How to cook fish soup from river fish at home. How to cook an ear on a fire. Ear from canned saury

Sokolova Svetlana

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Ukha is an ancient Slavic dish based on fresh fish. It has been brewed for a long time, but it is still popular today. The top of the leadership in terms of taste characteristics is occupied by white ear. It is customary to cook it from ruff, pike perch, or perch. The second position belongs to the black ear, for the preparation of which a chub, beluga, carp, or is used. The red ear closes the top three. It is based on stellate sturgeon, salmon, salmon, sturgeon.

red fish soup recipes

Salmon ear

The uniqueness of fish soup lies in the fact that it has no analogues in other national cuisines. Fish soup is often called fish soup, but this is not entirely correct, since flour, cereals and fried vegetables are not used in its preparation.

I use only tails, heads and trimmings of salmon. The rest of the fish.

Ingredients

Servings: 10

• salmon 800 g
• water 3-4 l
• onion 2 pcs
• carrot 1 PC
• potato 3 pcs
• greens to taste
• bay leaf to taste
• ground black pepper taste

per serving

Calories: 51 kcal

Proteins: 6.05 g

Fats: 1.95 g

Carbohydrates: 2.94 g

50 min. Video recipe Print

I put a pot of water on the stove. While the water is boiling, I thoroughly wash the salmon. I do not use aluminum utensils for cooking fish soup, because the combination of fishy taste and aluminum gives rise to a metallic aftertaste.

I always try to keep the broth clear. To do this, first I let the water boil, add salt and only after that I put the fish.

After boiling the broth, I remove the foam and send the onion and pepper to the pan. I'll make sure to put out the fire.

I determine the cooking time by the eyes of the fish - they should turn white. The fish is cooked no more than 20 minutes.

Peel potatoes and cut into large cubes. I peel the carrots and cut them coarsely. If you have a grater handy, you can use it.

I take out the finished fish from the pan, let it cool and separate the meat from the bones. I filter the broth, return it to the pan, add potatoes, carrots and boneless fish. I put a little noble laurel in a saucepan with fish soup. Cook until potatoes are ready.

I insist the finished treat for about 20 minutes. I put the greens directly into the plates with the fish soup.

In our regions, salmon has to be bought. If you can afford it, be sure to cook salmon soup. She will delight you with an unusual taste. If you want a little variety, beat a few raw eggs into a saucepan with boiling fish soup and mix quickly. The result is a hearty patty.

Recipe for red salmon fish soup

Ingredients:

• salmon - 1 kg
• water -- 2.7 l
• potatoes - 6 pcs.
• carrots - 1 pc.
• bulb -- 1 pc.
• bay leaf, pepper, herbs and salt

Cooking:

1. I'm preparing the fish. I take out the insides from the salmon, cut off the fins, cut into small pieces.
2. I wash the vegetables indicated in the recipe, peel, cut into cubes.
3. I put water in a saucepan, put it on the stove and let it boil.
4. After boiling, I put chopped vegetables, add a little salt and pepper, boil for 7 minutes.
5. I add pieces of fish to the broth, reduce the heat to a minimum and cook for about a third of an hour until tender.
6. Before the end of cooking, I send a few bay leaves to the pan with fish soup. I close the lid and leave for a few minutes.

It is not difficult to prepare an ear from salmon. Before serving fish soup on the table, do not forget to put a little chopped greens in each plate. It will decorate the dish and make it more fragrant.

River fish soup recipes

Cooking fish soup from carp

Ear from carp is not difficult to prepare. For comparison, it is much more difficult to cook it from sterlet. I cook fish soup from carp over low heat, do not cover the pan with a lid.

Ingredients:

• carp -- 1.5 kg
• bulb -- 1 pc.
• potatoes - 2 pcs.
• small tomatoes - 8 pcs.
• water - 2 l
• herbs, salt, pepper and bay leaf

FOR THE SAUCE:

• garlic - 4 cloves
• lemon juice -- 50 g
• vegetable oil -- 100 ml

Cooking:

1. I process the fish: I clean the scales, remove the insides, rinse well. I cut carp into pieces up to 3 cm.
2. I take a pot with a volume of 5 liters. I put in it diced potatoes, peeled onions and pieces of fish along with the head. Then I fill it with water and set it to cook.
3. I cover the dish with a lid. After boiling water, remove the lid, and reduce the fire to a minimum. I cook for about 20 minutes. Then I examine the head of the fish. If the eyes popped out and turned white, the ear is almost ready.
4. Salt, add bay leaf, tomatoes, peppers and herbs. If the tomatoes are large, cut into pieces. I cook for about 10 more minutes. I knead the tomatoes in a bowl so that the fish broth gets a sour taste.
5. I spread the pieces of boiled fish on a dish and pour over garlic sauce, which is not difficult to prepare. Finely grind the garlic, gradually adding sunflower oil. At the end I add lemon juice.

Video recipe

I serve the finished ear on the table with chopped herbs. If you do not like the sour taste, do not add tomatoes or reduce their number.

How to cook an ear from carp

Folk wisdom says - it is impossible to cook a delicious fish soup from crucian carp. This is not true. A wonderful fish soup is cooked from crucian carp, if the fish is fresh and cooked on a fire.

My family lead a healthy lifestyle and love to relax in nature. I often cook fish soup from carp when we go to the river.

Ingredients:

• carp - 1 kg
• potatoes - 5 pcs.
• bulb - 2 pcs.
• parsley root
• allspice
• greenery

Cooking:

1. I clean and gut carp, remove the insides, cut off the tails and fins. I wash the pieces of fish well, put them in a saucepan and put on fire, after filling it with water.
2. While cooking crucian carp, I am engaged in vegetables. I wash the onions and potatoes, peel and cut into cubes. Be sure to follow the broth: remove the foam, add some salt and pepper.
3. I send allspice, half an onion, bay leaf, chopped parsley root and potatoes to the pan with crucian carp. I cook for about half an hour, constantly removing the foam.
4. I remove the ear from the fire and let it brew under the lid for 15 minutes.

Before serving, be sure to sprinkle the ear with chopped herbs. You will receive a beautiful and fragrant dish that is not a shame to present to guests or family members, especially if it is for the second.

perch soup recipe

Perch ear is a dish created by Slavic chefs. According to sources, in the 12th century, all soups were called fish soup, regardless of the ingredients. Some varieties of ancient fish soup resembled modern compote.

Ingredients:

• perch -- 1 kg
• potatoes - 800 g
• onion - 150 g
• carrot -- 150 g
• herbs, salt, bay leaf and pepper

Cooking:

1. I'm cleaning perch. I send the tail and head to a four-liter saucepan, fill it with water and boil for half an hour. After I take it out, and filter the resulting broth.
2. I cut the peeled perch across into pieces 3 cm long. I cut the onion and pass it. I grate the carrots and fry them.
3. I cut the washed and peeled potatoes into cubes and send them to a saucepan with boiling broth, add pepper and salt. As soon as the liquid boils again, add the perch and cook for about 10 minutes.
4. After I add bay leaf, remove the pan from the heat and let the ear brew for about half an hour.

How to cook ear at home

The most delicious fish soup is cooked on the fire. This does not mean that it cannot be cooked at home.

In this recipe, I add a little pearl barley to make a rich and satisfying treat.

Ingredients:

• carp head -- 3 pcs.
• medium potatoes - 5 pcs.
• barley - 150 g
• small carrot - 2 pcs.
• large onion - 1 head
• greens, pepper, salt, noble laurel

Cooking:

1. Boil pearl barley until tender and rinse well.
2. I remove the gills from the carp heads and start cooking. I remove the foam with a slotted spoon.
3. While preparing the broth, I am engaged in vegetables. Clean and rinse with cold water. I cut the potatoes into cubes and throw them into a saucepan. Salt.
4. After about 10 minutes, add chopped onions and grated carrots. I mix and cook until done.
5. At the end of cooking, I add pearl barley, herbs, pepper and noble laurel to the pan. I turn off the fire and let the ear brew.

As you can see, for cooking, you don’t even need to fry vegetables and make dressing.

How to cook an ear on a fire

Many people are fond of fishing. Especially men who are happy to spend their free time on the banks of a picturesque pond.

The most suitable dish for fishing is fish soup cooked from freshly caught fish.

Cooking:

1. I carefully sort the caught fish. I choose the smallest fish and gut. I don't always clean, but I always wash.
2. I clean larger fish, gut and cut into pieces.
3. I'm making broth from a trifle. Before cooking, I put it in cheesecloth and dip it in water. The result is a broth, on the basis of which the ear is prepared. After preparing the broth, I throw away small fish.
4. If there is no gauze, I make the broth in a different way. I cook small fish for about half an hour. After I remove the cauldron from the fire and wait until the trifle sinks to the bottom. Then I pour the broth into another bowl.
5. I put a couple of pieces of large fish in the fish broth and cook until tender. I take out the finished fish from the pot, and continue to cook the soup.
6. I send the remaining pieces of fish to the broth along with potatoes, herbs, carrots and onions. If the ear is thick, add a little water. It doesn't affect the taste.
7. I mix all the ingredients well and boil for about 40 minutes. I focus on the readiness of vegetables.
8. During cooking, I often do not mix so that the fish does not fall apart, and liquid porridge does not turn out instead of fish soup.
9. So that the ear does not burn, I periodically shake the boiler. I do not cover the dishes with a lid, but I take water from a spring. As a result, the dish absorbs the aromas of nature, and the taste becomes multifaceted.

Step-by-step video recipe for fish soup from salmon head

For cooking fish soup on a fire, I do not use dill and parsley. This green has a pronounced taste that easily interrupts the aroma of fish.

I decided to finish the article with a few tips that will make the soup even tastier.

1. There is a ready-made ear you need from a bowler, using wooden spoons.
2. Fish is the main ingredient. Try to put in as many fish as possible. Don't overdo it with vegetables.
3. You can safely put salt and pepper in the finished dish. At the very end of cooking the fish soup, you can add a little noble laurel to the pot. At the end of cooking, it is recommended to remove it. Otherwise, the treat will become bitter.
4. If the company consists mainly of men, add a little and a few coals from the fire to the ear. As a result, alcohol will soften the bones, and the coal will bring the aroma of a fire, removing unpleasant odors.

Finally, I will pay a little attention to spices and seasonings. Most often I take bay leaves, parsley, parsnips, black pepper, dill and green onions. In some cases, I add fennel, anise, ginger and saffron.

When choosing spices for fish soup, I am guided by the type of fish. If it is oily, I take more spices. If I cook from perch, I do not add spices at all.

A real Russian fish soup was prepared only from river bank trifles!

For fish soup, such a fish as, is perfect. These fish will give the ear that very, optimal fat content, moreover, such an ear will definitely please your stomach!

In order to prepare an ear from a small river fish, we need the following components:

• Perch - 3 pieces
• Bleak - 3 pieces
• Umber - 3 pieces
• Chop - 3 pieces
• Quickie - 3 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Potatoes - 3 pieces
• Salt
• Pepper
• Millet - 50 grams
• Vodka - 1 shot
• Bay leaf
• Parsley, dill and onion

So, let's start preparing the ingredients for the future fish soup. To begin with, we will deal with the most difficult, and for some, unpleasant process - this is cleaning the fish. The whole fish:, and - rinse well in running water. Remove the gills from the head of the fish. And it is definitely worth doing! The fact is that during heat treatment, the gills emit bitterness, which spoils any, even the most refined taste of the dish. Then, gut the fish and rinse thoroughly again in running water. By the way, the scales from the fish do not need to be removed.

When the fish is cleaned and washed, we send them to a pot filled with water. We put the pot on fire to boil water. By the way, when cooking fish, a lot of foam will appear - do not forget to remove it with a slotted spoon in time.

Together with the fish, send the onion to the pan, having previously cleaned and washed it.

When the broth boils, and all the foam is removed, add salt to taste.

The fish is boiled for fifteen to twenty minutes over medium heat. At this time, you can start cleaning vegetables.

Peel the potatoes, wash them well and cut into medium cubes. Do not grind with potatoes.

Do the same with carrots. I only recommend cutting carrots into slices.

When the broth with fish boils for the allotted time, remove the fish and onions from it.After that, the broth must be passed through a strainer or gauze in order to clean it from the scales, bones, fish surplus that have fallen off during the cooking process, as well as unnecessary foam.

When the broth is cleared, return it to the fire and bring it to a boil. When the broth boils, place chopped potatoes, carrots in it. Send to vegetables and spices.

Pour hot water over millet. Let it steam for seven minutes in boiling water, then send it to the broth.

While the vegetables are cooking, let's take care of the fish. If possible, we need to get rid of the fish bones, and cut the fish into small pieces. This can all be done with a fork.

When the fish is cut, send it to cook for another ten minutes with vegetables and cereals.

Rinse the parsley, dill and onions well. Chop it finely. By the way, greens can be sent to the ear immediately after they are ready, about a minute before we remove them from the heat, or maybe sprinkled directly onto the plates.

When the ear is ready, remove it from the fire and add one glass of vodka.

Close the ear with a lid and let it stand for seven minutes. After that, the ear can be served at the table by adding a teaspoon of butter to it.

BON APPETIT!

Wash, clean, gut and remove the gills from the fish.

Advice. Freshly caught river fish are advised not to gut or clean, just remove the gills.

Cut large fish into pieces, leave small fish as is.
Place a third of the fish trifles or fish head and trimmings into the pan.

Advice. A delicious ear will turn out even from one type of fish. The secret of a delicious fish soup is in the triple laying of fish for a richer and more delicious fish broth. The head of salmon or trout is perfect for broth. If the head is large, it can be cut into 2-3 parts.

Fill the fish with cold (!) Water.

Bring to a boil and carefully remove the foam.
Add another part of the fish (or part of the fish head) and raw peeled onions.

Cook at a low boil for about 15-20 minutes, carefully removing the foam.
Add the rest of the fish (or head) and bring back to a boil.
Salt the ear.

Cook for another 15-20 minutes, removing the foam.

Remove the fish and onions from the broth with a slotted spoon.

Advice. Throw away the onions - they gave all their flavor to the broth; you can either eat the fish (if you didn’t use fish trimmings, but better pieces of fish), or give it to cats, because. the fish also gave all its taste and useful properties to the fish broth :)

Strain the broth through cheesecloth folded in several layers.

Return the pot to the heat and bring the broth to a boil.
Put pieces of fish fillet, peppercorns and bay leaf into the broth.
Cook for about 8-10 minutes at a low boil.
2 minutes before readiness, pour vodka into the ear, if desired, add dill, add salt, pepper to taste and remove from heat.

Advice. Vodka gives the ear a pleasant spicy note, while alcohol is not felt at all in the ear. But if you wish, you can not add vodka.

Let the ear brew under the lid for about 10-15 minutes.

Advice. You can cook a more satisfying option

Your choice of fish when cooking fish soup is practically unlimited. You can use both river fish (perch, crucian carp, ruff, carp, pike perch, carp, pike, rudd) and marine life (cod, salmon, salmon, halibut, sea bass, pink salmon, chum salmon). And yet there are types of fish, from which it is not recommended to cook fish soup - these are roach, roach, bream, minnow, ram, mackerel and herring. The fresher the fish you choose, the better your soup will taste. The most delicious fish soup comes from freshly caught fish.

It should be remembered that the central place in the ear is given to the fish, while vegetables, broth and spices should be kept to a minimum - they are designed only to emphasize and shade the taste of the fish. Although any avid fisherman will tell you that if you have live fish, you don’t even need this - fresh fish already has an unsurpassed taste. Fish soup is traditionally prepared from 2-4 types of fish. Usually this is done in two stages - first, a rich broth is prepared from small fish, which is then removed, and then pieces of large fish are placed in the ear. At the same time, small fish can not be cleaned or gutted, but only washed well, wrapped in gauze and tied - so it will be convenient for you to remove the fish after preparing the broth. Large fish should be cleaned, gutted and cut into pieces. Another variant of the two-stage preparation of fish soup - you can first cook the broth from fish offal, then remove them, strain the broth and add fish fillets to it. If there are a lot of bones in the fish, then it is advisable to strain the resulting broth. Do not remove the head and fins from the fish, as they allow you to make the broth very rich.

The constant companions of fish in the ear are onions, carrots and potatoes. They can be added to the broth both whole (except for potatoes) and coarsely chopped. The simplest spices and spices are suitable for the ear - bay leaf, black peppercorns, allspice and parsley root. Coriander, tarragon, saffron and ginger also perfectly emphasize the taste of fish. You should not add an abundance of various ingredients and spices to your ear - in this way you can “drown out” the fishy aroma. Cook the fish soup over low heat without a lid, avoiding intense boiling. The ear should slowly languish. Watch the time carefully so that the fish does not overcook - it is usually ready in 10-20 minutes. To get rid of the characteristic smell of mud in freshwater fish, you can add a little lemon juice or vodka to your ear a few minutes before cooking.

When cooking fish soup, not only its taste is important, but also the appearance of the dish, which plays an important role in shaping the impression of what was eaten, so it is very important that the broth is transparent. To do this, be sure to remove the foam from the broth after boiling. If the broth still becomes dark, whipped protein will help to correct the situation - stir it in the broth, bring to a boil, then strain the broth.
The ear is salted at the very end. When the fish ear is ready, you can put a piece of butter in it and let it brew under the lid for 10-15 minutes. After that, pour the fish soup on plates, sprinkle with chopped herbs and serve to the delight of everyone gathered at the table or by the fire.

Let's start our selection of recipes with traditional river fish soup. The most delicious fish soup is obtained from predatory species of river dwellers, so perch, pike and pike perch are perfect for it.

Ingredients:
1.5 kg of river fish,
1 onion
1 carrot
4 potatoes
3-4 bay leaves,
10 black peppercorns,
1 parsley root
50 g butter,
50 ml vodka,
dill and parsley,
salt to taste.

Cooking:
Cut off the head and tail of the fish, removing the eyes and gills. Gut the fillet, removing the backbone and ribs. Place the head and tail in a saucepan and pour 3 liters of water. Add the onion cut in half, bring to a boil and cook for 10-15 minutes. Remove the fish parts and onion from the pan, add coarsely chopped potatoes and cook for 10 minutes. Add chopped carrots, parsley root, pieces of fish fillet and spices. Cook for about 10-15 minutes, then salt and pour in vodka to eliminate the smell of mud. Boil for about 2 more minutes and remove from the stove. Remove the bay leaf from the fish soup, add butter, sprinkle with chopped herbs and serve.

The presence of fish trifles is not at all a reason to be upset. This is a great opportunity to cook a delicious fish soup.

Small fish ear

Ingredients:
1 kg small fish
1 onion
1 carrot
3 potatoes
100 g millet,
1 parsley or celery root
6-7 peas of allspice,
4 bay leaves,
green onion,
salt and ground black pepper to taste.

Cooking:
Gut and rinse small fish, then wrap in a piece of gauze. Pour 2.5 liters of water into the pan, place the gauze in the water, securing its end to the pan. Bring to a boil and cook for about 15 minutes. Remove the fish and add chopped potatoes, fried onions with carrots, roots and spices to the broth. Cook 10 minutes. Add the washed millet and cook for about 10 minutes more until the potatoes are soft. Remove roots, bay leaf and peppercorns from the fish soup. Separate the fish from the bones, put it in the broth and sprinkle the fish soup with chopped green onions.

Ingredients:
500 g of red fish,
3-4 potatoes
1 onion
1-2 carrots
8 black peppercorns,
3 bay leaves,
dill or parsley,
ground coriander,
salt.

Cooking:
Put coarsely chopped vegetables in a saucepan and pour 2.5 liters of water. Cook after boiling for 15 minutes. Add fish, cut into portions, bay leaf and peppercorns. Cook for about 10 minutes over low heat, skimming off the foam. Salt the ear, add ground coriander, sprinkle with chopped herbs and boil for another 2-3 minutes. Remove the spices, let the ear brew under the lid for 10 minutes and serve.

Some fishermen believe that the most delicious and rich fish soup is obtained only when the broth for it is made from fish heads. We suggest you use our next recipe and see for yourself.

Fish head ear

Ingredients:
3 large fish heads
200 g fish fillet,
3-4 potatoes
1 onion
1 carrot
100 g millet,
4 bay leaves,
5 peas of allspice,
salt and ground black pepper,
greenery.

Cooking:
Clean the heads from the insides and gills, then rinse well and put in a saucepan, pouring 2 liters of water. Bring to a boil, remove foam, reduce heat and simmer for 15-20 minutes. Remove the heads from the broth and set aside. Strain the broth. When the heads have cooled, take them apart and put the meat in the broth along with the fish fillet cut into pieces. Add diced potatoes, chopped onions and carrots (if desired, they can be lightly fried in oil beforehand), washed millet, bay leaf and allspice. Bring to a boil and simmer for about 15 minutes until the potatoes and cereals are ready. Salt the finished ear, sprinkle with black pepper and chopped herbs.

Even when cooking fish soup, a multicooker can come to the aid of housewives. Take advantage of this miracle of technology and see how excellent the final result can be.

Ingredients:
500 g fish
1 onion
1 carrot
5 potatoes
6 peas of allspice,
3 bay leaves,
greenery,
salt.

Cooking:
Clean the fish from scales, gut and remove the gills. Rinse well and put in a multicooker bowl along with coarsely chopped vegetables and spices. Fill with water up to the “Maximum” mark and set the “Extinguishing” mode. In about an hour and a half, the ear will be ready. Salt the ear to taste and sprinkle with chopped herbs.

And in conclusion, we suggest you prepare an unusual alternative to the classic fish soup - the so-called milk fish soup, popular in Finland and Karelia. In these countries, this dish is called "calaqueitto" and can also be prepared from white fish - the main thing is that it has fewer bones. Despite its simplicity, milk ear is considered a festive dish in Finland. It is advisable to let the soup brew for a day.

Ingredients:
500 g of red fish (salmon, salmon or pink salmon),
1 large onion
2 potatoes
1 liter of water
500 ml milk or low fat cream
40 g butter,
1 tablespoon flour
5 black peppercorns,
2 bay leaves,
salt and ground black pepper,
dill greens.

Cooking:
Cut the fish into pieces, add water, add half the peeled onion, black peppercorns and bay leaf. Prepare the fish broth by boiling the fish for 10 minutes. Salt the finished broth, remove the onion and bay leaf. Take out the fish and set aside. Cool and cut into pieces, separating from the bones.
Add the diced potatoes to the broth and cook for about 15 minutes. Fry the remaining half of the onion in butter (20 g) and add to the soup. Stir milk or cream with flour and gradually pour into the soup, mixing thoroughly. Add fish pieces and cook for another 8-10 minutes. Sprinkle the finished soup with chopped dill and serve hot.

As you can see, fish soup can be so different, but at the same time always tasty and deliciously fragrant. Use our tips and recipes, and your ear will certainly delight everyone who tries it. Bon Appetit!

This fish soup is recommended to be prepared from any fresh river fish. For cooking, you can use both the whole fish, and only the tails and heads, ridges, because the carcass of the fish can be baked or fried, and the tails and heads always make a delicious fish soup. The dish turns out to be rich and satisfying, a wonderful and quick lunch!

Before cooking the head soup, be sure to clean the gills and rinse them well.

You can’t cook fish for a long time so that it not only doesn’t boil, but also doesn’t lose its taste, so you first need to cook vegetable broth, lay potatoes, and only then, last but not least, fish.

Ingredients for cooking soup:

• Water ~2 l
• Carrot 1 pc.
• Onion 2 pcs.
• Fish ~1 kg
• Potatoes 3 pcs.
• Black peppercorns 6-10 pcs.
• Ground black pepper
• Bay leaf 1-2 pcs.
• Salt - to taste
• Parsley or dill greens

Fish soup recipe:

1. Prepare vegetable broth. To do this, peel carrots, onions and potatoes. Cut the carrot into slices, cut the onion into 2-3 parts. Cut potatoes coarsely.
Put onions, carrots and potatoes in boiling water, cook over low heat for 15-20 minutes.

To give even more flavor to the fish ear, I recommend pre-frying the carrots and onions in a dry frying pan for several minutes before putting them into the water.

2. Prepare tails and heads for laying (ridges, fins and other parts can also be used), preliminarily remove gills from heads, rinse.

3. You can remove some of the carrots from the broth, remove the onion completely, it has given up its flavor and is no longer needed. Take out part of the potato, mash it with a fork and pour it back into the broth. At this stage, you can lay the fish.

4. After laying the fish, cook the fish soup for no more than 15 minutes. For 3 minutes put bay leaf, peppercorns, salt to taste. At the very end of cooking, add ground black pepper and lay the chopped greens.