Chicken meat is the main ingredient that allows you to cook aromatic and tasty soup. Everyone is used to the fact that this dish is prepared from fish. But it’s very unusual to hear the name of the roast ear dish. It is worth noting that there is only broth from the rooster itself, and therefore, it is not worth looking for its parts there. Nevertheless, the use of poultry meat allows you to achieve incredible taste, richness and nutritional value along with fish aroma. All this is complemented by various herbs and vegetables.
This material will provide several step-by-step recipes for rooster fish soup from professionals.
Recipe for carp and rooster soup
It is best to cook this soup in nature. At the same time, at home this dish can turn out no worse. The following products are required for its preparation:
- chicken - 800 grams;
- kilogram of carp fillet;
- four potato tubers;
- one carrot;
- two onions;
- one parsley root;
- 75 grams of butter;
- one hundred grams of flour;
- 75 grams of vegetable oil;
- four bay leaves;
- five peas of black pepper;
- a teaspoon of coriander beans;
- half a teaspoon of caraway seeds;
- a tablespoon of salt;
- two teaspoons of black pepper;
- a bunch of green onions;
- three cloves of garlic.
It is worth noting that this, according to one version, is a recipe for a royal fish soup from a rooster. In different sources, the ingredient composition can vary greatly.
Cooking process
First of all, for the preparation of rooster soup with a prescription, it is necessary to prepare all the components separately. Stages of preparation:
- Rinse the chicken carcass and pour cold water in a saucepan (three liters necessary). Cook for an hour.
- When the contents boil, add two bay leaves, a few peas of black pepper and coriander.
- Strain the cooked broth. Poultry can be served on other dishes.
- Common carp is divided into fillet, head, tail and fins. Put everything in a pan and pour two liters of water.
- Put to cook for twenty minutes, as soon as it boils, add cumin and pepper.
- Combine the prepared broth in one pan with what was previously cooked from chicken. Boil.
- Peel and rinse potato tubers in small cubes. Add them to the soup.
- Rinse the parsley and grate it in a pan. Cook the ear for about thirty minutes.
- Divide the carp fillet into small pieces, sprinkle with ground pepper, roll in flour and fry in a pan with vegetable oil. Readiness indicator will be golden crust.
- Peel the onion and cut into rings. Rinse the carrots and cut into strips.
- Melt the butter in a saucepan and add onions and carrots in it.
- Peel and crush the garlic, repeat the same with half a green onion. Sprinkle with ground pepper.
- Then add fried onions and carrots to the broth pan. Sprinkle with black pepper again. Salted to taste.
- Bring the soup to a boil. After add garlic with onions. Remove the pan from the stove and leave for seven to ten minutes.
- Put the previously fried fish meat into plates, pour the ear into the same place. Sprinkle everything on top with chopped green onions.
You can see how delicious the ear from a rooster is obtained by prescription, in the photo.
Rooster ear at the stake
Quite an unusual way of cooking this dish in nature. Does not require expensive ingredients. Great for both family and guests. By the way, this option can be called a recipe for a budget soup from a rooster. For him you will need:
- a carcass of a rooster weighing one and a half to two kilograms;
- zander or pike - 700 grams;
- carp - 700 grams;
- one kilogram of potatoes;
- four carrots;
- six bow heads;
- a large bunch of parsley;
- Bay leaf;
- salt and black pepper peas.
Prescription roast soup cooking on a bonfire
Before cooking, it is necessary to light a fire and, having installed the dishes for cooking, fill it with water. Now you can go directly to the cooking process:
- The carcass of a rooster is washed and cleaned of excess fat, feather residues. After laying in the dishes over the fire. The bird is stewed for about two hours. During cooking, foam is periodically removed.
- While preparing the broth, rinse and peel the potatoes. Cut it into medium sized cubes.
- Wash three onions, but do not peel.
- Wash and cut two carrots into pieces.
- Rinse the parsley.
- After an hour, you can add the whole parsley, without slicing, three onions and carrots.
- Peel the remaining onion. Cut the carrots into cubes. Have a fish cut off its head, tail and fins. Divide the carcass into identical parts.
- Two hours after the start of cooking, it is necessary to remove the poultry meat from the boiler to prepare the fish soup from the rooster.
- According to the recipe, fish heads, tails and fins should be folded into the cauldron. Boil them over medium heat for half an hour.
- Once time runs out, remove meat and all vegetables from the fish soup.
- If there is a separate pan and colander, strain the contents. If you are cooking a meal outdoors with a minimal set of dishes, manually pull out all the remaining pieces of the ingredients. If you strain the broth, drain it back into the dishes where it was cooked earlier, and continue to cook over medium heat.
- After the broth boils, add potatoes, carrots and whole onions to it.
- As soon as the contents of the boiler boil again, it is necessary to salt, pepper and add from ten to twenty peas of pepper, lay out the fish and cook for another 25 minutes, without stirring. Otherwise, the fish will fall apart.
- Sprinkle finely chopped green onions and herbs before serving.
The result of how the ear from the cock turned out according to this recipe is in the photo.
Rooster ear with meatballs
In this embodiment, the soup is supplemented with meatballs made from fish. To prepare the dish you will need:
- the carcass of a young cockerel weighing about 1.2 kilograms;
- three onions;
- parsley roots - 250 grams;
- two tomatoes;
- three bay leaves;
- peppercorns;
- a bunch of dill and parsley;
- salt and spices.
Meatballs Set
This includes products necessary for the preparation of one of the most important components of the original soup:
- trout fillet - 300 grams (a cheaper variety of fish is possible);
- one chicken egg;
- 60 grams of wheat bread;
- one hundred milliliters of milk;
- Art. a spoonful of butter;
- three branches of green dill;
- ½ teaspoon black pepper;
- onion head;
- 50 grams of flour;
- a teaspoon of salt.
Cooking fish soup
It’s necessary to start cooking this soup with meat, and only then move on to the rest. Stages of preparation:
- Rinse the carcass of a rooster and place in a pan with water. Boil. After that add the onion head, cut into two halves, parsley root, pepper and bay leaf. Cook the rooster for an hour and a half.
- Cook the meatballs at this time. Soak the bread in milk for thirty minutes. After that, knead with a fork.
- Finely chop the fish fillet or pierce with a blender and mix with the previous component.
- Break the egg into a bowl and beat well. Add to fish and bread. Grate onions and chop dill. Add butter. Add pepper and salt. Mix the resulting mixture thoroughly.
- Wash and cut tomatoes into cubes.
- Chop onions and fry in vegetable oil in a pan. Add tomatoes, mix and fry until cooked.
- As soon as the cooking time of the chicken broth comes to an end, remove the meat and put the fish there. Cook for 15 minutes, removing the foam.
- From the minced meat prepared earlier, mold the balls and roll them in flour. Stirring the broth, load the blanks there. Cook the ear until the meatballs pop up. After add onion with tomato, salt and chopped herbs.
- Turn off the heat and let the ear stand and cool slightly for 15 minutes.
Rooster ear in the oven
Another interesting option for this dish. As additional ingredients are mushrooms and cheese. Cooking is necessary from the following products:
- thighs and offal of a rooster - about 900 grams;
- a kilogram of headless mackerel;
- two onions;
- 400 grams of fresh champignons;
- 80 grams of butter;
- 200 grams of cheese;
- a bunch of greenery;
- salt;
- two bay leaves;
- black pepper peas;
- dried dill.
How to cook such an ear
The cooking method of this dish is slightly different from the standard soup options, so it will take a little longer. But a step-by-step recipe for a fish soup with a photo will help you cope with the task:
Put all the giblets and hips into a pan and pour cold water on it.
Reduce the gas after the water begins to boil. Remove the appeared foam. Add 5 peas of pepper, a bay leaf and a teaspoon of dill to the broth. On a very low fire, cook the broth for an hour and a half, not allowing it to boil too much.
Rinse the fish at this time. Cut it into portions and place it in a separate pan. Pour two liters of water, add salt, bay leaf, peppercorns and dill. Cook for 15 minutes. Make sure that the fish is not boiled and kept in shape. Once it is ready, remove the pieces from the broth and drop it into a colander, strain the broth.
Peel onions, rinse and cut into halves of the rings. They must be fried in butter until soft.
Rinse and chop mushrooms into small slices. Stir with onion and fry for another 15 minutes. To salt.
Put the pieces of mackerel and boiled chicken in a baking pot. Add two tablespoons of mushrooms to each.
Pour everything with one ladle of chicken and fish broth (two in total). Grate cheese and pour on the contents of the pot. Bake at 230 degrees for half an hour. Sprinkle the finished dish with dill, parsley or green onions - at your discretion.