Ear - a classic recipe and 7 additional

How nice to make a rich aromatic ear and feel its rich delicate taste. We will present a classic recipe for fish soup and many other satisfying and tasty options.

Classical Ear - A Step-by-Step Recipe

This soup is transparent, nutritious and tender. Zander or perch is best suited for it.

You will need:

• two bay leaves;
• water - 2 l;
• carp - 1 kg;
• dry dill - 15 g;
• potatoes - 0.2 kg;
• salt - 30 g;
• two onions;
• 10 peas of black pepper;
• lemon juice - 20 ml;
• ground pepper - 10 g.

Algorithm of actions:

1. Gut and wash the fish, but leave the head and tail. Rinse without peeling bulbs.
2. Put the carcass of fish at the bottom of the pan, pour cold water, add two half of the unpeeled onion, bay leaf and peas in the shape of a pea.
3. Wait for the contents of the pan to boil and cook for another 15 minutes.
4. Strain the broth through cheesecloth or colander.
5. Remove soft fish on a chopping board. Separate the meat.
6. Sprinkle the fish slices with black pepper, dill and salt.
7. Peel the remaining vegetables.
8. Dice potato tubers.
9. Chop onion and carrots in small pieces.
10. Pour the broth back into the pan and bring to a boil. Add salt and pour lemon juice.
11. Pour the cubes of vegetables into the broth and cook the soup until the vegetables are soft.
12. It remains to pour on plates a stunning fragrant ear and put pieces of fish, decorated with greens.

Cooking with millet from the head

Millet will dilute the taste of fish and make the dish even more nutritious.

Main Products:

• three potato tubers;
• one salmon;
• two bay leaves;
• three tomatoes;
• dill;
• millet - 90 g;
• salt to taste;
• one carrot;
• four arrows of green onions;
• black pepper to taste;
• two onions;
• a stalk of celery.

How to prepare an ear with millet from the head:

1. This option is prepared using a fish head. So we cut off the head, rinse it under the tap and lower it into a pot with cold water.
2. We clear one onion of the husk and, when the liquid boils, we throw it into the pan. If foam appears in the broth, remove it with a spoon. Add bay leaves and black peppercorns. Cook the future soup for 15 minutes on low heat.
3. We shift the cooked head and onion onto a plate, filter the broth.
4. Pour the purified liquid back into the pan, pour potatoes cut into cubes there.
5. We process carrots on a grater, finely chop the second onion. Add vegetables to the pan 10 minutes after the potato.
6. Under the tap we process millet and pour it into the ear. Cook another 10 minutes.
7. Separately, treat the head, remove the meat from the bones and return it to the soup.
8. Dice tomatoes, throw to the rest of the ingredients.
9. Pour black pepper, salt and cook for 10 minutes.
10. It remains to chop fresh chopped greens and serve plates with steaming ear on the table.

Finnish fish soup with cream

From sea fish with the addition of cream, a delicate delicate dish is obtained, which can even be served on the festive table.

The composition of the recipe:

• cream 20% - 200 ml;
• one onion;
• salt and allspice - to taste;
• six potato tubers;
• one salmon.

How to prepare an ear from red fish:

1. Place washed and peeled fish in a pan with cold water.
2. Throw the whole onion peeled into the broth, pour allspice and add the lavrushka.
3. Cook the fish in the broth for 40 minutes. After that, put in the soup slices of fish fillet and cook for 10 minutes.
4. We remove the fish from the pan and cool.
5. Pass the broth through a sieve and pour into an old pan.
6. Coarsely chop the peeled potatoes and fill them in soup.
7. As soon as the potato slices soften and the liquid rinses, pour the cream.
8. Add salt, chopped greens chopped with a knife and pour black pepper.
9. Pour the aromatic delicacy on plates and enjoy a satisfying ear.

How to cook from trout?

Trout may well be recommended for diet food. It contains a moderate amount of fat.

Recipe Components:

• a bunch of green onions;
• water - 3 l;
• salt - 15 g;
• potatoes - 3 tubers;
• a bunch of dill;
• onion - 1 pc.;
• a pinch of black pepper peas;
• trout - 2 kg;
• Lavrushka - 5 leaves.

How to cook an ear from trout:

1. We remove the insides from the fish and scale with mucus. Pour some salt on top.
2. Put the trout in a bowl, close the lid and leave in the refrigerator for 15 minutes.
3. Bring the water to a boil in a saucepan, pour salt.
4. Peeled potatoes are cut in the form of medium cubes.
5. Pour potato slices into boiling liquid.
6. Finely chop the onion, which previously peeled.
7. When the potatoes become soft, add the onion slices to the soup.
8. Sprinkle peas of pepper and bay leaves. We are waiting for 15 minutes.
9. Lower the chilled trout into the ear.
10. Cook the soup for another half hour. We put the fish meat in a separate bowl. Pour the broth in portions on the plates, chop the greens and add trout pieces to taste.

Salmon Fish Soup

The dish is simple and easy to prepare.

What you need to take:

• allspice peas - 5 pcs.;
• salmon - 0.5 kg;
• two pinches of salt;
• one carrot;
• water - 2 l;
• Bay leaf;
• potato tubers - 4 pcs.;
• half a bunch of dill;
• one onion;
• a pinch of ground pepper.

Salmon soup - cook step by step:

1. All vegetables are peeled and peeled.
2. We chop the onion into small cubes, cut the potatoes in the middle squares, chop the carrots into thin circles.
3. Cut the carcass of salmon, remove bones, eyes from the head and scales. Cut the rest into pieces.
4. Bring water to a boil in a pan, put pieces of fish in the seething liquid.
5. Remove foam from broth surface, reduce heat to a minimum.
6. Pour all the chopped vegetables into the soup, add pepper and a bay leaf.
7. We wait until the ear boils, again we reduce the fire and cook the dish for 25 minutes.
8. 5 minutes before cooking, pour salt and black pepper powder.
9. Leave the food to languish under the lid for 10 minutes and set the table.

Classic don ear

Recipe Components:

• black pepper peas - 8 pcs.;
• zander - 1.5 kg;
• three tomatoes;
• water;
• onion - 1 pc.;
• three bay leaves;
• potatoes - 6 tubers;
• fresh parsley;
• carrots - 1 pc.;
• salt to taste.

Step-by-step preparation:

1. Sprinkle the cleaned and gutted fish with salt and leave for an hour.
2. Bring the water in the pan to a state of boiling water and lower the pike perch into it. We start to cook. From time to time we remove the appeared foam mass.
3. Pull the peeled carrot root through a grater with large links.
4. We chop the onion in the form of half rings.
5. We pass the chopped vegetables in a saucepan.
6. When the pike perch becomes soft, take it out of the broth. The liquid itself is poured into another pan through a sieve.
7. We wait for it to boil and send potato cubes there.
8. Cook for 5 minutes and spread the roast, peas of pepper, slices of fresh tomato and lavrushka.
9. We cook until all vegetables are ready, add salt to taste.
10. Pour the soup into the tureens, chopping fresh parsley and spread the pieces of fish. The taste is amazing!

Royal pike fish soup - step by step

You will need:

• water - 2 l;
• onion - 1 pc.;
• salt - 10 g;
• pike - 1 pc.;
• fresh dill and parsley - 0.1 kg;
• one lemon;
• carrot - 1 pc.;
• one leaf of laurel;
• three potato tubers;
• semolina - 50 g.

How to prepare an ear from a pike:

1. We put boiling water on the stove.
2. We remove the head and tail from the brushed pike.
3. We process all vegetables by cleaning and washing them.
4. Carrots carry through the grater. Finely chop the onion.
5. Add salt, chopped vegetables and pike to the boiling liquid.
6. Shred potato tubers into medium cubes, run into the pan.
7. After 10 minutes, pour semolina into the broth and cook for 5 minutes.
8. Put bay leaf and chopped parsley.
9. Squeeze 20 ml of juice from the lemon and pour it into the soup.
10. Fragrant spicy pike ear is ready! Enjoy its unique taste.

Read also:pike ear at home

Ear at the stake - an unchanging classic

There is nothing better than a spicy fragrant fish soup in the fresh air right from the pot.

Grocery list:

• barley - 65 g;
• the floor of the lemon;
• one carrot;
• water - 5 l;
• one bay leaf;
• vodka - 150 g;
• several branches of parsley;
• fresh fish;
• potatoes - 400 g;
• onion - 1 pc.;
• salt to taste;
• four tomatoes;
• a piece of oil;
• peas of pepper - 6 pcs.

Algorithm of actions:

1. We just place the caught fish in two piles. The first is small fish, the second is large specimens.
2. We remove the scales from small fish, we throw the carcasses into the pot. Large - fully processed. We remove the fins, heads, ridge, tail.
3. We add the head and tails to the pot, pour water, throw the washed onion in the husk, peeled carrots and parsley.
4. Cook over the fire for 40 - 50 minutes.
5. We catch boiled fish from the pot, remove small specimens.
6. Filter the broth through layers of gauze and pour it back. We wait until the liquid boils.
7. Add pepper, pearl barley, bay leaf, large cubes of peeled potatoes. Cook together for 15 minutes.
8. Pour salt, pour vodka and lemon juice, throw a piece of oil.
9. Close the pot with a lid and let it brew for 10 minutes.