Tsar's ear: how to cook?

In our article we want to talk about how the king’s ear is prepared. If someone has not tried, then this is a very special dish. And with an ordinary ear, it can not be compared. The name “kingly ear” speaks for itself. There are many recipes for this dish. Let's look at some of them.

King's ear with salmon

Such an ear can cure ailment and give strength, as it is very nutritious and beneficial.

Ingredients:

1. Fresh salmon fillet - 320 grams.
2. Three tomatoes.
3. One salmon steak.
4. Young potato - 4 pcs.
5. One onion.
6. One carrot.
7. Olive oil - a couple of tablespoons.
8. Ground pepper.
9. Butter - 30 grams.
10. Pepper peas - five pieces.
11. Fresh parsley.
12. Bay leaf.
13. Salt.
14. Vodka - 50 grams.
15. Lemon.
16. Fresh dill.

Cooking tsar fish soup

Tomatoes must be peeled and cut into cubes, then fry in butter. Separately in another pan we pass the coarsely chopped onions with carrots.

Next, the tomatoes need to be poured with water so that the fish and potatoes still fit. Then add carrots with onions. Gently mix the ingredients. As soon as the water boils, you can add potatoes, diced.

The fish should be cut into pieces, while removing the bones.

When the water begins to boil again, it is necessary to put the fish and salt, add bay leaf and pepper. Next, cook, stirring, until the potatoes are ready (it should not be boiled).

Greens must be finely chopped and added to the ear. Again, gently mix and turn off the heat. Be sure to add vodka to the ear, after which we close the pan with a lid and let the dish brew. The king’s ear is served on the table with a slice of lemon and brown bread.

What is the ear?

Double and triple ear, rural and fishing, Cossack and Rostov ears - there are an infinite number of cooking options for this ancient folk dish. She was favored not only by ordinary peasants, but also by kings. Of course, the ingredients used for cooking were different among commoners and at the royal court. Not for nothing that the dish is called "king’s ear." During aristocratic meals, not simple bread was served for the first dishes, but special pastries and various snacks prepared specially for fish. These are onion and garlic rolls, fish pies, various sandwiches and canapes. The real imperial ear was prepared on a double broth from poultry and fish. The dish was seasoned with spicy tinctures, white wine, cognac and vodka. Thin pancakes stuffed with minced meat or fish were served to the ear. To give the soup a special transparency, chicken proteins were added to it. On the one hand, the king’s ear is a gourmet dish. And on the other - a simple dish, devoid of any cunning and complexity. If you wish, you can easily cook such a royal dish yourself. Here are just the ingredients you need appropriate.

Tsar's ear: an old recipe

This recipe is the closest to the old version. At present, such preparation will seem rather complicated, but the result is worth it.

For the preparation of chicken broth, in no case should you use bay leaves, since it strongly masks the true smell of the bird. Meanwhile, a double or triple broth is prepared precisely so that the smell of chicken dampened the fish aroma.

Ingredients:

1. Half chicken.
2. Little pike.
3. Fish trifle - 850 g.
4. Small pike perch.
5. Vodka - 50 ml.
6. One carrot.
7. One onion.
8. Butter - 65 g.
9. Potato - 5 pcs.
10. Two chicken squirrels.
11. A glass of flour.
12. Clove of garlic.
13. Milk - 350 g.
14. Vegetable oil - 35 ml.
15. Chicken Egg - 2 pcs.
16. Salt and spices.
17. Sugar - 20 g.
18. Greens.

Cooking according to an old recipe

Half of the chicken carcass must be washed and cooked, divided into several parts. Spices should be added to the broth. The finished chicken needs to be disassembled, and the bones and skin discarded. The meat can be used for filling pancakes. We need only the broth, it must be filtered. Small fish should be placed in cheesecloth and lowered into chicken stock. Cooking at the slowest fire will have until the fish boils, after which it can also be thrown away. The carcasses of pike and pike perch should be cleaned and gutted, divided into portions. Heads, fins and tails are thrown away. Cook the fish pieces in the broth and remove the bones when ready.

Now you can prepare a special mixture to lighten the soup. To do this, one hundred grams of the broth must be cooled, and then mixed with whipped proteins until smooth. A saturated solution (triple broth) is clarified with a protein mass, after which it is filtered, removing white threads and flakes.

Cut the potatoes into large cubes and put in the finished broth. Chop the onions and carrots into thin strips and sauté in butter (creamy) until golden. All this is added to the soup. After the potatoes are ready, it is necessary to pour a little (glass) of vodka into your ear. The tsar’s ear is ready (photo is given in the article). She needs to insist a little, and then you can serve the dish to the table.

Meanwhile, you can cook thin pancakes for soup. To do this, knead a dough of two eggs, wheat flour and milk, salt, sugar. We start pancakes separately with chicken and minced fish. Onions are added to the chicken, and garlic and onions are added to the fish. Ready-made pancakes are placed in a pan and baked in the oven. Wuhu is served in deep plates with chopped herbs, and pancakes are placed on a separate plate.

Sturgeon ear: recipe

Imperial sturgeon ear is prepared with the addition of dry wine (white) or dry champagne.

Ingredients:

1. Sturgeon steaks - 5 pieces.
2. Half chicken.
3. Celery and parsley roots.
4. Onions - 1-2 pcs.
5. Carrots - 1 pc.
6. Potato - 4-5 pieces.
7. Spices to choose from, salt.
8. White wine (dry) - 55 g.

Cooking sturgeon

We cut the chicken into pieces and remove the skin. We cook a light broth with roots and spices. It can be filtered if desired. Boiled meat can be used for any other dish. Sturgeon steaks should be boiled in chicken broth, and then divided into small pieces. Next, add potatoes and carrots to the ear. Fifteen minutes later, wine should be added to the soup. At this point, the fire must be turned off and the ear is infused. Soup served with herbs and bread croutons.

Ear seasoned

This recipe differs from the previous ones in that the soup is very thick due to the flour fried in butter. For cooking, you can take absolutely any fish.

Ingredients:

1. One kilogram of fish.
2. White wine (dry).
3. Flour - 2 tbsp. l
4. Oyster mushrooms or champignons - 100 g.
5. One quail egg.
6. Celery root.
7. Butter.
8. Nutmeg.
9. Salt, spices, basil.

We clean and chop the fish coarsely, fill it with cold water and then cook for about ten minutes.

Melt the butter in a pan and fry the flour. Then add mushrooms, flour, herbs, nutmeg to the soup . Bring it to a boil and season with wine. Serve the ear in a deep plate with herbs and lemon spiral.

Instead of an afterword

Uha is a wonderful national Russian dish that has gained worldwide fame and popularity. Of course, modern fish soups are very simplified compared to the king’s ear, primarily in terms of a set of ingredients. It is unlikely that someone will prepare such a sumptuous meal as a daily dish, but as a festive option you can try such an exquisite dish of nobles. Please the royal ear of your loved ones by preparing it according to one of our recipes, and get a lot of compliments in your address. Such a dish will surprise everyone at home.