Fish soup , fish soup, yushka - no one knows when this original Russian dish appeared, but every housewife cooked it at least once in her life. Not to mention avid fishermen. They really know how to make a stunning aromatic and nutritious treat out of ordinary soup.
What kind of fish to use for fish soup each cook decides for himself. It is unfair to believe that the best ear will come only from carp, ruff, perch and whitefish. For example, the soup also relishes well if it used pink salmon, salmon, trout or salmon. Ear from chum salmon will be even more delicious. The dish can hardly be called complex, but still, when preparing it, you need to follow some simple rules. With their help, you will get a real masterpiece.
Secrets of a real fish soup
The dish should attract even the most well-fed person to the table. Sensing the smell of goodies, he is obliged to give up everything, in a hurry to join the meal. Achieving a persistent rich aroma will be possible only if you use fresh or live fish. For the same purpose, enameled or clay dishes should be used for cooking. These pans perfectly retain the taste of fish. By the way, you do not need to soak it in water - immediately put it in a boiling broth.
After the fish is in the pan, adding water to it is undesirable. This will spoil the taste of the delicacy, make it a little fresh and liquid. Remember the main rule of the fisherman: the fatter the fish, the more spices to put. If there is too much of it in the broth, it is not worth seasoning it strongly. Be sure to add bay leaf, pea-shaped black pepper, dill and parsley to your ear. Ready-made ear should “rest”, therefore, having closed the pan with a lid, let it stand for 10 minutes.
Chum features
Having familiarized yourself with the basic rules of this culinary masterpiece, proceed with “witchcraft”. Knowing how to make an ear of chum salmon, you can make your own small corrections to the main recipe, making it individual and original. By the way, for soup it is better to choose this particular kind of fish, so it has a number of significant advantages. Firstly, chum salmon has the largest caviar. Secondly, it contains a huge amount of vitamins and minerals, which affect the functions of human brain activity, stimulate the functioning of muscles, heart, digestive system and protect the body from the effects of tobacco and alcohol.
This fish is worth decorating your ear. The main thing is not to confuse it with pink salmon when buying. When choosing a chum salmon, note that it is always a large fish. On average, its weight reaches 5 kilograms. The meat has a bright pink color, it should not be faded. The back of the chum is even, there are no humps on it.
Chum ear: classic recipe
Having bought the best fish in the market, we proceed to the sacrament. To prepare the dish we need:
- 600 grams of chum salmon;
- one onion head;
- one carrot;
- six potato tubers;
- some parsley and dill;
- salt and pepper to taste.
We put a pot of water on the fire and start preparing the fish. Ketu is cleaned of scales, gutted, washed well with cold water and cut into medium pieces. When the water boils, lower the fish into it and reduce the heat to a minimum. We clean vegetables. We cut the potatoes into cubes, carrots into slices, divide the onion into 4 parts, for the soup it should not be chopped. We put everything in a pan and close the lid, cook for 20 minutes. Now is the time to take on the greens.
We wash half the dill and parsley, right with the tops and roots a few minutes before the end of cooking, we lower it into the pan with the ear. We shred the rest of the greens with a knife: this way it will give more juice, the ear from chum salmon will be more fragrant. The recipe can be considered the basis in which you can make your changes. Experiment, but remember that the taste of fish soup will never spoil a small amount of vodka, nor will a lemon be superfluous. Wild herbs will give your soup an additional aroma, cereals will make it more rich and satisfying.
An ear is prepared in a slightly different way from the head of a chum. The recipe is very simple. To prepare the dish you will need the heads of chum salmon (4 pieces) and all the ingredients described above. We wash the fish parts well, be sure to remove the gills and eyes. When the water begins to boil, lower the heads into it, a little later add onion and carrots, cut into cubes. After 10, potatoes go after them. The ear is boiled for an hour. When the heads are ready, they should be removed from the broth, separate the flesh: it is again lowered into the ear. A few minutes before cooking, season the yushka with herbs and spices. Saffron makes a very fragrant soup. The recipe for this dish will be more complete if you put the tails of chum with your head in your ear. In this case, the broth will turn out to be thick and satisfying.
Presentation
Before serving, the ear is poured into plates and chopped greens are added, you can season the yushka with fresh tomato, sliced in slices or slices of lemon. This is a classic presentation of the dish. There is another option - while the ear of chum salmon is infused, prepare the gravy. Pour a small amount of soup from the soup into a bowl, add a few cloves of chopped garlic and a teaspoon of vinegar. Gravy is ready.
Now we serve the main course: put fish, onions, potatoes and carrots in a large plate, and pour the yushka into circles. Our ear is served. Sliced fish can be dipped in cooked gravy. And if you add it to the yushka, it will give our culinary masterpiece a slightly noticeable sharpness and aroma of garlic. Chum soup is ready: everything to the table!