Ear have long been considered the oldest dishUkrainian and Russian cuisine. This dish was prepared earlier for the same recipe as the soup. However, the ear differs from the soup in that this soup is prepared with the addition of fish, and Yushka is a broth with meat. Today, for sure, no one will say where the soup recipe came to our countries, but it is known that the name of this dish has Indo-Asian roots. In the eleventh century, all liquid dishes were called ears. In order to know which Yushka is preparing, the name was pronounced in conjunction with the product with which it is prepared. For example, ear from peas, chicken's ear. The fish soup was also divided into species, depending on the type of fish on the basis of which it was prepared. Today, it's quite the opposite. Now the ear is considered a separate dish. And each fish soup has its own recipe and soup can not be called. If before the ear without fish was considered a common occurrence, then from the 17th century this dish without this ingredient is not prepared. 
A bit of history
During the reign of Ivan the Terrible in the recipecooking poultry included poultry meat. Many cookbooks of those times are full of culinary recipes of this dish, which is cooked with the addition of chicken, crane meat. On the masters' tables were served the ear from swans or swan giblets. This dish was prepared only in rich houses, poor people were preparing soup and borsch. By the end of the XIX century, the fish soup was strongly influenced by the influence of French cuisine. French cooks were very much trusted in cookery. The soup was cooked more exquisitely, some ingredients were withdrawn from the recipe of its preparation, and it acquired a more transparent broth. 
Preparing soup in our time
Today's ear is prepared according to its technologypreparation, which helps to get a fragrant and transparent broth, which does not have a pronounced fishy smell. The fish, which is added to the recipe of this dish, does not completely break up and does not lose its taste. According to the technology, the ear should be cooked in an open form, that is, without a lid, and in no case should it boil. Fish are laid in a boiling vegetable broth, which pre-salt. To obtain such a decoction, a bow is used, which is subsequently removed. If the soup recipe uses live fish, then other vegetables are not placed in the soup. In other cases, the ear is prepared with the addition of sliced potatoes and whole carrots, which is also removed at the end of cooking. Each time a fish is allocated for cooking. For example, freshwater fish is cooked for 7-20 minutes, large freshwater fish from Siberian rivers are brewed for half an hour, and sea fish is cooked for 8-12 minutes. The cooking time of this ingredient basically depends not on the species, but on the size of the fish. In the fish soup put various spices and seasonings, for example, saffron, nutmeg, fennel, ginger, anise. However, the main spices are: black pepper, dill, parsley, bay leaf, tarragon, leek and parsnip. The assortment of spices and spices depends on the type of fish. If the fish is fat, then more spices are prepared for its preparation. Also the amount of spices is affected by the taste qualities of this ingredient. For example, if the ear is prepared from a pike perch or perch, spices are not much put.
Recipe for cooking soups in Finnish
The national cuisine of Finland is quite rich infish dishes. The reason for this - the underdevelopment of livestock and crop production. Therefore, the basis of local cuisine is the use of products of natural natural origin: fish, game, mushrooms and berries. The traditions of Finnish cooking have much in common with German, Scandinavian and Baltic cuisines. In the daily menu of Finns usually there are cold snacks, but the first dishes are considered festive. And one of these dishes is the ear. To prepare a recipe for soups in Finnish, they suit responsibly, observing all the subtleties and secrets. The soup in Finnish is a well-known traditional recipe of Finnish cuisine. This dish is loved not only by the Finns, but also by other nations. Although in Finland they believe that only their cooks prepare this dish correctly, however, a recipe for exquisite soup can be prepared at home without leaving for Europe. The main thing is to follow the formula and the sequence of all actions. To prepare soup in Finnish you will need:
- 1 chilled steak of sea trout;
- 1 liter of cream (20% fat content);
- 5 pieces of potatoes;
- 2 carrots;
- salt, black pepper, bay leaf to taste.
From the inventory we will need:
- pan;
- cutting board;
- sharp knife;
- grater;
- a dining room and a teaspoon;
- serving plates;
- kitchen stove.
Preparing soups in Finnish
Preparation of trout. To do this, steak trout should be cut into large pieces. You do not need to remove the skin and bones. Next, the pieces of fish should be placed in a saucepan, filled with clean drinking water and put on a medium fire. After the water boils, you need to remove the foam and add salt, sweet pepper and peas. Fire can be reduced a little and cook for another 10-15 minutes, almost to the full readiness of the fish.
Preparation of vegetable ingredients. Potatoes with carrots should be thoroughly rinsed and peeled. Cut the potatoes into medium cubes. Carrots grate on a large grater. Onions must also be peeled off and rinsed, then finely chopped. All the crushed vegetables should be placed in a separate pan.
We cook vegetables. Ready fish broth should be filtered into a pan with vegetables through gauze, folded in half. Then add a little salt and put it on medium heat.
Mix the ingredients. Pieces of boiled fish must be disassembled, cleaned from bones and peels. Then cut the fish into small pieces. After this, the crushed fish is added to the vegetables and cooked over a low heat for 15 minutes. Then in the ear you can add cream, bring to a boil and remove the pan from the fire. Firmly cover and let stand for about 20 minutes.
Recipe soup in Finnish from salmon
To prepare soup in Finnish you will need:
- 300 g of salmon fillet;
- 4 large potatoes;
- 2 pieces of onions of medium size;
- 2 tablespoons butter;
- 1 glass of cream;
- ground black pepper;
- Bay leaf;
- 1 tablespoon corn starch;
- salt to taste;
- greenery.
Preparing soups in Finnish
Potatoes must be cleaned, cut into cubes and pour 3 liters of water. Cook it until half cooked.
Onions must be cut and fried in butter until soft.
Salmon fillet is carefully peeled off and cut into medium portioned pieces and boiled. Then the resulting fish broth must be filtered and boiled in it with potatoes.
Then in a boiling soup, fill in onion with salmon and cook for 10 minutes.
Then add the cream in your ear, salt, pepper and put the bay leaf. Boil for 2-3 minutes.
Corn starch is bred in 0.5 glasses of water and poured into the ear in a thin trickle, stirring constantly. After the soup thickens, remove the pot from the heat and sprinkle with herbs.
Ideally, the ear in Finnish is prepared with the addition of cream, but many depart from the classic recipe, replacing cream with milk.
Recipe soup in Finnish with salmon
To prepare this dish you will need:
- 1 kg of salmon;
- 1 liter of water;
- 1 onion;
- 1 teaspoon of salt;
- red pepper if desired;
- 4 large potatoes;
- 0.5 leeks;
- 400 ml of milk;
- 1 tablespoon of flour;
- dill.
Preparing soups in Finnish
The fish must be cleaned and separated from the bones by getting fillets. Bones dip into the water and add to them a large chopped onion and spices. Cook for about 20 minutes.
Obtain the broth and pour it into another saucepan. After the broth boils, add in it cut into half rings, leeks and potatoes. Cook for about 15 minutes.
Fillet of salmon should be cut into pieces and added to the ear. Cook for 5-10 minutes. Mix the flour with milk and pour into the soup. A few minutes to cook, then add the finely chopped dill. The ear is ready!
Recipe soup in Finnish with garlic and melted cheese
This recipe of the Finnish soup is slightly different fromclassical. Instead of cream in this recipe, processed cheese is used. The ear turns out quite tasty and easy. To prepare this dish you will need:
- head and tail of a trout or salmon;
- Bay leaf;
- 1 clove of garlic;
- 1 carrot;
- 1 onion;
- 1 Bulgarian pepper;
- 1 fused cheese;
- 3-4 pcs. potatoes.
Preparing soup
The head and tail of the fish should be washed, putin a saucepan and cook over medium heat for half an hour. Then remove the fish from the broth and add to it the scruffy carrots, potatoes, chopped onions and bell peppers.
Then, garlic, spices, black pepper and bay leaf are put in the ear. After that, you need to lay back the fish.
Fused raw must be dissolved separately or inwater, or in broth. It is best to buy raw cheese for broths. After it dissolves, it should be poured into the ear and cook for another 20 minutes. If the melted cheese is put directly into the soup, it will dissolve longer. After the ear boils, you can turn it off. Add greens to it and serve.
Recipe soup in Finnish with melted cheese and tomatoes
To prepare this dish you will need:
- 500 g of salmon;
- potatoes;
- 3 fresh tomatoes;
- bulb onions;
- 1 fused cheese;
- green onion;
- fish or vegetable broth (can be made from a cube).
Preparation
Potatoes and onions must be cut into cubes andcook in broth. Then chop the fresh tomatoes and green onions, put them in a separate pan and cook, stirring. Add water to tomatoes is not necessary, because tomatoes themselves will give juice. To tomatoes add thyme or other herbs. Tomatoes with onions to stew until they become soft. Then add the cream cheese to them.
Cut the fish into slices and put into broth. After that, send the cheese and vegetable mixture. Salt and pepper. Wax bring to a boil, but do not boil. Leave to stand for 15 minutes, and you can serve.
Recipe soup in Finnish with spices
In the preparation of this soup spices are important, which give this dish an unforgettable taste and aroma. For this dish you will need:
- 600 g of fish (salmon, pike perch, burbot, salmon);
- 600 g of onions and leeks;
- 600 g of potatoes;
- salt to taste;
- 250 ml of milk or cream;
- white bell pepper;
- spices (thyme, coriander, basil);
- greenery.
Preparation
Cut the leeks into rings. Onions and potatoes cut into small pieces. Fish should be cut into large pieces.
In a pan, all these ingredients are laid out in layers. And, the bottom layer should be put white peppercorn. Then comes the onion. On the bow is put a fish. And the last layer is potatoes.
Water is poured about 2 cm above the potato. Then put the pan on the fire. After boiling water, the fire should be reduced and add spices and salt. Then boil your ear for another 15 minutes without stirring.
Then in the ear you need to pour in milk or cream and boil for 2-3 minutes. After this, turn off the fire and add greens to the soup. Leave the minutes for 20-30. Then you can serve.
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