Fish soup made from river fish is a wonderfully tasty dish. Prepare food from any fish, as long as it is fresher, and there are no other restrictions.
The recipes, in terms of fish selection, are quite approximate: in the ear are catfish and carps, small roach and sweet pike. The remaining components are also unpretentious and can be found even in a poor pantry, and the ready-made ear on rich broth easily surpasses in popularity many more complex soups.
River fish fish soup - general principles of cooking
• River fish soup can be cooked in the oven or cooked in a saucepan. The second option is more time consuming and takes longer.
• In the first case, all the components are alternately laid out in clay containers, poured with liquid and placed in a preheated oven. Cooking soup usually lasts no more than half an hour.
• On the open fire, fish soup can be cooked in two different ways: initially boil vegetable broth and put fish pieces into it or first prepare fish broth from small stuff, heads and tails. Fish are put into it last or in the middle of cooking, when all other ingredients have already been added.
• Usually, potatoes, carrots and onions are added to the fish soup. The latter, often require additional roasting in vegetable oil. It is often supplemented with cereals, fresh tomatoes, celery, cream. Unusual taste and aroma can be achieved by adding soy sauce or sour apples.
• Spices - ear can not do without them. In order not to interrupt the basic taste only pepper is used. Almost always add lavrushka. Fresh greens will not spoil the soup, it is added at the very end of cooking or when serving, pouring directly into the plates.
A simple recipe for river fish fish soup cooked in a pot in the oven
Ingredients:
• fresh trout or other large river fish - 400 gr .;
• two medium potatoes;
• one large tomato (fresh); • Lavrushka - 1 sheet;
• small carrot;
• ready seasoning “For fish first courses”.
• small onion;
• wheat vodka - 40 ml;
• sunflower oil;
• half a liter of pure, bottled water.
Preparation:
1. Trout, cleaned and gutted, washed, cut into pieces and laid in a clay pot with a capacity of at least one and a half liters.
2. Fry shredded onion in vegetable oil until transparent. Add a large grated carrot and, stirring, fry everything together. We do not overdo it, bring it only to the golden color and immediately transfer the roasting to the fish.
3. Tomato scald with boiling water, place for a minute under a stream of running water and carefully remove the skin from it. Cut the flesh into small slices, add to capacity to other ingredients. Here we also lay potatoes cut into cubes or small slices.
4. Add a little salt and spice, pour water and send in the oven. We place the clay container on the grill or the baking tray, set in the middle level of the oven. Tomimu ear when heated in 180 degrees, at least 25 minutes.
5. Then gently reach for the dishes, pour vodka in your ear, let it stand for a quarter of an hour and serve.
Brass ear of river fish in pots on cream in the Tatar style
Ingredients for four clay pots:
• large river fish - 850 gr .;
• 600 ml of heavy cream;
• potato - 4 large tubers;
• black pepper, ground in a mortar;
• drinking water;
• Lavrushka (optional);
• young onion feathers and fresh dill.
Preparation:
1. Cut the peeled potatoes into thin rings and place them third in pots. Slightly add salt to potato layer, season with ground pepper.
2. Cut the fish into fillets and cut into small pieces and spread the part over the potatoes.
3. On top of the fish lay half the onion, cut into half rings, and repeat the layers: potatoes, fish, onions, and again potatoes. The fish layer is salted every time.
4. In each pot, lay on a leaf of Lavrushka, add three tablespoons of filtered water. 5. Fill all with cream so that they do not go to the edges by 1 cm, otherwise the ear will run out and put the containers in the oven.
6. Cooking your soup at 200 degrees before boiling, then reduce the temperature to 150 degrees and bring to readiness. We check, puncturing the top layer of potatoes with a sharp object. If the potatoes are soft - we get.
7. Serve, not laying out of the pots, sprinkle with herbs.
Aromatic river fish soup with soy sauce
Ingredients:
• predatory river fish (pike, pike perch or perch) - 450 gr .;
• onion head;
• potatoes - 300 gr .;
• one carrot;
• half a teaspoon of ground and 5 whole peas pepper;
• 50 ml of soy concentrated sauce;
• thyme - 1/2 tsp;
• 50 ml of wheat vodka;
• 80 gr. millet groats;
• bay leaves - 2 pcs.
Preparation:
1. We clean the scales from the fish, remove the gills, insides and, after cutting off all the fins, thoroughly wash with water. Then we cut off the head, cut off the tail and cut the carcass. Put the pieces of fish, including the tail and head, in the pan, pour water (2.5 liters).
2. With the onion, remove the top layer of the husk, cut the onion in half and drop it to the fish. Add carrot, cut into four parts, bay leaf and black pepper peas. We set to boil on medium heat.
3. In a small bowl pour millet in cool water and set aside.
4. With the boiled broth, remove all the foam, then slightly reduce the heat and continue to cook, cover the pan with a lid. At first, periodically we look under the lid and, if necessary, remove the foam formed on the broth.
5. Approximately after a quarter of an hour from boiling, we get fish and vegetables from the pan. Slightly cool the broth, filter it, pour it into a separate pan and set it on fire. We put potato cubes in it, return small carrot sticks and pieces of fish. Add the thyme, season the broth with ground pepper, add some salt and boil.
6. In the boiling ear, we transfer the drained millet, keep it on low heat until the potatoes are cooked.
7. Pour in the ear soy sauce, vodka, cover with a lid and, after five minutes at minimum heat, remove from the stove. Give brew for about ten minutes.
Recipe for Russian river fish diet soup (perch)
Ingredients:
• two bulbs;
• 700 gr. fresh or frozen pikeperch;
• a small bunch of green onion feathers;
• a pair of dill and parsley;
• allspice - three peas;
• two spoons of high-quality butter;
• one third of a spoonful of ground pepper (black);
• one bay leaf;
• four spoons of wheat cereal;
• 4 large fresh tomatoes or 12 tomatoes, Cherry variety.
Preparation:
1. Without cleaning the fish from the scales, wash well with running water, especially the gill covers. Put the carcass in the sink, pour boiling water over it. Then remove the gills, cut off the fins. In the usual way we clean the scales, gut and wash again. If the caviar caught, do not throw it away, put it together with the sliced fish in the pan and pour 2 liters of water.
2. Place the pot on moderate heat and bring to a boil. Do not forget to collect and remove the foam, otherwise the broth will dim. As soon as the first signs of boiling begin to appear, reduce the heat and carefully collect the remaining foam.
3. Add a little salt, Lavrushka, peppercorns, onion. Cooking a quarter of an hour with a barely noticeable boil, covering the pan with a lid.
4. While the fish is being cooked, in a separate saucepan, make a crumbly porridge (the ratio of cereal to water should be 1: 2). In boiling water without adding salt, we pour the previously washed cereal, stir it. Waiting for boiling, reduce the temperature to a minimum and cook for about 15 minutes, until cooked.
5. Carefully place the cooked fish in a bowl. Fish broth, filtering through a sieve, pour into another pan and again quickly bring to a boil.
6. Cut the remaining onion into small pieces and dip the boiled broth along with medium-sized diced potatoes. Here we also add large pieces of caviar. Close the pan on a mandatory lid and cook the soup, not letting it boil.
7. As soon as the cooked potatoes are ready, put the boiled fish pieces into the pan, removing ridges and visible bones in advance. Add wheat porridge, chopped green onion feathers, herbs and coarsely chopped tomatoes. 8. Give the broth to boil, then boil on a low heat for three minutes, add the melted butter and turn off the heat.
9. The present ear is poured into plates and immediately served to the table.
Recipe of river fish soup with vegetables and apple
Ingredients:
• small river fish, preferably predatory - 400 gr .;
• trout fillet - 350 gr .;
• one fresh tomato;
• shredded celery root - an incomplete handful;
• one green, preferably sour, apple;
• potato - 2 tubers;
• small tangerine;
• spoon of vodka;
• a bunch of dill;
• a spoon of fresh fish caviar;
• leek;
• Lavrushka.
Preparation:
1. Fill small, thoroughly washed and gutted fish with cold water and prepare a clear broth in the usual way. It is enough to boil the fish from boiling over low heat for about half an hour. Remove the fish, filter the broth and put it on the stove again.
2. When it boils, we put potato cubes, a handful of chopped celery root, the same amount of leek rings and thin apple cubes into a saucepan.
3. On the tomato, on the side of the stem, make a cross-cut, lower it into the broth and it. We bring the ear to a boil, reduce heat to medium and, continuously removing the foam, prepare five minutes.
4. Wash the trout fillet, cut into chunks and place in a saucepan with vegetables. We continue to cook no more than ten minutes.
5. Add a tablespoon of caviar, chopped greens, bay leaf. Squeeze the juice out of the mandarin and, filtering through the strainer, add it to the ear. Bringing to a boil, turn off the heat and let the ears stand for a while.
Riverfish fish soup with cream - “In Finnish”
Ingredients:
• fish set for fish soup (head, tail and ridge) or half a kilo of small river fish;
• 300 gr. large carp fillet, you can take a trout;
• bitter onion head;
• small carrot;
• leek;
• 250 ml. 22% cream;
• three bay leaves;
• 200 gr. Potato Potatoes;
• teaspoon of freshly ground pepper;
• dried dill;
• Quarter large lemon.
Preparation:
1. We spread the head, tail and ridge in the pan. Fill 2 liters. water and adding an onion, put on fire. Bringing to a boil, we reduce the heating below the average, drop laurushka, peppercorns in broth. Boil the fish “set” for half an hour, decant the broth and, passing through a sieve, pour it into a separate saucepan. 2. Add carrots chopped into strips, diced potatoes and thinly sliced leek. Boil over low heat until the potatoes soften, put trout pieces (carp) in the broth. Having increased the fire, bring the ear to a boil and remove the newly formed foam from its surface. Then enter the cream, season with pepper and lightly add some salt. Pour the dried dill and immediately remove from heat.
3. Pour on the plates during the quarter of an hour under the lid of the ear and release with fresh greens.
Riverfish fish soup - cooking tricks and tips
• The ear will be delicious only from fresh river fish. Frozen can also be used, but it must first be thawed in the air. If the fish needs to be dipped in ready broth or broth, do not thaw to the end. The pieces will hold their shape better.
• The ear will be transparent if cooked under the lid, not allowing it to boil intensely. To this end, it is necessary to constantly remove the foam from its surface, especially when boiling.
• The broth will get a pleasant amber shade if you put an unpeeled onion in it. You can additionally put a little onion peel, it is pre-washed with warm water.
• It is not necessary to clean the fish detail used for boiling the first broth, it is enough to remove only the gills. Such broth is necessarily filtered and only after that continue to cook.
