Fish soup recipe at home. Ear from salmon, carp, crucians, perch - cooking recipes. How to cook fish soup in a slow cooker

Fish is a very useful product that is simply necessary in the diet of every person. There are a lot of varieties of fish, as well as fish dishes, one of such healthy and very tasty dishes is fish soup.

In ancient times, the very word “ukha” meant soup, a liquid dish. Since ancient times, fish soup has been considered a national dish of Russian traditional cuisine. It is very healthy, fragrant, is a kind of soup. The number of recipes for this dish is very large. Each recipe has its own zest and peculiarity of preparation. Most real culinary specialists believe that there should be several types of fish in a real ear. This is due to the fact that each fish has its own taste, its own characteristics, one fish gives tenderness, the other sharpness of taste.

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Each soup recipe has its own subtleties and features, but in general, all recipes have a common character. Tourists cook fish soup according to their own recipe, fishermen cook fish soup, housewives cook according to a cookbook. Ukha is a rather old dish, and most housewives often cook it at home. But there is one “but”: in order for the soup to have an excellent unique taste, it is important that it is not easy to cook it. There are many secrets, and we will share some of them with you.
Knowing the intricacies of cooking the most famous fish soup, you can easily cook it both at home and on a campfire. Traditionally, it is prepared, of course, while fishing.

The variety of fish is quite rich in our country, so the first question arises: what fish to cook fish soup from? Depending on the territorial features and the wealth of each region with certain types of fish, everyone has their own answer to the question about fish preferences. Someone thinks that the richer the fish platter, the tastier the fish soup, someone thinks that fish soup is tasty only from perch or salmon, someone prefers to cook fish soup from the head of a large fish.

Consider some of the features and varieties of fish soup.

Fish soup recipes by type

Pike perch, perch, ruff - as a rule, white fish soup is prepared from this fish. Sometimes a part of burbot, catfish, tench or ide is added.

Crucian carp, carp, carp, rudd - a fish that is suitable for black fish soup.

Red ear is prepared from sturgeon, beluga, salmon, stellate sturgeon. You can also tint the red ear with saffron and its name will change to amber.

If the ear is called triple, it means that three different types of fish were used.

Varieties of fish soup according to the method of preparation

If there are several types of fish in the ear, then this ear is called mixed.

Guardian ear, its main difference is the presence of eggs in the ear. There are two ways to prepare such a soup. In the first version, during cooking, incompletely cooked fish is taken out, rolled in flour with a beaten egg, fried in a pan and sent back to the broth until fully cooked. The second cooking option: fish, vegetables and herbs are boiled in a clay pot, after which a beaten egg is added, without stirring, left until fully cooked.

Sluggish ear - prepared from dried fish and with the addition of dry mushrooms.

If you increase the amount of carrots in the ear, you can get a sweet ear.

There are also lovers of crayfish soup, the fish is cooked together with crayfish.

Bulk ear is an ear that is prepared from still living fish. Ungutted, live fish is poured with boiling water. Fish giblets can give a specific taste to the dish, so this option for cooking fish soup is not for everyone.

How to cook an ear?

Secret one: choose the right fish.

Choose only fresh fish for your fish soup. Here are the types of fish that are best suited for this soup: perch, carp, pike perch, crucian carp, carp, pike. From marine fish, cod, sea bass, halibut and notothenia are useful for fish broth.

Experienced fishermen advise: cook fish soup from different varieties of fish. In addition, to make the broth rich and tasty, put more fish in less water.

Secret two: a set of ingredients.

For a good fish soup, you need to use a minimum of ingredients and spices, otherwise you will kill the main taste and aroma. As a rule, vegetables should be chopped coarsely, except for the onion: it is placed whole or in two halves.

Secret number three: preparation.

Boil the ear without a lid over low heat, and be sure to remove the foam that has appeared by the time of boiling - then you will have a clean and transparent broth with a unique aroma, but without a characteristic smell.

Cooking time for fish is also important: overcooked fish loses all value and taste. For freshwater species - 7-20 minutes (more pieces - cook longer); sea varieties are even less, 7–12 minutes; large Siberian fish is cooked for about half an hour.

In addition, put the carcasses in a slightly boiled vegetable broth, and not easily in water - more taste will be preserved.

Secret number four: do not mix.

Secret number five: salt.

It is best to salt the fish soup in a saucepan just before putting the plates on the table, otherwise you can nullify all your cooking efforts. The best salt is sea salt.

This is where the secrets end. Now, having learned the intricacies of its preparation, you can easily cook an excellent soup!

how to cook fish soup step by step photo recipe

Ingredients:

river fish 1-1.5 kg,
potatoes 5-6 medium tubers,
onion 1-2 heads,
carrots - 1 large or 2 small,
parsley root - optional
millet 2-3 tbsp. spoons (optional)
vodka - 1 glass of 50 ml (optional),
bay leaf or dry dill sprigs,
pepper.

Cooking process:

Gutted fresh fish. In the photo recipe, we prepare an ear from carp.

Offal (caviar, liver, bladder, fat) is also used to make soup.

We remove the gills from the head.

Fragrant and rich broth is obtained when small fish are used in cooking. We have a large fish, cut it into pieces.

Let's prepare all the vegetables. Let's put water on fire. We lower the chopped carrots into boiling water, and parsley root (if we use it). And put the onions whole (or cut into halves). In addition to fish, potatoes are added to the ear, and there should not be potatoes in the fishing version. Cook for approximately 10 minutes.

If we have an ear with millet, we fall asleep cereals at the same stage.

We lower the bay leaf, pieces of fish and pepper. Cook everything for about 10 minutes.

Add fish caviar. Now you can salt the soup, but not before. Boil for another 5 minutes from the moment of boiling.

To get rid of the characteristic smell, pour in vodka.

When the soup is cooked, take out the bay leaf and onion.

We take out large pieces of fish from the broth.

And we add.

Green onions, dill or parsley are added at the very end, when serving.

The next day, the rich classic ear solidifies.

And many people eat it like fish jelly.

Bon appetit everyone!

From time immemorial, ear was considered a traditional dish of Russian cuisine, the history of its origin has conflicting facts and opinions, but they all come down to one common opinion: before, any decoction or soup was called ear, and not necessarily fish.

That is why in ancient Russian cuisine you can find such strange names in the modern world: pea ear, chicken ear or swan ear. Only starting from the 15th century, such a dish increasingly began to be prepared principally from fish, however, it did not have a rapid popularity.

Now the ear has become a unique dish, according to the technology of its preparation, it differs from other soups or stews, and although it can be classified as a first course, it should not be considered a fish soup.

Today, ear is a delicious and incredibly healthy dish that has its own special cooking technology that allows you to get a transparent, fragrant and astringent broth, which includes juicy fish that has retained its texture and pleasant taste. How to cook delicious homemade fish soup?

It turns out that there is nothing complicated in this, because the recipe for the dish is quite simple, the main thing is to take into account some of the main points and rules for its preparation. There are several types of such a dish, each of which differs in content and technological process.

It is believed that the classic fish soup should look like a transparent, fragrant and fairly concentrated decoction of several varieties of fish. Why not from the same variety? Because each of them will add its own specific flavors to your finished dish, for example, perch gives richness in taste, and burbot gives tenderness.

True, experts here periodically differ in opinion, there are those who believe that it is still more correct to use one type of fish, the only thing that all experienced chefs adhere to is that for a good fish soup, the fish must be fresh, and even better, live.

In the classic recipe, river and sea fish can be used, perch, pike perch, carp, ruff, pike, carp and many others are perfect.

There are other varieties, for example, red fish soup, which is prepared exclusively from varieties of red fish, such as salmon or salmon, and if saffron is added during cooking, it is also called amber. You can also use freshly frozen seafood, however, they must be put into the water immediately, without defrosting.

How to cook an ear?

In addition to fish, it is permissible to add only onions, carrots and potatoes to the ear, such a dish does not require a large amount of other vegetables, in some recipes even carrots are excluded, and the onion is cooked as a whole.

The abundance of vegetables is replaced by a variety of spices and spices, which, interacting with fish stock, give the ear a special and unique taste. As spices can be used: bay leaf, fragrant and bitter, parsley, dill, green onions, tarragon.

To remove the specific taste of fish, which can especially appear in marine species, it can be sprinkled with lemon juice. Sometimes one type of fish can be used for such a dish, and another one will be added to an already prepared ear.

For example, a rich and fragrant broth can be boiled on the head, tail and spine of a large fish or on whole carcasses of gutted small fish, then they are removed from the broth, and pieces of another large fish are added in their place.

Thus, it is possible to cook the so-called triple fish soup, for the broth of which one variety of fish is used, and for the fillet in the finished dish - others (often several varieties at once).

In order for the finished broth to turn out to be light and transparent, initially the fish must be poured with cool and, preferably, purified water, it is brought to a boil, and then it must be cooked over medium or low heat.

The ear should not gurgle and splash out! To preserve the juiciness and aroma of the fish, it is necessary to bring it to a boil over high heat, removing the resulting foam.

Of course, it is believed that the most real and delicious fish soup is prepared not at home at all, but somewhere in nature, on a fire, in a real camping cauldron. The most ardent lovers of such hiking conditions recommend using only freshly caught fish, immediately gutted and peeled.

It is also recommended not to use a lid and use only spring water, so your dish will be enriched with all the “tastes and smells” of nature and will turn out even more appetizing and unique. The ear should not be disturbed, especially if you do not plan to replace the fish for the broth with a new fillet, it is enough to shake the pot occasionally so that the contents do not burn.

The fact is that the fish boils quickly enough and if you constantly stir it with a spoon, you can get not the most pleasant, in appearance, gruel, and not a transparent broth with pieces of fish and vegetables.

It is also important to remember to limit the cooking time of the dish, it varies depending on the type of fish used: for example, freshwater fish is cooked longer, from 7 to 20 minutes, but sea fish is faster, it usually takes 10-12 minutes. True, first of all, one should still take into account the size of the fish itself or its pieces, the larger they are, the longer it will take to cook them, respectively.

Salmon fish soup recipe

For cooking you will need:

backbone, head, tail, fins and salmon fillet;
onions - 2 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.;
fresh tomato - 1 pc. (large);
parsley, celery root, dill;
salt, allspice, bay leaf.

Initially, the fish must be gutted and divided into parts indicated in the list of necessary products. All parts are thoroughly washed, be sure to remove the gills from the head, otherwise they may taste bitter in the broth.

Pour the head, spine, fins and tail with cold water in a saucepan (the best option for cooking dishes is one that does not oxidize, for example, enameled or clay), put on strong gas and bring to a boil, remove the foam.

When the broth boils, reduce the gas to a medium position and add peeled carrots and onions to it, vegetables can be left whole or cut into small slices. Then we throw in the peeled whole celery root, allspice peas and continue to boil over low heat for about half an hour.

After the time has elapsed, remove the broth, filter through cheesecloth, add the fillet to it and continue to cook for about 10 minutes. Then add peeled and sliced potatoes, cook for another 15 minutes, add finely chopped onion and chopped tomato.

In conclusion, we send to the ear all the spices you need, in your opinion, their volumes should be determined solely by your taste. After the ear with all the spices has boiled, turn it off and let it brew under the lid for another 20 minutes.

Fisherman's fish soup is different in that the preparation takes place in nature, from a freshly caught fish. The dish turns out to be rich, fragrant, and its cooking and eating in nature make it especially tasty. How to cook fish soup correctly, tasty, how do real fishermen cook it?

Cooking a real fish soup goes on spring water, in a pot on a fire. Fishing ear is brewed in three stages, unlike the usual homemade one. You can, of course, use the fish soup recipe to cook your own dish at home, but using frozen fish, running water and a stove will not make it a true fisherman's soup.

Classic fish soup recipe

The classic recipe for fish soup is to use 3 stages of cooking different types of fish. Due to the variety of "meat" used, the dish will be fabulously fragrant and have a rich taste.

Fishing simple ear is prepared from the following products:

small fish (perch, rudd, minnow, ruff, tench and the like) - 400 grams;
large fish (perch, pike, crucian carp, you can even roach) - 800 grams;
salt - a tablespoon;
onion head - 1 piece;
a bunch of greens - 30-50 grams;
peppercorns - 20 pieces;
medium carrot -1 piece;
large tomatoes - 4-5 pieces;
stalk of celery -1 piece;
water - 5 liters.

Note! The amount of fish is given for cooking at home. On vacation, of course, there is no need to weigh - the fish that the fishermen caught is used.

The scheme for making such a soup is interesting in its stages, the recipe is simple and clear, and no special skills are required. The cooking process will be described step by step by the instruction below:

Gut small fish, rinse well and collect in a gauze bag. The bag is needed so that there are as few small scales as possible in the broth. Small fish are used to prepare the fat.
Put the water to warm up, lower the bag with the "little thing" there, add salt, onion head. When it boils, cook for 20-30 minutes. Then, take out the bag. Cooked fish can be eaten, thrown away or given to pets - it will no longer be needed to cook the dish. Also discard the onion, it was needed for the juice and transparency of the broth.
While the first fish was cooking, prepare a larger fish - clean it from scales, gut, cut off the heads, remove the gills so that they do not give bitterness to the broth.
Put clean heads and several pieces of fish into the broth. Cook for half an hour-45 minutes. Get all the fish. You can just eat it.
Add a little water to the pan, preferably boiled, since by this point the liquid has partially evaporated. Prepare the third portion of the fish, this time the last one: clean the fish carcass, gut, cut into portions and put in a cauldron. Add peppercorns.
While the fish pieces are being cooked, peel and wash the carrots, rinse the tomatoes, greens, celery. Cut the vegetables into small cubes, finely chop the greens. After 10-15 minutes of cooking fish, add vegetables, mix. Cook for another 30-40 minutes, but do not mix so that the fish “meat” does not fall apart into pieces. 5 minutes before removing the dish from the heat, add greens.
After the pot is removed, it is covered with a lid and wrapped in warm clothes or a blanket so that the “brew” is infused.

A real fish soup is ready! If you want a dish more satisfying, then it is not forbidden to add potatoes to it. Traditionally, fishermen eat the dish with wooden spoons or drink the broth in mugs, eating fish pieces. A real tasty fishermen's fish soup, cooked with your own hands in nature, is unique in taste. After all, fisherman's, cooked with soul, saturated with natural flavors, cannot be compared with the one that was cooked at home.

There are several rules for cooking fish soup, which is followed by long-time experienced fishermen. Below we will talk about them:

Catfish should not be used in this dish.
It is believed that from a river fish the broth is more transparent.
To make the fish soup rich, fatty layers of fish, bellies, bubbles are added during cooking.
The unspoken rule is that the more fish and less greens and spices, the tastier “sweeter” the broth will turn out. Therefore, it is not recommended to use too much parsley and dill, and if added, then at the very end of cooking. Spices cannot be added at all, otherwise they will kill the real smell and taste of fish. Maximum - a little salt and pepper (peas or ground, for an amateur).
The main secret of a real fish soup is that when cooking is over, a small smoldering log is taken from the fire and stewed in a pot, and then vodka is added approximately in proportion to 1 liter of water 50 ml of alcohol.

Video: Real fishing ear in nature

Wash, clean, gut and remove the gills from the fish.

Advice. Freshly caught river fish are advised not to gut or clean, just remove the gills.

Cut large fish into pieces, leave small fish as is.
Place a third of the fish trifles or fish head and trimmings into the pan.

Advice. A delicious ear will turn out even from one type of fish. The secret of a delicious fish soup is in the triple laying of fish for a richer and more delicious fish broth. The head of salmon or trout is perfect for broth. If the head is large, it can be cut into 2-3 parts.

Fill the fish with cold (!) Water.

Bring to a boil and carefully remove the foam.
Add another part of the fish (or part of the fish head) and raw peeled onions.

Cook at a low boil for about 15-20 minutes, carefully removing the foam.
Add the rest of the fish (or head) and bring back to a boil.
Salt the ear.

Cook for another 15-20 minutes, removing the foam.

Remove the fish and onions from the broth with a slotted spoon.

Advice. Throw away the onions - they gave all their flavor to the broth; you can either eat the fish (if you didn’t use fish trimmings, but better pieces of fish), or give it to cats, because. the fish also gave all its taste and useful properties to the fish broth :)

Strain the broth through cheesecloth folded in several layers.

Return the pot to the heat and bring the broth to a boil.
Put pieces of fish fillet, peppercorns and bay leaf into the broth.
Cook for about 8-10 minutes at a low boil.
2 minutes before readiness, pour vodka into the ear, if desired, add dill, add salt, pepper to taste and remove from heat.

Advice. Vodka gives the ear a pleasant spicy note, while alcohol is not felt at all in the ear. But if you wish, you can not add vodka.

Let the ear brew under the lid for about 10-15 minutes.

Advice. You can cook a more satisfying option

Introduction (general information about the dish, history, degree of usefulness, and so on)

The most delicious fish soup is obtained in the oven or on the fire. Since ancient times, it has been prepared only from small river fish, which can be easily caught close to the shore. Now perches, crucians or carp can be bought at any store. But not every cook can cook fragrant traditional fish soup from them.

The classic recipe uses perch. It is moderately fatty, thanks to this the dish will be healthy and nutritious. Such an ear will not weigh down the stomach, but will give energy for the whole day. It is easy to prepare even for beginners in the kitchen.

Ingredients:

Perch - 400 g;
Carrots - 150 g;
Potato - 300 g;
Onion - 100 g;
Salt and pepper, bay leaf;
Dill, parsley, other herbs.

Step-by-step recipe for river fish soup

The hardest part of cooking is processing the fish. Perch should be thoroughly washed, gills and other inedible parts should be removed. The husk does not need to be peeled at this stage!

Put the perches in a saucepan, cover with cold water and put on fire. Add the peeled onion to the same container. Bring to a boil, salt and remove the foam.

Take the perch out of the water, strain the broth. After that, put potatoes, carrots and spices there.

Remove the bones from the fish, cut it into fillets. Return to broth, simmer 10 minutes.

Cut up the greens. Add it to the soup, boil for another 5-7 minutes. You can additionally sprinkle each serving with dill and parsley.

The soup is served hot, but it will be delicious even after cooling. For satiety, some housewives add millet and other cereals to the ear, but there are no such ingredients in the classic recipe. To make the broth transparent, you can add whipped protein or a small amount of vodka to it at the end of cooking.

Option 2: A quick river fish soup recipe

For fish soup, it is not necessary to use whole fish carcasses. You can limit yourself to heads, tails or a ridge. In this case, the broth will remain rich, and their fillets can make a wonderful dinner. And remember that you can not cook fish for a long time. It instantly boils soft, losing its taste. Therefore, it is better to first prepare the broth and boil the potatoes, and only then add the fish heads.

Ingredients:

Fish - 1 kg;
Carrot;
Bulb;
Potato - 400 g;
Bay leaf, a mixture of peppers;
Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop carrots and onions. Cut potatoes in half. Boil water and put all the vegetables in it. Boil for 20 minutes over low heat.

Rinse the fish heads or other parts. Remove gills and scales.

Use a slotted spoon to remove the carrots and onions from the broth. crush the mashed potatoes with a fork, you can additionally chop it with a blender.

Return the onion and carrots to the pan, put the fish in the same place. Boil for 15 minutes, then season with salt and pepper.

Three minutes before turning off the fire, add bay leaves and finely chopped greens to the soup.

If you are in a hurry, you can try the fish soup immediately after cooking. But it is better to let it brew for 10 minutes under the lid. In this case, the aromas and tastes will be more pronounced, saturated.

Option 3: River fish soup in broth

To prepare a dish according to this recipe, you will have to boil the broth in advance, then cool it. It is better to cook it on chicken parts, although vegetable broth is also suitable.

Ingredients:

Crucian - 600 g;
Potato - 350 g;
Broth - one and a half liters;
Bulb;
A bunch of dill;
Carrots - 150 g;
Three medium-sized tomatoes;
Sour cream - 1 glass;
Salt, white pepper.

Step by step recipe

First, wash the fish and clean it from the insides. Scrape off the scales so that they do not get into the finished soup. Remove the tail and fins, cut the carp into small pieces.

Prepare a three-liter pot in which carp will be cooked. Fill it with broth and water in a proportion of 2: 1, put on fire.

Peel potatoes and tomatoes. Cut them into cubes. Put the potatoes in a saucepan with the fish, bring to a boil. After that, reduce the heat to a minimum, salt.

Onions and carrots also need to be peeled and finely chopped or grated. Fry them in hot vegetable oil until soft. When the onion turns golden, add tomatoes and sour cream to it. Simmer for a couple more minutes, then remove the pan from the heat.

Pour the contents of the skillet into a saucepan. Put salt, pepper and spices to taste. Check the readiness of the potatoes.

When the potatoes are soft, add the chopped dill to the pot. Turn off the heat, cover with a lid and wait 10 minutes. During this time, the soup will “reach”, acquire a wonderful shade.

It is better to cook fish soup in small quantities so that the whole family can eat it in 1-2 times. Only in a fresh dish there is a maximum of magnesium and B vitamins necessary for the body of people at any age.

Option 4: Ear from two types of river fish

To make the soup as tasty as possible, you need to use at least two varieties of fish. Ideal for fish soup ruffs, ide, perch, pike perch and crucian carp. This recipe uses perch and carp, but you can add other fish if you like. Don't forget to remove the gills, eyes, and guts first.

Ingredients:

Perch - 400 g;
Carp - 400 g;
Potato - 500 g;
Three bulbs;
Four tomatoes;
A handful of millet or rice;
Bay leaf, peppercorns;
Salt, a pinch of sugar.

How to cook

Cut the fish into portions, put them in boiling water. Add bay leaf, pepper and diced potatoes there.

Peel onions and tomatoes, cut into large pieces. Add them to the broth, cook over low heat.

Rinse the cereal, put it in the soup and mix well. If necessary, add a little water, cover the pan with a lid.

All ingredients will be ready in 25 minutes after falling into boiling water. Mark the time, 5 minutes before the end, put dill, salt and sugar in your ear.

It is in this recipe that the addition of various spices will be appropriate. Purchase a special mix for fish or experiment, depending on the variety. Rosemary, thyme and basil go well with perch.

Option 5: Ear from the most useful river fish with an egg

To prepare this dish, you need to catch or buy pike perch in a fish store. He lives only in the cleanest reservoirs, so the meat will be as useful and tasty as possible. Each carcass of this fish contains a huge amount of magnesium, potassium, chromium and iodine.

Ingredients:

Pike perch - 500 g;
White bread - 150 g;
One bulb;
Egg;
Vinegar 6% - 5 g;
Salt and pepper;
Celery, parsley and dill.

Step by step recipe

First, take care of cutting the pike perch. If you bought it frozen, it is better to defrost in the refrigerator for a day. But in the absence of time, you can do it at room temperature. The fish will defrost in 2-3 hours.

Remove scales, fins and heads with tails. Rinse the fish carcasses, cut them into large pieces.

Fill the fins, heads and tails of pike perch with water. Add the parsley and celery to the same pot. Put on fire and bring to a boil.

Cut the bread into medium-sized cubes, dry it in the oven or in a pan.

Half an hour after boiling, strain the broth. Put the pike perch fillet in the remaining water, salt and cook for 20 minutes.

Separate the protein from the yolk. Grind the last with vinegar, add a little hot broth. When the resulting mixture is heated, gradually introduce it into the pan.

During serving, put a few crackers in each plate. If you are on a diet, limit yourself to whole grain breads.

Pike perch ear is perfect for losing weight people, because the calorie content of this soup is minimal. It is also recommended to eat after large-scale holidays. Such a dish will not harm the figure, it will help to recover more easily after a feast with an abundance of mayonnaise salads. It does not contain potatoes and cereals, it does not leave heaviness in the stomach.

Ear from river fish at home: recipe

Ukha from river fish, cooked according to the presented recipe at home, is a very tasty and rich first course that smells of summer and a fire. To prepare this dish, you will need a minimum set of products and spices.

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Ingredients

any river fish - 1.5 kilograms;
fresh dill - 1 bunch;
potatoes - 4 pieces;
spices - to taste;
water - 2 liters;
bay leaf - 1 piece;
onion - 1 piece;
garlic - 2 cloves;
peppercorns - 2 pieces;
carrots - 2 pieces.

Recipe for cooking at home

Ukha prepared according to this recipe is very light and non-greasy. For this recipe, you can use different varieties of river fish to taste.

Cleans the river fish from the husk, carefully cut out the gills, remove the insides and eyes. The head and fins can be left uncut. We wash the carcasses several times in water and cut into portions.
We spread the fish in a saucepan, fill it with water, add the carrot, previously cut into half rings. We cook all the contents, not forgetting to periodically remove the foam.
Strain the finished fish broth through a sieve and place over medium heat. We spread the pieces of fish separated from the bones into the pan.
After about 10 minutes, add the potatoes cut into medium cubes, chopped onions and carrots. Salt, pepper and continue to cook until tender.
Peel the garlic cloves, finely chop or chop with a press. Add bay leaf, peppercorns and chopped dill.
Boil the broth with added spices for 5 minutes. We wait until the finished ear is infused under a closed lid for several minutes and pour into portioned plates.

During the preparation of fish soup, you can add a few tablespoons of alcohol or a glass of vodka. So from the added alcohol, the fish broth will turn out to be more transparent.

How to cook a delicious fish soup at home?

It is very easy to cook a delicious fish soup, you must have fresh river fish, in which we cut off the head, tail and fins and put them on the stove to cook, be sure to put one whole carrot and one large head of onion there.

When all this is cooked for about thirty minutes until cooked, we take a slotted spoon and take everything out of the pan. And put the potatoes there, which we will cut into cubes, and also put the carrots, which we will grate on a fine grater, when the potatoes boil, you need to put the fish that was already cleaned and cut into medium pieces.

Then we salt everything and bring it to readiness, after that we put green dill and parsley in the ear, finely chopping them.

Delicious fish soup must be prepared from fresh fish and in no case because of ice cream. I first boil the broth from potatoes, then add peppercorns, you can put fragrant ones, I throw the whole onion head. When the potatoes are cooked, I add fish and bay leaf, the main thing is not to overcook the fish. The ear turns out very tasty.

UHA from river fish at home.

Ingredients

Any fish 1-1.5 kg.

Potatoes 2 pieces medium.

Black peppercorns 6-8 pcs.

Bay leaf 5-6 pcs.

Parsley root 1.

Pour water into a saucepan and season with salt.

Cut the potatoes into slices, cut the carrots into slices, cut the onion into rings, divide the parsley root into 4 parts.

Put all the vegetables in a saucepan and cook over medium heat until the potatoes are cooked, then put the pieces of prepared fish and cook for 10 minutes, then pull out the parsley root, add bay leaf, peppercorns and dill, and cook for another 1 minute.

The ear is ready. Bon Appetit.

I remember how they used to cook delicious fish soup from different fish, the fish was cleaned, the scales were washed well, the fins were cut off from large fish, the scales, fins and bony trifles were lowered into the pan, cooked for about 20 minutes, the broth was filtered, the thick was thrown out, and they put it in this broth good fish, whole onion, carrot. You can add potatoes if you like. I also remember that in addition to greens, they added a little beet tops, the ear turned out just royal. Onions and carrots were also thrown away. You need to salt and pepper at the very end of cooking, add greens when the fire is already off. The ear should stand a little and then it can be poured into plates.

Step-by-step recipe for cooking fish soup at home:

To cook fish soup at home, we need:

Fish (any) 1 kg.

Bay leaf 4-5 leaves

Parsley root - 2 pcs.

Black peppercorns (if you do not like peas, then you can use regular ground pepper).

Dill (preferably fresh) - 1 small bunch.

Cooking:

1. We take a large pot, pour water and put it on the stove! In the meantime, while the water is boiling, we cut the vegetables: potatoes, carrots, parsley root and onions! Cut the carrots the way you like, you want large, you want small! Potatoes in ordinary squares, but not small, otherwise it will boil! Well, onions, too, as you like, you want half rings, you want finely! Parsley root just cut in half!

2. When the water boils, you need to add salt and throw in all the chopped vegetables! We cook for about 15 minutes. Then throw in the bay leaf and pepper! Everything together should still boil for a couple of minutes!

3. Then, throw in the fish! We cook the fish for about 8-9 minutes!

4. At the end, add the washed and chopped dill! And we extract the parsley root from the pan! Be sure to try the salt! Cook for another 3 minutes and turn off the stove!

How to cook ear: the most delicious recipe

There are a huge number of soup recipes that even a novice hostess can cook. They are made from vegetables, different types of meat, sea or river fish, as well as legumes and cereals. Before you cook the fish soup, you need to learn more about the fish used, cutting and some of the nuances. You can cook both on gas at home and on a fire while fishing or hiking.

Simple and delicious recipes

What is the best fish to cook with? The easiest way is to cook a delicious fish soup from river fish. You can do this right on the river bank by catching a fresh carcass. Instances of any size are suitable: small ones are used whole, and large ones are cut into several parts. At home, it is recommended to try stews from pink salmon in a jar or mackerel, as well as from canned saury or marine species.

potatoes - 4 pcs.;
one bulb;
one medium carrot;
fresh parsley and green onions - a small bunch;
salt, ground black pepper, bay leaves.

How to cook pike fish soup at home? Remove the gills and eyes, rinse the head well under water. Next, send to cook on fire, do not forget to salt the water and throw spices. Wait until boiling, remove the foam and cover with a lid. It will cook for about 40 minutes, then you need to get the head. Cut potatoes into slices, put into boiling broth. Add carrot slices and diced onion there. Keep on medium heat for twenty minutes, at this time you can make out the meat from the bones. Return it to the pan, add chopped greens and serve the fish soup from the pike head to the table.

A fragrant and nutritious stew is obtained from river fish on a fire. The taste will be much brighter, thanks to the fresh air cooking from fresh carcasses of different types. Usually a pot or cauldron is used, but a regular saucepan will do. Ingredients:

any fish of small sizes (carp, pike perch, pike or roach) - 10-12 pieces;
onion - 1 pc.;
potatoes - 5-6 pcs.;
carrot - 1 pc.;
tomato - 1-2 pcs.;
greenery;
salt, black ground pepper.

Cooking fish soup on a fire in a cauldron. Clean the fish from scales, make an incision on the abdomen and pull out the insides, wash. Peel the potatoes, cut into several large pieces, put on the bottom of the pot. Add fish, cover with water, salt and pepper. Put on fire and cook covered for about 5 minutes. Throw in a whole onion and chopped carrot. Next, you need to remove the lid, mix the foam, continue to cook over low heat until the fish and carrots are soft. Remove the onion from the prepared fish soup, add fresh herbs and a tomato, cut into 4-6 slices. In a similar way, you can cook fish soup from river fish at home, it turns out just as tasty.