River fish soup is a deliciously delicious dish. They prepare food from any fish, the main thing is that it is fresher, but there are no other restrictions.
Recipes, in terms of fish selection, are quite approximate: catfish and carps, small roach and sweet little mumps go to the ear. The remaining components are also unpretentious and can be found even in a rather poor pantry, and a ready-made ear on a rich broth easily surpasses many more complex soups in popularity.
River fish ear - general cooking principles
• River fish ear can be cooked in the oven or cooked in a pan. The second option is more time consuming and takes more time.
• In the first case, all the components are laid out alternately in clay containers, filled with liquid and placed to languish in a preheated oven. Cooking fish soup usually lasts no more than half an hour.
• On an open fire, fish fish soup can be cooked in two different ways: initially, boil the vegetable broth and dip the fish into it, or first prepare the broth from fish fines, heads and tails. They put fish in it last or in the middle of cooking, when all other components have already been added.
• Typically, potatoes, carrots and onions are added to the ear of river fish. The latter, often require additional frying in vegetable oil. Often it is supplemented with cereals, fresh tomatoes, celery, cream. Unusual taste and aroma can be achieved by adding soy sauce or sour apples.
• Spices - the ear cannot do without them. In order not to interrupt the main taste, only pepper is used. Almost always add lavrushka. Fresh greens will not spoil the fish soup, it is added at the very end of cooking or when serving, pouring directly into plates.
A simple recipe for fish soup stewed in a pot in the oven
Ingredients:
• fresh trout or other large river fish - 400 gr.;
• two medium potatoes;
• one large tomato (fresh);
• Lavrushka - 1 leaf;
• small carrot;
• Ready seasoning "For fish first courses."
• a small onion;
• wheat vodka - 40 ml;
• sunflower oil;
• half a liter of clean, bottled water.
Cooking method:
1. Trout, peeled and gutted, washed, cut into pieces and put in a clay pot with a capacity of at least one and a half liters.
2. Fry chopped onions in vegetable oil until transparent. Add the coarsely grated carrots and, stirring, fry everything together. Do not overexpose, bring only to a golden color and immediately shift the frying to the fish.
3. Scalp the tomato with boiling water, place for a minute under a stream of running water and carefully remove the skin from it. Cut the pulp into small slices, add to the container to other ingredients. Here, we also lay potatoes sliced in cubes or medium-sized slices.
4. Add a little salt and spices, fill with water and send to the oven. Place the clay container on a wire rack or baking sheet, set in the middle level of the oven. Tomim ear when heated to 180 degrees, at least 25 minutes.
5. Then we carefully take out the dishes, add vodka to our ears, let it stand for a quarter of an hour and serve.
Oyster from river fish in pots on cream in Tatar
Ingredients for four clay pots:
• large river fish - 850 gr.;
• 600 ml of fat cream;
• potato - 4 large tubers;
• black pepper in a mortar;
• drinking water;
• lavrushka (optional component);
• feathers of young onions and fresh dill.
Cooking method:
1. Cut the peeled potatoes into thin rings and lay out a third of it in pots. Slightly add the potato layer, season with ground pepper.
2. Cut the fish into fillets into small pieces and put the part on top of the potatoes.
3. On top of the fish we put half the onion, sliced in half rings, and repeat the layers: potatoes, fish, onions and again potatoes. Salting fish layer every time.
4. In each pot, lay a leaf of parsley, add three tablespoons of filtered water.
5. Fill everything with cream so that they do not go to the edges 1 cm, otherwise the ear will run out, and put the containers in the oven.
6. Before boiling, cook the ear at 200 degrees, then reduce the temperature to 150 degrees and bring to readiness. We check by piercing the top layer of potatoes with a sharp object. If the potato is soft, we get it.
7. Serve without spreading from the pots, sprinkling with herbs.
Fragrant river fish ear with soy sauce
Ingredients:
• river predatory fish (pike, pikeperch or perch) - 450 gr.;
• onion head;
• potatoes - 300 gr.;
• one carrot;
• half a teaspoon of ground and 5 whole peas of pepper;
• 50 ml of soybean concentrated sauce;
• thyme - 1/2 tsp;
• 50 ml of wheat vodka;
• 80 gr. millet groats;
• bay leaves - 2 pcs.
Cooking method:
1. We clean the scales from the fish, remove the gills, entrails and, having cut off all the fins, carefully wash them with water. Then we cut off the head, cut off the tail and cut the carcass. We spread the pieces of fish, including the tail and head, into the pan, pour water (2.5 liters).
2. From the onion, remove the top layer of the husk, cut the onion in half and lower it to the fish. Add carrot, leaf of parsley and black pepper with peas, cut into four parts. Set to boil over medium heat.
3. In a small bowl, pour millet with cool water and set aside.
4. From the boiled broth, remove all the foam, then slightly reduce the heat and continue cooking, covering the pan with a lid. The first time, periodically we look under the lid and, if necessary, remove the foam formed on the broth again.
5. After about a quarter of an hour from boiling, we take out fish and vegetables from the pan. Cooling the broth a little, filter it, pour into a separate pan and put on fire. Dip the potato cubes into it, return the small slices of carrots and pieces of fish. Add thyme, season the broth with ground pepper, add salt and bring to a boil.
6. In the boiling ear we transfer the strained millet, keep on low heat until the potatoes are cooked.
7. Pour soy sauce, vodka into the ear, cover with a lid and, after five minutes at low heat, remove from the stove. Let’s brew for about ten minutes.
Dietary fish soup recipe in river fish in Rostov style (from zander)
Ingredients:
• two onions;
• 700 gr. fresh or frozen zander;
• a small bunch of feathers of green onions;
• a pair of dill and parsley branches;
• allspice - three peas;
• two tablespoons of high-quality butter;
• a third of a spoon of ground pepper (black);
• one bay leaf;
• four tablespoons of wheat groats;
• 4 large fresh tomatoes or 12 tomatoes, Cherry varieties.
Cooking method:
1. Without cleaning the fish from scales, rinse well with running water, especially gill covers. Put the carcass in the sink, pour over boiling water. Then we remove the gills, cut off the fins. In the usual way, we clean the scales, gutting and rinsing again. If caviar is caught, do not throw it out, put it together with chopped pieces of fish in a pan and pour 2 liters of water.
2. Place the pan on moderate heat and bring to a boil. Do not forget to collect and remove the foam, otherwise the broth will cloud. As soon as the first signs of boiling begin to appear, reduce the heat and carefully collect the remaining foam.
3. Add a little salt, parsley, peppercorns, onion. Cook for a quarter of an hour with a barely noticeable boil, covering the pan with a lid.
4. While the fish is being cooked, in a separate pan we will prepare friable porridge (the ratio of cereals to water should be 1: 2). Pour pre-washed cereal into boiling water without adding salt, stir. After boiling, reduce the temperature to a minimum and cook for about 15 minutes, until tender.
5. Gently shift the cooked fish into a bowl. Filtering the fish broth through a sieve, pour into another pan and quickly bring it to a boil again.
6. The remaining onion is cut into small pieces and, together with medium-sized potato cubes, we dip in a boiling broth. Here we add large pieces of caviar. We close the pan without fail with a lid and cook the ear, not letting it boil.
7. Once the boiled potatoes are ready, put the boiled pieces of fish into the pan, removing the ridges and visible bones in advance. Add the wheat porridge, crushed feathers of green onions, greens and coarsely chopped tomatoes.
8. Let the broth boil, then boil over low heat for three minutes, add the melted butter and turn off the heat.
9. Pour the insistent ear into plates and immediately serve to the table.
River fish soup with vegetables and apple
Ingredients:
• small river fish, preferably predatory - 400 gr.;
• trout fillet - 350 gr.;
• one fresh tomato;
• chopped root celery - an incomplete handful;
• one green, preferably sour, apple;
• potato - 2 tubers;
• small tangerine;
• a spoon of vodka;
• a bunch of dill;
• a spoon of fresh fish caviar;
• leek;
• lavrushka.
Cooking method:
1. Pour small, thoroughly washed and gutted fish with cold water and, as usual, prepare a clear broth. It is enough to boil the fish from boiling over low heat for about half an hour. We remove the fish, filter the broth and put it on the stove again.
2. When it boils, dip the potato cubes, a handful of chopped celery root, the same number of leek rings and thin apple slices into the pan.
3. On a tomato, from the side of the stalk, make a cross-shaped incision, lower it into the broth. Bring the ear to a boil, reduce the heat to medium and, continuously removing the foam, cook for five minutes.
4. Rinse the trout fillet, cut into pieces and put in a saucepan for vegetables. We continue to cook no more than ten minutes.
5. Add a tablespoon of caviar, chopped greens, leaf parsley. Squeeze the juice from the mandarin and, filtering through a strainer, add it to the ear. Bringing to a boil, turn off the fire and let the ear stand for a while.
River fish soup with cream - "In Finnish"
Ingredients:
• fish set for fish soup (head, tail and ridge) or a pound of small river fish;
• 300 gr. large carp fillet, you can take trout;
• head of a bitter onion;
• a small carrot;
• leek;
• 250 ml. 22% cream;
• three bay leaves;
• 200 gr. non-digestible potatoes;
• a teaspoon of allspice;
• dried dill;
• a quarter of a large lemon.
Cooking method:
1. Spread the head, tail and ridge into the pan. Fill 2 liters. water and adding the onion, set on fire. Bringing to a boil, lower the heat below average, lower the lavrushka, peas of pepper into the broth. After boiling the fish "set" for half an hour, decant the broth and, passing through a sieve, pour it into a separate pan.
2. Add the chopped carrots, diced potatoes and thinly chopped leeks. After boiling over low heat until the potatoes soften, lower the pieces of trout (carp) into the broth. Increasing the heat, bring the ear to a boil and remove the newly formed foam from its surface. Then we introduce cream, season with pepper and slightly add salt. Pour dried dill and immediately remove from heat.
3. Pour the soup that has been infused for a quarter of an hour under the lid onto plates and release it with fresh herbs.
River Fish Ear - Cooking Tips and Useful Tips
• Ear will be delicious only from fresh river fish. Frozen can also be used, but it must first be thawed in air. If the fish needs to be lowered into a ready-made broth or broth, do not thaw completely. Pieces will keep their shape better.
• The ear will turn transparent if cooked under a lid, not allowing it to boil intensively. For this purpose, foam must be constantly removed from its surface, especially when boiling.
• The broth will acquire a pleasant amber shade if you put an unpeeled bulb in it. You can also add a little onion husk, it is washed in advance with warm water.
• The fish trifle used for cooking the first broth does not need to be cleaned, it is enough to remove only the gills. Such a broth must be filtered and only after that they continue to cook.
