Cook a real fish soup. How to cook fish soup properly - recipes and tips. Salmon fish soup - royal

, pike ear, trout ear, carp ear, sterlet ear, perch ear, pink salmon ear, pike perch ear, fish soup, catfish ear, sturgeon ear, carp ear, salmon ear, bream ear, saury ear, cod ear, ear ruff, pollock ear, cod ear, mackerel ear, pelengas ear, silver carp ear, burbot ear, roach ear... Second opinion and second technology allows cooking fish soup from several varieties of fish - mixed or in several steps. For example, small fish are boiled first, and then more expensive and tasty fish are cooked in this broth. Ear, cooking recipe which includes the change of three portions of fish, is called a triple ear. The royal fish soup is prepared according to the same principle, however, in chicken or even mushroom broth. Ear, recipe which involves cooking it in chicken broth, also called rooster ear.

Calorie content fish soup depends on the type of fish and varies from 45 to 70 Kcal per 100 g. Fish for fish soup can be very diverse. Traditional, real ear can be of several types. White ear - ear from river fish: from a ruff (it is believed that the most delicious ear is obtained from ruffs - because of a ruff of mucus), perch, pike perch, whitefish. Black ear - of fish less suitable for fish soup: asp, carp, chub, crucian carp, carp, rudd. An ear made from a red fish is called a red ear. Fishing fish soup stands apart. Ukha on a fire - this is not for you cooking fish soup at home. Fishing fish soup is prepared from any fish that has been caught. How to cook fish soup any fisherman knows: the water must come from the river, in an almost finished ear you need to extinguish the smoldering firebrand, and be sure to add a little vodka or pepper to the ear at the end. As you can see, there are many ways to cook fish soup. Cooking fish soup often has its own local characteristics. For example, fish soup with millet or other cereals has long been common among the Cossacks. In the Russian North, among the Pomors, there is an ear made of salmon heads. Typically Volga ear is a sterlet ear. The original recipe has a Finnish ear. Finland is a country of a thousand lakes, the Finns know how to cook fish soup. Finnish ear with cream few will leave indifferent. Even canned fish soup is quite popular today. The recipe for canned fish soup captivates with its simplicity: you put canned fish in a decoction of vegetables, and the canned fish soup is ready.

If you are looking for: salmon ear recipe, pike ear recipe, trout ear recipe, perch ear recipe, pink salmon ear recipe, crucian carp ear recipe, sterlet ear recipe, sturgeon ear recipe, royal ear recipe, catfish recipe, carp ear recipe, ear recipe with photos, you will find on our website many options for delicious recipes.

How to cook fish soup properly.

Do not cook the fish soup in an aluminum pot.

How to cook a transparent fish soup? Do not put potatoes in your ear.

- How much to cook fish soup the fish's eyes will tell you - they should turn white. Just in case, add another five minutes, but the total time is a maximum of 20 minutes. Then let your ear brew a little.

After cooking the fish soup, remove the bay leaf from it, otherwise the ear may then taste bitter.

Put greens in a bowl with fish soup, not in a saucepan.

Fishing fish soup is different in that it is cooked in nature, from freshly caught fish. The dish turns out to be rich, aromatic, and its preparation and consumption in nature makes it especially tasty. How to cook fish soup correctly, tasty, how do real fishermen cook it?

Real fishing fish soup is prepared in spring water, in a pot over a fire. Fish soup is brewed in three stages, in contrast to 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 fish soup.

The 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 aromatic and rich in taste.

Fishing simple ear is prepared from the following products:

small fish (perch, rudd, gudgeon, ruff, tench and the like) - 400 grams;
large fish (pike 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 carrots -1 piece;
large tomatoes - 4-5 pieces;
celery stalk -1 piece;
water - 5 liters.

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

The scheme for making such a soup is interesting in its step-by-step, the recipe is simple and straightforward, and no special skills are required. The cooking process will be explained step by step by the instructions below:

Gut small fish, rinse thoroughly 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 broth.
Put the water to warm up, put the bag with the "change" there, add salt, the head of onion. When it boils, cook for 20-30 minutes. After- pull out the bag. The cooked fish can be eaten, thrown away or given to pets - you will no longer need it for cooking. Throw the onion as well, it was needed for the juice and transparency of the broth.
While the first fish was boiling, prepare the larger fish - peel off scales, gut, cut off the heads, remove the gills so that they do not give bitterness to the broth.
Clean heads and several pieces of fish are placed in the broth. Cook for half an hour to 45 minutes. Get all the fish. You can just eat it.
Add a little water to the pan, preferably boiled, since by this moment the liquid has partially evaporated. Prepare the third portion of fish, this time the last: peel the fish carcass, gut, cut into portions and put in a cauldron. Add peppercorns.
While the fish pieces are boiling, peel and wash the carrots, rinse the tomatoes, herbs, celery. Cut the vegetables into small cubes, finely chop the greens. After 10-15 minutes of boiling the fish, add vegetables and mix. Cook for another 30-40 minutes, but do not stir any more so that the fish "meat" does not fall apart into pieces. Add the herbs 5 minutes before removing the dish from the heat.
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.

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

There are several rules for making fish soup, which are adhered to by long-time experienced fishermen. Below we will tell you about them:

You cannot use catfish to prepare this dish.
It is believed that broth is obtained from river fish more transparent.
To make the fish soup rich, fatty layers of fish, abdomens, bubbles are added during cooking.
An unspoken rule - the more fish and less herbs and spices, the tastier the "sweeter" the broth will be. Therefore, it is not recommended to use too much parsley and dill, and if you add it, then at the very end of cooking. Spices, spices should not 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 fishing fish soup is when the preparation of the dish is finished, a small smoldering log is taken from the fire and stewed in a pot, and then vodka is added in approximately 50 ml of alcohol per 1 liter of water.

Video: Real fishing fish soup in nature

A delicious fish soup can be cooked not only over a fire, but also at home on a regular stove. If you want to cook a classic fish soup, follow some important rules:

At first, fish soup is boiled from at least two types of fish. One fish is used for broth, the other as fillets. If there are 4-5 types of fish in the ear, then the taste becomes more intense.

Secondly, fish soup is boiled from those types of fish that give a clear broth. Pike perch, burbot, tench, ide, perch, ruff, whitefish, catfish - fish for "white fish soup". Asp, cheese, crucian carp, carp, carp, chub, rudd - fish for "black fish soup". Salmon, sturgeon, beluga, stellate sturgeon, nelma - fish for "red fish soup". Not suitable for fish soup: roach, herring, mackerel, sabrefish, gudgeon, bleak, bream, roach, ram, gobies.

Thirdly, fish soup from small fish is boiled, after wrapping it in several layers of gauze and immersed in cold, not hot, water.

Fourth if the fish is frozen, it is not thawed, but placed in a pot of water frozen. This way the fish stays fresh longer, and the fish soup, as you know, is much tastier from the freshest fish (which is why the fish soup cooked right on the fishing trip is so tasty). And that is why the upper part is better suited for the fish soup, since the tail quickly deteriorates.

Fifth, an important rule for fish soup, both at home and in nature, is a minimum of vegetables. Potatoes, onions and carrots. By the way, only potatoes and onions are put in a fish soup made of live fish.

Well, one more important rule for homemade fish soup, do not cover the pan with a lid and cook over low heat.

We will cook prefabricated home ear, departing from some of the rules of the classic fish soup. Mix red sea fish and white: salmon and pangasius. Another retreat will be overcooking carrots with onions (our family members like it more).

Ingredients:

For 2-3 liters of fish soup:

Salmon(head, abdomen, tail) - 500 grams

Pangasius or sole- 1000 grams

Potato- 3-4 pieces of medium size

Onion- 2 medium onions

Carrot- 1 piece of medium size

Greens: dill, parsley, green onions,

Spices: salt, black pepper, bay leaf, saffron (if the salmon broth is too fat).

How to cook fish soup at home

1. Boil red fish soup broth. To do this, put the fish (if it is frozen, then do not defrost it) in cold water and put on a slow fire. Add the onion, peeled and cut in half. Salt, bay leaves. Cook after boiling water for another 15 minutes. Remove the dirty foam.

2 ... Then strain the fish broth. And again put on fire. If the broth is too greasy, add a pinch of saffron. Now you can pepper the ear.

3 ... Add peeled and chopped potatoes.

4 ... When the ear begins to boil, cut into large pieces pangasius or sole. This fish is good because it is boneless and is quite suitable for fish soup.

5 ... Without waiting for the soup to boil, add the fried carrots with onions. Do not forget that the ear should be kept on low or medium heat all the time, without a lid. Pangasius is cooked in the ear for 10-12 minutes, otherwise it can boil.

6 ... Take the bones from the salmon meat and send the red fish to the ear. The final readiness of the fish soup is determined by the readiness of the potatoes.

Important! Add greens to the ear when it is already poured into plates. After all, herbs very quickly lose their nutrients when heated.

A delicious ear at home is ready

Bon Appetit!

Ear at home

Whoever loves hiking, sitting around the fire, and eating fish, probably knows and tasted such a wonderful and light dish like ukha. The smell of fire and smoke, this aroma, from which a mouthful of saliva is collected. ... Eh, but we will talk about a little bit different, the highlight of our program today is ear at home... This is a transparent broth, the history of which begins a very long time ago, however, in the old days it was a rich soup made from poultry, mainly roosters. But history is changing, and fish soup was called soup made from freshly caught river fish, which is served exclusively with cool vodka and fragrant black bread. Hot, it is eaten by both cheeks immediately from the fire, according to the principle of a cooled ear - not an ear.

The ear, as most fishermen say, is real, cook only on the fire from only caught fish. And they will be right, but nevertheless, you can also cook this fragrant wonderful broth at home. The only thing for the ear at home to be correct is to follow some rules.

Things to remember. The ear is exactly the broth, without cereals, as many are used to doing. The maximum that you can add is a little potatoes, onions and carrots. With cereals, it is no longer an ear at home, but a soup. We use only a standard set of products for making soup broth. It:

Fresh fish, river. Here you need to be careful, choose only that fish that will help make the broth very rich, it must be strong. You can use several types of fish, but no more than three is better. Of course, you can even put red, expensive, seafood, but this is no longer a classic soup for fish soup. Choose fish carefully, because you can use about ten types, but one will interrupt the taste of the other, this may not help in any way, but on the contrary. We wrote about which fish to choose at the beginning of the article.
Salt and black pepper. Bay leaf to enhance the scent.
Greens - to improve taste and pleasant aroma. Dill is ideal.
Onions - to boil, and then whole and discard.

So where do we start? The first thing is to gut the fish, get rid of the intestines, but you can leave the fins, just rinse it with water and throw it into boiling water. Small fish are not cleaned, but boiled in gauze folded in several layers. We start the bookmark with the heads, tails and small fish - you don't need to peel it, then just strain the broth, it will even be tastier, as experienced fishermen do on a fire. All this needs to be boiled well, add spices, and then, after 40 minutes, pull out, strain the broth, and lower the carcasses, fish over the flesh. You need to cut it into large pieces so that the fish meat does not boil down and does not crumble too quickly, so that you can taste the meat in the plate, and not just sip the soup. We also remove all unnecessary details - fins, scales, insides. Now our ear at home will cook for another 30 minutes over low heat. As for the cooking time, we can say that it is very individual, depending on the stove, dishes and fish. The main thing is to try, if the fish starts to lag behind the bone easily, turn it off, it will reach in the pan by itself. The overcooked fish soup will become a thick, muddy soup, and the fish will break into small and not very cute pieces.

Important! The fish soup must necessarily stand on low heat, let the fish cook longer, but the fish soup does not tolerate haste, in no case let the broth boil too vigorously, otherwise it will: the first - it will become cloudy, the second - it will lose its aroma, the third - it will turn out to be an ordinary soup, but the ear will not even smell. Be sure to remove the foam that forms on the surface, it will also make the broth cloudy, not beautiful.

There is an opinion that it is necessary to salt the fish broth at the very end, otherwise the taste of the fish will not be felt. But, we, however, will lay the second, or even the third time, a fish, with a different one, which gives the most aroma, so we will salt after the first bookmark. Moreover, the pieces of fish must boil in the broth, ready-made, and not in plain water, otherwise the ear at home will not be so ideal. At the very end, 5 minutes before cooking, chop up a small green onion and dill. And then pour homemade fish soup into a deep plate, sprinkle herbs on top, under fresh black bread with a thin layer of butter, you can serve our wonderful broth.

Any fish of the above types is suitable for homemade fish soup. River soup, according to all the rules of the classic fish soup, or sea fish, which is easier to get nowadays, frozen or fresh, it doesn't matter, the main thing is that the taste is to your liking.

As for the addition of spices - individually. But a separate advice: it is better not to use special packaged seasonings, such as "for fish soup", "for fish." They will spoil the taste, enhance the aroma of seasonings and clog the characteristic fishy taste. Our ear at home it should turn out no worse than at the stake. Therefore, we choose sea salt, black peppercorns, well, or ground, if you like the taste better. We also need a bay leaf, but not a lot, and you can put parsley root. Greens are also to taste, but small dill and green onion feathers are ideal. Saffron, if the fish stock is too oily for you.

What else is added from the supplements? Each cook and hostess does it differently, we will not specify what to do. But a few tips:

To make the broth more tender, when cooking, put a small piece of butter, about half a tablespoon per 3 liters.
To make the ear at home transparent, some cooks pour half a shot of vodka, good and expensive. Also, vodka in the ear will help the fish bones become soft, completely boil, so that the fish does not have to be cleaned even of small bones.

As for the dishes, this is how you should choose a cauldron, it heats up longer and therefore will not let the broth boil too much. There is no need to cover with a lid, the broth should be in the open air, in our case in the kitchen.

So that the ear at home does not come out as an ordinary soup, we restrict ourselves to only a few types of vegetables. These are potatoes and carrots. Potatoes can be put both young and old, according to the season, cut into small cubes, and carrots - into slices.

The most important thing is that the ear should be transparent. It is this broth that will be considered real. But there are recipes that are no worse than those that we are accustomed to, where the ear at home is prepared with milk. This is an incredibly rich first course, the combination of products of which helps to make a full-fledged soup without spending a lot of time, without inventing something new and over-creative. The basic rule is that there should be as much water as milk. And a little advice about milk-cream soup: if you already decided to depict just such a stew for your loved ones, use sea fish, it will suit better here than river fish.

But, no matter what ingredients you cook the fish soup at home, it will be incredibly tasty if cooked with love.

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

In ancient times, the word "ear" itself meant soup, a liquid dish. Since olden times, fish soup has been considered a national dish of Russian traditional cuisine. It is very healthy, aromatic, and is a kind of soup. The number of recipes for this dish is very large. Each recipe has its own flavor and peculiarity of preparation. Most real cooks 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 pungency of taste.

Each fish soup recipe has its own subtleties and characteristics, but in general, all recipes are common. Tourists cook fish soup according to their own recipe, fishermen cook fish soup, housewives cook according to the 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 not easy to cook it. There are many secrets, and we will share some of them.
Knowing the intricacies of making the most famous fish soup, you can easily cook it both at home and on campfire. Traditionally, it is prepared, of course, while fishing.

The variety of fish is quite rich in our country, so the first question arises: from what fish to cook fish soup? Depending on the territorial characteristics and wealth of each region in certain types of fish, the answer to the question about fish preferences is different for everyone. Someone thinks that the richer the fish platter, the tastier the fish soup, someone thinks that the fish soup is tasty only from perch or salmon, someone prefers to cook the 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 are fish that are suitable for black fish soup.

Red fish soup is made 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 by cooking method

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

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

Flaccid ear - made from dried fish and dried mushrooms.

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

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

Filling fish soup is a fish soup that is prepared from fish that is still alive. Ungutted, live fish is poured with boiling water. Fish offal can give a specific taste to a dish, so this option for cooking fish soup is not for everyone.

How to cook fish soup properly?

The first secret: choose the right fish.

Choose only fresh fish for your fish soup. Here are the types of fish that work best 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 keep the broth rich and tasty, put more fish in less water.

Second secret: a set of ingredients.

For a good fish soup, you need to use a minimum of ingredients and spices, otherwise you will overwhelm 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.

The third secret: cooking.

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

The cooking time for fish is also important: overcooked fish loses all value and taste. For freshwater species - 7–20 minutes (more pieces - cook longer); even less is enough for marine varieties, 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 easy in water - more flavor will be preserved.

The fourth secret: do not stir.

The fifth secret: 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 ear step by step photo recipe

Ingredients:

river fish 1-1.5 kg,
potatoes 5-6 medium tubers,
onions 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 twigs,
pepper.

Cooking process:

Gut fresh fish. In the photo recipe, we prepare carp fish soup.

Giblets (caviar, liver, bladder, fat) are also used for making soup.

Remove the gills from the head.

A fragrant and rich broth is obtained when small fish are used in cooking. Our fish is large, we cut it into pieces.

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

If we have an ear with millet, we fill up the cereal at the same stage.

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

Add fish caviar. Now you can add salt to 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.

Remove large pieces of fish from the broth.

And add it.

Add onion, dill or parsley greens at the very end, when serving.

The next day, the rich classic ear hardens.

And many people eat it like fish jelly.

Bon appetit, everyone!

Ukha is considered an ancient Slavic dish and means the first liquid dish ( fish soup), consisting mainly of fresh fish. And today its popularity is not waning. After all, the fish soup is so tasty, and most importantly, very useful. So let's learn how to cook different types of fish soup.

Ukha is usually cooked not from any specific type of fish, but from different ones - at least two or four. With the exception of red fish soup, which must be cooked only from a certain type of fish. The classic fish soup is cooked mainly from fish, which give a clear broth, which are also distinguished by their tenderness and so-called stickiness. For example, perch, pike perch, ruff - from these types of ear, the best is obtained, it is called a white ear. The second place in taste is taken by the ear made from carp, crucian carp, carp, beluga, chub, etc. This ear is called black. Finally, there is a fish soup made of red fish (beluga, sturgeon, nelma, salmon, stellate sturgeon) and it is called red (or amber - very fat ear and they make it with saffron) fish soup.

How to cook fish soup? Fish soup recipes.

Fish soup.

Divide the catch into two parts: in the first part - large fish, in the second - small fish. Gut all the little things (perches, brushes) and then cook, not previously peeled, for about an hour over low heat. Since the scales will give the ear taste and richness. Strain the broth through a cheesecloth folded in several layers and immediately lighten it, for this, dip fresh chicken protein into it. After the broth has settled a little, drain and immerse in it pieces of large fish (peeled and washed), a little chopped potatoes, a clove of garlic, onion chopped in small pieces, pepper, salt. Pour in boiling water and then cook over low heat for twenty-five minutes. At the end of cooking, add three bay leaves. You need to cook the ear by closing the lid and not letting it run over the edge. Remove the finished ear from the heat and add a little lemon juice or a sprig of dill. The fish soup remains as tasty, even when cooled down!

The ear is simple.

You can make fish soup from various fish. First, boil water and cook, cut into pieces, potatoes and a little cereal - millet, rice; potatoes need to be laid after calculating seventy hundred grams, and do not overdo it with cereals (no more than a spoon per liter of water, since the ear will become too thick and not very tasty).

Thoroughly clean the fish for the fish soup from the scales, cut off the fins, gut the insides and do not forget to cut out the gills. Cut the larger fish into pieces and place in portions, but do not overfill the dishes. After that, salt the fish soup, season with onions, salt and pepper, put the bay leaf. Cooked fish is easy to identify externally: its meat becomes swollen, milky white; the eyes harden and turn white, then fall out. After finishing cooking, you can take out the fish.

Burlatskaya ear.

Cook a broth of smaller fish, bones, heads, and swim bladders, strain and dip the potatoes and onions, cut into larger pieces, into it. Fifteen minutes before the end of cooking, add larger pieces of fish, bay leaves, pepper, salt and butter. Products used: small fish - two hundred and fifty grams, large fish - two hundred grams, butter - twenty grams, potatoes - three hundred and fifty grams, onions - two small heads, peppercorns - four six pieces.

River fish soup.

Boil the water, salt it and put the oversized potatoes, fish tails and heads, finely chopped carrots, onions, you can put the parsley and cook at a low boil for twenty minutes. Remove the foam (or strain), then lower the peppercorns and bay leaf, boil for another couple of minutes, add the fish cut into pieces at the end, and cook for another fifteen minutes. At the end of cooking, add salt, add herbs as desired and leave to brew for ten minutes. Products: two kilograms of fish, two liters of water, two potatoes, one carrot, two onions, a bunch of parsley with herbs, two bay leaves, one teaspoon of salt, seven peas of allspice or black pepper.

The ear is amateur.

Take live ruffs that fill your pot by a third. Wash the fish well, then simply remove it from the water and leave it in the fresh air until it falls asleep. Then put it back in the pot again, along with the onions, peppers and bay leaves to taste. Pour water almost to the edge of the pot and place it on high heat. Then, after boiling the water, salt it and place the fish pieces and a few sorrel sheets in the pot (you can add lemon). Let it boil again. The fish soup will be much tastier if the ruffs are boiled well.

Ear on "strings".

They cook it from fish and look at the depth of the pot. For the washed and peeled fish, cut off the fins and pass a strong thread under the gills, then hang the fish from sticks and lower it into boiling water in a kettle. Sticks should be placed on the edge of the pot. The pot usually holds ten medium-sized fish. Add spices and various fish soup additives to the water. The fish soup will be ready when the fish is completely cooked, you will understand this by the fact that the meat will separate from the bones, and the bones will remain hanging on strings.

The ear is transparent.

Peeled small things (perches, brushes, fish heads) need to be poured with water and boiled well for about half an hour, then cool and strain through cheesecloth. Then dip two egg whites into the cooled ear. Thanks to the proteins, the turbidity in the broth will settle to the bottom of the pot, and the liquid will become completely transparent. Then pour the broth into a pot and put the peppercorns, salt, bay leaf there and put back on the fire. Dip the larger fish into the boiled broth and cook until the dish is fully cooked (fifteen twenty minutes), at the end of cooking put a little dill in the ear. The fish soup will come out very tasty and fragrant.

Fishing double ear.

It should be cooked from small gutted fish, removing the gills. Rinse the fish thoroughly in running water, then put it in boiling water and cook for twenty minutes, sometimes remove the resulting foam. Then strain the finished broth and boil the second serving of small fish in it. Strain the broth again, then add the pearl barley, chopped potatoes, onions and cook the barley until half cooked. Season with salt and spices, bring to a boil and add fish pieces. The ear will be ready in ten minutes.

Enjoy your meal!