What is the difference between ear and fish soup? What components are needed to make these dishes? You will find answers to these and other questions in the article. Many housewives, while cooking fish soup, easily call him an ear, thereby causing discontent among the real connoisseurs of this dish - fishermen. They certainly know what the ear should be and how it differs from a simple fish soup.
The main difference
Not many people know how the ear differs from fish soup. Today, the creation of fish soup is very scrupulous. But once it was called any liquid brew made not only from fish, but also from meat and even peas.
Clarity was gradually introduced, and the cooks decided on the signs of this dish. So how is the ear different from fish soup? The most important thing is the use of only fresh fish, clarification of the broth and cooking in two stages. The fish soup differs from fish stews and other similar first courses of Russian cuisine (yurma, solyanka, botvigny, Kali) both in the manufacturing method and in the composition and composition of the food.
In principle, only freshly caught, fresh or even live fish (for example, in the sterlet ear) always go to the ear.
Next difference
What is the difference between an ear and fish soup? It is prepared from only one variety of fish. That is why this stew is always called by the name of the fish of the corresponding breed: sturgeon, sterlet, lousy, perch, whitefish. At the same time, fish soup is cooked from the so-called sweet (or “white”) fish and such varieties that belong to “black” according to the Russian national nomenclature are completely excluded. That is, minnow, bream, roach, bleak, pike, burbot are not suitable for fish soup, from which only fish soup can be cooked.
Some inconsistencies
Everyone should know what ingredients for fish soup and fish soup should be. So, vegetables, except onions (whole onions), are not put in a real ear. In rare cases, a couple of whole potatoes are added here, and even then, when the brew is prepared from ripe fish, although recently caught, it is no longer alive.
All types of fish soup must be cooked very quickly - from 12 to 20 minutes of boiling. For this stew, fresh fish are not cleaned of scales: they are simply sent to cool water. Further, with slow heating, the scales completely open, giving the dish a special taste and fat.
Restaurant practice
Fish soup recipes and fish soup are sometimes confused even by professionals. In restaurants, fish soup is often boiled in a bone fish soup or head. Then filter and add in fillet broth from impeccable varieties of fish - either sturgeon, red, or pike perch.
Such a dish cannot be called an ear - it is a classic soup such as fume, using French cuisine methods that are suitable for cooking broths that contradict the ear as a dish. It is based on fast cooking of the same type and fresh raw materials.
Species of fish soup
Types of regional Russian fish soup, common only in established areas of the country, are the Chudsky ear (or smelts ear) in the St. Petersburg and Pskov region and the osych ear - tiny ruffs and perches dried in a Russian oven. The last dish is prepared in Karelia, the Arkhangelsk region and in the lands of the Vologda region adjacent to them. These two variations of Russian fish soup have a unique, special taste and are also prepared without fillers, like pure transparent broth soups, only with onions.
The nuances of making fish soup with rice
In order to make this hearty, fragrant, healthy, magical to your taste soup, you do not need to have any outlandish ingredients. To create it, both fresh, live fish and canned fish are suitable.
Cooking this dish does not take much time. You can use both the bone part of the fish, for example the tail, and its fillet. After you boil the product, strain the broth. As a result, its taste will improve, the color will become transparent, also remove large and small bones from it.
If you use canned fish, add them to the soup shortly before it is ready. It is known that fish cooks faster than rice, especially unprocessed. In view of this, you can use one of two basic options for cooking the dish we are considering:
- Cook the fish stock, set aside the fish. Then strain the broth and cook rice and other components in it.
- Send the fish to the soup at the end of cooking, 15 minutes before vegetables and rice are ready. You can also boil rice separately.
Rice and Mint Soup
How to cook fish soup with rice and mint? We take:
- 1 cup rice
- 1 cup chopped carrots;
- 4 glasses of fish broth;
- 2 glasses of water;
- 500 g of telapia fillet or other white fish;
- 4 glasses of crushed watercress;
- lemon;
- chopped green onions;
- 1/4 cup fresh mint.
Cook this fish soup with rice like this:
- Pour rice with water, cook for 20 minutes. Add the zest and lemon juice.
- Boil the broth, send fish to it, cook for 5 minutes.
- Remove the fish, remove the bones and cut into pieces.
- Arrange the rice in plates, place on top slices of fish, carrots, watercress, crushed onions and mint.
- Pour warm broth into each plate.
With canned food and rice
To create this soup, take:
- onion;
- 2 tbsp. l rice;
- carrot;
- potato;
- a can of canned fish in oil;
- vegetable oil;
- salt;
- bay leaf;
- parsley and dill;
- pepper.
Manufacturing process:
- Boil water, send rice to it, cook for 15 minutes.
- Add the diced potato, canned fish, bay leaf, pepper and salt to the rice, cook for another 5 minutes.
- Pour into the soup crumbled and spasserovany carrots and onions, cook for another 5 minutes.
- Add chopped parsley and dill. Infuse the soup for 5-10 minutes. and pour on the plates.
With tomatoes and rice
You will need:
- 30 g of cow's butter;
- 30 g of rice;
- 100 g fish fillet;
- 15 g of onions;
- clove of garlic;
- parsley and dill;
- pepper;
- salt;
- one parsley root;
- three tomatoes.
Follow these steps:
- Crush the onions and parsley root with straws, spasser.
- Send rice washed in cool water to the broth, add sautéed vegetables. In 10 minutes. add fish. After another 10 minutes. - Tomatoes, sliced into slices, and cook until cooked.
- Salt and pepper the soup, add the crushed garlic.
When serving, sprinkle the dish with chopped herbs. You can also add shrimp or mussels to this soup, serve it with crackers or slices of white bread fried in olive oil.
Real ear
How to cook fish soup in a cauldron at the stake? You will need:
- bulb;
- 2-3 liters of water;
- 3-4 medium potatoes;
- 1-1.5 kg of any fish (the most delicious option is pike, perch or pike perch);
- two carrots;
- seasonings and herbs to taste.
Cook wuhu in a cauldron at the stake like this:
- In the salted boiled water, send peeled and coarsely chopped potatoes. Boil again, removing the resulting foam.
- Cut the carrots into circles and send to the cauldron. Do not rub it on a grater in any case, because coarsely chopped vegetables are the highlight of the fish soup.
- Dip a whole onion with carrots in your ear. It is only needed to add flavor, so after cooking, remove it from the cauldron.
- When the vegetables are almost ready, add peeled fish. Throw a small view in its entirety, but cut a large one into several parts.
- Remove the foam from the boiled fish soup, add your favorite herbs and vegetables.
- The fish will be ready in 8 minutes.
- Remove the finished dish from the heat, cover and set aside for 10 minutes.
Pour appetizing soup into plates and serve with sliced white bread.
Little tricks
Would you like to make a delicious fish soup at the stake? Listen to these recommendations:
- During cooking, it is better not to cover the cauldron. This is best done after the process is completed, so that the stew comes to the perfect consistency.
- It is believed that the ear is best prepared on the water in which the fish was caught. But since water today is polluted, do not take chances.
- You can’t add water during cooking; consider its amount at the beginning of the process.
- Do not add too many spices and vegetables to your ear, as they will kill the fishy taste.
- When cleaning, do not discard caviar, swimming bubbles and milk. They are quite appropriate in the ear.