The soup, although it is called soup, but rather refers to fragrant stews. Despite the widespread belief that the preparation of fish soup is fraught with many difficulties, for example, with the selection of the right fish and its subsequent cleaning, experienced housewives know that in fact everything is not so scary. It is only necessary to know how much fish is required to put on the broth, and also correctly follow all the recommendations using several secrets.
Selection and preparation of ingredients
The classic recipes for domestic soup include the use of fish, which gives a transparent and sticky broth with notes of sweetness. The best option will be small or medium-sized crucian carp.
The taste of fish soup depends on:
- fish freshness - the best choice is a recently caught and still live specimen;
- proper cleaning - the head does not always need to be removed, but to clean the fish from giblets and gills, as well as remove the film from the belly, it is necessary to avoid bitterness.
Did you know? Until the end of the 17th century, all liquid dishes, including meat broths and soups, were called fish soup.
Experienced housewives indicate the need to prepare fish broth with the addition of at least one more type of cooked fish to the main one (for example, ruff, burbot, perch, etc.). This approach will allow you to get a stronger broth with a pronounced taste and aroma.
Classic recipe
830 minutes
vegetable oil
2 tbsp. l
salt, peppercorns
taste
Nutritional value per 100 g:
Karasi is preliminarily prepared for cooking. They are cleaned of scales, gills and internal organs are removed, leaving the head, fins and tail. Then - thoroughly washed under running water.
Potatoes are diced, onions as well, but finer. Carrots are chopped with straws.
Next, the vegetables are sent to water brought to a boil.
The broth is salted and the foam formed is removed from above. Carassius is cut across into two parts (in half).
After the vegetables are almost completely ready, fish is added to the broth. If necessary, add water and add.
Next put peas and bay leaf.
After boiling, foam is constantly removed from the broth (crucians are boiled for about 5 minutes over medium heat).
A few minutes before the end of cooking in the ear add 2 tbsp. l vegetable oil and herbs to taste.
When the ear is ready, she is allowed to infuse for 5 minutes.
Karasi is preliminarily prepared for cooking. They are cleaned of scales, gills and internal organs are removed, leaving the head, fins and tail. Then - thoroughly washed under running water.
Potatoes are diced, onions as well, but finer. Carrots are chopped with straws.
Next, the vegetables are sent to water brought to a boil.
The broth is salted and the foam formed is removed from above. Carassius is cut across into two parts (in half).
After the vegetables are almost completely ready, fish is added to the broth. If necessary, add water and add.
Next put peas and bay leaf.
After boiling, foam is constantly removed from the broth (crucians are boiled for about 5 minutes over medium heat).
A few minutes before the end of cooking in the ear add 2 tbsp. l vegetable oil and herbs to taste.
When the ear is ready, she is allowed to infuse for 5 minutes.Video recipe
Classic recipe
Important! Her eyes indicate the degree of readiness of the fish — at the boiled crucian carp they turn white.
At the stake with millet
2050 minutes
salt, peppercorns
taste
Nutritional value per 100 g:
First clean the fish (remove the scales and gutting), and then cut portionwise.
A cauldron with water is put on the fire and tails and heads are immediately added there, as well as 1 whole onion and carrots.
After that, it is boiled over low heat for 30 minutes (the foam formed on the surface is removed as it boils).
Peppers (about 20 pcs.) Are added to the same broth. After 30 minutes, the bulb, carrots and fish are removed from the broth.
Potatoes are cut into cubes and added with millet to a bowl of broth. Then they send carrots, cut into strips, and salt.
The broth with vegetables is simmered for about 15-20 minutes. 5 minutes before readiness, carp steaks are added to the ear.
At the same time, finely chopped onions and several bay leaves are laid.
When the ear is ready, without turning off the fire, add greens and vodka to it, and then mix gently (so that the steaks do not fall apart).
The last stage is to extinguish a log from a fire and lowering it directly into the ear for 10–20 seconds. The dish is allowed to brew for about 10 minutes, after which you can proceed to dinner.
First clean the fish (remove the scales and gutting), and then cut portionwise.
A cauldron with water is put on the fire and tails and heads are immediately added there, as well as 1 whole onion and carrots.
After that, it is boiled over low heat for 30 minutes (the foam formed on the surface is removed as it boils).
Peppers (about 20 pcs.) Are added to the same broth. After 30 minutes, the bulb, carrots and fish are removed from the broth.
Potatoes are cut into cubes and added with millet to a bowl of broth. Then they send carrots, cut into strips, and salt.
The broth with vegetables is simmered for about 15-20 minutes. 5 minutes before readiness, carp steaks are added to the ear.
At the same time, finely chopped onions and several bay leaves are laid.
When the ear is ready, without turning off the fire, add greens and vodka to it, and then mix gently (so that the steaks do not fall apart).
The last stage is to extinguish a log from a fire and lowering it directly into the ear for 10–20 seconds. The dish is allowed to brew for about 10 minutes, after which you can proceed to dinner.Video recipe
At the stake with millet
Important! After preparing the fish soup, it is recommended to remove the bay leaf, otherwise the taste of the dish may become bitter.
Yakut
1030 minutes
salt, peppercorns
taste
Nutritional value per 100 g:
- They clean the fish from the fish, and then on the right, near the head, make an incision of a small size. It is through him that the gall bladder is pulled out. The remaining internal organs are left - they will provide broth to the broth.
- The fish is transferred to the tank, filled with water so that it only covers the crucian carp, and salted. Next put on fire.
- After boiling water, continue cooking for 20–25 minutes (time depends on the size of the fish). Spices do not need to be added.
- Upon reaching the state of readiness, the fish are laid separately, and the broth is poured into mugs, in each of which milk can be added to taste.
It is necessary to cook the ear according to the Yakut recipe in accordance with the proper cleaning of the crucian carp. The broth that remains in the pan while cooling turns into jelly - it can also be used as food.
Out of my head
63 hours
bulb onions
1 PC. (medium sized)
carrot
1 PC. (medium sized)
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- The heads of the crucian carp are pre-washed under running water and the gills are removed. After that, they are transferred to a pot of water and boiled for 1-1.5 hours on low heat.
- Vegetables are washed and peeled. Onions are finely chopped, carrots are chopped on a coarse grater, and potatoes are cut into large cubes.
- The finished broth is filtered through cheesecloth. Remove the meat from the heads and put it in the plates.
- Put potatoes, half carrots and onions in a pan, cook until fully cooked (about 20 minutes).
- The remaining half of the vegetables are passaged in oil until a golden hue is obtained. Then add to the ear.
- Salt, pepper, as well as bay leaves and herbs are poured into the broth to taste, after which they simmer over low heat for about 5 minutes.
- At the end of cooking, a serving of fish is placed in each plate, and then the ear is poured.
Did you know? Light and transparent broth can be obtained using whipped protein. To do this, protein foam is carefully poured into the warm broth, after which it is brought to a boil and filtered through cheesecloth.
A delicious, rich ear at the stake is an indispensable component of a simple, but satisfying and aromatic lunch in nature. However, at home it can turn out no worse. The main thing is to choose the right recipe and use only fresh crucian carp. Moreover, the preparation of fish soup does not require much effort and time.
