How to cook ear tasty and fast?

From our selection of recipes you will learn how to cook fish soup from different types of fish so that the soup is transparent and tasty. In winter days, this soup will help to cheer you up, warm and remind you of summer days.

Classic instant ear

Starting acquaintance with the soup, we recommend preparing the ear for this recipe. The chowder is fragrant and light. Any fish is suitable for cooking.

Components:

• fish - 1350 g;
• laurel - 2 leaves;
• potato - 4 pcs.;
• onion - 1 pc.;
• pepper - 2 peas;
• water - 1950 ml;
• salt;
• garlic - 2 pcs.;
• dill;
• carrot - 2 pcs.;
• spice.

We act in order:

1. Remove the entrails from the carcasses, cut off the gills. Rinse thoroughly. Cut off tails and heads. Put all parts in water.
2. One carrot is needed in the form of rings. Send to the fish. Boil for half an hour. Be sure to collect foam for clarity.
3. Strain the liquid. Return the fish, but without tails and heads. Add chopped potato tubers. Boil for six minutes.
4. Chop the carrots, onion and add to the chowder. To salt. Cook until cooked.
5. Grind the garlic. Chop dill. Throw in your ear. Add the lavrushka and pepper. Insist under the lid.

Pink Salmon Recipe

The pink salmon stew is significantly different in taste from the white meat soup. The dish is healthy and rich.

Components:

• pink salmon - 470 g;
• salt;
• small fish (ruff, perch or roach) - 320 g;
• celery - 0.5 stalk;
• potatoes - 5 pcs.;
• black pepper - 12 peas;
• carrots - 1 pc.;
• bulb;
• laurel - 2 leaves.

We act in order:

1. For the broth, add a small fish, which you must gut. To fill with water. To salt.
2. Place the whole onion in the husk. Throw pepper and celery. Boil the fish. To make the broth strong, cook for about an hour.
3. Chop the remaining vegetables.Strain the broth. Combine with vegetables. Boil.
4. Add pink salmon and cook for a quarter of an hour. Remove from the stove. Cover and insist for seven minutes.

Fast fish head ear

A wonderful diet dish is ideal for a family meal in a cozy atmosphere.

To avoid bitterness in the soup, be sure to remove the cartilage at the base of the head and gill.

Ingredients:

• fish heads (from trout, salmon or pink salmon) - 1450 g;
• vegetable oil;
• water - 2100 ml;
• potatoes - 530 g;
• salt;
• greens - 35 g;
• carrot - 120 g;
• Lavrushka - 2 leaves;
• onions - 120 g;
• ground black pepper;
• ground paprika - 0.5 tsp.

Cooking:

1. Place prepared heads in water. Boil for half an hour. The cover must be closed.
2. Grate the carrots. To make the ear tastier, use only a coarse grater.
3. Chop the onion finely. Cut the potato into slices.
4. Eject heads. Separate the meat and remove for a while to the side. Spill broth through cheesecloth. Add half the carrots with onions and potato slices. Boil for half an hour.
5. Heat oil in a pan. Fry the remaining vegetables.
6. Return the meat and frying to the stew. Throw a lavrushka. Sprinkle with paprika and pepper. To salt. Boil for seven minutes. Sprinkle the prepared soup with herbs.

Rich salmon soup

Red fish ear is an incredibly tasty and rich dish. Good for lunch.

Ingredients:

• black pepper;
• salmon - 850 g;
• salt;
• onion - 2 pcs.;
• dill;
• carrot - 1 pc.;
• Lavrushka
• potatoes - 3 pcs.

Cooking:

1. Due to the fact that the fish is oily, the ear is saturated. The washed salmon should be sent to the water. To salt. When foam forms, be sure to remove. Throw the bulbs whole. Add peppercorns and peppers.
2. When you see that the fish’s eyes have turned white, the salmon has boiled.
3. Chop potato tubers into pieces.
4. Coarsely chop the carrots.
5. Get the fish pieces from the chowder. Cool and separate the meat. Add to ear. Throw vegetables and boil.
6. Pour chopped greens into the prepared stew.

King pike ear

The name speaks for itself. This is a delicious delicacy, for the preparation of which, in addition to a pike, a rooster is needed.

Ingredients:

• rooster carcass - 0.5 pcs.;
• greenery;
• fish trifle - 850 g;
• spice;
• pike - 500 g;
• salt;
• vodka - 45 ml;
• zander - 470 g;
• sugar - 20 g;
• carrot - 1 pc.;
• vegetable oil - 30 ml;
• egg - 2 pcs.;
• onion - 1 pc.;
• potato - 4 pcs.;
• milk - 300 ml;
• butter - 65 g;
• flour - 150 g;
• chicken protein - 2 pcs.

Cooking:

1. Butcher the rooster. Pour in water and boil the broth. Add spices and mix.
2. Get the carcass. Separate the bones.
3. Strain the liquid. Take a bag of gauze and place a fish trifle. Send to broth. Boil for half an hour, discard a trifle.
4. Butcher and pike perch. Heads and tails are not needed for cooking. Send to broth. Boil it. Remove the meat from the seeds.
5. From the total mass of the broth take half a mug of liquid. Cool, mix with whipped protein. Send in a stew and boil for a couple of minutes. Strain through a sieve.
6. Chop potatoes. Add to the stew. Chopped vegetables (onions, carrots) to send in a frying pan with melted butter. Fry and transfer to soup.
7. When the potatoes are boiled, pour vodka. Insist with open lid.
8. Make pancakes from eggs, salt, flour, milk and sugar. They should be baked in a pan with vegetable oil. Stuff half the pancakes with cockerel meat. The second - fish. Place on a baking sheet and bake in the oven.
9. Serve the pike ear in the bowls sprinkled with herbs and placed pancakes next to it.

River fish ear

If you have caught a lot of fish, then it's time to cook a delicious ear. If you want the chowder to be tastier, cook without covering and at minimum heat.

Ingredients:

• carrot - 1 pc.;
• river fish - 1550 g;
• salt - 2 tsp;
• water - 1950 ml;
• pepper - 10 peas;
• potato - 3 pcs.;
• Lavrushka - 5 sheets;
• onion - 2 pcs.

Cooking:

1. Sliced ​​fish and potatoes to send in boiling water. Add chopped vegetables. Boil for half an hour.
2. Throw spices and lavrushka. Boil for five minutes. To salt. Sprinkle with herbs.

Finnish fish soup with cream

If you did not find cream, you can replace them with milk. The chowder will not be so rich, but tasty. Keep track of fish readiness. If you digest, then the stew will have an unpleasant smell.

Ingredients:

• Lavrushka - 2 leaves;
• cream - 1 cup;
• allspice - 2 peas;
• potato - 6 pcs.;
• salt;
• onion with husk - 1 pc.;
• trout - 1 pc.

Cooking:

1. Throw fish, not peeled onions, peppers and laurel into the water. Boil an hour. Set aside the fish and strain the liquid.
2. Place chopped potatoes in a liquid. As soon as it is prepared to throw boneless fish meat. Boil and pour cream. Salt and mix with chopped herbs.

Carp fish soup in a slow cooker

Vegetables in a slow cooker do not boil, but reach the necessary state. Therefore, the ear is tasty and rich.

Components:

• carrots - 1 pc.;
• carp - 500 g;
• chopped greens;
• onion - 1 pc.;
• butter - 35 g;
• salt;
• potatoes - 5 pcs.

We act in order:

1. Chop the carrots and potatoes into slices.
2. Cut the onion.
3. Chop fish.
4. Put in the bowl. Pour salt. Throw oil and lavrushka. To fill with water.
5. Set mode. You will need "Soup". The timer is 1.5 hours.
6. Sprinkle with herbs.

Hearty Salmon Head Ear

Nourishing and rich soup, which will appeal to the whole family.

Ingredients:

• onion - 2 pcs.;
• water - 1950 ml;
• salmon head - 1 pc.;
• salt;
• laurel - 2 leaves;
• carrot - 2 pcs.;
• potatoes - 3 pcs.

Cooking:

1. Place the head and chopped vegetables in hot water. Boil for half an hour. Remove the meat, cool and return to the chowder.
2. Throw a lavrushka and salt. Mix. Insist a quarter of an hour.

Cooking Pollock

Please yourself with classics of Russian cuisine.

Ingredients:

• pollock - 950 g;
• greens - 15 g;
• potatoes - 850 g;
• salt;
• carrots - 2 pcs.;
• celery - 1 root;
• onion - 2 pcs.;
• black pepper - 5 peas;
• Lavrushka - 2 leaves.

We act in order:

1. Chop fish. Chop vegetables. Put in water.
2. Boil. To salt. Add the lavrushka and pepper. Boil it.
3. Get the fish. Separate from the bones. Return the meat. Sprinkle with herbs. Mix.

From mackerel

This stew is tasty not only hot, but also cold.

Ingredients:

• mackerel - 1 carcass;
• onion - 1 pc.;
• potato - 2 pcs.;
• lemon - 1 pc.;
• carrot - 2 pcs.;
• greens - 95 g;
• salt - 1 teaspoon;
• Lavrushka - 1 leaf;
• ground black pepper - a pinch.

Cooking:

1. Chop vegetables and fish. Put in water and boil. Remove the fish pieces and separate the meat. Bring back.
2. Throw chopped greens and pepper with lavrushka. Salt and mix. Boil for seven minutes.
3. Pour juice squeezed from a lemon into each plate.

Traditional don ear

This dish is recommended to cook at the stake. Great for hiking. In addition to simple products, you will definitely need a bowler.

Ingredients:

• potato - 3 pcs.;
• salt;
• onion - 1 pc.;
• garlic;
• tomato - 3 pcs.;
• bitter pepper;
• spice;
• dill;
• fish is a carcass.

We act in order:

1. Pour water into the pot. Place chopped vegetables and fish. Boil it. Add tomato cubes. Boil for five minutes. Add spices and salt.
2. Pour shredded greens.
3. Scoop the soup ladle and mix with grated garlic cloves, bitter pepper and salt. Send back to the chowder. Mix.

From canned saury

The canned ear is no less tasty than the classic version of the preparation.

Ingredients:

• pepper;
• water - 1950 ml;
• potato - 4 pcs.;
• salt;
• dill - 3 branches;
• onion - 1 pc.;
• spice;
• carrot - 0.5 pcs.;
• Lavrushka - 1 leaf;
• saury - 1 can.

Cooking:

1. Chopped vegetables send into the water. Boil. Salt and add the lavrushka. Sprinkle with spices and boil until tender.
2. Knead with a fork of canned food. And send in a chowder. To smoke for seven minutes and sprinkle with herbs, which were previously chopped.