How to cook fish soup at home. Fish ear. Karelian onion ear

Greetings, dear readers! Today I will tell you how to cook a classic fish soup, and what kind of fish makes the most delicious soup. It is customary to prepare a real ear from live, freshly caught fish. Perch, pike perch, whitefish and ruff are best suited for the dish. For simple recipes, you can take crucian carp, carp, rudd or carp.

Of the marine species, preference should be given to halibut, cod or sea bass. Ram, roach, mackerel, gobies, herring are not suitable for fish soup. Fishermen recommend choosing small and large fish. Small ones give richness to the broth, and large pieces look beautiful in the finished dish.

Fish soup recipe

video recipe

The benefits of fish soup

The composition of sea fish includes many vitamins and minerals, including iron, potassium, cobalt, sodium, zinc and others necessary for the full functioning of the body.
Soup saturates the body with valuable fatty acids, lowers blood cholesterol levels, reduces the risk of atherosclerosis, and normalizes the functioning of the cardiovascular system.
Fish contains phosphorus and iodine, which improves the functioning of the nervous and endocrine systems.
Promotes the production of proteins and collagen. They increase the elasticity and smoothness of the skin.
It is allowed to use while following a diet, since the ear is considered a low-calorie dish.

The soup should languish over low heat, violent boiling will spoil the look and taste of the dish.
I recommend adding a variety of spices to the dish - parsley, bay leaf, tarragon, green onions, allspice, dill.
To eliminate the specific smell, sprinkle the fish with lemon juice.
Ideally cooked fish soup should be transparent. If the broth is cloudy, it can be clarified. To do this, I recommend adding egg white, which, folding, will take on all the turbidity during the cooking process. After that, the protein should be removed.
Salt the soup at the end of cooking.
The ear should not be stirred, you can only slightly turn the pan. Movements with a ladle or spoon will cause the fish and vegetables to disintegrate, resulting in porridge.
Serve hot right after cooking. This is the only way to fully reveal the rich fishy taste.
You can cook soup for a festive dinner, adding it to main courses, which also include seafood.
To make the broth rich, add the fatty layers of fish during cooking and cook with the lid open.

5 best variations

Delicious, flavorful and nutritious dish. It consists of pink salmon, potatoes, carrots, black peppercorns, bay leaves, parsley and onions. To make the soup more satisfying, add millet or rice to it. For piquancy, you can use cream.

A classic Russian dish that has become famous for its hearty yet light taste. You can cook it at home from freshly frozen whole fish. The recipe also includes carrots, potatoes, onions, bay leaves, dill, black pepper. Add celery root for a rich flavor. Experienced anglers often add a couple of tablespoons of vodka to the ear at the end of cooking.

If the soup is not eaten all at once, when heated, vodka will act as a preservative. Then the dish will not lose its original taste. In order not to strain the broth, I recommend putting the fish trimmings in a gauze bag before cooking. You can give the broth a golden color with the help of onion peel.

Trout

Delicious soup, which is included in the menu of many restaurants. You can cook it at home quickly and easily. To do this, it is enough to take fish, potatoes, carrots, spices, fresh dill. When serving, add some sour cream. The dish is not very high-calorie and fatty. It looks noble on the festive table and is perfect for lunch.

It is worth considering how much the fish is cooked. It should be added to the soup 10 minutes before its final readiness or boil the fish in advance, then transfer to a separate bowl, strain the broth and make fish soup based on it.

From pike perch

Rich and thick soup. Pike perch has very soft meat and a minimum of bones. The dish is ideal for both adults and children. For proper cooking, you will need pike perch, potatoes, carrots, onions, bay leaves, butter, spices. When serving, use dill and green onions, pepper with fresh black pepper.

From salmon

One of the most fragrant, light and delicious fish dishes. Many chefs call salmon a royal fish not only because of its delicate taste. It contains omega-3 fatty acids, which reduce the risk of cardiovascular disease. Fish also contains vitamin D and melatonin, which provide healthy looking skin. To prepare the soup, you should take a couple of salmon steaks, potatoes, carrots, onions, bay leaves.

The finished ear must be infused for 25-35 minutes. Before serving, add a little olive oil, garlic and pepper to the plate. Use a sprig of parsley for garnish.

Conclusion

In the article, we looked at the classic fish soup recipe, found out which fish is best for fish soup, what is added to the broth and how to make it transparent. You can cook fish soup with both sea and river fish. It is better to give preference to a fresh product, rather than a frozen one.

Do you like to cook soup? Tell us about it in the comments!

What an ear! Yes, how fat
As if she was covered with amber.
Have fun, little friend!
Here is a bream, offal, here is a piece of sterlet.
I. A. Krylov, Demyanov's Ear

Well, tell me, which of you does not like a rich, fragrant fish soup that smells of the sea, relaxation, good mood, expanses of meadows and ocean shores? Wuhu, which contains all the happiness of picnics, morning fishing on the river bank and family outdoor recreation? Ukha, which shimmers with amber fat beads, captivates with the mother-of-pearl luster of the broth, beckons fish skins with gold and silver?

A small historical excursion

The best rooster ear.

Few people know that initially, from the time of their birth and until the end of the 18th century, all first courses were hidden behind the word “ukha” in Russia, it was a common name for soups, however, over time, broth appeared in the lexicon under the influence of French fashion trends, and the meaning of fish soup narrowed down to designating only a fish first course.

However, this is not the whole underwater part of the iceberg. Again, before fish soup was only concentrated fish broth - it was cooked for a long time and carefully, but they tried to preserve everything valuable that is in fish. There were no cereals, let alone potatoes with carrots in the ear - a thick rich broth was served with fresh soft pies and pies and was always accompanied by a glass of ice-cold vodka.

The culture of food, like any other branch of culture, fortunately, does not stand still, and therefore the ear eventually transformed into a fish soup of varying degrees of saturation. Double ear - the one that is cooked with double laying of fish, triple - respectively, the fish is added to the broth three times. In addition, there are royal, fisherman's, peasant, Hungarian, sterlet, catfish, sturgeon, silver carp, cod, pink salmon and dozens of other soups with fish.

Fish soup classification

In order not to stupidly blink your eyes in a restaurant, seeing the incomprehensible names of an understandable fish soup, let's figure out how such a popular dish as fish soup is classified.

Depending on the fish used to prepare the first course, the ear is divided into:

- white fish soup (cooked from such varieties of fish as burbot, pike perch, perch, whitefish, ruff and the like. It is characterized by a particularly light broth and delicate taste);

- black ear (prepared from carp, rudd, carp, crucian carp. As a rule, it turns out a little darker than white ear);

- red ear (to prepare it, you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red ear is called amber);

- triple (double) fish soup is prepared from different types of fish, and the first (first two) bookmark is used only for making broth, and the last type of fish, as a rule, the most delicious and valuable, gets into the plate.

In addition, there are varieties of fish soup depending on the method of preparation:
- prefabricated ear (everything that is in the kitchen gets into the pan);
- sweet ear (there are a lot, a lot of carrots in the broth);
- sluggish ear (base - dried fish);
- layered fish soup (for cooking, they take salted fish, which was cut into thin layers for salting);
- baked ear (an egg is added to the finished soup, and then baked in an oven or oven);
- bulk ear (for cooking, live fish is used, which is poured with boiling water).

Another common classification of soup is based on the place in which this or that recipe was invented. Ukha in Arkhangelsk involves the use of cod and halibut and the addition of milk at the end of cooking. The Volga fish soup is prepared from sterlet, the Prinarovskaya fish soup is made from lamprey, fresh tomatoes are added to the Don fish soup, and mushrooms are added to the Onega fish soup.

There are a lot of recipes, fish soup lovers will never be bored! Let's start with the basics, shall we?

Fish head ear

Many housewives know that it is cheaper to buy a large carcass of trout or salmon, cut it up and store it in the freezer, taking out the necessary pieces as needed, than running to the store every time for steaks, fillets or a soup set. After the carcass is divided into parts and packaged in bags, think about whether you would like the simplest fish soup from fish heads today. It's easy to make and the result is incomparable!

Ingredients:
1 head of a large fish;
200 g fish fillet;
2 liters of water or prepared broth;
3-4 potatoes;
1 onion;
1 carrot;
1/3 cup millet;
3-4 bay leaves;
salt, black pepper, allspice, herbs to taste.

Put the prepared head (washed and cleaned of gills) into a saucepan, pour water or broth, bring to a boil, remove the foam, then reduce the heat and cook for 15-20 minutes on minimum heat. After that, we take the head out of the broth, leave it to cool, and filter the broth. We disassemble the head, return the meat to the broth, add the fillet cut into medium pieces, peeled and grated carrots, onion and potatoes cut into small cubes, millet, allspice. Bring to a boil, reduce the heat, cook until the cereals and vegetables are ready (about 15 minutes). At the end, salt, add bay leaf, boil for a few more minutes, turn off. If desired, add black pepper and herbs to the ear.

Ear from river fish

If your family has a fisherman who regularly brings home a catch of small river fish, you know that the issue of its disposal constantly turns into an acute problematic moment. Ukha is a great way out: fragrant, satisfying and simple.

Ingredients:
1 kg of river fish;
2 liters of broth or water;
1 onion;
1/3 cup millet;
4-5 potatoes;
salt, pepper, herbs to taste.

Small river fish should be thoroughly washed, scaled and gutted. Place in a saucepan, then add water and bring to a boil. Reduce heat, skim off foam and simmer until bones begin to separate well from meat (7-10 minutes). Remove the pot from the stove, strain the broth, deal with the fish: if you don't like to fight with the bones in the plate, try to immediately mill what can be milled; if you don't mind removing the bones directly during dinner, just remove the large ridges if they come off the meat well.
Add finely chopped onion, millet, potatoes into small cubes in a saucepan with broth. Cook until the potatoes and cereals are ready, then put the fish, boil for another 3-5 minutes, at the end salt, pepper, add greens.

Simple homemade carp ear

Of course, one can say that this is not fish soup at all, but just fish soup, but, you see, with the passage of time and the constant change in culinary realities, it is unrealistic to say how a real fish soup should differ from fish soup today. And so - prepare the ear! From carp. Rich in flavor and very filling.

Ingredients:
1 head of a large carp;
1 large carp tail;
3-4 pieces of carp carcass;
2.5 liters of water or broth;
1 onion;
1 carrot;
3-4 potatoes;
1 parsley root;
salt, pepper, bay leaf, peppercorns, herbs to taste.

Unpeeled onion, parsley root, bay leaf, peppercorns, head with gills removed, tail and pieces of carp carcass put in a saucepan, pour water or broth, bring to a boil. Be sure to remove the foam, reduce the heat to a minimum and cook for about 15 minutes, after which we remove the pan from the heat, filter the broth, throw away everything that was in it, except for the fish. We divide the last one into parts, disassemble the head and leave only the necessary, put everything in the pan. Add potatoes cut into small cubes and carrots cut into cubes. Bring to a boil again, reduce the heat to a minimum, salt, pepper to taste and cook until the vegetables are ready. At the end, add greens.

Ear in Finnish

The Scandinavian peoples are not in vain considered experts in the preparation of fish dishes - for centuries, the developed culture of fishing, of course, left its mark on the cuisine, giving the local population hundreds of recipes from salmon, trout and other delicacies that are found in abundance in coastal waters. Try Finnish fish soup - you'll be surprised how great a regular fish soup can turn out!

Ingredients:
500 g trout;
2 tbsp. l. butter;
1.5 liters of water or pre-cooked broth;
3-4 large potatoes;
250 ml low-fat cream;
bunch of parsley;
1 carrot;
2 onions;
2-3 bay leaves;
salt, pepper to taste.

Wash the fish, remove the bones, clean the scales, do not remove the skin. Cut into fairly large pieces, put in a single layer a pan in which you previously melted the butter.
Cut the peeled carrots into circles, sprinkle over the fish.
If you have nothing against onions in the first courses, peel it, cut it into the smallest possible cubes, put it on carrots. If for some reason you do not add chopped onions to soups, cut the heads in half and put them in the pan in this form - after the ear is ready, just remove the onion: it will have time to give the broth its flavor, but will not spoil the appearance of the soup .
Peel the potatoes, cut into small cubes, lay out the next layer after carrots or onions.
Add salt, pepper, bay leaf, pour in the broth and, without stirring, cook until the vegetables are ready - about 15 minutes. Turn off the heat, pour the cream into the pan, add the chopped parsley and let it brew for 10 minutes under the lid, after which you can serve Finnish fish soup.

How to cook an ear in a slow cooker

The modern pace and speed of life is gradually approaching infinity. Nobody has time for anything, everyone is in a hurry, flying and rushing, saving time on everything that can be saved on. Family nutrition often comes under attack - it is for this reason that many housewives switch to preparing breakfasts, lunches and dinners in a slow cooker. By the way, fish soup can also be cooked in a miracle pot!

Ingredients:
500 g soup fish set (ridges, tails, heads, bellies, ugly fillet pieces);
1/3 head of celery root;
1 bell pepper;
3-4 potatoes;
2 carrots;
1 onion;
2 tbsp. l. rice
salt, herbs, allspice and black pepper, bay leaf to taste.

Soup set (washed, peeled, without gills), unpeeled and cut in half onion, one whole carrot, one carrot sliced in circles, celery, bell pepper without stalk and seeds, diced potatoes, rice, spices and salt put in a multicooker bowl, add about 1.5 liters of water (this fish soup will turn out rich and quite thick; if you prefer liquid soups, increase the amount of liquid, in addition, you can cook fish soup without cereals). We close the lid of the multicooker, set the “quenching” program. After the readiness signal, we take out the whole carrot, bell pepper, celery, bay leaf - throw it away. We take out the fish, separate it from the bones, return the pieces cleaned from the bones to the bowl. Pour finely chopped greens, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.

How to cook an ear on a fire

Of course, most often we cook fish soup at home - on the stove or in a slow cooker. However, you will agree that this dish is most delicious just after cooking on a fire - with the smell of smoke, pine needles accidentally falling into the pot, with a fish caught an hour ago with your own hands. In nature, to the unobtrusive music of a fire and the singing of forest birds, with good company and excellent mood.

Ingredients:
1.5 kg of fresh fish;
1 onion;
1 carrot;
parsley root, parsnip;
3-4 potatoes;
salt, allspice and black pepper to taste, bay leaf, a bunch of herbs.

Having installed a pot over the fire, pour 2 liters of water into it, wait for it to boil. Pour in diced potatoes, sliced carrots, a whole onion (can be unpeeled, cut in half not completely), parsnip root and parsley, cook for 15 minutes.
Clean the fish, cut it into pieces, put the heads and tails in a pot, cook for another 10-15 minutes, then remove them, cool, separate from the bones, return the meat to the pot, put the remaining large pieces of fish with it. Add allspice, bay leaf, remove parsley root and parsnip, discard onion. Finely chop the greens, pour into a pot, remove from heat and pour into plates.

10 secrets of delicious fish soup

The basis of all first courses is the broth: the more successful it is, the tastier the soup will be. Ukha is no exception: if you want to get a royal treat, you should make sure that the boiled broth is rich. Traditionally, it is cooked on cheap small fish, which always falls for the bait along with the real catch - crucians, ruffs, whitefish, perches, roach, small pike perch and any other small things caught or bought are suitable. The more types of fish you put in the pan, the more interesting the result will be. In addition, do not forget to add aromatic herbs and roots to the pan - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and everything else that you find can be safely thrown into the broth.

If you add freshly caught small river fish to the broth for fish soup, you don’t need to gut it and peel off the scales, you just need to remove the gills.

If suddenly your broth “bucks up” and becomes cloudy, it can be clarified by adding liquid egg white - when curdled, it will “take away” with it what ruined the appearance of the soup.

A couple of onions added to the pan in an unpeeled form, fish peel (which is often removed by everyone), carrots can improve the color of the broth.

When choosing fish for broth, give preference to fatty varieties - carp, salmon, pike perch, carp, pike. Do not even look at herring fish, minnows, roach, ram - they are in no way suitable for broth.

The secret to a successful fish soup is not to bring the soup to a boil. Optimally - slow languishing under an open lid, it is in this version that you will get the most delicious, solid, rich fish soup.

So that the ear does not turn into porridge, try not to stir it - rich fish soups are cooked without interfering in the process without unnecessary necessity.

If you cook your fish soup in nature, try at the very end to lower a smoldering firebrand from a fire right into the pot of soup for a few seconds - it will bring elusive notes into your ear, giving your dinner absolutely amazing aromas.

Any connoisseur of this dish will always add a glass of vodka to the “correct” ear - the alcohol evaporates, and the soup acquires an interesting spicy note.

Fish soup is traditionally salted at the very end. It is believed that otherwise salt "pulls" aromas and flavors from the soup, which will simply evaporate or dissolve during further cooking.

Since the 18th century this name refers exclusively to liquid hot fish dishes prepared according to a certain technology. The classic ear is a transparent, concentrated decoction with the addition of onions, spices and herbs. Potatoes and carrots may also be present. The right ear has a rich taste and aroma, and in addition, it is extremely healthy and nutritious. Its preparation does not take much time, but requires compliance with certain rules and knowledge of some subtleties. How to cook the ear correctly?

First of all, it should be understood that there is a difference between fish soup and fish soup. For fish soup, only fresh or live fish is taken. If canned, frozen or dried fish is used, then fish soup is obtained. In addition, as noted earlier, only roots (onions, parsley), sometimes carrots and potatoes, a lot of spices and spices are added to the ear. Grains are never added. Fish soup is cooked as usual: any finely chopped vegetables, fried onions, cereals are used. These are the main differences between fish soup and soup.

Not all varieties of fish are suitable for classic fish soup, only those whose meat has a delicate, sweetish taste and is sticky are suitable. The best fish for fish soup are carp, whitefish, ruff and perch. A good fat is also obtained when using asp, carp and rudd. Of course, it is also possible to cook fish soup from other varieties of fish, but its taste will differ from the traditional one. Vobla, mackerel, herring, minnow, gobies, sabrefish and bream are not suitable for fish soup at all. But they make a good fish soup.

You can cook a dish from one type of fish, or from several varieties. There are species that cannot be used alone in the ear (silver carp, burbot, catfish). It is preliminary recommended to boil small fish - ruffs and perches, which give the broth viscosity, remove them, strain the broth, and then lay the pieces of the main type of fish. The same rule applies to the ear, which is cooked from one valuable variety of fish, for example, sterlet, pike perch, sturgeon. The exception is the ear of red fish, in which you should not add other species. You should know that small fish can be boiled without peeling it from scales, but it is necessary to gut it, and the gills should also be removed from perches so that the broth does not have a bitter aftertaste.

Tasty and rich fish soup can be obtained from fresh sea fish: halibut, sea bass, cod, ice fish, grenadier.

Before you start cooking fish soup, you need to choose the right dishes. Enameled pans or clay pots are suitable for this. In a bowl made of aluminum or cast iron, the products are oxidized, and the broth acquires an unpleasant odor and taste.
Fish should not be placed in water, but in boiling salted vegetable broth. To prepare it, you will need water (2.5-3 liters per 1 kg of fish) and onions (at the rate of 1 head per 1 kg of fish), which is then thrown away. If live fish is used, no other vegetables are needed. In other cases, coarsely chopped potatoes and whole carrots are added, which are then removed from the broth.
A wide range of spices and spices is used for fish soup. Black peppercorns, bay leaf, dill, parsley (root and herbs) must be present. It is advisable to add leeks and parsnips; for certain types of fish soup, ginger, nutmeg and saffron are used. As a rule, the fatter the fish, the more spices are required. However, we must remember that an excess of spices can kill the taste of fish and spoil the dish. It is better to put the greens at the very end of cooking or directly on the plate before serving the fish soup.
The main condition for obtaining the correct and tasty fish soup is the observance of the cooking time. For freshwater fish, it is 10-20 minutes, and for marine species - no more than 15 minutes. The duration of cooking is determined both by the type of fish and its size or the size of the cut pieces. Overcooked fish will turn out tough, and the taste and aroma of the broth will also deteriorate. It is very important that the ear is cooked in a dish without a lid and over moderate heat. Do not allow the broth to boil rapidly.
Often small fish are first boiled in vegetable broth, as well as bones and heads. Then they are thrown away, and pieces of fish are prepared in the filtered broth, which are directly eaten along with the fish soup.
Ready fish soup should be removed from heat and allowed to brew under the lid for at least 10 minutes. You can serve it with brown bread, kulebyaka, pies or pies.

Properly cooked fish soup should be fragrant and transparent, should not have a pronounced smell, and the fish should remain juicy and tasty. These rules are the basis for the preparation of any kind of fish soup. Recipes may offer a variety of additional ingredients, such as the use of lemon, tomatoes, bell peppers, etc. It all depends on individual taste preferences.

Extractor for broth

If for some reason it was not possible to obtain a clear broth during the cooking process, you can clarify it. This is not at all difficult to do. You will need caviar left after gutting the fish. Its quantity is determined at the rate of 2 tbsp. spoons for 1 liter of broth. Caviar is rubbed with a small amount of cold water until a slurry is obtained. After that, the crushed caviar is diluted with a glass of cold water and a glass of hot broth, stirred and added to the pot with the broth. After the broth boils, you need to reduce the heat and cook it over low heat for 10-15 minutes. Then leave the broth, wait another 10 minutes for the guy to settle to the bottom, and carefully strain.

Fish soup features

Fisherman's ear can be attributed to unique dishes. It has no recipe or cooking rules. The fish soup is cooked from all types of live fish that are present in the catch, and it always turns out rich, because a large amount of fish is used in relation to the liquid. In addition, there is a fishing tradition to pour a small amount of vodka into the ear, which helps to fight off the smell of mud in some types of fish and improve the taste of the dish. The ear cooked on a fire has unique aroma of a smoke. It is impossible to cook such a broth on a stove.

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.
In order for the fisherman's ear to be rich, fatty layers of fish, bellies, bubbles are added during cooking.
The unspoken rule is that the more fish and less herbs 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.