Ukha whose national dish. The most delicious ear

A real relic. The author, who does not need to be introduced to anyone, tells, analyzes, teaches how to cook both the simplest and most complex Russian, Ukrainian and Belarusian dishes.

An old Russian soup - fish soup can be cooked in different ways. Here are five recipes from culinary researcher William Vasilyevich Pokhlebkin:

Ear ordinary (from sea fish)

SOAK RECIPE

NECESSARY:

1.5 kg fish or 1.25 kg fillets (about 0.5 kg each of cod, halibut, sea bass)
1.75 liters of water
2 onions
0.5 carrots
3 potatoes
4 bay leaves
10-12 black peppercorns
1 leek
1 parsley
2 tbsp. l. dill
4-5 saffron stamens
2 tsp salt
4 slices (circles) of lemon

HOW TO COOK:

1. In salted boiling water, put diced potatoes, chopped carrots and parsley, finely chopped onions.

2. Boil for 10-15 minutes over moderate heat until the potatoes are half cooked, then add all the spices, except for dill and part of the leek, and after 3 minutes - cut into large pieces of fish and continue to cook for another 8 minutes over moderate heat. If necessary, add salt.

3. A minute before readiness, add dill, leek.

4. Remove from heat, close the lid and let it brew for 7-8 minutes, put a lemon.

Ukha team

The ear team is called because it includes river and red fish in an arbitrary ratio.

OOH RECIPE TEAM
from the book "Kitchens of the Slavic peoples"

NECESSARY:

The composition of the fish part of the fish soup includes river and red fish in a ratio of 2:1 or 1:1.

HOW TO COOK:

The cooking procedure is the same as for ordinary fish soup. Of the spices, in addition to those used in ordinary river fish soup, you can add saffron and ginger (on the tip of a knife).

Ukha tutored

Ukha is so called because the fish fillet is first lightly boiled, and then dipped in a beaten egg with flour and fried, or “patronized”.

RECIPE OF OOH GUARDED
from the book "Kitchens of the Slavic peoples"

NECESSARY:

The set of products is the same as for ordinary fish soup.

Guardian ear can be cooked in two ways.

HOW TO COOK:

First way:

1. Boil the heads, tails, bones from the butchered fish for 20-30 minutes over moderate heat.

2. Strain the broth and boil large pieces of fish fillet in it for 5 minutes.

3. Then take out the fish, dip in whipped with 1 tsp. flour egg, lightly fry (bake - hence "baked") in a pan with butter and again immerse in boiling fish broth for additional cooking for another 3-5 minutes.

Second way:

1. Put fish, vegetables, spices in a clay pot, pour boiling water over it, close, put in a heated oven over high heat for 15 minutes.

2. When the ear begins to boil, remove from the oven, add 1 tbsp. l. butter, pour 1-2 well-beaten eggs on top and put back in the oven for 15 minutes - until the eggs are completely baked (baked).

Ear crucian

As the name implies, the ear is cooked from carp.

RECIPE OF OOKHA KARASEVA
from the book "Kitchens of the Slavic peoples"

HOW TO COOK:

Cook in the same way as ordinary fish soup from river fish (see above), but instead of potatoes, put 2 tbsp. l. washed rice. First, boil the heads of crucians separately, and then strain the broth and put the crucians themselves into it, without cutting them into pieces. This ear is not salted.

Ear formation

Plast ukha is prepared from salted and dried fish flattened along, hence its name.

RECIPE OOH PLASTIC
from the book "Kitchens of the Slavic peoples"

HOW TO COOK:

Cook in the same way as ordinary fish soup, but from salted and dried fish, spread lengthwise.

Fish soup is a universal first course, the recipe of which may vary depending on the season or geographical location. In Russia, the most popular fish soup is. HELLO.RU tells the story of the origin of the dish, and also offers four interesting recipes from the chefs of Moscow restaurants.

The exact date of the appearance of the soup is unknown. According to the most common version, the name of the soup comes from the word jucha, which, in turn, has the Indo-European root jus ("decoction", "liquid"). In the 12th century, when the first mention of this dish was left, the fish soup was cooked in a slightly different way - sometimes without fish. At that time, the ear could be chicken, and even meat, and denoted a rich stew. Finally, the right to be called fish soup was finally consolidated in the end of the 17th - beginning of the 18th century. A distinctive feature of fish soup from other similar soups is its liquid consistency and clean, clear broth.

In the classic variation, only those varieties of fish are used in the ear, whose meat has stickiness, tenderness and "sweetness": pike perch, perch, ruff and whitefish. There are two opinions about the cooking technology: one says that the fish soup can be cooked on only one type of fish, the other one - the fish soup must be combined and consist of at least 3 varieties.

The dishes used for cooking fish soup must be made of non-oxidizing materials (enamelled or clay), but aluminum and cast iron pans are not suitable for cooking.

There are several varieties of Russian fish soup: black (from such varieties of fish as asp, carp, chub, crucian carp, carp, rudd), white (from pike perch, perch, ruff and whitefish) and red (from sturgeon, beluga, stellate sturgeon, nelma, salmon). In non-traditional interpretations, dried fish or even crayfish can be used in the preparation of fish soup. Some chefs believe that vodka helps to reveal the flavors of fish.

The ear also varies by region. So, for example, on the Don, fish soup is prepared with the addition of tomatoes, on the Volga - most often on the basis of sterlet, the Arkhangelsk (Pomeranian) fish soup is boiled from halibut or cod. In any case, the traditional fish soup is a soup made from fresh fish, cooked with onions, potatoes and herbs, perhaps even over an open fire (bonfire).

Fish soup has many "brothers" around the world: French Bouillabaisse soup, Finnish creamy soup, Asian Tom Yum, Scottish Cullen Skink, Belgian waterzoi and others.

HELLO.RU has prepared for you four non-traditional fish soup recipes that will make you look at this dish in a new way.

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 is 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 a simple 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

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, simply remove the large ridges if they are well removed from the meat.
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

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 cooking 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

1. 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.

1. 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.

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

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

Ukha is a Russian national dish, one of the varieties of soup. There are a lot of versions of the origin of the dish, but they all come down to one thing: the word “ukha” comes from the ancient Indo-European root *jus, which translates as a decoction or liquid. Yushka with fish is the most ancient dish of Russian cuisine. But, despite the current popularity, at the time of its appearance, this dish was not in great demand. In the XI-XII centuries. it was customary to call any soup an ear, and it did not matter what it was made of. In this regard, the term ear at that time required a certain clarification: chicken ear, swan's ear, or fish's ear. But since the fifteenth century ukha is increasingly prepared from fish. And by the end of the XVII century. only a fish dish is assigned to this name.

Now the ear has become a unique fish dish not only in Russian cuisine. It differs from other stews in its preparation and composition, which is unique to it. Although the fish soup can be classified as a soup, it should not be considered a soup, especially a fish one, because. it is not them based on cooking technologies. There are many varieties of fish soup, they differ in the way of preparation and content.

classic ear should be from a clear, concentrated, slightly astringent fish decoction. As to how many varieties of fish should be used in cooking fish soup, opinions differ. Some believe that the ear should be prepared from only one type of fish, while others - from two or more. But always the fish should be fresh (preferably live), the meat should have stickiness, tenderness and sweetness. Suitable for classic fish soup: perch, ruff, pike perch, carp, crucian carp, chub, rudd, carp and many other types of fish. Fresh sea fish can also be used in cooking.

However, there are varieties of fish that are completely unsuitable for fish soup. These are roach, minnow, bream, roach, ram, mackerel, gobies. The dishes for the fish soup are also important. Yushka should only be cooked in a cookware that does not oxidize (enamelled or earthenware), aluminum or cast iron cookware will not work. The classic ear has a lot of varieties:

one). white ear . The dish is made from many varieties of fish, such as perch, ruff, pike perch and whitefish. They usually add a third of catfish, ide or burbot.

2). Black ear. Prepared from carp, chub, crucian carp, carp, rudd.

3). Red ear (amber) . The ear is made from varieties of red fish (beluga, nelma, sturgeon, salmon). When the ear is tinted with saffron, it is called amber.

4). Triple ear. Such an ear is prepared from three varieties of fish. Sometimes some varieties are used for broth and others for fillets.

There are also many recipes
fish soup. Examples of some of them are given below:

one). patronized ear. Eggs are added to this dish. It has two cooking methods: either during cooking, undercooked fish is dipped in flour with an egg, fried and dipped into the broth again, or fish, vegetables and herbs are boiled in a clay pot, then a beaten egg with flour is carefully poured into the pot and baked until cooked.

2). Bulk ear. The uniqueness of the preparation is that live, not gutted fish, preferably sturgeon, is poured with boiling water and boiled until tender. This fish soup can only be cooked in winter or spring, at a time when the fish should have an empty stomach.

Clumsy Tatiana

ear- Russian national liquid dish, a kind of soup.

Ukha is one of the oldest dishes of Russian cuisine, but at the time of its origin (and it is impossible to establish), it was not a characteristic and unique dish of Russian cuisine, which it is now. According to well-known sources, in the 11th-12th centuries, any soup was called fish soup, no matter what it was made of; moreover, some types of dishes were something similar to modern compote.

In this regard, at that time the term “ear” always required an additional definition: chicken ear, pea ear, swan ear, and finally, fish ear, or rather, ear with a mention of the type of fish (perch, zander, etc.).

Since the 15th century, fish soup has been increasingly prepared from fish, and at the end of the 17th - beginning of the 18th century, the name "ukha" was assigned exclusively to a fish dish.

At the moment, ukha is a unique fish dish of Russian cuisine, with distinctive features of preparation and composition that are unique to this dish. According to V.V. Pokhlebkin, it is wrong to call fish soup soup, and even more so, fish soup. However, we note that fish soup, obviously, can be attributed to soups, like a liquid dish, liquid broth, but it is absolutely clear that the fish soup is not a fish soup based on the cooking technology and the finished dish, just like the broth is not a soup.

Traditional fish soup is a clear, somewhat astringent, concentrated fish decoction. There is no consensus on how many types of fish should be used in the ear, and even V.V. Pokhlebkin gives different opinions in different publications.

One opinion is that fish soup is always a dish of one type of fish, which, by the way, is confirmed historically - fish soup, even after this term began to be used exclusively for a fish dish, was called by the name of the fish: sterlet's ear, sturgeon's ear, zander's ear, etc. At the same time, for any type of fish soup, even in this case, it is allowed and even recommended to boil ruffs to the main type of fish, which give the ear stickiness and aroma.

The second opinion, which has spread recently, is that the ear should be prepared from several varieties of fish. At the same time, again, you can use a technology in which small fish (ruff, small perches) are first placed in the water, while some recommend not to clean it from scales (but gut it), and only then, after removing the boiled little things, chopped large pieces of more valuable and larger fish.

Ukha in its classic version has its own cooking technology. Firstly, for fish soup, unlike fish soup, any fish cannot be used. Fish intended for fish soup must first of all be fresh, even live. Secondly, varieties of fish are used for fish soup, the meat of which has stickiness, tenderness and “sweetness”. The most suitable for classic fish soup are pike perch, perch, ruff and whitefish, secondarily asp, carp, chub, crucian carp, carp, rudd. Of course, many other types of fish can also be used in the ear, especially in its regional varieties, but not in the classic ear. However, there are varieties of fish that are not suitable for classic fish soup either at all (roach, bream, gudgeon, bleak, roach, ram, as well as herring of all kinds, mackerel, sabrefish, gobies), or the fish soup cannot be cooked exclusively from this fish ( catfish, tench, burbot, silver carp, etc.). Fresh sea fish can also be used for fish soup: cod, halibut, grenadier, notothenia, coal fish, vomer, ice fish, squama, sea bass.

Dishes for classic fish soup are also of great importance: fish soup can only be cooked in non-oxidizing dishes - enameled or earthenware, but not in aluminum or cast iron.

And, of course, the very principle of cooking is important, the technology that allows you to get this unique dish. The technology makes it possible to obtain a fragrant transparent concentrated sticky astringent broth, which, however, does not have a pronounced fishy smell, and juicy, not completely boiled, fish that retains its inherent taste. Firstly, the ear should be cooked in an open dish, without a lid, over low or moderate heat, in no case allowing a violent boil. Secondly, the fish is not placed in water, but in boiling salted vegetable broth. To obtain it, in all cases, an onion is needed - either in the form of a whole onion, which is then thrown away, or finely chopped. If the ear is prepared from live fish, the set of vegetables may be limited to this. In all other cases, a small amount of potatoes cut into large slices and whole carrots are used, which are also then thrown away. Thirdly, it is necessary to observe a limited cooking time for fish, for example, freshwater fish is boiled for 7-20 minutes (excluding large fish from Siberian rivers - 25-30 minutes), sea fish for 8-12 minutes. The duration of cooking fish depends not so much on its variety (although this cannot be ruled out), but on the size of the fish or its pieces. Fourthly, a wide range of spices and spices is used for fish soup. So, black pepper, parsley (root and herbs), dill, green onions, bay leaves are mandatory for use, leeks, tarragon, parsnips are desirable, and saffron, nutmeg, ginger, anise, fennel are added to some types of fish soup. Usually the assortment of spices depends on the type of fish - the fatter the fish, the more spices are required for fish soup; in addition, it depends on the type of fish from the standpoint of its taste, for example, you don’t need to put a lot of spices in an ear of pikeperch or perch. However, it must be borne in mind that the spices in the ear must be used carefully so as not to interrupt the taste of the fish. In addition, if the ear is supposed to be used the next day after cooking, put the greens in a plate, not in a pan - there is a considerable risk that the next day the ear with greens will go bad.

It should be borne in mind that when preparing fish soup, it is undesirable to additionally use methods of clarification of the broth (excluding straining) in the form of braces, and try to achieve transparency of the broth only during the cooking process.

After cooking, the ear should be infused under the lid for 7-8 minutes.

Ear can be eaten both hot and cold. They eat fish soup with black bread or with fish pie, pies, pies stuffed with elm, sago, rice and eggs, onions.

Varieties of classic fish soup

white ear

The ear is made from such varieties of fish as pike perch, perch, ruff and whitefish. They usually add one third of burbot, catfish, tench or ide.

black ear

The ear is made from such varieties of fish as asp, carp, chub, crucian carp, carp, rudd.

Red (amber) ear

The ear is made from red fish: sturgeon, beluga, stellate sturgeon, nelma, salmon. In cases where such an ear is tinted with saffron, it is called amber.

triple ear

The ear is made from three different varieties of fish; in some variants, some varieties are used only to obtain the broth, while the fillets of others end up in the finished dish.

Soup varieties by technology

prefabricated ear

It involves mixing different types of fish: for example, freshwater fish and red fish.

patronized ear

Baked pike-perch fish soup with omelette pieces, cooked in the first way

It involves the use of eggs in the ear, and can be prepared in two ways: either in the process of cooking the incompletely boiled fish is removed from the broth, coated with a beaten egg with flour, fried and again lowered into the broth, or the fish, roots and vegetables are lowered into a clay pot , boiled there, then a beaten egg (possibly with flour) is gently poured into the pot from above, so that the egg remains on the surface of the broth and baked until cooked. Apparently, it is from this type of fish soup that the introduction of a beaten egg into the ear, which spreads with ugly gray flagella, which is common in Soviet cuisine, follows - an example of incorrect cooking technology in general and fish soup in particular.

Flaccid ear

Assumes a fish soup cooked from small dried fish or dried fish with the addition of fresh or dried mushrooms.

Plast ear

Assumes an ear of salted and dried fish, spread along.

sweet ear

Assumes an ear with twice the content of carrots, cut into small cubes.

Ear with crayfish

Assumes an ear of crayfish and fish in a combination of 2: 1.

crucian ear

Ear from crucian carp with the addition of rice or pearl barley.

Bulk ear

Russian fish soup made from live fish, usually sturgeon, such as sterlet. The cooking technology is that live fish, not even gutted, is poured with boiling water. Cooking is possible only in winter or spring, that is, at a time when the fish has an empty intestine.

Regional varieties

Arkhangelsk (Pomeranian) fish soup

Ear from cod and halibut, in the middle reaches of the Northern Dvina it was called Pomeranian. In boiling water, put salt, peppercorns, sliced ​​potatoes, and chopped onion lightly sauteed in oil. Cut the cod or halibut fillet into pieces and, without defrosting, put in the soup when the potatoes are cooked until half cooked. Pour boiled hot milk into the finished soup, add pieces of butter and chopped herbs.

Chudskaya (Pskov) ear

Ear from smelt.

Prinarovskaya ear

Lamprey ear.

Volga ear

Ear from sterlet.

Donskaya ear

Ear with the addition of tomatoes.

Lach (Onega) ear

Ukha from dryer with the addition of salted mushrooms.

Mnevaya ear

Ear from burbot liver, characteristic of Novgorod Russia, or also from cod liver, characteristic of Arkhangelsk and the Kola Peninsula.

Fisherman's ear

Fisher's soup should be considered a separate type of fish soup that does not have a specific technology and recipe. Firstly, the selection of fish for the fish soup can be completely different, depending on the catch, and often the fish soup turns out to be very concentrated due to the use of a large amount of fish in relation to the water. Secondly, fish for fish soup is used live. Thirdly, vegetables are often not used in the fisherman's ear. It is clear that such an ear is cooked on a fire, which gives a certain flavor to the dish. In addition, in different regions, such features are used as pouring vodka into the ear, and from a glass to half a bottle (vodka, in addition to a certain improvement in taste, with reasonable use, also beats off the muddy smell characteristic of some fish), to the finished a burning smut from a fire is introduced into the ear for a few seconds, etc.