Secrets of cooking real soup
From time immemorial, the ear was considered a traditional dish of Russian cuisine, the history of its origin has conflicting facts and opinions, but they all boil down to one general opinion: they used to call any decoction or soup, and not necessarily fish.
That is why in ancient Russian cuisine you can find such strange names in the modern world: pea ear, chicken ear or swan ear. Only, starting from the 15th century, such a dish became more and more often cooked in principle from fish, although it did not have a stormy popularity.
Now the ear has become a unique dish, according to its preparation technology it differs from other soups or soups, and although it can be classified as a first course, it is not worth considering it as fish soup.
Today, the ear is a delicious and incredibly healthy dish that has its own special cooking technology, which allows you to get a transparent aromatic and knitting fat, which has in its composition juicy fish that has retained its consistency and pleasant taste.How to cook a delicious homemade fish soup?
It turns out that there is nothing complicated in this, because the recipe of the dish is quite simple, the main thing is to take into account some of the main points and rules for its preparation. There are several types of such a dish, each of which differs in content and technological process.
It is believed that the classical ear should have the appearance of a transparent, fragrant and sufficiently concentrated broth from several varieties of fish. Why not from one variety? Because each of them will add to your ready-made dish its own specific flavors, for example, the perch gives a saturation in the taste, and baking - tenderness.
The truth is that experts in the opinion periodically diverge, there are those who believe that it is still more correct to use one kind of fish, the only thing that all experienced culinary specialists adhere to - for a good fish soup, the fish must be fresh, and even better, alive.
In the classic recipe can be used river and sea fish, perfect for: perch, perch, carp, ruff, pike, carp and many others.
There are other varieties, for example, red ear, which is prepared exclusively from varieties of red fish, for example, salmon or salmon, and if you add saffron in the cooking process, it is also called amber.You can also use freshly frozen seafood, however, they should be put into the water immediately without defrosting.
How to cook the soup?
In addition to fish, it is permissible to add only onions, carrots and potatoes in the ear, such a dish does not require a lot of other vegetables, in some recipes even carrots are excluded, and the onion is cooked as a whole.
The abundance of vegetables is replaced by a variety of spices and spices, which, interacting with fish oil, give the ear a special and unique taste. As spices can be used: bay leaf, allspice and bitter pepper, parsley, dill, green onions, tarragon.
To remove the specific taste of fish, which in particular can occur in marine species, it can be sprinkled with lemon juice. Sometimes a variety of fish can be used to make a broth of this dish, and another one will be added to the ready-made ear.
For example, rich and fragrant broth can be cooked on the head, tail and spine of large fish or on whole carcasses of gutted small fish, then they are removed from the broth, and pieces of another large fish are added to their place.
Thus, it is possible to prepare a so-called triple soup, for the broth of which some varieties of fish are used, and for the fillet in the finished dish - others (often several varieties at once).
In order for the finished broth to turn out bright and transparent, initially the fish must be poured with cool and, preferably, purified water, it is brought to a boil, and then necessarily cooked over medium or low heat.
The ear should not gurgle and splash out! In order to preserve the juiciness and flavor of the fish, bring it to a boil over high heat, removing the foam that forms.
Of course, it is believed that the most real and delicious fish soup is not cooked at home, but somewhere in the nature, at the stake, in the real marching kazan. The most ardent lovers of such marching conditions recommend using only freshly caught fish, immediately gutted and peeled from the husks.
It is also recommended not to use the lid and use only spring water, thus, your dish will be enriched with all the "tastes and smells" of nature and it will turn out even more appetizing and unique. Wuhu should not interfere, especially if you do not plan to replace the fish for broth with a new fillet, it is enough to slightly shake the pot sometimes so that the contents do not burn.
The fact is that the fish is quickly boiled soft and, if you constantly stir it with a spoon, you can get not the most pleasant, on the appearance, mush, and not clear broth with pieces of fish and vegetables.
It is also important to remember about the limitation of the cooking time of a dish, it varies depending on the type of fish used: for example, freshwater fish cooks longer, from 7 to 20 minutes, but sea fish is faster, usually 10-12 minutes are enough. However, first of all, the size of the fish itself or its pieces should be taken into account, the larger they are, the more they will have to cook, respectively.
Recipe of salmon soup
To prepare you will need:
- ridge, head, tail, fins and salmon fillets;
- onion - 2 pieces;
- potatoes - 4 pcs .;
- carrots - 1 pc .;
- fresh tomato - 1 pc. (large);
- parsley, celery root, dill;
- salt, allspice, bay leaf.
Initially, the fish must be gutted and divided into parts indicated in the list of necessary products. All parts are thoroughly washed, we must remove the gills from the head, otherwise they may taste bitter in the broth.
Head, spine, fins and tail pour cold water in a saucepan (the best cooking utensil is one that does not oxidize, for example, enameled or earthenware), put on a strong gas and bring to a boil, remove the foam.
When the broth boils, reduce the gas to a medium position and add peeled carrots and onions to it, you can leave the vegetables whole or cut them into small slices. Then we throw the peeled whole celery root, peas of allspice and continue to boil on a small fire for about half an hour.
At the end of time, remove the broth, filter through gauze, add fillets to it and continue to cook for about 10 more minutes. Then add peeled and sliced potatoes, cook for another 15 minutes, add chopped onion and chopped tomato.
In conclusion - we send in your ear all the spices you need, their volumes should be determined solely by your taste. After the soup with all the spices boiled, turn it off and let it stand under the lid for another 20 minutes.
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