Ear - an old and completely independentthe first dish of Russian cuisine. What exactly distinguishes her from the usual, albeit very delicious fish soup? The present ear is prepared exclusively from fresh fish, while the canonical recipe does not include cereals, for cooking, a minimum set of vegetables, many spices and fragrant herbs are used.
Excellent taste, maximum benefit
There are several varieties of ears. White is prepared from varieties of fish with white meat: whitefish, pike perch, ruff, perch, black - from pike, head, carp. Red, respectively, is prepared from red fish: salmon, salmon, chum salmon, pink salmon. All varieties of this wonderful hot dish are good in their own way, but the ear from red fish is not only tasty, but also especially useful, since red fish contains unique, nowhere else-found omega-3 fatty acids, as well as a large number of microelements and vitamin D Regular use of red fish will reduce the risk of heart attacks and strokes, strengthen bones, improve vision, have a beneficial effect on the nervous system, help to forget about chronic fatigue. Red fish will benefit everyone, but especially children and future mothers. Therefore, to see loved ones not only full, but healthy and cheerful, full of energy, often spoil them with this luxurious first dish - a red fish's ear.
Ear is royally with cream and red caviar
This first dish will turn out to be amazingly gentle,rich in various flavors and nourishing, and thanks to the addition of cream the fish will literally melt in the mouth. The recipe requires the following ingredients:
- bones and red fish fillets in the amount of 300-500 g (it will be much more convenient to purchase a special soup set);
- 3-4 medium sized potatoes;
- 1 PC. carrots;
- 1-2 small onions;
- Celery, green onions, dill, half a lemon and spices will also be needed: white and black pepper, basil, thyme, coriander, salt - all to taste;
- 2-3 tbsp. spoons of olive oil;
- 1.5 liters of water;
- a glass of fatty cream.
The dish is prepared as follows: head, tails and bones should be thoroughly washed and sent to boil for 30-40 minutes, while you need not forget to constantly remove the resulting foam. Peeled and finely chopped onions, sliced carrots and celery are lightly fried in a small amount of olive oil, fish fillets are finely chopped, after selecting the bones from there. Ready fish broth must necessarily be filtered through gauze: it will serve as the basis for the soup. In a clean, like a tear, broth put diced potatoes, fried vegetables and small pieces of fillets. Cook for 10-15 minutes. Then pour into a ladle and warm the cream. Add them cold in the soup in no case can not, because they will fold. Pour into a saucepan with a thin trickle of hot cream, boil for another 5 minutes. Then the food is salted, peppered, put the seasoning to taste, mix everything thoroughly, remove the saucepan from the fire and leave the dish under the lid for 5 minutes. Hot aromatic ear is poured on plates, generously sprinkled with herbs, put one or two slices of lemon and add 1 tsp. red caviar. This recipe can be varied as follows: if you want the ear to turn out fatter, you can add 1 tablespoon together with cream. spoon of butter. For a greater density, after the cream has already poured, you can put 2-3 tablespoons of potato starch. If, on the contrary, you want the soup to turn out not so high-calorie, the cream is replaced with milk.
Cooking rich soup in the multivark
To please your loved ones with an appetizing first course onlunch, dinner and even breakfast will be even easier if at home there is such a multi-purpose unit as a multivarker. In accordance with the recipe for cooking, you need to take:
- soup set from trout - fillets, bones and head weighing about 500-700 g;
- 4-5 medium-sized potatoes;
- 1 pc of large carrots;
- 1-2 onion bulbs;
- half a lemon, salt, pepper, a variety of greens;
- although this somewhat contradicts the classical recipe, you can add another 2-3 st. spoons of rice or millet.
So, to prepare you need to pour into the bowlmultivarka 4 glasses of water, put there bones and head, and also lemon. Put the lemon is necessary so that the multivarka does not become saturated with the smell of fish, because you still have to cook a lot of other delicious dishes in it. After setting the bones and head for 1 hour, the "Quenching" mode is set. After the broth was cooked, finely sliced fillets and vegetables are placed in it. If necessary, top up the water. Add salt, pepper, bay leaf. Then for 40 minutes the "Steam cooking" mode is set. Ready to eat soup seasoned with herbs, lemon. Before feeding it is not bad to let it brew for 10-15 minutes in the "Heating" mode. Cooked in accordance with this recipe, the ear is low-calorie and therefore ideal for those who are worried about the slenderness of the figure. In 100 grams of fish soup contains about 67 calories or about 200 kcal per deep dish.
A real ear cooked in the wild
Although excellent ear can be cooked at home, nothingIt can not be compared with a real soup cooked on the fire right after a successful fishing. To make a dish as it should be, you need to remember that for cooking soup is not suitable aluminum or cast-iron dishes. Where it is better to use an enamel bucket or stainless steel cast iron. To the ear turned out even more delicious, cook it without a lid on a moderate fire. So, according to the recipe, you will need:
- red fish in the amount of 1 kg, salmon or trout is suitable;
- a large onion;
- 4-5 medium-sized potatoes;
- greens, bay leaf, pepper, salt.
Fish and peeled onion are put in a pot,pour water, bring to a boil, pepper, salt, add a laurel. Continue cooking until the fish are ready. When the fish is soft, it is taken out, put aside and allowed to cool. Fish broth meanwhile filter and put in it not too finely chopped potatoes. When the potatoes are cooked, chop the boiled red fish into small pieces and put them in a saucepan. Add 50 g of vodka and knead on a small fire for 5 more minutes. After the ear, pour into plates, add greens and lemon juice and enjoy an unforgettable taste, attracting aromas, smells of fire and unity with nature.