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 getting the right and tastysoup is the observance of cooking time. For freshwater fish, it is 10-20 minutes, and for marine species - no more than 15 minutes. The duration of cooking is determined both by the type of fish, and by its size or by the size of the chopped pieces. The overcooked fish will turn out to be tough, besides, the taste and aroma of the broth will worsen. It is very important that the ear be cooked in a dish without a lid and on moderate fire. You can not allow the boiling of the broth.
- 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 ear should bearomatic and transparent, should not have a pronounced smell, and fish should remain juicy and tasty. These rules are the basis for the preparation of any kind of soup. Recipes can offer a variety of additional ingredients, for example, the use of lemon, tomatoes, pepper Bulgarian, etc. Everything depends on individual taste preferences. 
Extract for broth
If for some reason it was not possible to obtaintransparent broth during cooking, you can lighten it. It is not difficult at all. Requires caviar, left after evisceration of fish. The amount of it is determined from the calculation of 2 tbsp. spoons for 1 liter of broth. Caviar is triturated with a small amount of cold water until a gruel is obtained. After that, the grated caviar is diluted with a glass of cold water and a glass of hot broth, mixed and added to a pan with broth. After the broth boils, you must reduce the heat and cook it on low heat for 10-15 minutes. Then leave the broth, wait for another 10 minutes, so that the puller settles to the bottom, and gently strain.
Features of fishing ears
Fishing soup can be attributed to unique dishes. It does not have any formula or cooking rules. The ear is cooked from all kinds of live fish that are present in the catch, and it always turns out rich, because a lot of fish are used in relation to the liquid. In addition, there is a fishing tradition to pour a small amount of vodka into the ear, which helps to repel the smell of mud in some species of fish and improve the taste of the dish. Cooked on the bonfire of the ear has a unique aroma of haze. Boil such a broth on the stove is impossible.
