Why add vodka to your ear: culinary recommendations

Vodka is a drink that not only fits perfectly with any Russian feast, but also is a loyal assistant in the kitchen of every housewife. Oddly enough, but it adds piquancy to almost every dish, from the first to the dessert. Most often, vodka is added during the preparation of fish soup. Why add vodka to the ear of river fish? This will be discussed in the article.

The main reasons for adding this drink to your ear

Why add vodka to your ear? There are two reasons:

1. Vodka added to the ear, especially if river or sea fish was used for cooking, makes the dish more savory in taste. At the same time, the fish receives additional whiteness and strength. All fish pieces are guaranteed to be smooth and juicy, moreover, they almost do not fall apart.
2. Why add vodka to your ear? This dish is mainly cooked outdoors using water from sources, so vodka is added as an antioxidant.

And also some people believe that this drink gives the fish soup an unusual aroma.

Why add vodka and logs to your ear?

It is noted that quite often, along with vodka, burning logs are added to the ear.

As the cooks explain, this is to neutralize bile, which can stand out from river or sea fish. Coal logs completely removes this unpleasant aftertaste. And why add vodka to the ear during cooking? She, in turn, neutralizes all bacteria that were in the ingredients.

If you combine these two means, then the probability of poisoning prepared by nature ear (even if river water was used) is practically reduced to zero.

The history of fish soup with vodka in Russia

Ear is a type of soup. She was known in Russia in the XVI century. It was at this time that fish soup was called fish soup. The very word “ear” has been known since the 9th century. But at that time, this term meant any broth, including sweet. Around the XII century, fish soup was already perceived as a fish soup, and even the first recipes of fish soup with the addition of vodka were even observed.

The traditional Russian ear is presented in the form of a transparent, concentrated broth of fish with the obligatory addition of vegetables (large pieces) and root crops.

There are several conditions for making real Russian fish soup with vodka:

• you need to cook the dish in an open bowl on a very low fire;
• the fish should be with a tail, bones and fins, occasionally even with a head;
• fish must be placed in already boiling water;
• a whole bulb must be put in the broth;
• after vodka is added to your ear, turn off the heat and let the dish brew.

Recipe. Ear with vodka

If you have nostalgia for warm days by the river, but the weather is cold and winter, you can plunge into the atmosphere of summer for a while and please your family or close friends with a fragrant ear. This recipe is designed for ten servings.

Essential Ingredients:

• river or sea fish - 800 grams;
• vodka - 50 grams;
• one onion;
• one carrot;
• potatoes - three pieces, medium size;
• one bunch of dill;
• black peppercorns - 5-6 peas;
• running water - 3-5 liters;
• two to three leaves of laurel;
• one bunch of parsley;
• salt (to taste);
• for decoration, it is recommended to use lemon and olives.

Cooking

Cooking is as follows:

1. Fish is cleared of entrails, scales and gills. It is well washed, it is advisable even to soak in water for 15 minutes.
2. Water is poured into the pan and placed on the stove. The fish is placed in water, salt is added. After boiling, the dish is cooked for 15 minutes.
3. The potato is peeled and coarsely chopped. Carrots are washed and cut into cubes. Then, potatoes, carrots and a whole (peeled) onion are added to the pan with the fish.
4. Next, bay leaf, pepper and chopped parsley are added to the dish. Pouring vodka. The fire turns off and the dish is infused for ten to fifteen minutes.
5. Onions are removed from the fish soup and finely chopped dill is poured in its place.
6. The ear is ready.

Before serving it, a slice of lemon and olives is added to each plate.

Red fish soup with vodka recipe

This recipe is invented for those people who recognize only red fish.

Essential Ingredients:

• 1–1.5 kilograms of red fish, always without a head;
• potatoes - 2 pieces;
• carrot - 2 pieces;
• onion - 1 piece;
• 50 milliliters of vodka;
• one bunch of parsley;
• black peppercorns;
• laurel leaf;
• salt to taste;
• a bunch of dill;
• green onions.

Cooking rules

1. Fish should be washed, remove the intestines, gills and scales, cut off the tail. The carcass of the fish is cut lengthwise along the ridge, and then each half is divided into 3-4 pieces.
2. Next, you need to peel potatoes, carrots and finely chop the parsley. Carrots are recommended to be cut in thick circles.
3. One bulb and chopped parsley are added to previously boiling water. It is necessary to cook over medium heat for about five to ten minutes. Then carrot is added to the broth, and the ear is cooked for another 5 minutes. The dish needs to be salted.
4. Then you need to put the fish in the brew, the fire is reduced to a minimum. In no case should you cover the pan with a lid. After the resulting mixture boils, you need to cook it for 5 minutes and add potatoes and peppers (about 3-4 peas). Before you throw potatoes to boil, you need to chop it coarsely.
5. After adding the potatoes, the ear is cooked for another 15 minutes. Then, remove the onion from the pan. Next, chopped dill and green onions are added to the pan. When the dish is almost ready, vodka pours into it and the gas turns off. The ear should be infused for 5-10 minutes, and only after that it can be consumed.

If desired, during serving on the table in the ear, you can add a few slices of lemon.

Recipe for a triple fish soup with vodka (fishing)

This dish has such a name, since it uses triple broth for its preparation. Initially, there is a broth of small fish, then medium-sized white fish and the third is a broth of large noble fish.

Essential Ingredients:

• one kilogram of small fish - perch, ruff;
• one kilogram of white medium fish - bream, crucian carp;
• one kilogram of noble fish - pike perch, sterlet;
• onion - three pieces;
• potatoes - five to six pieces;
• several bay leaves;
• parsley root;
• 50 milliliters of vodka;
• salt to taste;
• greens for decoration.

Cooking

Fish soup with vodka is prepared according to the following plan:

1. All fish are washed, intestines, gills are removed.
2. Further, all peeled fish is tied in cheesecloth and placed in cold water, put on fire. Salt, onion and parsley root are added to the same water.
3. When the water boils, the foam is removed, the fire decreases. In this form, you need to cook the dish for 30 minutes. Then the fire is turned off, the fish, onion and parsley root are removed, and the broth is filtered.
4. The pre-gutted large fish is cut into large pieces.
5. Then a large fish is placed in the same pan, cooked for 15 minutes and removed.
6. Peeled potatoes, cut into large pieces and placed in the ear. Cook for 15 minutes.
7. Medium fish, bay leaf and a few peas of black pepper are placed in the ear. Cooking is done before the fish is cooked. You already know why vodka is added to your ear, so you can safely pour it in.
8. The fire is turned off, the ear is covered with a lid and infused for 7-10 minutes.

For decoration, when serving, it is recommended to use greens.

Recipe pike fish soup with millet and vodka

If a pike was caught during fishing, then not making an ear out of it would be a real sin. This fish will make the soup very tasty, and when you add vodka, a certain sophistication will be added.

Essential Ingredients:

• pike - 800 grams;
• potatoes - 2 pieces;
• millet - 70 grams;
• onion - 1 piece;
• carrot - 1 piece;
• bay leaf - 1 piece;
• black pepper (peas) - 5-6 pieces;
• salt to taste;
• vodka - 50 grams;
• one bunch of dill.

The cooking algorithm is as follows:

1. The pike is cut into pieces, filled with cold water, and then brought to a boil over high heat.
2. The foam is removed, salt is added, and the broth continues to cook over medium heat for 10-15 minutes.
3. At the same time, millet is thoroughly washed with cold water. Washes onions (no need to peel). Carrots are cut into thin slices. Potatoes need to be cut into large slices.
4. Millet, onion, carrot and potato are added to the ear. You need to cook the soup, stirring occasionally, it takes about 40 minutes, until the millet is ready. Then bay leaf, pepper are added to the dish, and since it is known why vodka is added to the ear, we pour this drink. The fire is reduced to a minimum, and the ear is cooked for another 5 minutes.

During serving, the ear is sprinkled with chopped dill.

Why add vodka to your ear? It can be concluded that this drink gives the dish a piquancy and richness of taste. Every hostess at least once in her life should make an ear with vodka. Bon Appetit!