In ancient Russia, soup was called absolutely any soup, regardless of its composition. But the use of fish in soups was firmly entrenched under the name of the ear we now know. There are many recipes for this dish, some of which require the mandatory inclusion of cereals, such as barley. These recipes will be discussed below.
Barley or other cereals?
In old recipes you will not find the use of any cereals. But this product adds satiety to the soup and allows the dish to open with new culinary colors. In the recipes of past centuries, you will find the simplest set of ingredients: fish, roots and herbs. It was customary to eat this soup with bread and pies.
If we consider the addition of any cereals, then barley will become more advantageous in flavoring additives. Ear she adds a certain viscosity and density. But before sending the cereal to the soup, she needs preparation: it needs to be soaked in water for a while, this will speed up the process of cooking the main dish. It is important to take into account its quantity - if you overdo it, you will not get soup, but fish porridge. Maintaining proportions when using any cereal in the soup is extremely important.
Other alternatives are rice and millet. Such cereals are pre-washed well and dipped in soup 10-15 minutes before being cooked. True, such an ear will more resemble a fish soup than an ear.
Classic recipe for pearl barley soup
A photo of this dish demonstrates its palatability. Getting to the classic recipe for our dish with pearl barley. Below is the list of products that we need:
- pink salmon - 1 large fish (900-1000 g);
- potato tubers - 400-500 g;
- a couple of tomatoes;
- one carrot;
- onion;
- salt pepper.
At the first stage, it is required to rinse the barley well and put it to boil for twenty minutes. Next is a carrot sliced in cubes or rings, and another twenty minutes later a fish and the head of a whole onion are used.
After another twenty minutes, throw the potatoes, but take out the fish (remove the bones and the ridge) from the broth. Seasonings follow: bay leaf, spices, salt. The washed tomatoes (with the skin cut by a cross) are dipped in soup.
After 10 minutes, the flesh of the fish (boneless) is placed in the broth. Salt and pepper, bring to full readiness. When the ear with pearl barley is ready, serve it with greens.
Fish head - pledge of rich soup
If you are a lover of rich and healthy fish soup, then the fish’s head will allow you to achieve exactly these tastes of the dish. We bring to your attention the ear from the head with pearl barley. In order not to spend enough time cooking, you should take care of soaking the cereals in advance.
When everything is ready, proceed:
- the head and tail of pink salmon;
- 3 pcs. potatoes;
- 1 onion and carrots;
- 2 l of water;
- 1/3 cup barley;
- spices, herbs.
We prepare the broth based on the head and tail of pink salmon. We filter the broth, take out the fish base and add the swollen barley to it. Cook in this way about 15 minutes, then add the potatoes and cook another 15 minutes.
Next, fish pulp, spices, bay leaf and herbs are used. After 20 minutes, the soup will infuse and be ready to serve.
Pass: prepare the soup at the stake
Cooking soup in the open air in a cauldron is a pleasure and romance. Ear with pearl barley in such a performance is especially tasty and mouth-watering. It is very important to achieve the necessary intensity of heat from the fire, so that the broth turns out to be rich, and the ingredients are not boiled.
So, we need:
- heads and tails of fish - 1 kg;
- 5-6 potato tubers;
- 1 onion, carrot and parsley root;
- 3 l of water;
- 2/3 cup of barley;
- 4 tomatoes;
- half a lemon;
- spices, herbs.
We collect water in a cauldron, add a gauze bag with parsley roots, fish heads and tails, onion head. All this is boiled for half an hour.
After the allotted time, add the flesh of fish, potatoes, cereals and spices to the finished broth of pearl barley. When the ear is almost ready, it is time to add lemon juice, tomatoes and herbs. Take some time to let the dish brew, and start the meal.
Fishing recipe: prepare a delicious fish soup with vodka
It is believed that the real fisherman’s ear is made with vodka. So she gets a taste of the "right" soup. In fact, there is no reason for fear to non-drinkers, since the alcohol disappears, leaving the aftertaste of the “bonfire”.
You can take one large carp, counting on 3 liters of liquid. You will also need about 4 large potatoes, parsley root, bay leaf, 5 tablespoons of pearl barley, a stack of vodka (1-2 piles), greens.
Everything is prepared by analogy with the recipe for fish soup with barley from the previous version. The only difference is that ten minutes before being prepared, vodka is added to the broth. You need to let the soup brew for a while (at least 10 minutes) and you can start dinner!
Finally
Today we got to know the recipes and the history of the preparation of this dish. We hope that our pearl barley soup recipes will give you the best culinary experience. And you can proudly share them with relatives and friends. Bon Appetit!