How to deliciously cook your ear at home

The popularity of the oldest dish has long overcome the borders of the Russian state, taking pride of place in the menu of elite restaurants in the world. Recommendations on how to cook your ear can be found in many culinary sources. However, only true masters of "fish affairs" know unique techniques that amaze the imagination of lovers of ancient dishes,

Classical ear - a recipe for a rich soup

The traditional method of cooking fish soup requires the presence of certain varieties of fish with stickiness and a slightly sweet taste.

Product Composition:

• carrot;
• turnip onion - 2 pcs.;
• fish (whitefish, asp, ruff or rudd) - 500 g;
• potatoes - 3 pcs.;
• parsley and celery root;
• peppercorns (5 pcs.),
• salt, bay leaf, lemon juice, dill;
• vodka - 25 ml.

Cooking method:

1. For getting classic fish soup at home requires exceptionally fresh fish of the same variety. Wash the product, gutted, put it in a convenient container, fill it with 2 liters of water. We do not remove the scales. Dissolving in the broth, it provides the dish with a rich broth and a special taste. Add an alcoholic drink, a bay leaf, peppercorns, an onion with a husk.
2. Heat the food over low heat, removing the foam, cook food for 15 minutes. in an open container.
3. We take the fish out of the pan, filter and salt the broth. We spread peeled vegetables, chopped with rings or cubes, and root crops. Peel the potatoes, as was done in Russian cuisine, and put them whole.
4. Pour ½ tbsp into the boiling broth. llemon juice, flavored with allspice, boil foods until cooked.

Pieces of fish are poured into plates, sprinkled with chopped herbs.

Salmon Ear

Dish ingredients:

• ridge, fins, salmon head - 500 g;
• onion;
• half a lemon;
• pitted olives - 10 pcs.;
• potato tubers - 3 pcs.;
• dill, salt, peppercorns, bay leaf, parsley.

Cooking Technology:

1. Separating the fattest parts from the fish (head, fins, ridge), we get a rich broth. We place the products in a pan with water, spread the onion, bay leaf, peppercorns.
2. We provide heating, boil products for 30 minutes. without cover. An open cooking method will make the broth, as the cooks say, transparent, like a tear.
3. After half an hour, we remove the onions and fish parts from the container, place the diced root vegetables, chopped olives in rings. Add salt to your preferences.
4. We disassemble the head and backs, we return the separated meat components to the ear with ready potatoes. Add the juice of half a lemon, chopped herbs, after 3 minutes. turn off the fire.

We insist the ear from the head and backs of salmon for 15 minutes, serve the first dish in the traditional way.

Hearty Trout Ear

Required Products:

• carrots, bell peppers, turnip onions - 1 pc.;
• cloves of garlic - 2 pcs.;
• trout - 400 g;
• lemon, lavrushka, dill, salt.

Cooking the ear:

1. We put the fish heads in the pan, fill it with filtered water. Add the dill stalk, laurel leaf, a mixture of peppers, boil the products over low heat for 2 hours.
2. We filter the broth, return to the stove, put the diced vegetables, chopped garlic, and separated pieces of fish. We continue heating until the product is ready, at the end of the process we salt, sprinkle with chopped greens.

A hearty trout ear is not only a tasty, but also a healthy diet dish.

How to cook fish soup from zander

Ingredients:

• carrot;
• fresh fish - 500 g;
• a quarter of a lemon;
• natural butter - 30 g.

Cooking:

1. Separate the ridge and head of the fish from the meat, place it in a pot of water, cook the broth for two hours.
2. We fry coarsely grated carrots in oil, filter, the resulting sauce is sent to a container.
3. We divide the fish into portions, boil for 15 minutes in a small amount of broth (1.5 l).

We spread trout pieces on plates, fill with broth. Separately serve greens and lemon slices.

Finnish fish soup with cream

List of ingredients:

• fish fillet (pink salmon, salmon, chum) - 400 g;
• carrots, onion head;
• cream (20% fat) - 200 g;
• potatoes - 3 pcs.;
• butter - 30 g;
• salt, dill.

Step-by-step preparation:

1. Thinly chop the onion, passé in oil for 5 minutes, spread the chopped carrots, constantly stirring the vegetables, simmer for several minutes.
2. Boil until half ready cubes of chopped potatoes. Add the fish fillet divided into portions, season the broth with salt and spices, cook another 10 minutes.
3. We attach vegetable dressing to the products, pour in fresh cream, mix everything well. Turn off the fire after a new boil.

We insist the ear in Finnish until a quarter of an hour, serve with chopped dill.

Pike ear

With this toothy predator we will be extremely careful. One careless movement, and a very painful injury is ensured to the hands!

Product Composition:

• turnip onion (2 small heads);
• carrot (2 pcs.);
• laurel leaf;
• fresh pike;
• a mixture of peppers, including peas, dill, parsley;
• potato - 4 pcs.;
• bottled (spring) water - 2 l.

Cooking pike fish soup:

1. Separate the head, tail and ridge, put in a pan with peeled carrots and onions.
2. Pour in water, cook for an hour.
3. At the beginning of the boil, add salt to taste.
4. We filter the broth, put in it the halves of peeled potatoes, shredded carrots, chopped onions, continue the heat treatment of the products. After 15 minutes, lower the slices of fillet, bay leaf, spices. Cooking another quarter hour.

By pike command, at our request - a fabulously tasty ear appeared in all its fragrant splendor!

Silver carp - ear from fish head

A set of ingredients:

• silver carp head, tail and fins;
• onions, carrots and potatoes (3 each);
• bay leaves, salt, spices, herbs;
• vodka - 30 ml.

Stages of preparation:

1. We chop the fish head in half, put it in a 3-liter pan with spices, spices, and onion in the husk. We fill the container with water, retreating 3 cm from the top edge.
2. We cook the broth for an hour and a half in a languid way, not forgetting to remove the foam.
3. Next, filter the liquid composition, spread the chopped potatoes and carrots. To the finished vegetables, add meat separated from the head, pour vodka.

Using an alcoholic drink eliminates the slight smell of mud present in the fish, providing a piquant taste of food.

The rich ear from the head of a silver carp is good not only hot, but also after “spending the night” in the refrigerator, where the soup hardens to a jelly-like state, it acquires exquisite notes.

King's home-style ear

The court chefs prepared this original dish from gourmet products and solemnly served them to the Majesties. Kings are in the past, and the dish lives on to this day.

Required Products:

• domestic cock;
• potato tubers (3 pcs.), carrots (3 pcs.);
• salmon (salmon) - 700 g;
• onion;
• champignons (any dried mushrooms) - 150 g;
• vegetable oil - 30 g;
• bay leaves, salt, peppercorns.

Step-by-step preparation:

1. Pour dry mushrooms with water, leave for a while.
2. We prepare the fish, separate the head, cut the fillet from the bones.
3. We process the homemade cockerel, place it in a large container, pour 2 liters of water. Add the fish head, ridge, salt the composition, cook the products until tender (hours 3).
4. We take out the bird and fish parts from the pan, filter the broth, put the cubes of chopped potatoes, chopped carrots.
5. Squeeze the mushrooms, fry in oil along with chopped onions, send to a pan with root vegetables.
6. We divide the fish into portions, attach to the rest of the products, boil until cooked, adding parsley, peppercorns, spices and spices.

We spread portions of fish in soup plates, fill with fragrant broth, serve with pancakes stuffed with chicken meat, pies or kulebyaka. Everything is royal!

Pink salmon

List of ingredients:

• potatoes - 4 pcs.;
• carrots, celery root, turnip;
• pink salmon (fresh or frozen) - 500 g;
• tomato sauce - 30 g;
• pepper (white and pink), bay leaves, cloves, salt, spinach, spices.

Cooking Technology:

1. We process fresh fish in the usual manner. We take out the frozen product in advance so that it thaws.
2. Separated head, fins, ridge, skin cut from filet. We place the components in a pan, pour 2 liters of water, cook for about an hour.
3. Fry the onion (along with the husk) in a dry frying pan, put it in strained broth, add salt, a mixture of peppers, a bay leaf, clove inflorescence.
4. Boil the products for 30 minutes, removing the foam. We filter the composition, place the coarsely chopped potatoes, carrots and celery, chopped into strips, continue heating.
5. When the vegetables are ready, lay out the slices of pink salmon, chopped onions. Cook for 7 minutes. from the start of a new boil. To give a special flavor, pour tomato sauce, after 2 minutes we set the pan aside from the fire.

Noble turned out the ear of pink salmon!

Classic red fish first courses with millet

Required Products:

• onions and carrots - 2 pcs.;
• fresh red fish - 500 g;
• millet - 150 g;
• vegetable oil - 60 ml;
• potatoes - 3 pcs.;
• Sweet pepper;
• peppercorns, a leaf of laurel, salt, greens.

Cooking fish soup:

1. Fill the fish with 2.5 liters of filtered water. After the boil begins, remove the foam, salt, put spices and spices, cook for 30 minutes.
2. We take a gourmet product with a ladle, filter the broth, spread chopped root vegetables, well-washed millet, cook until tender.
3. Chopped onions, peppers and carrots in oil.
4. Dip the separated pieces of skinless fish into the broth, add rosy vegetables, chopped greens.

We always observe the cooking time of the fish product. For marine species, it is no more than 15 minutes, river - up to 20 minutes.

Leave the ear for a quarter of an hour to insist under the lid, serve hot.

Traditional don ear

An old dish, which is also called “Rostov”, was traditionally prepared in a pot at the stake. Learn how to get a delicious ear at home.

Dish Components:

• sea ​​trifle - 1 kg;
• onions - 2 pcs.;
• fresh pike perch - ½ kg;
• potato tubers, tomatoes - 3 pcs.;
• butter - 30 g;
• salt, herbs, spices.

Cooking method:

1. Boil saturated broth from fish stuff by adding onion with husk, laurel leaves, salt, peppercorns to the water.
2. We filter the composition, add the tubers divided into quarters, coarsely chopped carrots. We attach portioned pieces of pike perch, halves of tomatoes to almost ready-made vegetables. We fill the meal with oil, turn off the fire after 15 minutes.

We place pieces of fish in soup plates, add the broth, season the dish with fresh herbs.

Ear of river fish at home

Ingredients:

• small fish - 1 kg;
• carrot;
• turnip onion - 2 pcs.;
• potatoes - 4 pcs.;
• large fish (whitefish, ruff, pikeperch or perch) - 500 g;
• salt, pepper, spices and seasonings for fish.

Step-by-step preparation:

1. We send small river residents to a pot with bottled water. Any ear does not tolerate chlorinated tap water! Add the onion in the husk, spices, salt and spices. Cook the broth for 1.5 hours.
2. We filter the liquid composition, send into it the rings of carrots, a quarter of the potatoes, chopped onion. We add spices and spices, pieces of prepared fish, send food to languish in the oven for 30 minutes (180 ° C).

Plates with a ready-made ear are definitely sprinkled with chopped greens.

Fish head ear

Product Composition:

• onions, carrots, potatoes;
• fish head;
• rice - 50 g;
• lean oil;
• ground paprika, pepper, spices, herbs.

Cooking method:

1. We put the head of the silver carp in a pan with two liters of water, cook the broth for 1.5 hours, adding a leaf of laurel, peppercorns, salt.
2. We extract the parts of the fish, filter the broth, spread the chopped potatoes, well-washed rice, boil the products until cooked.
3. Next, we disassemble the head, separate the pieces of meat, dip it into a pan with carrots, chopped straws and passaged in vegetable oil. After 5 minutes, sprinkle the food with chopped herbs, add spices and spices.

Ear from the fish’s head is the simplest, most nutritious and incredibly fragrant soup, reminiscent of nature, a pleasant vacation with friends.

Carp fish soup in a slow cooker

Essential Ingredients:

• carrots and potatoes (3 pcs.);
• onion;
• fresh carp - 500 g;
• laurel leaf, salt, spices, seasonings, herbs.

How to cook fish soup in a slow cooker:

1. We peel and cut potatoes with cubes, carrots - with straws. We divide the prepared fish into portioned portions.
2. We spread all the vegetables, pieces of carp, laurel, peppercorns, 20 g of fresh butter, chopped greens into the bowl of the home unit.
3. Pour the products with purified water, pepper and salt. We turn on the "Cooking" mode on the device, set the time to 1.5 hours.

At the end of the preparation, we transfer the program to “Heating” so that the fish soup components have time to create the final bouquet of fragrant tastes.

Cured saury ear

Products for soup:

• potato tubers - 2 pcs.;
• can saury;
• turnip, carrot;
• bulgur (cereal from wheat) - 40 g;
• butter - 50 g;
• pepper, salt, spices.

Cooking process:

1. We fill the pan with 2 liters of water. We spread the diced tubers, salt the food, boil the potatoes until cooked.
2. In a frying pan with oil we pass coarsely chopped carrots, chopped onions in half rings.
3. When the vegetables become soft, we move them to the side of the dishes, pour out bulgur, fry the groats for 3 minutes, put them in a pot with ready potatoes.
4. We mix well, heat the ear for half an hour, then put canned saury.Boil the broth for 2 minutes, add spices and spices, chopped herbs, remove the dishes from the heat.

The taste of fish soup from canned saury is very pleasant, delicate, exquisitely piquant.

Ear at the stake in old Russian

Ingredients:

• fishing catch from fresh fish (ruffs, perches, other river individuals) - up to 2 kg;
• carrots, onions;
• tomatoes - 5 pcs.;
• favorite roots, bay leaf, salt, peppercorns, dill seed.

Cooking:

1. We clean and gut the fish, separate the heads (we remove the gills), bones, tails and fins.
2. Pour bottled water into the pot, put on the fire of the fire. We spread fish bones, dill seeds, salt, bay leaf, cook products for half an hour.
3. Carrots, onions (in husks), tomatoes are individually wrapped in foil, baked on a fire (at home in the oven).
4. We remove the bones with a slotted spoon, filter the broth, and return the container to the fire. Now put the chopped potatoes, cook for a quarter of an hour, then dip the pieces of fish into the broth.
5. While our catch is languishing in a saucepan, we take out the baked vegetables from the fire, unfold, remove the husk from the onion, cut the carrots into rings, send the aromatic components to a container with fish.

We free the tomatoes from the peel, serve to the ear spilled on plates in the old Russian way.

Salmon ear

Required Products:

• potato (3 pcs.);
• carrot;
• bulb;
• salmon - 700 g;
• peppercorns, a leaf of laurel, salt, greens.

Step-by-step preparation:

1. We put the prepared fish in a convenient dish, fill it with water, cook for 20 minutes, removing the foam.
2. We get salmon, we separate meat from bones. Filter the broth, set on fire. We place the chopped potatoes, salt the composition, boil until tender.
3. 15 minutes later add chopped carrots, a bay leaf, peppercorns, pieces of fish, chopped greens. We heat the ear for another 2 minutes, set aside.

A delicious dish awaits its fans.

Cooking from perch at home

Product Composition:

• potatoes and carrots;
• perches (sea or river);
• salt, spices, seasonings, herbs.

Cooking:

1. Clean, wash the fish, as usual. We put small perches in cheesecloth, tie, put in a pan with water. Salt the composition, cook for half an hour.
2. We remove the fabric with the used product, take its place with chopped potatoes, chopped carrots, prepared pieces of large perches. Boil until tender. At the end, add a leaf of laurel, chopped herbs, spices and spices.

That's how it turned out to be a luxurious double perch ear.

Pollock fish soup

First course components:

• potatoes (3 pcs.);
• turnip onions;
• pollock - 700 g;
• rice - 50 g;
• tomatoes - 3 pcs.;
• lean oil;
• leaf of laurel, peppercorns, seasonings.

Cooking method:

1. Pour 2 liters of water into a container, heat to a boiling state, place chopped potatoes, thoroughly washed rice.
2. Cook the ingredients until soft.
3. We sieve onion and shredded carrots in oil, spread the tomatoes grated without peel, stew vegetables until the liquid evaporates completely.
4. Add slices of pollock to potatoes and rice, salt, pepper, add spices, bay leaves, stewed seasoning, chopped greens.

Enjoying the cooked pollock fish soup, once again we are convinced of the amazing qualities of such a simple and tasty fish.

Fatty Mackerel Ear

Essential Ingredients:

• large carrots;
• potato tubers - 5 pcs.;
• onions - 2 pcs.;
• mackerel - 3 pcs.;
• laurel leaf, salt, spices.

How to cook an ear:

1. We process the fish, cut off the heads, remove the gills. We spread the product in a pan with water, place the laurel leaf, salt and spices. To make the ear concentrated and rich, there should be a little liquid, covering the main component for two fingers.
2. Cook the fish for a quarter of an hour over low heat, then remove from the container. We filter the broth, boil chopped root crops, then return the pieces of mackerel, turn off the fire after 2 minutes.

We insist in a sealed container, we are pleased to serve hot food, seasoning with chopped herbs.

How to cook carp carp ear

Product Composition:

• cloves of garlic - 3 pcs.;
• potatoes (4 pcs.);
• carrot;
• fresh carp;
• dill, salt, bay leaf, pepper, spices and seasonings;
• vegetable oil - 30 g;
• turnip onion.

Cooking:

1. We separate the head, fins and tail from the carcass, fill in 2.5 liters of water, after an hour we get an excellent soup for soup.
2. Cut onions and carrots, fry in oil until golden brown.
3. We filter the liquid composition, bring it to a boiling state, place the potatoes divided into quarters, salt the food, cook the root crops until cooked.
4. Next, put the chopped pieces of carp, a bay leaf, pepper and spices into the broth. Continue heating for another 15 minutes.

We complete our culinary chord by pouring carp soup on soup plates, generously sprinkle with chopped dill and parsley.

Bream Ear

What products are needed:

• potatoes - 300 g;
• caught (bought) bream;
• turnip onions;
• carrot;
• vodka - 100 g;
• laurel leaves, salt, pepper, cilantro.

Cooking the first dish:

1. We spread the chopped root vegetables into the pot (pan), fill it with filtered water, put the container on the fire, cook until half-cooked products.
2. Dip the peeled, gutted, sliced ​​bream into a fragrant broth. After a quarter of an hour we place bay leaves, salt, pepper, chopped greens.
3. We complete the culinary composition with a glass of vodka, effectively complementing the piquant taste of cooked bream fish soup.

We stock up on any of the recipes presented, go fishing, learn in practice how to cook fish soup in its own, original, most delicious performance.