Chum soup is the first hot dish with great taste and wonderful aroma.
The soup is cooked mostly in nature, but at home they often forget about this dish, and it is completely in vain: after all, the ear from chum is not only tasty and satisfying, but also useful, and also quickly.
Keta Ear - General Cooking Principles
Cooking soup is elementary! First you need to buy chum. Fresh fish is unlikely to buy, but frozen easily. See that the chum salmon is not stale, in a pleasant color, with no signs of spoilage or taint of various shades. There should be no snow and ice stuck to the fish. You can not use the whole fish, but only parts of it: the head, tail, fins.
Thoroughly washed fish is laid out in a saucepan with water, boiled for about 20 minutes, after the chum salmon are removed, the meat is separated, the broth is filtered.
After the vegetables are put in the broth: potatoes, onions, carrots, seasoned to taste with salt and spices. For more flavor, onions and carrots can be pre-sautéed in butter.
Vegetables are followed by cereals: millet, rice, corn, buckwheat, pearl barley. Depending on the vegetables and cereals used, the interval between the laying of a product may increase or decrease. Long cooked cereals, such as barley, are boiled separately, only then put in a common pan.
When all the ingredients are cooked, put the previously prepared fish and greens to taste in the soup, then bring the dish to a boil and turn off the fire.
This is the easiest way to cook chum soup, which can be modified by adding to taste additional vegetables, eggs and any other products combined with chum and fish broth.
Served with keta soup with sour cream or heavy cream, which gives the dish a special soft-creamy taste.
1. Fish soup from chum: a classic recipe
Ingredients:
• chum fish weighing up to one kilogram; • onions - 1 head;
• 1 carrot;
• 5 potatoes;
• 1 bunch of greens;
• black pepper - half a teaspoon;
• salt - pinch.
Preparation:
1. Place the pot of water on the stove and boil.
2. Fresh chum salmon clean, remove the insides, wash and cut into medium pieces.
3. Put the chum salmon in boiling water and reduce the heat.
4. Cut the peeled potatoes into medium cube, carrot - in slices, onions - for the soup do not need to be very small, and therefore cut it into four equal parts.
5. Lay the cut vegetables in the water to the fish, cover with lid and boil for 15 minutes.
6. Half of a bunch of my greens and put, without cutting off the stems and roots, in the ear 3 minutes before readiness.
7. The second part of the bundles of greens is finely cut with a knife and laid at the very end of cooking, because it is from finely chopped greens that the ear will become even more fragrant.
8. When serving, pour the plates hot.
2. Ear of chum from the head
Ingredients:
• 4 middle heads of chum salmon;
• 1 onion;
• 1 carrot;
• 5 medium potatoes;
• parsley, dill - in one bunch;
• Saffron - one teaspoon.
Preparation:
1. Heads of chum salmon thoroughly washed, cut out the gills and eyes.
2. Put the head in hot water, boil for 10 minutes.
3. Lay the carrot and onion cut into cubes, boil again 10 minutes.
4. Put the potatoes, cut into medium cubes, and cook for a few more minutes.
5. Remove the cooked chum heads from the pan and separate the soft part from them.
6. Meat from the head again lay in the pan.
7. For minutes 3 until cooked, soup add a little saffron or other seasonings and spices. Saffron will add more flavor to the ear.
8. Serve, spilling hot soup on the plates, sprinkling with greens, and you can also embellish the soup with slices of fresh tomato and lemon slices.
3. Ear of keta with aromatic gravy
Ingredients:
• keta - 0.5 kg;
• onions - 1 head;
• carrot - 1 pc .;
• potatoes - 0.5 kg;
• greens - 2 bunches.
For gravy:
• garlic - 3 cloves;
• vinegar - 20 ml;
• soup soup - half glass. Preparation:
1. Put prepared chunks of chum into the boiling pot, cook for 10 minutes.
2. Lay the onion, chopped into large straws, carrots and potatoes - cubes, cook another 20 minutes until the vegetables are ready.
3. Pour all the fish broth into another pan, which is useful for gravy.
4. Remove the fish from the pan itself, separate the bones from it and mix with the vegetables again.
5. Pick up the chopped greens to the fish and vegetables, close the lid and leave to infuse.
6. Preparation of gravy: put garlic squeezed through garlic press and some vinegar into the broth prepared beforehand, mix everything well.
7. When serving, serve fish and vegetables on a la carte plates and put prepared gravy in a separate bowl. You can wash down the main fish garnish with this sauce or dip fish in it.
4. Fish soup from chum salmon with corn grits
Ingredients:
• 1 average chum salmon;
• potatoes - 5 pcs .;
• onions - 2 heads;
• 1 small carrot;
• corn grits - 70 g;
• sunflower oil - 30 ml;
• green onions - 1 bunch;
• parsley, dill - on 1 bunch;
• salt - 10 g;
• allspice - 3 peas;
• hot pepper - 5 g;
• 2 laurel leaves.
Preparation:
1. We cut up the Ketu: we separate the fins, tail, cut out the gills and eyes from the head, rinse under running water.
2. We lay all the components of the fish in a metal container, add to them lavrushka, allspice and half onions.
3. Pour cold water and set on moderate heat.
4. Reduce heat and boil with the lid closed for 40 minutes.
5. Cut the second part of the onion into small pieces, the carrot into thin circles. Put in a frying pan and simmer a little over low heat with sunflower oil, but do not fry.
6. Put the potatoes into a separate container in cubes, pour the fish broth and boil it. After boiling, pour corn grits, stewed onions with carrots and boil again for 30 minutes.
7. In cooked soup, lay the flesh of chum, separating it from the bones and ridges, and again cook 15 minutes. 8. At the end pour out the chopped herbs, seasoning and leave to infuse for 20 minutes.
9. When serving, pour the plates hot and fill with sour cream.
5. Ear from chum in a multicooker
Ingredients:
• 1 chum weighing half a kilogram;
• potatoes - 450 g;
• onion head;
• 1 carrot;
• Lavrushka - 2 leaves;
• black pepper - 20 g;
• salt - pinch;
• greens - 2 bunches;
• 20 ml of sunflower oil.
Preparation:
1. Onion head cut into thin strips, carrot on a fine grater. All we passseed on sunflower oil.
2. Cut the potatoes into cubes, put them in a multicooker container, add fried vegetables and processed chum.
3. Pour the entire contents of the slow cooker with cold water until the ingredients are completely covered, add the butter.
4. Set the slow cooker to the “soup” mode and cook for about 50 minutes.
5. For about three minutes until readiness, pour in chopped greens, boil a little, turn off the slow cooker and let it stand.
6. Ear from a Cossack chum
Ingredients:
• head, ridge, fins, tail of chum;
• onions - 1 head;
• 1 carrot;
• 2 tomatoes;
• 1 Bulgarian pepper;
• 2 potatoes;
• Lavrushka - 3 leaves;
• greens - 1 bunch.
Preparation:
1. Put a pot of water on a weak fire.
2. As soon as the water in the pot boils, put the potatoes, cut into cubes.
3. Prepare the remaining vegetables: remove the skin from a tomato, cut it into four pieces and remove the flesh. From the sweet pepper, take out the seeds, cut into small pieces, onions in a large cube, carrot cube. Pass all in oil until softened.
4. When the potatoes are cooked a little, put all the ingredients of chum to it, allspice, laurel and cook for 20 minutes.
5. After boiling fish and potatoes, remove the scum.
6. To the fish and potatoes lay out fried vegetables and chopped tomatoes, boil for five minutes.
7. A few minutes before the readiness we lay the greens, which are cut large with the stems, add some salt.
8. Finished soup before serving, let it brew.
Keta Ear - Tips and Tricks
• Does your ear strongly associate with nature and fire, and in your home version do you miss these aromas? Nothing is easier! Pour 3-4 drops of liquid smoke into the saucepan with the prepared soup. There is another way to add flavor: 5 minutes before the readiness of the soup, light two or three wooden skewers and lower it for a couple of seconds in the broth, then remove it immediately.
• So that the fish do not fall apart in the broth, do not interfere with the soup when cooking chum. So you and the meat will remain whole, and the broth will turn out appetizing transparent.
• Also, so that the broth does not dim, do not let the soup boil strongly, the ear should be steaming.
• If you do not like browning or carrots, onions in broth, do not give up on these ingredients at all. Just do not shrink. Put the whole carrot and onion, boil for a while, and then just throw it away. These products give the broth a special taste and beautiful color.
• A fragrant and tastier infusion ear, so do not rush to spill the soup in plates immediately after cooking, soak it under the lid closed for about half an hour.
• It is not necessary to put a lot of spices in the ear of chum, otherwise they will kill the aroma and taste of the fish and broth itself. Use only the most necessary: a little pepper, laurel, greens.
• For the preparation of a light diet soup, do not use cereals to get a hearty full meal — put a handful or two.
• Wuhu can be cooked not only from chum salmon, but also from a mixture of different fish: pink salmon, salmon, river fish. Some, having previously used fillets for other dishes, “illiquid” are not thrown out, but are put into the freezer, and after a sufficient amount has been collected, they cook the fragrant, tasty fish soup. Good appetite.
