Ear soup recipe. Fish soup recipes

Prepare a collection of fish soup from different types fish: tail and head of pink salmon, ridges and tails of perch and cod. After all, often when cutting fish into fillets for baking or stewing, you end up with decent leftovers. So put them to work - you will get a wonderful fish soup: for some - triple fish soup, for others, perhaps even more in terms of the number of types of fish.

Prepare the ingredients according to the list or take a fish soup kit that you have. It is important that there is a lot of pulp left on part of the fish - it will subsequently form the multi-colored base of the fish soup in this case.

Place well-washed and scaled fish (you don’t even need to clean it thoroughly - this will give additional fat, and you will still strain the broth) into a large saucepan. Add coarsely chopped onion (1/2), carrots, celery, bay leaf and peppercorns. Fill the fish with water so that it just covers it a little and put it on the fire.

Bring the fish soup to a boil and simmer over low heat until the fish is done.

Remove the contents of the fish soup and cool.

Strain the broth through a fine sieve several times.

Prepare vegetables for fish soup: potatoes, onions, herbs. Finely chop the onion, cut the potatoes into medium cubes and add to the strained broth. Cook until the potatoes are half cooked.

Separate the flesh of the fish from the bones; it is of different colors: pinkish-orange for pink salmon, and white for cod and perch.

Dip the fish flesh into your ear.

Finely chop the parsley.

Add it to the soup along with diced carrots from the broth.

Simmer under the lid, turning off the stove. That's all: the assembled fish soup from pink salmon, perch and cod is ready!

Serve the fish soup hot for lunch, seasoning with ground black pepper to taste.

This is delicious! Bon appetit!

A real relic. The author, who does not need to be introduced to anyone, tells, analyzes, teaches how to cook both the simplest and most complex Russian, Ukrainian and Belarusian dishes.

An ancient Russian soup - ukha can be prepared in different ways. Here are five recipes from culinary researcher William Vasilyevich Pokhlebkin:

Common fish soup (from sea fish)

RECIPE FOR PRIVATE FISH CUP

NECESSARY:

1.5 kg fish or 1.25 kg fillet (about 0.5 kg each cod, halibut, sea bass)
1.75 l water
2 onions
0.5 carrots
3 potatoes
4 bay leaves
10-12 black peppercorns
1 leek
1 parsley
2 tbsp. l. dill
4-5 saffron stamens
2 tsp. salt
4 slices (circles) of lemon

HOW TO COOK:

1. Place diced potatoes, chopped carrots and parsley, and finely chopped onions into salted boiling water.

2. Boil for 10-15 minutes over moderate heat until the potatoes are half cooked, then add all the spices except dill and part of the leek, and after 3 minutes add fish cut into large pieces and continue cooking for another 8 minutes over moderate heat. If necessary, add salt.

3. A minute before it’s ready, add dill and leeks.

4. Remove from heat, close the lid and let it brew for 7-8 minutes, add lemon.

Ukha team

Ukha team

It is called the fish soup because it contains river and red fish in an arbitrary ratio.

RECIPE FOR COMBINED FISH UP
from the book “Cuisines of Slavic Peoples”

NECESSARY:

The composition of the fish soup includes river and red fish in a ratio of 2:1 or 1:1.

HOW TO COOK:

The cooking procedure is the same as for ordinary fish soup. Among the spices, in addition to those used in ordinary river fish soup, you can add saffron and ginger (at the tip of a knife).

Ear protected

Ukha is so called because the fish fillet is first lightly boiled, and then dipped in beaten egg and flour and fried, or “baked.”

RECIPE FOR FISH FISH
from the book “Cuisines of Slavic Peoples”

NECESSARY:

The set of products is the same as for ordinary fish soup.

Baked fish soup can be cooked in two ways.

HOW TO COOK:

First way:

1. Boil heads, tails, bones from cut fish for 20-30 minutes over moderate heat.

2. Strain the broth and boil large pieces of fish fillet in it for 5 minutes.

3. Then remove the fish, dip in whipped water with 1 tsp. flour, lightly fry the egg (opeche - hence “baked”) in a frying pan in butter and again immerse in boiling fish broth to finish cooking for another 3-5 minutes.

Second way:

1. Place the fish, vegetables, and spices in a clay pot, pour boiling water over it, close it, and place in a preheated oven over high heat for 15 minutes.

2. When the soup starts to boil, remove from the oven, add 1 tbsp. l. butter, pour 1-2 well-beaten eggs on top and place in the oven again for 15 minutes until the eggs are completely baked.

Carp ear

As the name suggests, ukha is made from crucian carp.

RECIPE FOR KARASEVA CUP FISH
from the book “Cuisines of Slavic Peoples”

HOW TO COOK:

Cook in the same way as ordinary river fish soup (see above), but instead of potatoes add 2 tbsp. l. washed rice. First, boil the heads of the crucian carp separately, and then strain the broth and put the crucian carp into it without cutting them into pieces. This fish soup is not salted.

Plast ear

Plast fish soup is made from salted and dried fish spread out lengthwise, hence its name.

RECIPE FOR PLASTIC FISH SOUP
from the book “Cuisines of Slavic Peoples”

HOW TO COOK:

Prepare it in the same way as ordinary fish soup, but from salted and dried fish, spread lengthwise.

What an ear! Yes, how fat:
It was as if she were shimmering with amber.
Have fun, dear little friend!
Here is bream, giblets, here is a piece of sterlet.
I. A. Krylov, “Demyanov’s ear”

Come on, tell me, who among you doesn’t love rich, aromatic fish soup that smells of the sea, relaxation, good mood, meadow expanses and ocean shores? Uhu, which contains all the happiness of picnics, morning fishing on the river bank and family vacation Outdoors? The fish soup, which shimmers with amber fat beads, enchants with the pearlescent shine of the broth, attracts with the gold and silver of fish skins?

A short historical excursion

The best rooster soup.

Few people know that initially, from the time of its birth until the end of the 18th century, all first courses in Rus' were hidden behind the word “ukha”, it was a common name for soups, however, over time, broth appeared in the lexicon under the influence of fashionable French trends, and the meaning of fish soup has narrowed to mean only a fish first course.

However, this is not the whole underwater part of the iceberg. Again, previously, fish soup was only concentrated fish broth - it was cooked for a long time and carefully, but they tried to preserve everything valuable that is in the fish. There were no cereals, let alone potatoes and carrots in the soup - a thick, rich broth was served with fresh soft pies and pies and was always accompanied by a glass of ice-cold vodka.

Food culture, like any other branch of culture, fortunately, does not stand still, and therefore fish soup over time was transformed into fish soup of varying degrees of richness. Double fish soup is the one that is cooked with fish added twice, triple fish soup is added to the broth three times. In addition, there is royal, fishermen's, peasant, Hungarian soup, sterlet soup, catfish, sturgeon, silver carp, cod, pink salmon and dozens of other types of fish soups.

Classification of fish soup

In order not to blink your eyes stupidly in a restaurant, seeing incomprehensible names of understandable fish soup, let's figure out how such a popular dish as fish soup is classified.

Depending on the fish used to prepare the first course, ukha is divided into:

- white fish soup (brewed from such varieties of fish as burbot, pike perch, perch, whitefish, ruffe and the like. Characterized by a particularly light broth and delicate taste);

— black fish soup (prepared from carp, rudd, carp, crucian carp. As a rule, it turns out a little darker than white fish soup);

- red fish soup (for its preparation you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red fish soup is called amber);

— triple (double) fish soup is prepared from different varieties of fish, and the first (two first) stock is used only for preparing the broth, and the last variety of fish, as a rule, the most delicious and valuable, ends up on the plate.

In addition, there are varieties of fish soup depending on the method of preparation:
— a collection of fish soup (everything that is in the kitchen goes into the pan);
— sweet soup (there are a lot, a lot of carrots in the broth);
— flaccid fish soup (base – dried fish);
- plastic fish soup (for cooking take salted fish, which was cut into thin layers for salting);
— baked fish soup (an egg is added to the finished soup and then baked in a stove or oven);
— poured fish soup (for cooking, live fish is used, which is poured with boiling water).

Another common classification of fish soup is based on the place in which this or that recipe was invented. Ukha in Arkhangelsk style involves using cod and halibut and adding milk at the end of cooking. Volzhskaya ukha is prepared from sterlet, Prinarovskaya - from lamprey, fresh tomatoes are added to Don, and saffron milk caps are added to Onega.

There are tons of recipes, fish soup lovers will never be bored! Let's start with the basics, shall we?

Fish head soup

Many housewives know that it is cheaper to buy a large carcass of trout or salmon, cut it up and store it in the freezer, taking out the necessary pieces as needed, than to run to the store every time for steaks, fillets or a soup set. After the carcass is divided into parts and packaged in bags, think about whether you would like the simplest fish head soup today. Preparing it is as simple as possible, and the result is incomparable!

Ingredients:
1 head of large fish;
200 g fish fillet;
2 liters of water or prepared broth;
3-4 potatoes;
1 onion;
1 carrot;
1/3 cup millet;
3-4 bay leaves;
salt, black pepper, allspice, herbs to taste.

Place the prepared head (washed and cleared of gills) into a saucepan, add water or broth, bring to a boil, skim off the foam, then reduce the heat and cook for 15-20 minutes over low heat. After this, remove the head from the broth, leave to cool, and strain the broth. We disassemble the head, return the meat to the broth, add fillet cut into medium pieces, peeled and grated carrots, onions and potatoes cut into small cubes, millet, allspice. Bring to a boil, reduce heat, cook until cereals and vegetables are ready (about 15 minutes). At the end, add salt, add bay leaf, boil for a few more minutes, turn off. If desired, add black pepper and herbs to the soup.

River fish soup

If there is a fisherman in your family who regularly brings home a catch in the form of small river fish, you know that the issue of its disposal constantly turns into an acute problem. Ukha is a great way out of the situation: aromatic, satisfying and simple.

Ingredients:
1 kg of river fish;
2 liters of broth or water;
1 onion;
1/3 cup millet;
4-5 potatoes;
salt, pepper, herbs to taste.

Small river fish should be thoroughly washed, scaled and gutted. Place in a saucepan, then add water and bring to a boil. Reduce heat, skim off foam and simmer until bones begin to pull away from meat (7-10 minutes). Remove the pan from the stove, strain the broth, deal with the fish: if you don’t like fighting with bones in the plate, try to immediately fillet what can be filleted; If you don't mind removing the bones directly during dinner, just remove the large ridges if they are easily removed from the meat.
Add finely chopped onion, millet, and small cubes of potatoes to the pan with the broth. Cook until the potatoes and cereals are ready, then add the fish, boil for another 3-5 minutes, at the end add salt, pepper, and herbs.

Simple homemade carp soup

Of course, you can say that this is not fish soup at all, but just fish soup, but, you see, with the passage of time and the constant change in culinary realities, it is unrealistic to say how real fish soup today should differ from fish soup. And that’s why we’re preparing fish soup! From carp. Rich in taste and very satisfying.

Ingredients:
1 head of large carp;
1 tail of a large carp;
3-4 pieces of carp carcass;
2.5 liters of water or broth;
1 onion;
1 carrot;
3-4 potatoes;
1 parsley root;
salt, pepper, bay leaf, peppercorns, herbs to taste.

Place the unpeeled onion, parsley root, bay leaf, peppercorns, the head with the gills removed, the tail and pieces of the carp carcass in a saucepan, add water or broth, and bring to a boil. Be sure to skim off the foam, reduce the heat to low and cook for about 15 minutes, then remove the pan from the heat, strain the broth, and throw away everything that was in it except the fish. We divide the latter into parts, disassemble the head and leave only what is needed, put everything in a pan. Add potatoes, cut into small cubes, and carrots, cut into cubes. Bring to a boil again, reduce the heat to low, add salt and pepper to taste and cook until the vegetables are tender. At the end, add the greens.

Fish soup in Finnish

It is not for nothing that the Scandinavian peoples are considered experts in preparing fish dishes - centuries of developed fishing culture, of course, left its mark on the kitchen, giving the local population hundreds of recipes from salmon, trout and other delicacies found in abundance in coastal waters. Try Finnish fish soup - you will be surprised to find out how great an ordinary fish soup can turn out!

Ingredients:
500 g trout;
2 tbsp. l. butter;
1.5 liters of water or pre-cooked broth;
3-4 large potatoes;
250 ml low-fat cream;
a bunch of parsley;
1 carrot;
2 onions;
2-3 bay leaves;
salt, pepper to taste.

Wash the fish, remove the bones, peel the scales, but do not remove the skin. Cut into fairly large pieces, place in a single layer in a pan in which you have previously melted the butter.
Cut the peeled carrots into slices and scatter them on top of the fish.
If you have nothing against onions in first courses, peel them, cut them into as small cubes as possible, and place them on top of the carrots. If for some reason you do not add chopped onions to soups, cut the heads in half and place them in a saucepan in this form - after the soup is ready, simply remove the onions: they will have time to impart their aroma to the broth, but will not spoil appearance soup.
Peel the potatoes, cut into small cubes, place in the next layer after the carrots or onions.
Add salt, pepper, bay leaf, pour in the broth and, without stirring, cook until the vegetables are tender - about 15 minutes. Turn off the heat, pour cream into the pan, add chopped parsley and leave to brew under the lid for 10 minutes, after which you can serve Finnish fish soup.

How to cook fish soup in a slow cooker

The modern pace and speed of life is gradually approaching infinity. Nobody has time to do anything, everyone is in a hurry, flying and rushing, saving time on everything they can save on. The family's nutrition often comes under attack - it is for this reason that many housewives switch to preparing breakfasts, lunches and dinners in a slow cooker. By the way, you can also cook fish soup in a miracle pot!

Ingredients:
500 g of soup fish set (ridges, tails, heads, bellies, ugly pieces of fillet);
1/3 head of celery root;
1 bell pepper;
3-4 potatoes;
2 carrots;
1 onion;
2 tbsp. l. rice;
salt, herbs, allspice and black pepper, bay leaf to taste.

Soup set (washed, peeled, without gills), unpeeled and halved onion, one whole carrot, one carrot cut into slices, celery, bell pepper without stalk and seeds, cubed potatoes, rice, spices and salt, put in a multicooker bowl, add approx. 1.5 liters of water (this fish soup will be rich and quite thick; if you prefer liquid soups, increase the amount of liquid; in addition, you can cook fish soup without cereals). Close the lid of the multicooker and set the stewing program. After the readiness signal, take out the whole carrots, bell peppers, celery, bay leaves and throw them away. We take out the fish, separate it from the bones, and return the boned pieces to the bowl. Add finely chopped herbs, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.

How to cook fish soup over a fire

Of course, most often we cook fish soup at home - on the stove or in a slow cooker. However, you must agree that this dish is most delicious after it has been cooked over a fire - with the smell of smoke, pine needles accidentally falling into the pot, or a fish caught with your own hands an hour ago. In nature, to the unobtrusive music of a fire and the singing of forest birds, with good company and an excellent mood.

Ingredients:
1.5 kg of fresh fish;
1 onion;
1 carrot;
parsley root, parsnip;
3-4 potatoes;
salt, allspice and black pepper to taste, bay leaf, bunch of herbs.

Place a pot over the fire, pour 2 liters of water into it and wait until it boils. Add diced potatoes, carrot slices, a whole onion (can be unpeeled, not cut in half completely), parsnip and parsley root, cook for 15 minutes.
Clean the fish, cut into pieces, place the heads and tails in the pot, cook for another 10-15 minutes, then remove them, cool, separate from the bones, return the meat to the pot, and add the remaining large pieces of fish along with it. Add allspice, bay leaf, remove parsley and parsnip roots, discard onion. Finely chop the greens, add to the pot, remove from the heat and pour into plates.

10 secrets of delicious fish soup

1. The basis of all first courses is broth: the better it is, the tastier the soup will be. Ukha is no exception: if you want to receive a royal treat, you should make sure that the cooked broth is rich. Traditionally, it is cooked on cheap small fish, which are always caught along with the real catch - crucian carp, ruffe, whitefish, perch, roach, small pike perch and any other small fish caught or purchased are suitable. The more types of fish you put in the pan, the more interesting the result will be. In addition, do not forget to add aromatic herbs and roots to the pan - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and anything else you find can be safely thrown into the broth.

1. If you add freshly caught small river fish to the fish soup broth, you don’t have to gut it or peel off the scales, just remove the gills.

1. If your broth suddenly “bounces” and becomes cloudy, you can lighten it by adding liquid egg white- folding up, he will “take” with him what spoiled the appearance of the soup.

1. A couple of onions added to the pan unpeeled, fish skins (which are often removed), and carrots can improve the color of the broth.

1. When choosing fish for broth, give preference to fatty varieties - carp, salmon, pike perch, carp, pike. Don’t even look at herring fish, minnows, roaches, rams - they are in no way suitable for broth.

1. The secret to a successful fish soup is not to bring the soup to a boil. The best option is slow simmering under an open lid; this is how you will get the most delicious, solid, rich fish soup.

1. To prevent the soup from turning into porridge, try not to stir it - it’s rich fish soups cook without interfering with the process unnecessarily.

1. If you cook fish soup outdoors, at the very end try dipping a smoldering firebrand directly into the pot of soup for a few seconds - it will add subtle notes to the fish soup, giving your dinner absolutely stunning aromas.

1. Any connoisseur of this dish will always add a glass of vodka to the “correct” fish soup - the alcohol evaporates, and the soup acquires an interesting spicy note.

1. Fish soup is traditionally salted at the very end. It is believed that otherwise the salt will “pull” aromas and flavors from the soup, which will simply evaporate or dissolve during further cooking.

Ukha team

Ukha team - Preparation: The composition of the fish soup includes river and red fish in a ratio of 2:1 or 1:1. The cooking procedure is the same as for ordinary fish soup. Among the spices, in addition to those used in ordinary river fish soup, you can add saffron and ginger (at the tip of a knife).

Sweet soup

Sweet soup - Preparation: Cook it like a regular river fish soup, but take twice as many carrots (a whole carrot instead of half) and cut it into small cubes. Also increase the proportion of parsnips, and as additional spices in the broth in a gauze bag, boil for 5-7 minutes (and then remove) 1 teaspoon of anise or fennel seeds.

Ushitsa

Ushitsa- All Finno-Ugric peoples, whose existence has been associated with fishing for thousands of years, have many local types of fish soup, often changing depending on the type of fish. However, the most common and characteristic of most of them - the Karelians, Vepsians, Komi, Komi-Permyaks, Mansi and Khanty, and partly the Mordovians - remain to this day two types of “fast fish soup” - fish soup, characterized by a high concentration of fish broth, typical for the fishing industry with its constant and abundant fish raw materials. Both of these types - summer and winter fish - are prepared from small fish of different varieties, since large fish is traditionally considered “commercial”, that is, it is used for sale or for future use for salting, smoking, drying or for preparing formal fish dishes, while As small fish caught in the net should be used directly in everyday nutrition.
Compound:
for summer ears:
1 kg fish
3-5 onions (put in whole, then remove when the dish is ready)
1.5 liters of water
1 cup chopped dill and parsley
for winter ears:
0.5 kg dryer
1.5 liters of water
4-5 bulbs
1 tbsp. spoon of barley.

Great encyclopedia of culinary art. All recipes by V.V. Pokhlebkina