The Slavic recipe for fish soup

All the peoples of the world have their favorite recipes of delicious fish soups. Hungarian halasle, French buaibes, Spanish soup with sherry. Someone puts empty shells for sea shellfish, some pour wine, but we Slavs have their own proven recipe: the ear. What distinguishes her from another fish soup? Minimum of other ingredients. She cooked at the stake, in a large cauldron, fresh from the catch. Therefore, the recipe for cooking ears requires the presence of several species of fish - the smallest - two. Usually it is a river trifle and heads with the tails of large inhabitants of the rivers - perch, carp, zander or carp. Tasty and rich soup can also be prepared at home.

Fish recipe fish soup

Fishermen - men are stern and not used to culinary delights. But cooked on a fire in a small cauldron of an ear is a masterpiece. Cooking it is extremely simple: you just need to know some secrets. Fish trifle (unless you took a cat to go fishing with it) are gutted, but are boiled in scales. It's also good to put it in a colander, the bottom of which fits in the cauldron - so then it will be easy to extract it. If you are lucky enough to have a large fish in your catch, only the heads (without eyes and gills), tails and fins, are used for the ears. As we have already mentioned, not many ingredients are required to prepare a dish. Per kilogram of fish - a liter of water, 1-2 onions in the shell, 3 potatoes, salt and greens. To cook an ear According to this recipe, all ingredients are thrown into salted boiling water and boiled in an open kazanke on a small fire for about a quarter of an hour. Then they take out the heads, take out the meat from them, which is returned to the pan. 5 minutes before the end, when the potatoes are already very soft, they throw greens, cover with a lid, remove the kazanok from the fire and let them brew.

Russian recipe for fish soup

Small fish are gutted and washed, large cleaned and cut. A trifle is placed in a pan. Then it needs to be poured with water (preferably cold) and welded. After that, the broth is filtered. If there is a large fish (eg carp or perch), then you need to put the cut pieces there. Bulb and a lot of potatoes (about 8 tubers per 3-liter saucepan) is cleaned, but not cut, but put into the broth entirely. Cook on medium heat in an open pot. When the potatoes are cooked, put two tablespoons of butter (cream), salt and various spices (preferably bay leaf and black pepper), pour in a pile of vodka and quench the burning fire from the fire in the cauldron.

Ukrainian recipe for fish soup

In Ukraine, it is customary to add millet or other cereals - buckwheat, rice, pearl barley - to your ear. Therefore, according to this recipe, potatoes are required less (4 medium tubers). The bulb is cooked in the husk and later discarded. At the end, oil is added and (instead of vodka) a quarter of a glass of wine. Used a large number of herbs - green onions, parsley, celery, tarragon and dill. The soup is served with sour cream.

Fish soup recipes from the river fish

In Finland, as you know, there are a lot of fish. There you can boil fish soup from river trout. It is cut in large pieces, without removing the peel. Half a kilo of fish is taken with five potatoes and 3 onions, which are cleaned and chopped. All three components are put in a saucepan, poured cold boiled water so that it completely covers the fish, add pepper-peas and salt. Cook on medium heat until the meat begins to separate from the bones. Then pour in the cream, bring the soup to a boil and immediately remove from the fire, after which they let it infuse for ten minutes under the lid.