Eel soup - from classics to exotics

Eel is a fish, which we often see in shops in a smoked form. Most people do not even think that it can be cooked differently, like any other fish. So, if you're lucky, and you got this snake-like creature in a fresh state - quickly buy and cook at least the same soup from the eel.

Let's start with a simple

This dish is significantly different from the preparation of all known ears. The cooking starts with the processing of vegetables: a crumbled onion with garlic clotted in porridge, rings of Bulgarian pepper (take a couple) are stewed in lean oil. When the pepper becomes soft and the onion is almost transparent, 2 small spoons of tomato paste, a glass of white wine, a liter of water and a bunch of parsley are added. How to boil - to put the cut and chopped fish (half a kilo). Soup is cooked from eels for half an hour, and salt and pepper is already at the end. When it is ready, parsley is thrown out and in the soup spilled in portions put chopped greens of dill.

Ancient recipe

On it in the soup from the eel the fish should get either cleared from the skin, or carefully cleaned with the help of pure river sand (in our ecological situation it is better to take advantage of a large salt). From the inside of a gutted eel, you must also rub it with salt. In the water are laid on the root of celery and parsley, a couple of small onions and 2 glasses of fresh (not ice cream, not dried, not canned!) Peas. How to boil, put the cut eel large (a kilo and a half). It should be boiled for 45 minutes; Before the readiness is put laurel and parsley. As you can see, nothing superfluous: the potato was not yet present on the expanses of the homeland, rice was eaten only in the Far East, closer to China and Japan. So before you - a purely Russian dish!

Creamy soup with eel

For him, a large carrot should be rubbed, and onion (tastier with lean) finely chopped. Both are fried together, but not in a pan, but directly in a saucepan, where creamy soup with eel will be cooked. When vegetables are almost cooked, a third of a kilo of tomatoes with skin removed, cut into small cubes, is added to the pan. Fry - pour a liter of clean water. When it boils, lay half a kilo of cut potatoes in a future creamy soup with eel. The recipe advises to put chopped 300 g of eel, when the tubers are cooked for about five minutes. Almost immediately after the fish, low-fat cream (half-liter) is poured in. Before the very willingness to try for salt, and already ready to eat soup from the eel greens - either directly in the pan, or already spilled on plates. The result is very delicate and delicious.

Lovers of exotics

What is interesting about such an eel soup is that it harmoniously combines seemingly incongruous ingredients. First, a glass of dried fruit is poured with warm water. While they are softened, half a kilo of fish should be cut into small slices. Three pieces of carrots are cut by cubes (it is not necessary to rub, it will turn out not so beautifully, and the taste will not be the same). Grams 200 celery are cut similarly to carrots. A stalk of leeks crumbles in rings. 2 liters of the ahead of the boiled broth are heated, and prepared vegetables and strained dried fruits are laid in it.

Try it! Very unusual and extremely tasty! When boil - introduced fish; At the same time the soup of eel is salted, peppered and flavored with a tablespoon of wine vinegar. After 20 minutes, a glass of peas is added - fresh or frozen, after which the cooking continues for another 2-3 minutes. At this time, a large pear of solid varieties is cleaned, the core is cut out, and the pulp is finely cut and stewed for a couple of minutes in butter. When the exotic soup from the eel is fully ready, pear pieces are placed in the plates before it is poured, and parsley is sprinkled on top of the serving dish.