Delicious aromatic ear with the smell of a fire ... Perhaps, many people associate this dish with fun gatherings in a pioneer camp, a fire "to heaven" and funny songs with a guitar. It seems that cooking the same rich, nourishing and fragrant ear at home will not work. Not at all. At home, in the kitchen of a city apartment, you can cook the first dish, which will be no less tasty than a real fish soup. How to do it?
Basic cooking rules
All depending on the recipe that you have chosen. It is important to know a few important nuances that will help in preparing the right soup.
- To prepare the dish, only fresh fish is taken.
- The best dishes are those that are not susceptible to oxidation. The ideal option is a cast-iron pot (for camping) and a pan with dense walls (for a recipe for fish soup in the kitchen).
- It is important not to overload the fish broth with vegetables. The main thing in the dish is the aroma and taste of fish, and spices and vegetables can be added only "for the background" in small quantities.
- It is not recommended to add any butter or now popular bouillon cubes to the dish. The ear from the head and tail will turn out to be rich and fragrant in itself, without any additional tricks.
- To get a “glitter ear”, add some caviar, ribbons of fat, or slices of milk to the broth.
- The size of the fish does not matter. For fish soup you can use both very large fish, cut into pieces, and small whole.
Pike ear with rice
One of the popular fish that housewives most often use in cooking fish soup is pike. You can get this fish both in summer and in winter, which makes the recipe generally available and off-season. In order to get a true culinary masterpiece, to collect aromas and tastes in one piquant composition, remember the classic pike fish soup recipe.
Essential Ingredients
- Fish - 1-1.5 kg.
- Five medium sized potatoes.
- Two small carrots.
- Onion.
- Half a glass of rice cereal.
- A pair of slices of lemon.
- Salt.
- Bay leaf.
- Peppercorns
- Ginger (optional).
- Dill - required, parsley - optional.
Fish preparation
Since fish is the main ingredient in fish soup, the preparation process should begin with its preparation. We get rid of scales and entrails. By the way, many experienced housewives advise to clean pike scales with a fork, so insidious scales with a lot of mucus are faster and easier to remove.
If you are going to add a head to the fish broth, then do not forget to remove the gills. The body of the fish is cut into portioned pieces, the thickness of which does not exceed five centimeters. We put the parts of the fish in a saucepan, pour two liters of water and put on fire. You can add any spices and seasonings to the water. The main ones are salt, a whole onion and peas of pepper, the additional ones are bay leaf grated on a coarse grater.
Cooking
The recipe for fish soup from any fish is very simple. The main thing is to responsibly approach the selection and preparation of ingredients. After the fish has been cleaned, gutted and sent to the pot to cook, proceed to the vegetables. Peel the potatoes and cut them into small, even cubes. You can do the same with carrots. Onions are cut into small slices. Thoroughly fry vegetables before sending them to your ear. A rich broth will be obtained without the addition of oily fried vegetables.
When the fish is cooked, remove it from the broth. We send potatoes, half a glass of washed rice and carrots to it. Fry the onion slightly (optional) and put it in a pan at the final cooking stage. Cook for 10-15 minutes.
While the vegetables are boiled, we are engaged in fish that have already cooled down. We get rid of the head, tail and other parts that were added only to obtain a rich broth. As for the fillet, we advise you to carefully disassemble the meat into small pieces, carefully removing all the bones. Fish can be placed on plates in portions when serving, or can be sent back to the ear.
When the potatoes and rice are cooked, turn off the gas, put in a pan a couple of slices of lemon and leave the dish to “rest” for ten minutes. Do not forget that any recipe for pike ear requires fresh dill and a piece of butter when serving in the plate.
Pearl barley salmon
In order to try a delicious and fragrant ear, it is not necessary to travel to large water. Saturated fish soup is obtained at home, if you choose the right fish.
The next recipe for fish soup that we would like to recommend is the first salmon dish with pearl barley. This soup is very rich in taste, nutritious, satisfying, healthy and incredibly aromatic.
Products for the dish
- Soup set of red fish (salmon or trout).
- Potatoes.
- Carrot.
- Onion.
- Pearl barley.
- Salt.
- It grows. oil.
- Peppercorns and peas.
- Fresh greens.
Cooking method
In stores, ready-made kits for making red fish soup are sold. The recipe is much easier and faster to master if you do not have to bother with cleaning and gutting fish carcasses. We put the ready-made pieces (head, fillet, tail, fins) into the water, add a whole onion, salt a little, put a couple of peppercorns and two or three bay leaves.
On high heat, bring the broth to a boil, reduce the heat and cook for another 25 minutes. Do not forget to remove the foam. Cut potatoes, onions and carrots into small enough slices. From carrots and onions we make frying. We get the fish parts from the broth. Despite the absence of a large number of small seeds (salmon) in the salmon, the recipe for red fish soup requires straining the broth before adding vegetables.
Put potatoes and well-washed pearl barley in the pan. Vegetable frying will be added at the final stage of cooking. When serving, we will season the ear of salmon with butter, put a couple of sprigs of dill and pieces of fish fillet.
Ear in nature
If you nevertheless managed to choose the nearest body of water in order to have a good time in the company with a fishing rod, silence of nature and a bonfire, then we will give some tips regarding the recipe for fish soup in a pot.
Such an ear can be double, triple, etc. Experienced fishermen say that the more diverse fish there will be in an ear cooked on a fire, the more tasty, tasty and appetizing it will turn out. The best broth in the broth will be given: salmon, trout, catfish head, burbot, ruff, pike perch. The following fish species will not be especially valuable for cooking fish soup: ram, gudgeon, bleak, mackerel. The best option is a combination of lean and oily fish.
Important! Salt the broth should be with a margin. Fish takes salt from the broth, so when cooking, add a little more than the recipe requires.
Tip. If you are preparing fish soup from a fish caught in a pond, then the smell of mud can easily remove vodka. Add 40-50 g while cooking the broth. Alcohol evaporates very quickly, and the smell of tina disappears.