What spices are best to add to your fish soup? What to put in your ear

Step-by-step recipe for double fish soup

Since the preparation of real fish soup takes place in the fresh air, first you need to build a fire and put water to boil. You can immediately throw in one whole onion in the peel and spices. Clean fresh fish from scales, cut out the insides, remove the head and fins. If the carcasses are small, then they can be boiled whole. Large fish should be cut into portions.

Double chowder has a rich broth consisting of a large amount of fish. The better it is, the tastier and more aromatic the dish will be. After boiling, you need to salt the water and put in the pieces of fish. First the carp is cooked, and then the catfish. Cooking time is 15-20 minutes depending on the size of the slices. It will take a total of 30-40 minutes to prepare the broth. It is easy to determine readiness - the color of the pulp changes to lighter, and the bones will be easily separated from the meat.

While the broth is being prepared, you need to chop the potatoes, carrots into slices and a second onion (can be cubed or into 4-6 slices). Rinse the millet well with water.

Be sure to remove the whole onion from the finished broth, as it has given up all the vitamins and is no longer needed. Transfer the fish to a plate. At home, it is advisable to strain the broth, but in nature this is problematic.

Place potatoes, millet, onions and carrots into the pot. Cook for 15-20 minutes until the food is soft. At the end, return the fish to the container (it is recommended to disassemble it into small pieces after cooling) and chopped herbs. Let simmer for another 5-7 minutes and remove from heat.

Don’t forget to pour in 50-100 ml of vodka and simmer a coal from the fire in the stew. Let stand for 10-15 minutes and serve.

The stew is cooked without a lid, but after cooking you need to cover the pot and let the dish brew.

Allspice black pepper

Black allspice is also a seasoning for fish soup. Men usually prefer to use peas, while women often add ground allspice in decent quantities. This spice adds tartness and is a flavoring seasoning for all fish dishes.

Peas can be thrown into the dish being prepared, from which it will acquire its aromatic and warming properties right in the pot. When using a ground variety of pepper in the ear, it is better to add it to each eater in a portioned plate (or bowl, if tasting takes place outdoors). This will help you avoid going overboard with the overall amount of hot spice. And everyone will use the pepper to their own taste.

List of ingredients

It is recommended to choose pike, ruff, pike perch, sturgeon, roach, and ide. What is it customary to prepare the dish from:

• small items (for example, perches or minnows) - 1 kg;
• trimmings from a large carcass (heads and ridges) - 1 kg;
• white fish for the second broth - 400 g;
• carp, pike perch or pike for the third broth - 400 g;
• onions - 3 heads;
• parsley root - 1 pc.;
• potatoes - 6-8 pcs.;
• fresh dill - a bunch;
• black pepper;
• salt.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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What fisherman doesn’t know that they add a glass of glass to fish soup? They do this for various reasons: to disinfect the water or get rid of the smell of mud. The classic recipe for double fish soup involves this step. Don't worry - alcohol will not spoil the taste of the stew, since the alcohol evaporates during the cooking process.

Ear soup with pearl barley

This cereal takes a very long time to cook. Therefore, you need to soak it for 2 hours ahead of time. It is better to cook fish soup with pearl barley from carp and similar fish.

1. First we make vegetable broth with the head, fins and tail.
2. Let's strain it.
3. Bring to a boil again and add the washed barley (5 tablespoons).
4. You can also add carp pieces (fillets) to the soup.
5. After a quarter of an hour, add potatoes (optional).
6. After another 10 minutes, add salt, add spices and bay leaf.

Cooking at home

Ukha can be called differently, but the technology for preparing the various options is generally similar. First of all, prepare the fish. The carcasses are gutted, scaled and washed. When using the head, the gills and eyes should be removed, otherwise the broth will be bitter and cloudy.

Place fines, as well as heads, tails and trimmings from large carcasses into a saucepan with boiling water. Add salt to taste, throw in one unpeeled onion. After boiling, you need to reduce the heat to low and skim off the foam - this will allow the broth to remain transparent. The finished small fish, trimmings and onions are thrown away, and the liquid is filtered.

Large slices of fish, parsley root, and chopped onion are added to the pan. Cook for 15-20 minutes until the pieces are cooked through. Catch the fish and roots, add coarsely chopped potatoes. After 10 minutes, you can add the selected fish for the third broth, cut into portions.

At this stage, add a few bay leaves, pepper and salt to the pan. Simmer over low heat for another 15 minutes until the potatoes become soft. Add finely chopped herbs, add vodka and let it brew under the lid.

Fish soup made from vegetables and different types of fish does not always turn out transparent, but it can be saved. To do this, add egg white to the broth and bring to a boil, after which the liquid is allowed to cool. The protein coagulates and takes away all the turbidity - all that remains is to catch it or strain the broth.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Roots, citrus fruits and greens

Back in the eighteenth and nineteenth centuries, the roots of parsley and horseradish were an integral part of any Russian fish soup. They were also used by ordinary people, and were also served in the most famous restaurants of that era.

What seasonings have been added to the fish soup from those times to this day? For example, lemon. In the old days, it was a rare element and decoration for a very expensive fish soup. But now everything has become much simpler, and any gourmet can afford a certain amount of lemon juice in his ear. Do you want a sharper aroma and taste? Just swap the lemon for lime.

What seasonings does the ear still appreciate? You can use green seasonings. We all know young green dill; it always gives summer dishes a fresh aroma and unique taste. This spice does not overwhelm the taste of the fish soup itself.

Green onions are a classic and favorite of many housewives who regularly prepare river fish soup.

Onions can also be used in this dish. Here everything depends on the preferences of consumers. You can add the onion, chopping it finely (or not very finely), into a portion for each person. Or you can use boiled onions. To do this, place a whole, unchopped onion head in the ear and cook it along with other ingredients. Before serving, you need to remove the onion from the pan, and do with the fish soup as it should be - eat it.

Calorie content of dishes

Step-by-step recipes with photos and videos allow anyone to prepare delicious fish soup. There are many varieties, but double and triple ones are especially popular. Cereals are very rarely added to it, otherwise you can get a simple fish soup. It is better to take more of the main ingredient to get a rich and cool broth. In terms of calorie content, this dish is not inferior to dietary ones, so it can be safely included in the diet while losing weight.

You can ask your question to our author:

Ear soup with corn grits

We understand the basic principles of preparing Russian national fish soup. Now let's see what kind of grain the fish soup is cooked with. When choosing cereals, they focus not only on the type of fish, but also on its quantity. For example, pearl barley will make the liquid broth richer. Millet and corn grits are similar in appearance to eggs. This soup will be nourishing and tasty. Corn grits are also good because they do not boil into a sticky porridge.

1. First, cook the roots for the soup in three liters of water.
2. We take them out and put in half a kilo of silver carp.
3. After 10 minutes of cooking, take it out too.
4. Add half a glass of corn grits if you plan to add potatoes and fried vegetables. And if not, then you need to add more grains.
5. Cook for a quarter of an hour.
6. Place three peeled and cut into pieces potatoes.
7. We make frying from onions and carrots. Put it in the soup.
8. Return the silver carp to the pan. Cook for another minute.

Asp soup

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Asp fish is delicious in any form: dried, fried, smoked, baked, boiled. The meat is white, tender and pleasant to the taste. Disadvantage: bonyness. It is much easier to remove the bones from boiled fish: they are easily separated from the meat.

It is believed that asp is less suitable for making fish soup than perch, ruff, and pike perch. The opinion is controversial. Asp fish soup will give you incomparable pleasure. It is usually cooked from whole small fish or waste from large carcasses: heads and spine. Large fish can be used by first cutting them into pieces.

Together with the ear, you are guaranteed to receive valuable vitamins A, B1, C, PP, and many useful micro- and microelements (potassium, magnesium, phosphorus, calcium, iron). At the same time, 100 g of dietary asp meat contains approximately 99 calories. This is quite a bit considering the excellent nutritional properties of this valuable fish.

Have you decided to make fish soup from asp? Great!

The process of cleaning fish for soup is common. The scales are removed, the gills and entrails are removed from the abdomens. The carcasses are washed well on all sides, and the film lining the abdominal cavity is carefully removed. The tails and fins of small carcasses can be left; from large fish they are cut off and dipped into the broth in a gauze bag to increase gelling.

The cleaned carcasses are placed in a saucepan, water is poured at the rate of 2-2.5 liters per kilogram of fish. To make the fish soup more rich, the ratio is changed: 1:1 (real fish soup) or 1:1.5. One and a half liters of water per kilogram of asp is a good proportion; when chilled, the broth looks like a soft gelatinous jelly.

Boil the fish for about half an hour, remove it, select the bones, separating the fish meat. The broth is strained. Vegetables (potatoes, carrots), salt, peppercorns are placed in it and the fish soup is cooked until the potatoes are ready. A couple of minutes before the end of cooking, lower the cooked fish to warm it up. When serving, put pieces of asp into plates and pour liquid.

The classic fish soup contains only potatoes, carrots, herb roots and spices. In the free version, all kinds of cereal additives, fried onions and other liberties are used. The dish is no longer a real fish soup, but a fish soup.

An important rule: the ukha should not boil vigorously - intense boiling will worsen its taste. As soon as the liquid boils, remove the resulting foam, immediately reduce the heat and finish cooking the fish soup at a very low boil, stirring occasionally.

The second important rule is that the utensils for cooking fish soup must be made of non-oxidizing materials: ceramic pots, enameled or cast iron (but not aluminum!) saucepans.

Clarifying the broth:

Milk should not be added to the soup; it worsens the taste, making the broth cloudy. Boiled fish also adds a slight cloudiness. To make the broth transparent, it is clarified with caviar (drawn).

50 g of caviar (pressed or granular) are thoroughly ground until smooth, adding cold water drop by drop. The caviar should turn into a mass resembling a thick sauce.

A glass of cold water and a glass of hot fish soup broth are poured into it. Stir. Half the liquid is immediately poured into the ear and brought to a boil.

Then pour out the second part, let it boil and simmer the broth over low heat for 10–15 minutes, removing the lid from the dish.

If the fish broth is prepared with such delay, after removing from the heat it is allowed to stand for ten minutes. During this time, the guy will sink to the bottom. All that remains is to carefully strain and finish cooking the fish soup, adding vegetables and suitable fish spices.

Recipe for asp soup with roots

For 1 kg of fish take 1 piece:

• onion
• leek
• parsley (root)
• celery (root)

You will also need:

• water - 1.5–2.5 liters
• pepper in peas - 5–10 pcs.
• garlic - 2 cloves
• salt - to taste
• greens (whatever you have) - optional
• laurel - 1-2 leaves
• potatoes - 3-4 pcs.

The fish with roots and a whole onion, slightly cut crosswise, is placed in a pan, poured with cold water, salted, black peppercorns are added and brought to a boil. Reduce heat and cook the fish until done, 20–30 minutes. The fish pieces are removed, the broth is clarified and filtered.

Note: The parsley and celery roots can be added whole, then discarded while straining the broth. Or chop finely and leave in the soup. Whoever likes it.

If you are not satisfied with the soup broth, after the fish is removed, add potatoes and chopped garlic cloves to the broth and cook until the potatoes are ready. Shortly before the end of cooking, add a couple of laurel leaves. The fish soup is served hot with portioned pieces of fish, sprinkled with chopped herbs.

Golden asp ear

For 1 kg of fish take:

• regular onion - 2 pcs.
• potatoes - 3-4 pcs.
• carrots - 1 root vegetable
• parsley - 1 root
• laurel - 2-3 small leaves
• pepper in peas - 7-8 pcs.
• butter - 1 tbsp. l.
• water - 2.5 liters
• vodka (if desired, you can do without it) - 50–70 ml
• salt, herbs - to taste.

Potatoes and parsley root are cut into pieces, carrots into thin circles. The onions are not peeled, only washed and the roots with tendrils are cut off.

Bring the water to a boil, add potatoes, carrots, and parsley. Place whole onions in their skins and cook for 10 minutes. Add pieces of fish, bay leaves and peppercorns. Cook for another 15 minutes.

Vodka is poured in, which muffles the specific fishy smell and improves the taste of the fish soup. The alcohol immediately evaporates along with the steam, so it is not felt at all.

Vodka further clarifies the broth and makes it pleasant to look at.

When the fish and potatoes are cooked, bay leaves, onions, and peppercorns are removed from the fish soup. Add butter. Chopped greens are placed in plates with fish soup.

Recipe for fish soup from asp heads

Instead of fish carcasses, asp heads and caviar are used.

For 1 kg of heads:

• onion - 1 pc.
• vegetable oil - 2-3 tbsp. l.
• water - 1.5-2 l
• caviar - as much as you have (or without it)
• potatoes - 2 pcs.
• carrots - 1 pc.
• parsley/celery - 1 root
• greens - optional
• salt - to taste
• laurel - 1 leaf
• peppercorns - 4-5 pcs.

The heads are poured with cold water, boiled until tender along with the whole onion (in the husk), adding a couple of tablespoons of vegetable oil and spices. After straining, add potatoes, carrots, parsley or celery roots (or both together) to the broth. You can add any fresh herbs. Boil the fish soup until the potatoes are ready.

The boiled heads are disassembled, discarding the bony parts. The caviar and all the edible parts of the heads are put back into the finished fish soup and poured into plates, adding pieces of caviar and cheeks to each. When serving, the ears are additionally sprinkled with herbs: green onions, dill, cilantro, parsley.

If large asp carcasses were used to prepare other dishes, but the ridges remained, they are also added when cooking the fish soup.

Note:

You can cook fish soup in a slow cooker using the “Soup” and “Cooking” modes. The most preferred mode is “Extinguishing”. The broth simmers, it turns out to be delicate in taste and transparent.

More about asp dishes:

• Asp cutlets
• Balyk from asp
• Fried asp
• Asp in the oven

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Fish soup in Finnish

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Russia's northwestern neighbors also fell in love with this dish. True, they adapted it to their taste, adding cheese and creamy notes. They make fish soup from red fish, not from the ridges, but richly, from the fillet.

1. We put two liters of water to boil.
2. Cut 500 g of salmon into cubes.
3. Place a whole onion and three tomatoes and coarsely chopped carrots into boiling water.
4. The Finns prefer buckwheat out of all the cereals for red fish soup. It needs to be sorted out and washed. You will need 150 grams of this cereal.
5. After adding the buckwheat, salt the soup, season it with ground black pepper and bay leaf.
6. After some time, remove the onion.
7. Add 250 grams of processed cheese (like “Yantar”), wait until it melts in the soup.
8. When the buckwheat is ready, add the red fish.
9. Cook for about five minutes.
10. Pour in a glass of vodka, turn off the heat and leave under the lid.