Ear: Step-by-step recipes for cooking from the chemicalmarket

In the National Russian cuisine, the ear attended from time immemorial. Surely, each experienced fisherman in the arsenal has a para-troop of the ear recipes, which he is happy to prepare in nature. However, at home, this is an outdoor fish soup, it turns out to be a look - if you do everything right.

In the National Russian cuisine, the ear attended from time immemorial. Surely, each experienced fisherman in the arsenal has a para-troop of the ear recipes, which he is happy to prepare in nature. However, at home, this is an outdoor fish soup, it turns out to be a look - if you do everything right.

If you do not know how to cook your ear, then our tips will surely help you. The most important thing is to choose a suitable fish. The best ear is obtained from freshwater species of fish, but also from some maritime representatives it will be delicious. Pike perch, perch, carp, crucian, pike are especially appreciated. The excellent dish is made from salmon, but the roach, the scumbers or fish of the Farmer family do not recommend using in the ear - you can cook other treats.

Simple fishing ear

This recipe for making a mustache is considered one of the easiest. For her cooking, the minimum set of products is used, thanks to which this fish soup also uses such popularity not only among fishermen.

Required ingredients

For cooking, we will need:

  • Fresh river or lake fish - 700 grams (3-4 average fish);
  • Onions onions - 2 bulbs;
  • Potatoes (medium) - 8 pieces;
  • Carrots (small) - 1 piece;
  • Parsley and dill - half a beam;
  • Bay sheet - 1 piece;
  • Black pepper (peas) - 6 pieces;
  • Water - 1.2-1.5 liters;
  • Salt - 1 teaspoon.

We were told about the preferred types of fish, and on salt and peppers, focus on your taste.

OK.
Simple fishing ear: step-by-step cooking recipe

Cooking process

Preparing start from the main component - Fish:

  1. Her first must be cleaned. First, remove the scales, and then the insides and gills.
  2. Thoroughly rinse each fishery under normal water, then a little salt (inside and outside) and set aside.
  3. Potatoes clean, wash and cut big pieces. Onions also cut sufficiently large pieces, and carrots - thick straws.
  4. We put potatoes and onions in the pan, and we put fish on top. It does not need to be cut - we will cook entirely.
  5. Pour the contents of the pan with water, add pepper and laurel, salt (to your taste).
  6. You need to cook on low heat for 25-30 minutes. Already cooked ear squeeze finely chopped parsley and dill.

Put in portion bowls on one fish, a little potatoes and, of course, more Yushki. And then enjoy the taste of the ear, cooked according to our simple recipe.

Finnish ear with cream

For this recipe for cooking, we will need trout. You will tell you almost any Finn, and they know the lot in fish.

Required ingredients

In this ear we will use such products:

  • Trout - 0.4 kilogram;
  • Cream (fatty - 10%) - 200 milliliters;
  • Potatoes - 3 pieces;
  • Onions - 1 medium bulb;
  • Carrot (big) - 1 piece;
  • Dill - 3 twigs;
  • Bay leaf - 2 pieces;
  • Creamy oil - 30 grams;
  • Water - 1.5 liters;
  • Salt - to your taste.

We calculated the amount of ingredients based on 5 servings of the finished dish.

Simple fishing ear: recipe with photos
Finnish ear with cream: step-by-step recipe

Cooking process

We check the presence of all the necessary products and proceed:

  1. First of all, clean and wash potatoes, cut it with medium-sized cubes and shifted in a saucepan.
  2. We fill with water (all hour and a half), add salt and turn on the stove.
  3. Further prepare trout. It must be cleaned of the skin and bones, then cut into pieces (at its discretion).
  4. While water boats with potatoes, we will go onion and carrots. Onions clean and finely shinku. Then lay it out in the pan, on which before it is warming up the butter.
  5. Fry a bow for a couple of minutes (before the appearance of transparency), and then add a carrot on a large grater to it. We mix the ingredients and continue to fry for 8-10 minutes.
  6. After boiling potatoes, count on 8-10 minutes and throw fish into a saucepan.
  7. Cooking further for another 10 minutes, after which we add to the soup a roaster of onions and carrots, bay leaf and cream.
  8. Mix the contents of the pan, bring to a boil and turn off the slab. After that, cover with a lid and leave to incande our ear for another 5 minutes.
  9. By the time of the final readiness of the ear, we cut a small dill - we will add it directly to the plate.

In this recipe, the oars are fine all - and beautiful appearance, and unique flavor, and excellent taste.

Trick

This kind of predatory fish is quite popular in Russian rivers and lakes. If you or your close fishing have been able and there is a good sickness catch, then we will tell you how to prepare a delicious ear at home.

Required ingredients

For 4 servings dishes we will need:

  • Sudak (fresh) - 0.5 kilograms;
  • Onion (medium) - 1 bulbs;
  • Potatoes (medium) - 3 pieces;
  • Carrot - 1 piece;
  • Black pepper (peas) - 3 pieces;
  • Dill - 5 twigs;
  • Bay sheet - 1-2 pieces;
  • Salt - 1 teaspoon (on your taste).

Number of salt and pepper define in their taste preferences.

Finnish ear with cream: recipe
Real ear of pike perch: Step by step recipe with photos

Cooking process

First, we will deal with fish:

  1. Sudak first purify from scales, after which they wovered and wash. Then cut the fish into pieces (3 centimeter thick).
  2. Potatoes purify, mine and cut on 6 pieces each potato.
  3. The purified bulb is cut into 4 parts.
  4. Carrot clean and cut on thick pieces (circles).
  5. We lay out all the ingredients in a saucepan and fill with water. Salt and spices will add later.
  6. We put a saucepan on the middle fire and cook for a quarter of an hour. Then Solim (to his taste) and add all the seasonings.
  7. After that, mix and leave a saucepan on the stove for another 10 minutes.
  8. By the end of cooking, dill sash. We will add it directly to the plate.

A very simple pike perch recipe for which you will definitely grate your loved ones.

Tsarist ear

This is perhaps the most difficult recipe for cooking. It is also called "Triple", as it will be necessary to cook separately three broth - from different types of fish. We recommend using freshwater fish (with the exception of catfish). In our case, we took the pike, perch and bream. The royal ear called this ear is not just like that - it turns out really very tasty.

Required ingredients

The first broth we will prepare from alone only. You can use fine fish - we need only Yushka. It will take it 2 kilograms. For the second broth, products will need a little more:

  • Bream - 0.5 kilograms;
  • Parsley (root) - 2 pieces;
  • Onions - 3 bulbs.

The third broth will be the most generous for the amount of products used:

  • Pike - 0.5 kilogram;
  • Parsley and dill - 3-4 twigs;
  • Carrots (medium) - 3 pieces;
  • Vodka - 50 milliliters;
  • Bay sheet - 3 pieces;
  • Salt and pepper peas - at its discretion.

The listed number of products is enough for a company of 12 people.

Real ear of pike perch: recipe
Tsarist Ear: Step-by-Step Cooking Recipe

Cooking process

Total cooking time will notice about 2.5 hours, but the result is worth:

  1. First we make a broth made of small perch. We post all the fish into a large saucepan, fill with water and put on the stove. Solim (consider that the fish absorbs salt well) and cook for half an hour. After boiling, we remove the foam and slightly reduce the power of the fire.
  2. After readiness, you turn the resulting broth and put on the stove again. Put the purified bow (bulbs entirely), the washed roots of parsley.
  3. The bream is eliminated from scales, hard and cut by large slices. It is also added to a saucepan.
  4. Cook for 20-25 minutes, after which go to the third stage of cooking. We use the welded fish, and in the broth we send a large carbon chopped in a saucepan.
  5. While the ear continues to clean and clean the pike. Then cut it into portion slices and shift it into boiling broth 10 minutes after carrot.
  6. Following all the seasonings and, if necessary, we dress the ear.
  7. Cooking another 10 minutes, and during this time we will lie finely prepared greens.
  8. Turn off the fire, we pour vodka into a pan and add a disturbed greens. We close the lid and do not touch for a quarter of an hour.

This is such a difficult at first glance the recipe for the preparation of delicious oars. In fact, nothing complicated in it is not, but the taste is simply otnamy.

  

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There is an opinion that the ear is not the most popular soup. Some, he does not like because of a specific taste, which gives a slave. Some do not like the cooking process, because the fish must be cut. However, there are many very different ear recipes, one of which will love even the arrogance.

Classical ear of trout at home

Traditionally, it is customary to cook the ear of river fish. But her taste is quite specific, and in such a fish there are many small bones. Therefore, one of the variations of this soup - the ear of trout. This sea fish has a soft, gentle taste and beautiful pink color. In addition, it is full of useful fats and trace elements.

Cooking time - 40 minutes

Cooking time - 1 hour 30 minutes

  • Portions - 7.

  • At the very beginning, prepare trout. Wash fish and clean from scales. Cut the head and gills. Remove all the internal and bones. Try to find even small bones and delete them. Used will be fillet. Cut fish on medium pieces. Pour water in a large saucepan and bring to a boil.

  • While water boats, clean the potatoes from the peel and wash the water under cold water. Cut the vegetable on small cubes and rinse them again to bring extra starch. As soon as the water in a saucepan boils, send potatoes there.

  • Circles, semicircle or cubes, cut the carrots, pre-cleaned and washing it. Add to the saucepan at the same time as potatoes. Swelling, add a bay leaf and black pepper skills. Cook on medium heat to the state of potato semi-prepared. During cooking on the surface of the water, foam can appear. Be sure to remove it with a spoon or noise.

  • Clean the onions from the husks and rinse under running water. Immerse it in the whole broth. There, send the trout sliced ​​into pieces and parsley root. Give the fire to a minimum, cover the saucepan with a lid and cook for 15 minutes.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

Bon Appetit!

How to cook a delicious ear of salmon's head?

Salmon - Fish valuable. Therefore, it is trying to use the maximum. Fillet sues or prepare as the main dish. And from the head, tails and ridges you can cook a wonderful soup. By the way, it is the head that is most often used to make a broth more weld, fragrant and tasty.

Cooking time - 1 hour 10 minutes

Cooking time - 1 hour 40 minutes

Portions - 10.

  • Ingredients:
  • Summag heads - 1 kg.
  • Potatoes - 5 pcs.
  • Carrot - 1 pc.
  • Onion - 2 pcs.
  • Salt - 1 tsp.
  • Water is 2.5 liters.
  • Bay leaf - 2 pcs.
  • Pepper black peas - 5 pcs.
  • Dill - to taste

Vegetable oil - for frying

  1. Cooking process:
  2. Start with the preparation of fish. Rinse your head thoroughly. Remove the eyes, hiding them with a knife. Cut the gills. To do this, remove the plate and reserve them along the edges of the sharp knife or kitchen scissors. It is necessary so that the broth is not muddy and bitterly. In addition to the head, for the broth you can use parts of the tail, pre-cutting the fins.
  3. Fold the pieces of fish into a large saucepan and fill with cold water. Put on a slow fire. There are also put a wash, but a crude bulb. The vegetable will give broth more taste and aroma, and the husk crawling it into a beautiful golden color. Bring to a boil, periodically removing the foam foam appeared.
  4. Reduce the fire to the minimum and cover the saucepan with a lid. Prepare with low boiling for about 40 minutes.
  5. After time, remove the onions, it is no longer useful. From the broth, get the fish and put it in a bowl.
  6. Straighten the broth through fine sieve to clean it from small bones, scales and foam residues.
  7. Wash and clean the carrot. Cut it with small cubes or soda on a large grater. Clean the second bulb from the husks, rinse and grind. Lubricate the frying pan with a small amount of vegetable oil and warm it up. Fry vegetables to golden color.
  8. Clean and wash the potatoes, cut it with a panel. Return the broth on the stove and bring to the boil. Put potatoes and passioned vegetables in boiling liquid. Boil until potato readiness.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

At this time, divide the boiled fish, separating the meat from the bones. Add meat to almost the finished soup. 5 minutes before readiness, salting broth, add a bay leaf, pepper and chopped greens. Mix, cover the lid and bring to complete readiness. Serve hot with croutons, crackers or wheat bread.

Step-by-step recipe for cooking from humpback

Ear is one of those unique soups, the basis of which can be absolutely any. Of course, it is a fish, but it can be any kind: Sea or river. You can use both fresh and frozen carcass, and even canned food. Ear from the humpback is light, tasty and low-calorie.

Cooking time - 1 hour

Cooking time - 1 hour 25 minutes

Portions - 10.

  • Portions - 6.
  • Summag heads - 1 kg.
  • Potatoes - 5 pcs.
  • Gorbowa - 400 gr.
  • Onions - 1 pc.
  • Water - 3 l.
  • Black ground pepper - to taste
  • Salt to taste
  • Lovel Lavral - 2 pcs.

Greens - 10 gr.

  1. Cooking process:
  2. Take a carcass and thoroughly rinse under running water. Clean scales, remove the head, gills, insides and fins. Cut into large pieces. You can use freshly frozen fish. For quick defrost, immerse it in cold water. Do not use a microwave oven for this!
  3. Place fish pieces in a saucepan and pour them with cold water. Boil 40 minutes with weak boiling.
  4. At this time, wash and clean the carrot. Cut it with small pars or cubes.
  5. Clean potatoes from the peel and rinse with cold water. Cut medium cubes. Soak them in cold water for 2-3 minutes.
  6. Remove the welded fish from the broth. Liquid straighten through fine sieve to remove bones, scales and fins.
  7. Separate the meat of fish from the skin and bones. Slightly grind. Return the broth on the fire and put the shaped fish, carrots and potatoes into it. Clean the bulb from the husk. Rinse and cut into small cubes. Add to broth. Bring to a boil and boil 10 minutes.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

Wash the greens thoroughly and dry it with a paper towel. Finely tied. Add greens in a saucepan with soup. Suck, pepper and add a bay leaf. Stir and cook for another 3 minutes. Turn off the fire. Cover the saucepan with a lid and give the ear of the humpback to brew about 10 minutes. Boil around the plates so that everyone has a piece of fish. Serve hot.

Ear finish with cream - Classic recipe

Ear finish with cream is the most tender version of the fish soup, from Scandinavia. It is delicious, satisfying, but at the same time non-calorie. The combination of fish and dairy products can be introduced into bewilderment, but in fact it is a winning option. For soup use any red fish and minimum spices.

Cooking time - 55 minutes

Cooking time - 1 hour 20 minutes

Portions - 10.

  • Portions - 4.
  • Salmon - 1 kg.
  • Salt - 1 tsp.
  • Onion - 1 pc.
  • Potatoes - 3 pcs.
  • Carrot - 3 pcs.
  • Leek - 1 pc.
  • Bay leaf - 3 pcs.
  • Cream - 250 ml.
  • Black ground pepper - to taste
  • Water - 3 l.
  • Vegetable oil - 1 tbsp.

Vegetable oil - for frying

  1. Pepper black peas - 4 pcs.
  2. Prepare fish. Wash salmon and clean from scales and fins. Cut your head and remove the gills. Remove the inside. Cut the fillet from the ridge, remove all the bones from it. Cut salmon fillets into small pieces, cover with a film and remove to the side. Put the ridge and head in a saucepan. There, send the onions, peeled and cut in half, pepper peas and salt. Fill with cold water. Put on the fire and bring to a boil. Remove the resulting foam with a spoon or noise. Boil on slow heat for about 30 minutes.
  3. At this time, finely cut the white part of the bow. Fry it in a small amount of vegetable oil to a soft state. Clean and rinse the potatoes, cut it with small cubes. Do the same with carrots. It can be cut into cubes or semicircle.
  4. From the welded broth remove the fish and vegetables. They will no longer need. Strain the broth to get rid of small bones, scales and turbidity. Return a saucepan with a liquid on the stove. Put the chopped carrots, potatoes, passion and bay leaf there. Boil 10 minutes on medium heat until the potatoes become soft.
  5. Add prepared by fillet and boil another 10 minutes. Add cream, having shook them in a pack at a bundle or whipping in a cup. Sung and pepper in taste. Stir.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

Boil another 2-3 minutes, then turn off the fire. Cover the saucepan with a lid and give the ear in Finnish in about 10 minutes. Serve hot with croutons or cracker, decorating greens.

Simple and tasty pike ear recipe

Ear from Pike - the Kushan of the most fortunate fishermen. Catch such a dream of the dream of most lovers of this type of hunting. Soup from it is obtained by an instrument, with a rich taste and aroma. It is good that today fresh pike can be bought in the store, and cook a stunning ear at least every day. And here is the recipe.

Cooking time - 40 minutes

Cooking time - 50 minutes

Portions - 10.

  • Portions - 5.
  • Salt - 1 tsp.
  • Gorbowa - 400 gr.
  • Potatoes - 5 pcs.
  • Pike - 700 gr.
  • Potatoes - 4 pcs.
  • Water - 3 l.
  • Black ground pepper - to taste
  • Lavar leaf - 1-2 pieces.

Vegetable oil - for frying

  1. GREEN - for decoration
  2. With fresh fish, remove the scaly and cut the fins. Study the fish, trying not to break the gallbladder. If this happens, the fish meat is impregnated with bitter liquid. Thoroughly wash the pike under running water and cut into parts of the medium size. It is not worth cutting too small.
  3. Pour cold water into the pan and put on fire. As soon as the water boiled, put the pieces of fish there. Bring to a boil and reduce the fire. Boil 30 minutes with weak drowsy. As the foam formation, remove it with a noise or spoon. It is not necessary to close the saucepan with a lid.
  4. At this time, do the preparation of vegetables. Clean the potatoes and cut it with small cubes. Rinse pieces with cold water. Wash and clean the carrots from the peel. Cut it with small pars.
  5. Clean the peel from the skin and slip it. Cut the vegetable first by half rings, and then pour into pieces smaller. Get fish out of the pan and leave to cool. Using the sieve, strain the broth into another pan and return it to the stove. It will save the soup from the residues of foam, scales and felling bones. In the leaky broth, add prepared potatoes and carrots and sprinkle. Bring to a boil. Add bow. Boil on medium heat.
  6. While vegetables are prepared, section a boiled pike. Gently separate the meat from the bone. Once the potatoes are welded, add fish, bay leaf and black pepper into soup. You can use ground or peas, black, white or red. Or a mixture of peppers. As you like more. But do not get drunk, add something one. And do not use seasonings, besides these, so as not to kill the taste of fish.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

Turn off the plate. Cover the saucepan with a lid and give the soup in 10-15 minutes. Serve hot, with a piece of rye bread, decorating finely chopped greens.

How to cook fragrant ear from pike perch?

Ear from Pike - the Kushan of the most fortunate fishermen. Catch such a dream of the dream of most lovers of this type of hunting. Soup from it is obtained by an instrument, with a rich taste and aroma. It is good that today fresh pike can be bought in the store, and cook a stunning ear at least every day. And here is the recipe.

Cooking time - 40 minutes

Cooking time - 1 hour 25 minutes

Portions - 10.

  • Ear from Sudak - one of the oldest dishes of Russian cuisine. This freshwater fish was valued at all times, since with minimal fat content, almost the fourth part is protein. And in Sudak there are all 20 amino acids, 8 of whom are unique. Naturally, the soup from it is extremely useful.
  • Salt - 1 tsp.
  • Salmon - 1 kg.
  • Sudak - 1.2 kg.
  • Onion - 1 pc.
  • Carrot - 2 pcs.
  • Lovel Lavar - 3 pcs.
  • Pepper black peas - 8 pcs.
  • Parsley root - 10 gr.
  • Black ground pepper - to taste

Vegetable oil - for frying

  1. Parsley Stems - 10 gr.
  2. Take fresh or freshly frozen fish. In the case of the last, defrost, without resorting to the help of a microwave oven. Carefully wash the carcass and get rid of the fins. Sut them so as not to touch the fish itself. Clean the pike perch from scales. Remove the gills and insides.
  3. Cut fish into small pieces. Do not need to remove the bones at this stage. Fill the saucepan with cold water and place the head and tails there. Put on the stove on the middle fire and bring to a boil.
  4. When water boils, reduce the fire to a minimum. Clean the onions from the husks, slip and wipe. Candle the head crosswise. Wash and clean the carrot. Put onions, one whole carrot, root and parsley stalks into broth. Add a bay leaf and black peas. Bring the boil again, and then decrease the fire and boil the broth for 25 minutes. No need to cover the lid. During cooking, foam will be formed. Remove it so that the broth is transparent and appetizing.
  5. At this time, clean the peel of potatoes, rinse and cut it with small cubes. From the broth remove all vegetables, fish and spices. Straighten the liquid, overflowing into another pan. Bring the boil again.
  6. Add chopped potatoes and sprinkle to taste. Cut the second carrots by half rings and send to the pan as only the broth boils.
  7. While the soup is still boiling, add to the pan prepared pieces of fish. Reduce the fire and boil 10-15 minutes with low boiling until fish ready. Do not mix the soup anymore so as not to break sickness pieces.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

Cover your ear from pike perch and give it to breed for 15 minutes. Boil through deep plates and serve to the table.

Real ear on the fire in Kazan

Ear from Pike - the Kushan of the most fortunate fishermen. Catch such a dream of the dream of most lovers of this type of hunting. Soup from it is obtained by an instrument, with a rich taste and aroma. It is good that today fresh pike can be bought in the store, and cook a stunning ear at least every day. And here is the recipe.

The most delicious food is the one that is cooked and eaten outdoors. Ear, cooked on a fire from freshly dried fish, the most popular summer campaign soup. For it, you can use absolutely any fish, and even a few species. Delicious and warming soup creates a special atmosphere of summer holiday.

Cooking time - 1 hour 20 minutes

Portions - 10.

  • Cooking time - 1 hour 10 minutes
  • Water is 1.5 liters.
  • Sudak head - 2 pcs.
  • Onion - 1 pc.
  • Gorbowa - 400 gr.
  • Potatoes - 5 pcs.
  • Perch - 1 pc.
  • Black ground pepper - to taste
  • Carrot - 2 pcs.
  • Water - 3 l.
  • Vodka - 20 gr.
  • Pepper black peas - to taste

Vegetable oil - for frying

  1. Petrushka - 10 gr.
  2. Cut the head of pike perch. Wash them, clean the scales from residues. Remove the gills and eyes, they make broth bitter and muddy. Clean a small perch of scales and internships. Cut fins, divide the fish into several pieces.
  3. Boil the water in the calendar. Put the head of the pike perch. Clean and rinse the carrots and onions. Send them entirely to the cauldron to fish heads. Boil 30 minutes. Removing foam remove with a spoon.
  4. While the broth is boiled, clean the potatoes. Rinse it and cut into small cubes. You can do it right in your hand, not forgetting that the knife is sharp. Cubes can be uneven or unequal size, there is nothing terrible. After half an hour after the start of cooking, get the head and vegetables from the broth. A spoon caught all possible scales, bones or pieces of onions. Send into the bowler sliced ​​potatoes, perch, bay leaf, pepper pea. Sung and pepper. Boil 20 minutes, until potatoes are ready.
  5. Rinse and tatch the greens. Put it in soup per minute until readiness. Following a little vodka.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

Remove the bowler from the fire and cover the lid. Let the ear breed 5-10 minutes. Boil through the Mis and enjoy a delicious hot ear.

How to weld the right ear of perch at home?

Ear from Pike - the Kushan of the most fortunate fishermen. Catch such a dream of the dream of most lovers of this type of hunting. Soup from it is obtained by an instrument, with a rich taste and aroma. It is good that today fresh pike can be bought in the store, and cook a stunning ear at least every day. And here is the recipe.

The most delicious food is the one that is cooked and eaten outdoors. Ear, cooked on a fire from freshly dried fish, the most popular summer campaign soup. For it, you can use absolutely any fish, and even a few species. Delicious and warming soup creates a special atmosphere of summer holiday.

Cooking time - 1 hour 20 minutes

Portions - 10.

  • Ear of perch is a great version of home dinner, especially if there is fresh, only a newly caught fish. Ideas of praise a lot, even with tomatoes and apples! In this recipe we will tell about the classic version. That helps to fully reveal the taste of fresh perch and does not interrupt it.
  • Onion - 1 pc.
  • Potatoes - 5 pcs.
  • Gorbowa - 400 gr.
  • Perch - 200-300 gr.
  • Millet - 1 tsp.
  • Lovel Lavar - 4 pcs.
  • Bay leaf - 2 pcs.
  • Pepper scented peas - 3 pcs.

Vegetable oil - for frying

  1. Salt - ½ tsp
  2. Sightead the perky. Do not clean them from scales, it gives a special taste and makes the broth more appropriate. Get rid of fish from the internships. To do this, make an incision on the trouser, from the head to the tail. Be careful not to touch the gallbladder. Remove the gills. It is not necessary to cut off the heads, cook with them.
  3. Washed fish thickened from the inside. Fold it into a large saucepan and fill with cold water. Put a saucepan on the middle fire. Now add a bay leaf, fragrant and black pepper. Bull down to boil. When foam appears, remove it noise.
  4. Clean the husks and wash the bulb. Cut it in half. When the broth boils, add the bow. Reduce the fire and boil 20 minutes when the lid is open. During this time, the fish is fully welded.
  5. While the broth is prepared, clean and wash the potatoes and carrots. Cut vegetables on small cubes.
  6. When the fish gets ready, remove it from the pan. Now the meat will be easily separated from the bone. Get onions from broth, it will no longer need it. Straighten the liquid to clean it from the bones, scales and pieces of vegetable. Return the broth on the stove. Add chopped potatoes, carrots and pson to the pan. Boil until potato readiness.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

At this time, clean the large boiled fish from the skin and bones. Divide the pieces. Fish can be served to the ear on a separate plate, and you can put a portion of each into the soup. Finishing your ear to serve hot, decorating chopped greens.

Welded ear home with a fast

Ear from Pike - the Kushan of the most fortunate fishermen. Catch such a dream of the dream of most lovers of this type of hunting. Soup from it is obtained by an instrument, with a rich taste and aroma. It is good that today fresh pike can be bought in the store, and cook a stunning ear at least every day. And here is the recipe.

The most delicious food is the one that is cooked and eaten outdoors. Ear, cooked on a fire from freshly dried fish, the most popular summer campaign soup. For it, you can use absolutely any fish, and even a few species. Delicious and warming soup creates a special atmosphere of summer holiday.

Cooking time - 50 minutes

Portions - 10.

  • What could be better than going to nature and taste the fragrant oars from fresh fish! This soup seizes the memories of warmth, rest and summer days. But if on the courtyard of the cold, and it is not possible to go to the nature at all, you can easily prepare no less delicious ear at home. Recipe.
  • Fish - 1 kg.
  • Potatoes - 3 kg.
  • Potatoes - 5 pcs.
  • Salmon - 1 kg.
  • Black ground pepper - to taste
  • Vodka - 20 gr.
  • Salt to taste
  • Millet - 3 tbsp.
  • Dill - to taste

Vegetable oil - for frying

  1. Water - 2 liters.
  2. Prepare fish. You can choose any: the one that is more like, or the one that is in the refrigerator. Wash and clean the carcass from scales. Cut your head and tails. Of these, it turns out a rich and welded broth. Remove the gills and eyes. Fold your head and tail in a saucepan, pour with cold water. Put on the middle fire and bring to a boil.
  3. Cut the fish, separate the meat from the skin and bones. Cut into small pieces.
  4. Clean and rinse the bulb, cut it with cubes. Carrots clean from dirt and peel. Sutter vegetable on a large grater. In the pan, heat the vegetable oil and fry chopped vegetables in it 5-7 minutes, until golden color.
  5. As soon as the water boils, and the foam is formed, carefully and thoroughly remove it with noise. Salt the water. Reduce the fire and boil the broth for about 15 minutes. Custom from the liquid fish and put on the plate. Broth strain with fine sieve. This process will clean it from small bones and scales.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

Return the broth on the stove. Bring to a boil again. Clean and rinse the potatoes, cut it with small cubes. Put the chopped vegetable in a saucepan with broth. When water with potatoes boils, pour the crumpler. Reduce the fire and cook for about 10 minutes, then add passable vegetables and pieces of fish. Boil before potato and millet. 5 minutes before readiness, add a bay leaf and peas pepper. Turn off the plate and cover the saucepan with a lid. Give the soup stand at least 10 minutes. Serve hot in beautiful deep plates, deculating chopped greens.

Tsarist ear - a real vintage recipe

The ear of the tsarist is the most delicious and satisfying recipe of this soup. Otherwise, it is also called a triple ear. All because three types of fish are used to prepare a broth. It makes broth welded and unusually tasty. It is best to use freshly dried fish and cook ear on the bore.

Cooking time - 1 hour 30 minutes

Cooking time - 50 minutes

Portions - 10.

  • Cooking time - 2 hours
  • Perch - 650 gr.
  • Bream - 150 gr.
  • Carrot - 1 pc.
  • Potatoes - 5 pcs.
  • Salt to taste
  • Bay leaf - 2 pcs.
  • COM - 200 gr.
  • Salt - 1 tbsp.

Vegetable oil - for frying

  1. Fresh greens - to taste
  2. Start with bass of perch. Clean carcasses from scales and pay off. Rinse inside and outside. Fit fish into the bowler and fill with cold water. Add a whole purified bulb, pepper pepper and bay leaf. Divide the fire and put broth cooking about 30 minutes. Periodically, carefully remove the spoon-generated foam.
  3. At this time, partition large fish, that is, bream and catfish. Clean them from scales and bones and cut into small pieces.
  4. As soon as the perch is welded, remove fish from the broth. According to the classic recipe, the liquid must be strain. Since in nature it is difficult to make it difficult, caught all unnecessary pieces with a spoon. Send the cut bream to the bowler. Bring to a boil and tomit for another 25 minutes.
  5. Remove the slices of bream and once again caught all the bones and scales in broth. Clean and rinse onions and carrots. Cut the carrot with circles, and bow to lie with small cubes. Send vegetables to broth and boil 10 minutes. After this time, add a large catfish. Boil 20 minutes until the fish is completely prepared. At the end of cooking sprout.

At this time, wash and finely chop the greens. By readiness, turn off the fire and pour the greens in the soup. Cover the saucepan with a lid and let it brew for 15 minutes. Pour soup on plates and hot feed to the table.

Ear of the royal: recipe with photos
Wash and finely disturb the greens. Put it on the bowler with the ear. Let it be under the closed lid for 15-20 minutes. Serve hot with a slicer of bread.

Ear in a plate - looks very appetizing.

The ear is one of the most ancient dishes in the kitchens of different nations. It is boiled from fish, but it can not be called a fish soup. After all, the cooking technology and composition is special. There are many types of such a dish, in each country it is prepared in different ways. But any hostess can find his recipe for the preparation of the ear, which will delight close to the special taste and aroma.

Cooking technology

Ear is a broth of fish. Cereals or other ingredients are not added to the classic dish, only spices, sometimes root. It is believed that ear can be prepared only on a fire from freshly angled fish. It uses any fish trifle for it, and to beat off the odor of the Tina, add vodka. But you can cook a delicious ear at home, if you know the features of her cooking.

This is a simple budget dish that is boiled from any fish, bones, heads, tails. It is recommended to take at least two varieties, then the ear will turn out to be welded and fragrant. It is not unambiguous to say, from which fish it turns out the most delicious ear. The main rule is to cook broth from trifles and trimming, and then put large pieces. It is recommended to add less water and the minimum number of additional ingredients.

In addition to choosing products for this dish, you need to comply with cooking technology. It is recommended to first cook the fish broth from trifles and trimming. Then the broth strain and boil vegetables in it. The main ingredient of the oars - large pieces of fish - it is better to lay in vegetable broth, so it will retain their fragrance, taste and will remain juicy. You need to cook for 10-20 minutes, most importantly, not to digest. As soon as the meat begins to lag behind the bones, the dish is ready.

You should know how the real ear is boiled. It cannot be stirred, as the fish is a very gentle product, it can be damaged by a spoon, and the porridge will be. For cooking, it is recommended to use enameled dishes, it is not necessary to close the lid so that the fish does not boil. The ear is boiled on slow fire, it is impossible to allow strong boiling. In the process of cooking, follow the broth, removing the resulting foam.

It is important when to lay different ingredients into the broth. The spices are recommended to add immediately, with the first portion of the fish, and then the broth stroke so that it is transparent. Do not everyone know when you need to salt your ear. Do this necessarily at the very end so that the fish does not get tough. It is best to use sea salt for this.

UHA-V-TARELKE
Attention! After turning off the fire, the saucepan needs to close and give a dish of 10 minutes. You can use the ear not only hot, but in a cold form.

Classic ear in a saucepan.

Secrets of delicious oars

Do not everyone know how to make a delicious ear at home. If you cook it, like the usual first dish, it turns out just fish soup. The secret of the ear is that the broth should be transparent, and the fish is added to it with large slices.

  • There are several recommendations that will help you understand how to make your ear correctly.

  • Fish in the finished dish should be entirely. If she has a lot of small bones, for convenience before laying in a pan, they need to be cut in several places.

  • The best fish for the ear is fresh, even lively. If you cook it from ice cream, you do not need to defrost it.

  • When cleaning, you need to remove the insides, the gills. Finns, tailings and heads are better to leave, one of them turns out the most welded broth. Sometimes even scaly leave.

  • Some species of fish have a specific taste. It is recommended to remove the skin in sturgeon, it is tasteless. And if the taste remains, you need to add lemon juice or vodka to the dish.

  • The bulb is better to add entirely, even with husks, and then throw away. It will help to achieve a pleasant golden broth.

Ear of the royal: recipe with photos
Many know that it is most often added to the ear, but do not always give it values. In fact, the spices are necessary, fragrant pepper, bay leaf, parsley and dill are often added. Moreover, the fatty fish, the spices should be more.

Ear in a plate - looks very appetizing.

What is part of

The main ingredient for the ear is fish. There is no unambiguous opinion as it should be boils by this dish from different varieties. But it is believed that it turns out to be tastier if you take a few varieties, each of which will give broth unique taste. The classic ear is booked from fresh fish, but at home can be used even frozen.

Important! Fish must be fresh to check this, pay attention to the color of the gills, fins, eye transparency and smell.

Each hostess itself chooses from which fish to cook broth. Most often used ERS, Sudak, Carp, Pike, Sazan, Trout, Salmon, Haltus. The best ear is obtained from fish with adhesiveness, for example, a lite or perch. Do not fit the dishes herring, vobla, roach, bream, mackerel.

  • A feature of this first dish is that other than fish is permissible to use the minimum set of products. Sometimes nothing added to the ear, except for greenery and spices. There are recipes containing carrots, onions, potatoes. The most common spices are those:

  • laurel;

  • pepper pepper;

  • celery root;

  • garlic;

  • tarragon;

  • dill;

  • parsley;

Classic ear in a saucepan
hot peppers.

Products prepared for the preparation of the ear.

Dish varieties

  • Depending on the methods of cooking and species of fish used, there are several types of oars:

  • Triple is preparing in three receptions;

  • team of several varieties of fish;

  • Red Fish;

  • White from Nalima, perch, pike perch;

  • Sweet is cooked with the addition of carrots;

  • Donskaya - with tomatoes;

Fisherman is preparing from live fish without vegetables.

In addition to the usual way, cooking ear can be in a slow cooker. Only use for this is recommended fillet fish without bones. There will be no classic transparent broth, since all products are laid together and boil 30-40 minutes.

Triple ear

  1. It is believed that the most delicious ear is cooked on the triple broth. This is a classic recipe, which does not include a potato nor carrot. A feature of her preparation is that it is boiled for a long time.

  2. First you need half an hour to cook a fine fish, purified and without heads.

  3. Then the broth is filtering and the middle fish is cooked in it - crucian, hero, perch. She needs to remove only insides, scales and gills. Together with it they are laid heads of large fish, parsley root, peas pepper and whole bulb. Be sure to remove the foam.

  4. After 20 minutes, the broth straightened again, salt, and then lay a large fish, chopped into pieces, and a leaf of Laurel. In the process of cooking, do not mix.

In addition to the usual way, cooking ear can be in a slow cooker. Only use for this is recommended fillet fish without bones. There will be no classic transparent broth, since all products are laid together and boil 30-40 minutes.
When the fish becomes a soft, laurel sheet to pull out, add chopped greens and close the lid. The ear must be broken for 10-15 minutes.

"Triple ear" is a kind of dish.

Donskaya ear

  1. The original recipe for delicious ears has the Don Cossacks. She has an unusual taste due to the presence of tomatoes and whiskers of Ukrop. Breaks this dish on double broth.

  2. First you need to cook small fish, trimming and heads along with a whole bulb.

  3. After 20 minutes, the broth must be strain, and throw away the bulb. Lay in it large fish, potatoes, sliced ​​by cubes, tomato, bay leaf, pepper.

Products for oars
Solit ear needed 5 minutes before readiness. Then pull the bay leaf, fall asleep the chopped greens and the wrenches of dill, close the lid and leave it.

And in this plate "Don ear" - also an interesting option.

Fisherman's ear

  1. Each fisherman knows how to make a delicious fishing ear. It is boiled out of living fish in the bowler on the fire, best, on the spring water. A feature of this option is that no vegetables, except onions, are not added. Usually fishermen cook the ear of what is at hand, but there is a classic recipe.

  2. First cooked broth made of fish trivia, heads and onions. Add also pepper pepper.

  3. If possible, broth needs to be strain. Or at least remove all major pieces and peppers.

  4. Lay good pieces of fish and add a bay leaf. Cook until readiness.

Don ear in a plate
To eliminate the odor of the Tina pour 50 ml of vodka and close the lid. Serve ear with greens.

Fishermen are prepared right in nature - such a dish is uncomplicated by the "fishing ear".

Homemade ear

  1. The easiest and most common recipe for cooking the ear is available to each mistress. You can cook it from any fish, even fresh-frozen. But, according to many, the ear of the whole fish is tastier. She does not have the smell of Tina, so you can add salts less and spices. Such a ear is boiled on a vegetable broth only from good pieces, without heads and trim.

  2. First you need to cook potatoes cut into cubes, carrot mug, crushed parsley root, whole bulb.

  3. Laying fish, sliced ​​on large pieces, peas pepper, bay leaf. Cook until readiness, usually 15-20 minutes.

  4. Pull out onions, pepper, bay leaf, salt. If necessary, add some vodka or white wine to eliminate unpleasant odors.

  5. Turn off the fire under the saucepan. Add dill chose or parsley, spoonful butter.

Fisherman's ear in the bowler
Serve on a table with a sliced ​​lemon. Greens can also be added to the plate.

In a plate of "homemade ear" - looks appetizing.

Ear team

  1. It is called this dish because it is possible to use any fish for its cooking: trimming, heads, tails, trifle. But large pieces of salmon, salmon, pike perch or cod are also added. There are two options how to prepare a team ear: you can cook everything at once or make a double broth. At the same time, the trifle and trimming are first cooked, only then large fish is added to the leaky broth. Such a dish is obtained more fragrant and weld.

  2. In the leaning broth from the little things lay a large fish, a bulb, a whole carrot, pepper and a leaf of Lavra. Boil on low heat for 15-20 minutes, be sure to remove the foam. It is impossible to mix. For fragrance, you can add a couple of lemon pieces.

  3. Gently reach the fish, lay out on the plate. Broth again strain, vegetables can be thrown away. Then put potatoes chopped into it, and carrots. Cook until readiness. At this time, overdo the welded fish, removing all the bones.

  4. You need to know when to shed this ear. It is done before the secondary bookmark of the fish. When the vegetables become soft, carefully lay out in the broth fillet and pecking for another 5 minutes.

  5. Add a cut dill, close the saucepan with a lid and turn off the fire.

Video.

Prepare a real ear is easy, you just need to know the features of its cooking and the order of laying all the ingredients. And then even at home will be a classic dish with a transparent broth, a pleasant aroma and an unforgettable taste.

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Option 1: Classic River Fish Recipe

Introduction (general information about dish, history, utility degree and so on)

The most delicious ear is in the furnace or on the fire. It has long been prepared only from small river fish, which can be easily caught not far from the coast. Now the perch, karas or carp can be bought at any store. But not every cook can prepare the fragrant traditional ear.

The classic recipe uses perch. He is moderately fat, thanks to this dish it will be useful and nutritious. Such a ear will not waste the stomach, but give energy for the whole day. It is easily prepared even newcomers in the kitchen.

  • Ingredients:
  • Perch - 400 g;
  • Carrot - 150 g;
  • Potatoes - 300 g;
  • Onion - 100 g;
  • Salt and pepper, bay leaf;

Dill, parsley, other greens.

Step-by-step recipe for river fish

The most complex part of the preparation is the processing of fish. The perch should be thoroughly rinsed, remove the gills and other inedible parts. I don't need to clean the husk at this stage!

Put the plump in a saucepan, fill with cold water and put on fire. In the same container, add a purified bulb. Bring to a boil, spray and remove the foam.

Pull out the perishes from the water, strain the broth. After that, put potatoes, carrots and spices there.

Remove the bones from fish, divide it on the fillet. Return to the broth, boil 10 minutes.

Cut greens. Add it to the soup, boil another 5-7 minutes. You can additionally sprinkle every portion dill and parsley.

The soup is fed hot, however it will be tasty and after cooling. For a son, some hostesses are added to the ear millet and other cereals, but there are no such ingredients in the classic recipe. To make a transparent broth, you can add a whipped protein into it or a small amount of vodka at the end of cooking.

Option 2: Fast River Fish Recipe

The classic recipe uses perch. He is moderately fat, thanks to this dish it will be useful and nutritious. Such a ear will not waste the stomach, but give energy for the whole day. It is easily prepared even newcomers in the kitchen.

  • For the ear, it is not necessary to use whole fish carcasses. You can restrict ourselves to the heads, tails or ridge. In this case, the broth will remain the boobs, and their fillet you can cook a wonderful dinner. And remember that it is impossible to brew fish for a long time. It instantly boils, losing his taste. Therefore, it is better to first prepare broth and cook potatoes, and only then add fish head.
  • Fish - 1 kg;
  • Carrot;
  • Bulb;
  • Potato - 400 g;
  • Bay leaf, a mixture of peppers;

Salt, greens.

How to quickly cook the ear of river fish

Clean and grind carrots and onions. Potatoes cut in half. Boil the water and put all the vegetables there. Boil 20 minutes on a small fire.

Rinse the fish head or other parts. Remove the gills and scales.

Using the noise, pull out carrots and onions from the broth. Distribute potatoes in a mash fork, you can additionally chop it by a blender.

Return onions into the pan with carrots, put the fish there. Boil for 15 minutes, then salute and pepper.

Through three minutes before turning off the fire, add a laurel leaf and a finely chopped greens in the soup.

If you are in a hurry, you can try my ear immediately after cooking. But it is better to give it to breed 10 minutes under the lid. In this case, the flavors and tastes will be more pronounced, saturated.

Option 3: Ear of river fish on broth

The classic recipe uses perch. He is moderately fat, thanks to this dish it will be useful and nutritious. Such a ear will not waste the stomach, but give energy for the whole day. It is easily prepared even newcomers in the kitchen.

  • For the preparation of dishes on this recipe will have to weld the broth in advance, then cool it. It is better to cook it on chicken parts, although vegetable broth is suitable.
  • Karas - 600 g;
  • Potatoes - 350 g;
  • Carrot;
  • Broth - one and a half liters;
  • Perch - 400 g;
  • Bunch of dill;
  • Three medium-sized tomatoes;
  • Sour cream - 1 cup;

Salt, white pepper.

Step-by-step recipe

To start, wash the fish and clean it from the insides. Sleep the scaly so that it does not get into the finished soup. Remove the tail and fins, cut the karas into small pieces.

Prepare a three-liter saucepan in which Karasi will cook. Fill it with broth and water in a proportional ratio of 2: 1, put on fire.

Clean potatoes and tomatoes from the peel. Cut them with cubes. Put the potatoes into the saucepan to the fish, bring to a boil. After that, reduce the fire to a minimum, salt.

Onions and carrots also need to be cleaned and finely cut or grate. Fry them on a hot vegetable oil until soft. When the bow becomes golden, add tomatoes and sour cream to it. Watch a couple more minutes, then remove the pan from the fire.

Pour the contents of a frying pan in a saucepan. Put salt, pepper and spices to taste. Check the potato readiness.

When the potato becomes soft, add crushed dill to the pan. Turn off the fire, cover the lid and wait 10 minutes. During this time, the "comes" soup will acquire a wonderful shade.

It is better to boil the ear in small quantities so that the whole family eat it 1-2 times. Only in the fresh dish is the maximum magnesium and vitamins of the group B required for the human body at any age.

Option 4: Ear of two types of river fish

The classic recipe uses perch. He is moderately fat, thanks to this dish it will be useful and nutritious. Such a ear will not waste the stomach, but give energy for the whole day. It is easily prepared even newcomers in the kitchen.

  • Ingredients:
  • So that the soup is most tasty, you need to use at least two varieties of fish. Ideal for the ears of Yershi, Yazi, perch, Sudaks and Karasi. In this recipe, the perch and Sazan are used, but if you wish, you can add other fish. Do not forget to pre-remove the gills, eyes and intestines.
  • Sazan - 400 g;
  • Potatoes - 500 g;
  • Three bulbs;
  • Four tomatoes;
  • Handful of milf or rice;
  • Bay leaf, peas pepper;

Salt, pinch of sugar.

How to cook

Cut the fish with portion slices, put them in boiling water. There, add a bay leaf, pepper and potatoes, sliced ​​by cubes.

Onions and tomatoes peel off the skin, cut into large pieces. Add them to broth, boil on slow fire.

Rinse the cere, put it in the soup and mix well. If necessary, add some water, cover the saucepan with a lid.

All ingredients will be ready in 25 minutes after entering boiling water. Cate time, 5 minutes before the end, put dill, salt and sugar in the ear.

It is in this recipe that will be appropriate to add different spices. Purchase a special mixture for fish or experiment, depending on the variety. With perch, rosemary, thyme and basil are perfectly combined.

Option 5: Ear from the most useful river fish with an egg

The classic recipe uses perch. He is moderately fat, thanks to this dish it will be useful and nutritious. Such a ear will not waste the stomach, but give energy for the whole day. It is easily prepared even newcomers in the kitchen.

  • To prepare this dish, you need to catch or buy in the fish shop of Sudak. He lives only in the purest water bodies, so the meat will be the most useful and tasty. In each thing, this fish contains a huge amount of magnesium, potassium, chromium and iodine.
  • Sudak - 500 g;
  • White bread - 150 g;
  • One bulb;
  • Egg;
  • Vinegar 6% - 5 g;
  • Salt and pepper;

Salt, white pepper.

Celery, parsley and dill.

First do the cutting of the pike perch. If you bought it in a frozen form, it is better to defrost in the refrigerator during the day. But in the absence of time, it can be done at room temperature. Fish knows after 2-3 hours.

Remove the scales, fins and heads with tails. Rinse fish carcasses, cut them into large pieces.

Feds, heads and tails pour with water. Add parsley and celery to the same pan. Put on the fire and bring to a boil.

Cut the bread with small cubes, dry it in the oven or in a frying pan.

After half an hour after the boiling, it is necessary to strain broth. In the rest of the water, put the pikepery fillet, salt and boil for 20 minutes.

Separate the protein from the yolk. Last rheet with vinegar, add a few hot broth. When the mixture obtained is heated, gradually enter it into the pan

During the filing, put several crackers into each plate. If you are sitting on a diet, limit the whole grain bread.

The ear of Sudak is perfectly suitable for losing weight, because the calorie content of this soup is minimal. Also, it is recommended to eat after large-scale holidays. Such a dish does not harm the figure, it will help it easier to come to myself after a feast with an abundance of mayonnaise salads. It does not have potatoes and croup, he does not leave gravity in the stomach.

Ear of River Fish at Home: Recipe

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  • Ingredients
  • River fish any - 1.5 kilograms;
  • Fresh dill - 1 beam;
  • Potatoes - 4 pieces;
  • Spices - to taste;
  • Water - 2 liters;
  • Lavar leaf - 1 piece;
  • Onions - 1 piece;
  • garlic - 2 teeth;
  • pepper peas - 2 pieces;

Carrots - 2 pieces.

Recipe for cooking at home

  1. The ear prepared on this recipe is very easy and low-fat. For this recipe, you can use different varieties of river fish to taste.
  2. River fish cleans from husks, gently cut the gills, remove the insides and eyes. Head and fins can not trim. Rinse the carcasses several times in water and cut into portion pieces.
  3. We lay out the fish in a saucepan, fill with water, add carrots, pre-cut by half rings. Cooking all the contents, not forgetting to periodically remove the foam.
  4. Fix the finished fish broth through a sieve and put on the middle fire. Put in the pan pieces of fish separated from bones.
  5. After about 10 minutes, add chopped potatoes chopped into medium cubes, crushed onions with carrots. Solim, Perchym and continue to cook until readiness.
  6. Garlic slices clean, finely cut or grind with the help of the press. Add a leaf of laurel, pepper peas and chicken dill chose.

We welcome the added spices broth for 5 minutes. We are waiting until the finished ear is imagined under a closed lid for a few minutes and spill on the portion plates.

We recommend:

Useful tips:

During the preparation of the ear, you can add a few spoons of alcohol or a glass of vodka. So from the added alcohol, the fish broth will be more transparent.

During the preparation of the ear, you can add a few spoons of alcohol or a glass of vodka. So from the added alcohol, the fish broth will be more transparent.

How to cook a delicious ear of river fish at home?

Delicious ear prepared very simple, you should have a fresh river fish, which we cut off your head, tail and fins and put them on the slab, be sure to put one whole carrot there and one large onion brown head.

When all this makes up for minutes thirty until readiness, we take a shimmer and pull out everything from the pan. And we put the potatoes there, which we applied by strokes, as well as put the carrots that squeeze on a small grater, when potatoes will boil, you need to put a fish that was already Painted and cut on medium pieces.

Then all the salt and bring until readiness, after that we put green dill and parsley in the ear, choking them finely.

Tasty ear must be prepared from fresh fish and in no case because of the ice cream. I first cook broth from potatoes, then add pepper pepper, you can put it and scented, the head of the bow is completely throwing. When potatoes weld add a fish and a bay leaf, the fish mainly not to digest. Ear gets very tasty.

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Ear from river fish at home.

Fish any 1-1.5 kg.

Potatoes 2 pieces medium.

Pepper peas black 6-8 pcs.

Bay leaf 5- 6 pcs.

Parsley root 1.

Pour in a saucepan of water and salt.

Potatoes cut into slices, cut the carrots with circles, cut into rings, parsley root to divide into 4 parts.

Fold all the vegetables in the pan and cook on medium heat until the potatoes are welded, then put pieces of prepared fish and cook for 10 minutes, then pull the root of parsley, add a bay leaf, pepper peas and dill, and cook another 1 minute.

Ear is ready. Bon Appetit.

I remember how to cooked a delicious ear of different fish, the fish was cleaned, the scams were rinsed well, the fins were cut off with a large fish, the cushions were lowered, the fins and a bony, cooked, cooked for about 20 minutes, the broth were filled, the broth was thrown into Good fish, whole bulb, carrots. Optionally, you can add potatoes. I still remember that in addition to greenery, a little beet trees added, the ear was just a royal. Onions and carrots also missed. It is necessary to salt and pepper at the very end of cooking, adding the greens when the fire is already turned off. Ear must stand a little and then you can pour over plates.

Step-by-step recipe for the preparation of the ear at home:

For cooking, we need: we need:

Fish (any) 1 kg.

Bay sheet 4-5 leaves

Parsley root - 2 pcs.

Pepper is black peas (if you do not like polka dots, then you can have a usual ground).

Dill (preferably fresh) - 1 small bundle.

Cooking: one.

Take a big saucepan, pour water and put on the stove! Meanwhile, while the water boats cut vegetables: potatoes, carrot, parsley root and onions! Carrot cut as you like, you want large, you want fine! Potatoes in conventional squares, but not finely, otherwise she is welded! Well, onions, too, as you like, you want half rings, you want fine! Parsley root just cut on half! 2.

When the water boiled, it is necessary to salt and throw all the chopped vegetables there! Cook for about 15 minutes. Then we throw the bay leaf and pepper! All together should still bother a couple of minutes! 3.

Then, throw fish! Cook fish for about 8-9 minutes! four.

At the end, add washed and crushed dill! And parsley root remove from the pan! Be sure to try on salt! Cook for another 3 minutes and turn off the plate!

How to cook ear: the most delicious recipe

There is a huge number of soup recipes that even a beginner hostess can prepare. They are made from vegetables, different types of meat, sea or river fish, as well as legumes and croup. Before cooking ear, you need to learn more about the fish used, cutting and some nuances. You can cook both on gas at home and on the fire during fishing or hike.

Simple and tasty dishes recipes

  • What kind of fish it is better to cook? The easiest way to cook a delicious ear of river fish. You can do it right on the banks of the river, catching a fresh carcass. Instances of any size are suitable: small uses entirely, and large cut into several parts. At home it is recommended to try the pumps from the pink salmon in a jar or mackerel, as well as from canned sairs or marine species.
  • potato - 4 pcs.;
  • one bulb;
  • one medium carrot;
  • Fresh parsley and green onions - a small beam;

Salt, black ground pepper, laurel leaves.

How to cook ear from pike at home? Remove gills and eyes, rinse well under water. Next, send to boot on fire, do not forget to salt water and throw spices. Wait boiling, remove the foam and cover the lid. It will be prepared for about 40 minutes, then you need to get the head. Potatoes chop slices, fix in boiling broth. There you also add carrots and chopped cubes onions. Keep on medium heat twenty minutes, at this time you can disassemble meat from bones. Return it into the pan, pour the crushed greens and serve the ear from the head of the pike to the table.

  • A fragrant and nutritious chowder is obtained from river fish on the fire. The taste will be much brighter, thanks to the preparation of fresh air from fresh carcasses of different species. Typically use a bowler or cauldron, but the usual pan is suitable. Ingredients:
  • Any fish of small sizes (carp, pike perch, pike or roach) - 10-12 pieces;
  • Onion onion - 1 pc.;
  • Potatoes - 5-6 pcs.;
  • carrot - 1 pc.;
  • Tomato - 1-2 pieces;
  • greens;

Salt, black ground pepper.

Cooking my oars on a fire in Kazan. Clear fish from scales, make an incision on the trouser and pull out the insides, wash. Potatoes clean, cut into several large parts, put on the bottom of the kittel. Add fish, pour water, salt and pepper. Put on fire and cook under the lid for about 5 minutes. Throw the whole bulb and chopped carrots. Next, you need to remove the lid, mix the foam, continue to cook on a small heat until the softness of fish and carrots. From the finished ear to get the bulb, add fresh greens and tomato, sliced ​​by 4-6 poles. Similarly, you can cook the ear of river fish at home, it turns out the same tasty.

  • Make a snout from a cat in the bowler will not be difficult, the dish is obtained satisfying with gentle meat. In classic recipes use affordable products that are always at home. Fish soup is considered one of the popular dishes in Russian folk cuisine. What you need and how to cook:
  • Carcass - 1.5 kg;
  • Potatoes - 5-6 pcs.;
  • Potato tubers - 5-7 pieces;
  • onion - 1 pc; with
  • Fresh greenery - 1 beam;
  • Vegetable oil - 2-3 tbsp. l;

Salt, pepper peas and several laurel sheets.

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The ear of river fish prepared according to the presented recipe at home is a very tasty and header first dish that smells in summer and a bone. To prepare this dish, you will need a minimum set of products and spices.

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