Ear - the best recipes for a delicious soup at home

Ear - a recipe, with which everyone can create a useful and simple dish of Russian cuisine. Dense fish soup, traditionally cooked on a fire, in the modern version was enriched with vegetables and spices, a new feed and convenient cooking techniques, allowing even at home to master the subtleties of fragrant hot.

How to cook an ear?

A classic recipe for fish soup is impossible without fish, rich broth and a set of spices: peas and peppercorns. From vegetables only onions and carrots. Modern hot dishes besides fish assortment abound with potatoes, greens, tomatoes and mushrooms. They blend perfectly with the fish and add flavor and nutrition to the dish.

  1. For a strong broth choose grades with a gentle and sticky meat.
  2. The main requirement for cooking is little water and lots of fish.
  3. Hot should be cooked on low heat without a lid, taking off the foam when boiling.
  4. To preserve the flavor, pieces of fish are laid in a broth with large-sliced ​​vegetables.
  5. To prevent the dish from turning into a mess, you should not mix it, you should shake the container.
  6. The ear is a recipe that is salted just before serving.

The recipe for a classic soup

The classic ear is a hot fish dish with an indispensable strong broth, a couple of vegetables and traditional spices. The main ingredient is fish, it should be fresh, do not smell like tinned, have a sweetish taste and a pronounced flavor. Filling with cereals, flour or roasted vegetables is not permissible, since it transfers the dish to the category of fish soups.

Ingredients:

Preparation

  1. Prepared fish, pour water, add onion, spices and bring to a boil.
  2. Remove the foam and cook for 15 minutes.
  3. Broth the broth, remove the fish from the fish and set it aside.
  4. Vegetables slice and cook.
  5. Add vodka, lemon juice, greens and fish.
  6. The ear is a classic recipe in which a dish should be brewed.

Ear of sterlet

Hot unparalleled - sterlet ear, unlike their fellow fish does not tolerate the neighborhood and according to the canons one is brewed with a handful of spices and fragrant roots. Tender and juicy meat quickly boils and gives the broth the most famous cook, thanks to which hot soup becomes a soup.

Ingredients:

Preparation

  1. Before preparing the soup, pour the fish with boiling water, remove the mucus and bone plates. Gut and cut into pieces.
  2. Put into a saucepan, add roots, onions, spices and tomato.
  3. Broth the broth, pour in the vodka, take the seasonings.
  4. Put the fish on the plates, pour the broth.
  5. A delicious ear from sterlet is served with lemon wedges.

Ear in Finnish

The soup in Finnish with cream - hot, cooked exclusively from red fish, is known in many Scandinavian countries. The recipe for popularity is clear - this ear is prepared with cream and gives the dish a delicate, exquisite taste and an extraordinary creamy texture. Simplicity and impetuosity in cooking fell to the liking of our landladies.

Ingredients:

Preparation

  1. Onions and carrots fry.
  2. Cook potatoes for 5 minutes, add fish, cream and soak as much.
  3. Decorate the dish with fresh herbs.

Ear from river fish

The ear of carp is distinguished by a transparent beverage, spicy and juicy meat. Such properties are pleasant doubly, given its low cost and affordability. To get a tasty and flavorful broth, you need to grind the gutted carp for a long time on a slow fire, but you do not have to insist - you should eat the ready dish immediately.

Ingredients:

Preparation

  1. Cut the fish and, together with onion and spices, dip it into a saucepan.
  2. Remove the foam and simmer on the fire.
  3. Peel the tomato from the peel, chop the potatoes.
  4. Remove the carp, separate from the bones and return it.
  5. Put the potatoes in broth, cook.
  6. Ear - a recipe in which greens and tomatoes will enhance the taste.

Red fish soup recipe

Salmon soup , given the simplicity, is able to decorate not only a family, but also a festive feast, because it has a delicacy and a pleasant fishy aroma. In addition, the useful product is easy to clean, processed and equally tasty in all parts. Pay special attention to vegetables - a neat cutting will improve the appearance of the dish.

Ingredients:

Preparation

  1. Carrots and onions cook.
  2. Add the potatoes, laurel, and after 10 minutes the fish.
  3. Fish soup from the salmon family is cooked quickly, and therefore remove the dish from the plate in 5 minutes.

Ear of carp

Preparing soups is a responsible process, requiring the chef not only to observe clear proportions, but also the skills to choose the right fish. From the carcass of carnivore it is possible to create hot by taste qualities not inferior to elite grades. With this river representative there is no waste, and from his head is obtained an excellent broth.

Ingredients:

Preparation

  1. Fish clean, cut.
  2. Onions and carrots fry.
  3. Millet rinse, pour boiling water.
  4. Cook the croup half an hour, add the fish and simmer for 20 minutes.
  5. Enter the frying pan and hold it on the fire for a while.

Ear from the head of salmon

Ear from salmon is a recipe by means of which an exquisite dish will turn into financially accessible if you use any parts of fish. The most suitable is the head. It is nutritious, rich in meat, contains a lot of meat, is easily cut and prepared. At the same time it has high dietary properties, which is characteristic of the family of salmonids.

Ingredients:

Preparation

  1. Tomatoes, carrots and peppers fry.
  2. Cook the rice, add the fry and potatoes.
  3. Cook a quarter of an hour.
  4. Cut off the head and add to the vegetables.
  5. Ear - a recipe that requires slow cooking, and therefore cook the dish for another 20 minutes.

Ear in the multivark

The recipe for soup at home will become much simpler and tastier, if the multivark takes it. Technique, firmly established, guarantees a fragrant dish and a maximum of free time. You just need to add the necessary components and wait for the signal about the readiness of the dish. Hearty ear can be poured on plates in an hour and a half.

Ingredients:

Preparation

  1. Onions and carrots pour for 10 minutes in the "Quenching" mode.
  2. Add pieces of fish, potatoes and laurel.
  3. Pour in water and cook for "Quenching" for an hour and a half.

Ear in a cauldron at the stake

The cult dish of fishermen and lovers of country rest - the ear in a cauldron - is distinguished by its special aroma and high nutritional value. Freshly caught fish saturates the dish with a viscosity and sweet taste, and traditional tricks with the addition of vodka and quenching the red-hot glazes allow you to get rid of the smell of the mud that is characteristic of river fish.

Ingredients:

Preparation

  1. Put the sliced ​​vegetables, laurel into the cauldron and cook for 15 minutes.
  2. Add the peeled fish and cook.
  3. Remove, divide and again send to broth.
  4. The traditional ear is a recipe that requires special equipment, so pour in the vodka and serve.