Recipes are present in almost everynational cuisine. More precisely, there are recipes for fish soups. But here's an ear ... An ear is a domestic invention. Initially cooking this soup took place exclusively in the fresh air, and even on a fire with a smoke. And the ear was cooked only from freshly caught fish. Today, you can cook fish soup from fresh fish, and from frozen, and canned. Here, for example, the ear from pink salmon is a very suitable recipe both for everyday menus and for a dinner party. Of course, fresh pink salmon is not available to everyone and not everywhere, but frozen or canned can be found in any supermarket. Soup from this fish turns out to be glory! Solid and light at the same time, beautiful and simple enough to prepare. By the way, the recipes of ear from pink salmon exist not so little. Let's try to cook this wonderful soup using different recipes.

Classic ear from pink salmon

Let's start with the classic recipe for soups. For him, we need a whole carcass of fresh or freshly frozen pink salmon. Ingredients:

• pink salmon;
• 4 potatoes;
• 1 head of onions;
• 1 carrot;
• pepper with peas;
• laurel;
• parsley greens;
• salt.

Preparation: The fish must be defrosted (if frozen), gutted and washed. If you are going to cook the carcass with the head, then you need to remove the gills, otherwise the ear will be bitter. So, the fish was prepared, cut into several parts, now you can start the process of cooking the soup. We put the pieces of pink salmon into a saucepan, pour cold water and put it on the fire. When the soup boils, reduce the fire, remove the scum and cook the fish for 20 minutes. During this time, you need to clean and wash carrots and potatoes, cut them: carrots with semicircles, and potatoes with cubes or cubes. Also it is necessary to clean and finely chop the onion head. We remove the prepared fish from the pan, let it cool down a bit and separate the fillets from bones and skins. After this, the fillet is cut into small pieces and again put into the soup. When the soup boils, put the onions and carrots into the pan. After the next boiling, add the chopped potatoes and cook the soup until the vegetables are ready. After that, salt to taste the ear, put a black pepper in it and a bay leaf. Lastly, we add finely chopped parsley, let the ear boil, turn off the fire and cover the pan with a lid. The welded ear should be infused for 15-20 minutes. After that, take a sample and place the ear on the table.

Ear from canned pink salmon

No less tasty ear is obtained from canned fish. Therefore, the preserved pink salmon for cooking the soup will also suit us. Ingredients:

• a can of pickled pink salmon;
• 1 fresh carrot;
• 1 onion;
• 2-3 potatoes;
• a handful of millet;
• fresh greens;
• salt;
• sugar;
• butter.

Preparation: We put on the fire a pot of water (2-3 liters). While the water boils, we clean and wash my vegetables. Bulb finely chink, carrots cut into semi-circles, and potatoes slices. In the brazier, melt 2 tablespoons of butter and fry carrots and onions on it. Fry the vegetables until golden brown. When the water boils, we put the potatoes into the pan and wait for the next boil. Meanwhile, we thoroughly wash the millet. It's millet, not some other cereal. So our ear will turn out especially tasty. So, we wash the millet until the water is clear, then we pour the rump with steep boiling water. It is necessary that the bitterness of bitterness goes away. Next, fill the soup with soup and let it boil again. We cook an ear almost to the full preparedness of potatoes and millet. While they are cooking, open the canned food and mash the fish with a fork, stirring the pulp with the juice. When millet and potatoes are almost ready, put the fish and carrots and onions into the pan. Add a pinch of sugar and salt soup to taste. At the very end of the cooking we fill the soup with finely chopped greens. We give the soup a little insisting and get down to the meal.

Mushroom ear from pink salmon

A very interesting recipe for cooking soup with mushrooms. Try it. It's unusual and tasty enough! Ingredients:

• 0.5 kg of salmon fillet;
• 2-3 potatoes;
• 200 g of fresh champignons;
• 1 head of onions;
• 1 carrot;
• 3 peas of sweet pepper;
• 2 leaves of laurushki;
• fresh greens;
• salt.

Preparation: Fish thoroughly washed, put in a saucepan and pour cold water (about 2 liters). There we lower the whole peeled onion head and put the pan on the fire. While the water boils, we clean and my carrots and potatoes. Carrots cut straws or slices (this is how you like it), cut the potatoes into small pieces. When the water boils, remove the scum with scum, reduce the fire. Next, start the vegetables in boiling broth and cook the soup for about 15 minutes. In the meantime, I mushrooms, cut them into quarters and add them to the soup. We continue cooking the soup for another 7 minutes. Then add salt to taste, put pepper and bay leaf and let the soup be left for a couple of minutes. At the end of the cooking, we fill up the ear with fresh herbs, turn off the fire, let the soup brew and serve to the table.

Salmon soup with chicken broth

And this recipe is noteworthy in that when cooking fish soup is used not fish, but chicken broth. Ingredients:

• 1 liter of chicken broth;
• 2 carrots;
• 2 heads of onions;
• 0.5 kg of pink salmon;
• pinch of saffron;
• 1 clove of garlic;
• white pepper;
• vegetable oil;
• fresh greens;
• salt.

Preparation: If there is a whole carcass of pink salmon, then we'll gut it, mine, remove the fins and head and cut the fish on the fillets. Cut the fillet into large pieces, salt it, season with saffron and white pepper and leave to marinate. While the fish is marinated, we prepare the basis for the soup. A pan with chicken broth is put on the fire and we let it boil. Meanwhile, we clean carrots and onions, grind them. Carrots rubbed on a grater for a Korean carrot. Onions first cut into thin semirings, and then cut these half rings once more in half. When the chicken soup boils, fill it with vegetables. We wait, when it again will begin to boil, and we cook just a couple of minutes. Season the broth with vegetables with salt and pepper, put the finely chopped garlic clove, turn off the heat and leave to infuse. Pickled pink salmon roasted in vegetable oil and put in a colander to stack excess fat. Hot chunks of pink salmon are put into serving plates, filled with chicken broth and served on the table. Separately, you can serve fresh greens, crunches or fresh crispy bread.

Portion of an ear in a microwave oven

The recipe is designed for 4 servings (4 pots). It also implies the use of a microwave oven for making soups. It's fast and convenient! Ingredients:

• 4 medium potatoes;
• 1 small carrot;
• 1 can of pickled pink salmon;
• 1 cup cream (10% fat content);
• black pepper;
• salt.

Preparation: Clean and wash my vegetables and cut them into cubes, cubes or straws (as more like it). Now we arrange them on pots (from the calculation: 1 potato and a quarter of carrot per serving). Pour pots to half hot water and put in a microwave. Select the full power and set the timer for 10 minutes. We can take the canned fish out of the jar, spread it into a plate and knead it, mixing it with the juice. When the microwave timer goes off, remove the pots and lay the fish over the potatoes. Add salt and black pepper to taste, fill the cream (on the shoulders of the pots). Put the pots in the microwave for about 7 minutes. And then we enjoy the taste of the fragrant creamy ears from pink salmon. Here are such different recipes for making delicious ear from pink salmon. Lovers of fish will be able to appreciate any of the proposed options. This soup can be cooked from fresh or canned fish. It turns out easy and satisfying at the same time. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field!

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