Eel is a fish that we most often see in shops in smoked form. Most people therefore do not even think that they, like any other fish, can be deliciously cooked differently. So, if you are lucky and you got this snake-like creature fresh - quickly buy and cook at least the same eel soup.
Let's start with a simple
Such a dish is significantly different in preparation from the well-known soup. Cooking begins with processing vegetables: chopped onion with a clove of garlic grated in porridge, rings of bell pepper (take a couple) stewed in vegetable oil. When the pepper is soft and the onion is almost transparent, 2 small tablespoons of tomato paste, a glass of white wine, a liter of water and a bunch of parsley are added. How to boil - put chopped and chopped fish (half a kilo). Boil eel soup for half an hour, and salt and pepper already in the end. When ready, parsley is thrown out and chopped greens of dill are placed in the soup poured in portions.
Old recipe
According to it, fish should get into eel soup either peeled or thoroughly cleaned with clean river sand (in our environmental situation, it is better to use coarse salt). Inside the gutted eel, you also need to rub with salt. Celery and parsley root, a couple of small onions and 2 cups of fresh (not frozen, not dried, not canned!) Peas are laid in the water. As it boils, put chopped large eel (one and a half kilograms). Cook it for about 45 minutes; before readiness is placed laurel and parsley. As you can see, there is nothing superfluous: potatoes were not yet present in the vastness of their homeland, rice was eaten only in the Far East, closer to China and Japan. So in front of you is a purely Russian dish!
Creamy eel soup
For him, a large carrot should be grated, and finely chop the onion (tastier with leek). Both that, and another are fried together, but not in a frying pan, but directly in a pan where cream soup with eel will be prepared. When the vegetables are almost cooked, a third kilo of peeled tomatoes, cut into small cubes, is added to the pan. Fry - pour a liter of clean water. When it boils, lay a pound of chopped potatoes in the future cream soup with eel. The recipe advises to put chopped 300 g of eel when the tubers are boiled for about five minutes. Almost immediately after the fish, non-fat cream (half a liter) flows in. Before the readiness to try on salt, and ready to cook eel soup with herbs - either directly in the pan, or already spilled on plates. The result is very tender and tasty.
Exotic lovers
What is interesting about such eel soup is that it harmoniously combines seemingly incompatible ingredients. To begin with, a glass of dried fruit is poured with warm water. While they are softening, a pound of fish should be cut into small slices. Three carrots are chopped into cubes (rubbing is not worth it, it will turn out not very beautiful, and the taste will not be the same). Grams of 200 celery are cut like carrots. Leek stalk crumbles with ringlets. 2 liters ahead of time, the boiled broth is heated, and prepared vegetables and strained dried fruits are laid in it.
Give it a try! Very unusual and extremely tasty! When it boils, a fish is introduced; at the same time, eel soup is salted, peppered and flavored with a tablespoon of wine vinegar. After 20 minutes, a glass of peas is also added - fresh or frozen, after which cooking lasts another 2-3 minutes. At this time, a large pear of hard varieties is peeled, the core is cut, and the flesh is thinly cut and stewed for a couple of minutes in butter. When the exotic eel soup is completely ready, pieces of pear are placed on the plates before spilling it, and a portioned dish is sprinkled with parsley on top.