Tips for making delicious soups
- Before you start cooking soup, you needpick the right dishes. For this, enamel pots or clay pots are suitable. In the dishes made of aluminum or cast iron, the products are oxidized, and the broth acquires an unpleasant smell and taste.
- Fish should be laid not in the water, but in boiling watersalted vegetable broth. To make it, you need water (2.5-3 liters per 1 kg of fish) and onion (1 head per 1 kg of fish), which is then discarded. If you use live fish, then other vegetables are not needed. In other cases, cut potatoes and a whole carrot are added, which is then removed from the broth.
- For the soup a wide range of spices is used andspices. Must be present black pepper peas, bay leaf, dill, parsley (root and greens). It is advisable to add leeks and parsnips, ginger, nutmeg and saffron are used for certain types of ears. As a rule, the fatter the fish, the more it is required to put spices. However, we must remember that an excess of spices can destroy the taste of fish and spoil the dish. Greens should be placed at the very end of cooking or directly in the plate before serving the soup.
- The main condition for obtaining correct and tastyThe main thing about cooking fish soup is the cooking time. For freshwater fish it is 10-20 minutes, and for sea species - no more than 15 minutes. The cooking time is determined by both the type of fish and its size or the size of the cut pieces. Overcooked fish will be tough, and the taste and aroma of the broth will deteriorate. It is very important that the fish soup is cooked in a dish without a lid and over moderate heat. Do not allow the broth to boil vigorously.
- Often in vegetable broth, first boiledsmall fish, as well as bones and heads. Then they are thrown away, and in the strained broth the pieces of fish are prepared, which are already directly used in food along with the ear.
- The ready-made ear should be removed from the fire and allowed to stand under the lid for at least 10 minutes. You can serve it with black bread, kulebyaka, pies or pies.
A properly prepared fish soup should bearomatic and transparent, should not have a pronounced smell, and the fish should remain juicy and tasty. The rules given are the basis for preparing any type of fish soup. Recipes may offer a variety of additional ingredients, such as the use of lemon, tomatoes, bell peppers, etc. Everything depends on individual taste preferences.
Extract for broth
If for some reason it was not possible to receiveclear broth during cooking, you can clarify it. It is not difficult at all. You will need the caviar left after gutting the fish. Its quantity is determined at the rate of 2 tablespoons per 1 liter of broth. The caviar is ground with a small amount of cold water until a gruel is obtained. After this, the ground caviar is diluted with a glass of cold water and a glass of hot broth, stirred and added to the pan with the broth. After the broth boils, you need to reduce the heat and cook it on low heat for 10-15 minutes. Then leave the broth, wait another 10 minutes for the sediment to settle to the bottom, and carefully strain.
Features of fishing ears
Fisherman's fish soup can be considered a unique dish.It has no recipe or cooking rules. Ukha is cooked from all types of live fish that are present in the catch, and it always turns out rich, because a large amount of fish is used in relation to liquid. In addition, there is a fisherman's tradition of pouring a small amount of vodka into the ukha, which helps to remove the smell of mud in some types of fish and improves the taste of the dish. Ukha cooked on a fire has a unique smoky aroma. It is impossible to cook such a broth on a kitchen stove.
