Ear from the combined fish. fish soup recipes

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 are 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 the simplest 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, just remove the large ridges if they come off the meat well.
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 appearance 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 preparing 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 that accidentally fell into the pot, with a fish caught with one's own hands an hour ago. 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. Also, don't forget to add to the pot fragrant herbs and roots - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and everything else that you find, you can safely throw into the broth.

1. If you add freshly caught small river fish to the soup broth, you don’t need to gut it or 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 spoiled 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 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.

Today we will look at how to cook an ear at home. This tasty and versatile first course can easily be called a budget one, because it is not at all necessary to use a whole fish for its preparation - we will leave it for other recipes, but in this case we will use the remaining trimmings.

The combined ear differs from the ordinary one in that it includes both river and red fish. Which fish to choose and in what ratio - you decide! There are no strict proportions here, everything is at the discretion of the cook!

Ingredients per 3 liter pot:

• trimmings of river fish (heads, tails, etc.) - about 300-400g;
• trimmings of red fish (heads, tails, etc.) - about 300-400g;
• carrots - 2 pcs.;
• potatoes - 2-3 pieces;
• lemon - 2-3 slices;
• bulb - 1 pc.;
• dill - ½ bunch;
• bay leaf - 1-2 pieces;
• salt, allspice peas - to taste.

How to cook an ear at home

1. For the recipe, you can take any river trifle (perches, ruffs, etc.) or use trimmings of large fish (perch, pike, catfish, etc.). Since we have a national team, do not forget to add red fish (salmon or trout). We take heads, tails, fins, ridges left over from cooking other dishes. We put the fish "assorted" in a saucepan. Add a whole peeled onion and carrot. Top up with ingredients cold water, boil.
   
2. After boiling, reduce the fire, remove the resulting foam. For flavor, put a few peppercorns and 1-2 bay leaves in the pan. To "kill" the strong smell of fish, add a couple of slices of lemon.
   
3. After 20-30 minutes, we remove the finished fish with a slotted spoon, transfer it to a separate bowl, discard the remaining vegetables and spices. We filter the broth through a fine sieve, pour into a clean saucepan and bring to a boil again. Peeled potato tubers cut into equal cubes, loaded into the broth. At the same time, add the remaining carrots, previously peeled and chopped into thin circles or straws. Cook for about 10-15 minutes until salty.
   
4. In parallel, we are engaged in fish: we separate the meat from the bones, cut into arbitrary pieces. Once the vegetables are soft, season the broth with salt to taste. Next, lay the prepared fish.
   
5. Finely chop the pure dill, add to the boiling broth. After 2-3 minutes, remove the ear from the stove. Insist freshly brewed soup for 5 minutes under the lid.
   
6. When serving, for a piquant sourness, add one slice of lemon to the plates. Our healthy, fragrant and warming first course is ready!
   

Now you know exactly how to cook fish soup at home quickly, simply and tasty! Bon Appetit!

Ukha on the dinner table is always a small holiday. Good fish soup is not ashamed to regale guests. And if the hostess tries and makes it more original, and besides, it serves beautifully, then anyone will not resist. But in order to cook an ear, you need both art, and attention, and caution: if you digest the fish, you spoil the taste and appearance of it, if you don’t cook it, it’s also bad.

In a word, the ear is not an easy idea. There are many recipes for cooking fish soup, and although each has its own fans, the basis of this dish is common. Before you give free rein to your culinary imagination, you need to master the basics.

Preparation of fish soup

Pour finely chopped onions and parsley with water, boil a little, and then add the prepared fish, peppercorns, salt and bay leaf. You can put fish with roots, and spices at the end of cooking. The ear should be allowed to brew for 20-30 minutes under the lid. In a plate, you can put a piece of butter and freshly chopped greens, black pepper. For fish soup, both small and large are suitable, preferably river.

The pike sometimes smells of mud. But, the taste of this fish is excellent, and as for the smell, it can be eliminated.

Ingredients:

• pike - 800 grams;
• potatoes - 2 things;
• parsley root - two roots;
• carrot - 1 piece;
• onions - 2 onions;
• fresh green parsley - 1 bunch;
• butter - optional;
• Spices and seasonings - to taste.

Cooking technology

Cut the roots into small strips, finely chop the onion, cut the potatoes into small cubes, put the chopped pike fish on it, pour vegetable brine on it, put parsley, then pour water and cook until the fish is ready. At the end of cooking, and all seasonings, including ground cumin seed. When serving in soup bowls, sprinkle with ground black pepper and season with butter.

5. Ear team

The ear will be much tastier if the fish is lightly pre-fried in butter. After that, put it in a saucepan with chopped parsley and dill, carrots and onions cut into thin strips, salt, pour water and put on a slow fire.

The liquid should cover the fish by 8-10 cm. Cook without a lid, without stirring. Remove the foam carefully so as not to crush the fish. At the end of cooking, add bay leaf and allspice peas. Fish trifle, you can pre-boil in a colander, and pour over larger pieces of fish with broth. A set of fish to taste and possibilities.

6. Fisherman's ear

It is better to cook such an ear on a fire from freshly caught fish.

Composition of products:

• fish - 2 kilograms;
• bulbs - 1.5 pieces;
• orange root vegetable - 2 pieces;
• cereals - half a glass;
• potatoes - 200 grams;
• tomatoes - 4 tomatoes;
• sweet pepper - 2 pieces;
• all greens - according to the recipe or your taste;
• crushed lard - 2 teaspoons;
• seasonings and various vegetables - at the discretion.

Cooking fish soup

Cut the potatoes into large cubes, and carrots and sweet peppers into very thin strips, finely chop the onion, finely chop the tomatoes into semicircles. And now washed millet, chopped dill and parsley. Fish, first large pieces, and then small ones - salt, and then a trifle, pour water and put on a fire, but the fire should be small.

When boiling, remove the foam. Before the end of cooking, add crushed old fat, parsley and peppercorns. A small “bouquet” of thyme is also desirable, it must be removed immediately, as soon as the ear is removed from the fire, otherwise it will kill all the smells. The ear must insist. Serve with fresh bread, grated with garlic. Garlic can also be put in the ear. Serve fresh sweet and bitter peppers, tomatoes, dill, parsley and everything else in the set on a plate.

I like to fish, cook fish soup, so there will be other recipes to be continued.

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This dish is a gourmet dream and a delicacy for many.

Not to mention avid fishermen - for them, eating fish soup is something like a sacred ritual. Without exaggeration, there are hundreds of recipes for this fragrant dish.

Not just soup!

Despite the fact that fish soup is considered one of the oldest dishes of Russian cuisine, at the time of its inception it was not the typical dish that it is now. According to some historical sources, in the 11th-12th centuries, soup was simply called any soup, no matter what it consisted of. Moreover, some types of dishes were something like a modern compote. That is why at first the term "ear" always required additional specifics: chicken ear, pea ear, swan's ear, and finally, fish's ear (moreover, with the mention of the type of fish: perch, zander, etc.).

Already from the 15th century, fish soup was mainly cooked from fish, and at the end of the 17th - beginning of the 18th century, the name "ukha" was assigned exclusively to a fish dish.

The dictionary of Vladimir Dahl says: “UHA, ear, well, old, meat and in general any fat, stew, hot, meat and fish. Now: fish broth, fish soup.

Today, for us, ukha is not just a soup, but a unique fish dish of Russian cuisine with distinctive features preparation and composition, inherent only to him.

Classics of the genre

Traditional fish soup is a clear concentrated decoction of fish with a slightly astringent taste.

There is no firm opinion as to how many varieties of fish should be used. Some sources say that the ear always consists of one variety. This version is also confirmed historically: even after the name “ukha” was used exclusively for a fish dish, it continued to be named after the type of fish. That is, there was an ear of sterlet, sturgeon, zander, etc., which we have already mentioned above. True, for any version of fish soup, it was recommended to boil ruffs in addition, which give the dish a special stickiness and aroma.

The second opinion, which has been widely spread recently, says that fish soup should be prepared exclusively from several varieties of fish. At the same time, again, it is better to use a technology in which ruffs and perches are first placed in the water, and it is advisable not to clean them, but only to gut them. And only then, after removing the boiled small fish, put pieces of more noble fish into the broth.

But in any case, the ear in its classic version has a clear cooking technology. First, unlike fish soup, no fish can be used for it. Intended for fish soup should be first of all fresh, even live. Secondly, those varieties of fish are taken, the meat of which has stickiness, tenderness and a sweetish aftertaste. The most suitable are pike perch, perch, ruff, whitefish, asp, carp, chub, crucian carp, carp, rudd.

Other types of fish can also be used in the ear, especially in its regional versions, but not in the classical one. It is believed that roach, bream, gudgeon, bleak, roach, herring of all types, mackerel, sabrefish, gobies are not suitable for it at all.

And finally, fresh sea fish can be used for fish soup: cod, halibut, notothenia, coal, ice fish, sea bass. And although this is a deviation from the canon, it certainly does not reduce the taste of the finished dish.

Crockery, ingredients

Dishes for classic fish soup matter: it can only be cooked in non-oxidizing: enameled or earthenware, but not in aluminum utensils. Ukha on the fire, however, is successfully prepared both in a pot and in a cast-iron.

The principle of preparation is very important, a special technology that allows you to get a fragrant transparent concentrated sticky broth that does not smell like fish. To do this, the ear should be cooked in an open dish, without a lid, over low or moderate heat, in no case allowing a violent boil.

The fish is not laid immediately in the water, but in a boiling salted vegetable broth. To get it, you definitely need an onion (either in the form of a whole onion, which is then thrown away, or finely chopped). In the case when the ear is prepared from live fish, one vegetable onion is enough. In all other cases, a small amount of potatoes cut into large slices and whole carrots are added, which are also then removed.

Photo by DoroshenkoE from wikimedia.org

Further, it is necessary to observe the exact time of cooking the fish. Freshwater is cooked for 7-20 minutes (excluding large fish from Siberian rivers: it takes 25-30 minutes), sea is cooked for 8-12 minutes. The duration of cooking depends not so much on the variety, but on the size of the fish (its pieces). Many determine the degree of readiness of the fish by the fact that her eyes have turned white.

For fish soup, a set of spices and spices is used. Must be present: black pepper, parsley (root and herbs), dill, green onion, bay leaf. Leeks, tarragon, parsnips are desirable. Saffron, nutmeg, ginger, anise and fennel are added to some types of fish soup. The range of spices depends on the variety and taste of the fish. The fatter it is, the more they need. In the ear of pike perch or perch, for example, they don’t put a lot of spices at all. In general, they should be used carefully so as not to interrupt the taste of the fish. If the dish is planned to be eaten the next day, the greens should be put on a plate, not in a pan, otherwise the ear will go bad.

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

It is tasty both hot and cold - with black bread, bacon, kulebyaka, pies, pies stuffed with elm, rice and eggs with onions.

Varieties of classic fish soup

There are quite a few of them, and they are common in various regions of the former USSR.

white 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 brewed from asp, carp, chub, crucian carp, carp, rudd.

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

triple ear consists of three different varieties of fish, and in some versions, some are used only to obtain the broth, while the fillets of others go to the finished dish.

prefabricated ear is a mixture of different varieties of fish: for example, freshwater and red.

Guardian ear from zander involves the use of eggs and can be prepared in two ways. First: in the process of preparing the dish, the incompletely boiled fish is removed, coated with an egg beaten with flour, fried and again lowered into the broth. Second: fish, roots and vegetables are lowered into a clay pot, boiled, and then a beaten egg (possibly with flour) is carefully poured on top so that it remains on the surface of the broth and bakes until cooked.

Flaccid ear boiled from small dried fish or sushchik with the addition of fresh or dried mushrooms.

Plast ear consists of salted and dried fish, spread lengthwise.

sweet ear - a dish with twice the content of carrots, cut into small cubes.

Ear with crayfish is an ear of crayfish and fish in a combination of 2:1.

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

Bulk ear - an old Russian fish soup made from live fish, usually gutted fish is poured with boiling water. Cooking a dish is possible only with sturgeon breeds, for example, sterlet. The technology is that it is alive and not in winter or spring, that is, when the fish has an empty intestine.

Concerning fish soup , then it should be considered a special option that does not have a fixed technology. The selection of fish here can be different (depending on the catch), and, as a rule, due to the use of a large amount of fish, the ear turns out to be concentrated. Often vegetables are not used in the fisher's ear. And it is cooked on a fire, which gives it an incomparable aroma!

In some regions, they use such a stroke as pouring vodka into the ear (from a glass to half a bottle). Vodka in addition to a certain improvement palatability It also gets rid of the stinky smell. In addition, a burning brand is dipped into the prepared ear for a few seconds.

Finally, there are a number of national dishes, which are also called fish soup, but in a slightly different sense, as it is understood in Russian cuisine. This buybes , or Marseilles ear, irish ear, finnish milk ear, shcherba - fish soup with the addition of flour and bacon, typical for the diet of the Cossacks of the Zaporizhzhya Sich, and garudhi - a clear tuna broth in the Maldives.

And if you suddenly hear the expression "ear from a rooster", then do not lick your lips ahead of time: it just means something ridiculous and curious.

And finally - a few recipes.

Photo from mosfoodnews.ru

Perch ear

1. Peel the perch, cut off the head, gut, divide into pieces, select the bones. It is advisable to wrap the fillet in gauze.
2. Put in a saucepan, pour water.
3. Peel and divide the onion into 4 parts, throw into the pan.
4. Peel and cut the carrots into large cubes. Add to saucepan.
5. Throw coarsely chopped parsley root, salt, bay leaf.
6. Bring the ear to a boil, turn down the heat and cook for 30 minutes, skimming off the foam.
7. Take out the pieces: fish head, bones, etc. and serve.

Ear from mullet

1. Peel the mullet, rinse and cut into small pieces.
2. Put a pot of water on the fire.
3. While the water comes to a boil, peel and wash the onions and carrots. Onion cut into cubes or half rings, carrots into circles. Wash the celery.
4. When the water boils, salt it, add vegetable oil and add chopped onions, celery and carrots.
5. In a third of a glass of chilled boiled water, dilute the flour. 10 minutes after the ear with vegetables has boiled, add the mash.
6. Put the pieces of fish in the pan.
7. Bring to a boil, then lower the heat and simmer for another 15 minutes.
8. Meanwhile, rinse and chop the parsley.
9. Add greens to the finished ear, pepper to taste.

Astrakhan ear

Required: 800 g of sturgeon head, 300 g of sturgeon, 2 tomatoes, 3 onions, 1 yolk, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of rice, parsley, dill, bay leaf, peppercorns, salt to taste.
1. Cut the sturgeon head into 4 parts.
2. Pour water into the pan, salt, put bay leaf, pepper, onion, sturgeon head and cook over low heat.
3. Be sure to strain the finished broth, add chopped tomatoes, rice and cook for another 10 minutes.
4. Put the sturgeon, cooked cartilage in the same place and bring to readiness.
5. Ear can be seasoned with sour cream, egg yolks, sprinkled with herbs.

triple ear

Required: 400 g of fresh vobla, 400 g of pike perch, 300 g of stellate sturgeon, 400 g of potatoes, 1 onion, bay leaf, pepper, salt to taste.
1. Clean, gut and rinse the fish.
2. Dip the vobla in hot water (remove the eyes beforehand).
3. Add salt, pepper, bay leaf and cook, removing foam.
4. When the fish is ready, take it out. Then throw pieces of pike perch into the boiling broth. After it is cooked, set it aside in a separate bowl, and strain the broth.
5. Put the broth back on the fire. When it boils, put diced potatoes and pieces of stellate sturgeon, finely chopped onion. Cook until done.
6. When serving, the ear is seasoned with herbs.
By the way, triple fish soup can be prepared from other varieties of “suitable” fish.

cold ear

For a pound of fish, you need 1-1.5 liters of water, an onion, one carrot, a boiled egg, a fresh cucumber, 2 tbsp. spoons of canned green peas, 2-3 tbsp. spoons of finely chopped green onions, a bunch of greens, 2-3 tbsp. spoons of mayonnaise, salt, spices.
1. Boil the fish with vegetables and spices, remove from the broth, cool, separate the flesh from the bones and cut into pieces.
2. Strain the broth and cool.
3. Grind green onions with salt, add mayonnaise, pour in a little broth, stir. 4. Put the pieces of fish, green pea, chopped egg, cucumbers and pour the remaining broth.
5. When serving, sprinkle with finely chopped herbs.

Ukha team

Ukha team - Cooking: The composition of the fish part of the fish soup includes river and red fish in a ratio of 2:1 or 1:1. 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 sweet

Ukha sweet - Cooking: Boil like an ordinary river fish soup, but take twice as many carrots (a whole carrot instead of half) and cut it into small cubes. Also increase the proportion of parsnips, and as additional spices in the broth in a gauze bag, boil for 5-7 minutes (and then remove) 1 teaspoon of anise or fennel seeds.

Ushitsa

Ushitsa- All Finno-Ugric peoples, whose existence has been associated with fishing for thousands of years, have many local types of fish soup, often changing depending on the type of fish. However, the most common and characteristic for most of them - Karelians, Vepsians, Komi, Komi-Permyaks, Mansi and Khanty, and partly Mordovians - remain to this day two types of "quick fish soup" - ears, characterized by a high concentration of fish broth, typical of for the fishing industry with its constant and plentiful fish stock. Both of these types - summer and winter ears - are prepared from small fish of different varieties, since large fish are traditionally considered "commodity", that is, they are sold or used for salting, smoking, drying or for preparing ceremonial fish dishes, while like a small fish caught in a net, it should be used directly in daily nutrition.
Composition:
for summer ears:
1 kg of fish
3-5 onions (laid whole, then removed after the dish is ready)
1.5 liters of water
1 cup chopped dill and parsley
for winter ears:
0.5 kg dryer
1.5 liters of water
4-5 bulbs
1 st. a spoonful of barley groats.

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