How much to cook fish soup?
Cook fish soup at home for 1 hour. Cook the ear on a fire for 1 hour too.How to cook fish soup
Food per pot 5 liters
River fish (ruff, dace, perch, ide, bleak, rudd, crucian carp, pike, pike perch, salmon, salmon) - 1 kilogram
Chicken egg - 1 piece
Bow - 1 large head
Carrots - 1 piece
Lemon - half
Water - 3 liters
Salt and pepper to taste
How to cook fish soup
1. Gut small fish, rinse the belly well, do not clean the scales.
2. Pour 3 liters of water into a saucepan, bring to a boil.
3. Peel the onions and carrots and put them in boiling water.
4. Boil vegetables for half an hour, then remove from the broth.
5. Salt the broth and put the fish.
6. Cook the fish in the fish soup over low heat without a lid for 15-30 minutes, depending on the type of fish.
7. Strain the broth through cheesecloth or a sieve, and pour the white of a chicken egg into it, leave for 10 minutes.
8. Gut large fish, peel, rinse and chop well, add to fish broth and cook for half an hour under a closed lid.
9. Salt and pepper the ear, squeeze lemon juice into it.
10. Close the ear tightly with the lid (you can additionally cover the ear with a blanket) and leave for 10 minutes.
Ear Facts
Fish soup history- Ukha is a traditional Russian dish. By the way, earlier any soup was called soup - from pea to mushroom. Now the ear has been bred into a subspecies of soups, since it is a rich fish stew with a small amount of vegetables.
How to cook fish soup from heads?
- You can make an ear of fish heads - then you should put them one and a half times more than usual, so that the ear is no less rich than the classic one. In order for the ear from the heads to have a pleasant taste without bitterness and aroma, the fish heads must be thoroughly rinsed and the gills cut out.
Should I clean fish for fish soup?
- For fish soup, do not clean the fish from the scales, which bring their own flavor to the taste.
What kind of fish to take for fish soup?
- They select fish for fish soup specifically only to taste: you can send the whole catch to the fish soup at once, or you can only, for example, whitefish. If ukha is cooked from red fish, then, as a rule, only 1 type of fish is used, so as not to mix different tastes.The transparent "white ear" is obtained from perch, ruff, pike perch, burbot and pike. A dark broth is produced by crucian carp, carp and carp. The salmon fish soup has a red tint. Wuhu can also be cooked from sea fish, best of all from cod, halibut or sea bass.
In what pan is the fish soup boiled?
- Dishes for fish soup should traditionally be cast iron, enameled or made of clay, so that there is no oxidation. They even invented a special dish for cooking fish soup on a fire - a fish soup.
The fish soup broth flavor that makes it so different from any fish soup broth: slightly sticky, slightly sweet and astringent. The soup is always nourishing, rich, with a dense broth. That is why a lot of fish is added to the fish soup and a lot of vegetables are not added - enjoying the fish soup according to the recipe is provided directly with broth and boiled fish.
What to add to the ear?
Put a little potatoes in the ear - 3-4 pieces are enough for a 3-liter saucepan. When cooking fish soup, add allspice, parsley root, bay leaf. Parsley, dill, green onions and garlic are finely chopped and added at the very end of cooking. If the fish soup is boiled for several days, then the greens are added directly to the plates so as not to reduce the shelf life of the fish soup.
If you want to cook a fish soup that tastes like homemade soup, you can add chopped wild garlic, chopped tomatoes, butter, chopped sour Antonovka. In order to make the ear more satisfying, it is popular to add to it millet, rice or pearl barley.
And something else
The calorie content of fish soup is about 70 kcal / 100 grams and depends on the fat content of the fish used.
Store the ear with a lid in the refrigerator for no more than 3 days.
The cost of products for cooking fish soup according to our recipe is 275 rubles. (on average in Moscow for June 2020).
Last update Author / Editor - Lydia Ivanova