All the peoples of the world have their favorite recipes for delicious fish soups. Hungarian Halaslas, French Buybes, Spanish Sherry Soup . Someone puts empty shells of sea mollusks for richness, someone pours wine, but we, the Slavs, have our own proven recipe: ear. What makes it different from other fish soup? Minimum of other ingredients. She cooked at the stake, in a large cauldron, from a fresh catch. Therefore, the recipe for fish soup suggests the presence of several types of fish - the smallest - two. Usually it is a river trifle and heads with tails of large inhabitants of rivers - perch, carp, pike perch or common carp. Tasty and rich ear can be cooked at home.
River fish soup fish recipeFishermen are harsh men and are not used to culinary delights. But cooked on a bonfire in a small cauldron of ear is a masterpiece. Cooking it is extremely simple: you just need to know some secrets. A fish trifle (unless you took a cat with you for fishing) is gutted, but boiled in scales. It’s also good to fold it into a colander, the bottom of which fits in the cauldron - so it will be easy to extract it later. If you are lucky and there is a large fish in your catch, only heads (without eyes and gills), tails and fins are used for fish soup. As we mentioned, not many ingredients are required to prepare a meal. Per kilogram of fish - a liter of water, 1-2 onions in husk, 3 potatoes, salt and greens. To cook an ear according to this recipe, pour all the components into salted boiling water and cook in an open cauldron over low heat for about a quarter of an hour. Then the heads are removed, meat is taken from them, which is returned to the pan. 5 minutes before the end, when the potatoes are already completely soft, they throw the greens, close the lid, remove the cauldron from the heat and let it brew.
Small fish are gutted and washed, large ones are cleaned and cut. A trifle is placed in a pan. Then it needs to be filled with water (best cold) and cook. After this, the broth is filtered. If there is a large fish (such as carp or perch), then you need to put chopped pieces there. Peel the onion and a lot of potatoes (about 8 tubers per 3-liter pot), but do not cut, but put in the broth as a whole. Cook over medium heat in an open cauldron. When the potatoes are boiled, put two tablespoons of butter (cream), salt and various spices (mainly bay leaves and black pepper), pour a glass of vodka inside and quench the burning smut from the fire in the cauldron.
Ukrainian recipe for fish soup
In Ukraine, it is customary to add millet or other cereals - buckwheat, rice, barley to the ear. Therefore, less potatoes are required for this recipe (4 medium tubers). The onion is boiled in husk and later thrown away. At the end, oil is added and (instead of vodka) a quarter glass of wine.
A large number of herbs are used - green onions, parsley, celery, tarragon and dill. Wuhu served with sour cream.
Finnish river fish soup recipe
In Finland, as you know, there are many fish. There, fish soup is boiled from river trout. It is cut in large pieces without removing the skin. Five potatoes and 3 onions, which are peeled and cut, are taken per pound of fish. All three components are placed in a pan, poured with cold boiled water so that it completely covers the fish, peas and salt are added. Cook over medium heat until the meat begins to separate from the bones. Then pour the cream, bring the ear to a boil and immediately remove from heat, after which it is allowed to stand under the lid for about ten minutes.