure that at the right time you have at your fingertips:
- A pound of pink salmon.
- 3 large potatoes.
- Onion.
- 3 raw chicken eggs.
- Medium carrot.
- Butter, salt, herbs and aromatic spices.
Sequencing
The cleaned and washed fish is cut into portions, put in a suitable pan, poured with settled water and sent to the stove. As soon as the liquid boils, the resulting foam is removed from it and the fire is reduced. The future broth is salted and left to cook in a closed pan. Twenty-five minutes later, diced potatoes are added to the fish and cooked. To maintain the integrity of the pieces of fish, the broth cannot be altered.
Meanwhile, vegetables should be tackled. They are washed, peeled and ground. Chopped onions and grated carrots are fried in a small amount of butter and added to the broth pan. Immediately after that, beaten raw eggs are sent there. All mix well, bring to a boil, sprinkle with chopped herbs and remove from the burner. To make it more saturated, after turning off the fire, she needs to be allowed to infuse for at least half an hour. And only after that a delicious ear with pink salmon is poured into portioned plates and served for a family dinner.