River fish soup recipe. Ukha with river fish

What an ear! Yes, how bold:
As if she was shuddering with amber.
Sweat it, my dear friend!
Here's a bream, offal, here's a piece of sterlet.
I. A. Krylov, "Demyanov's ear"

Well, tell me, which of you does not like rich, fragrant ear, smelling of the sea, rest, good mood, meadow open spaces and ocean shores? Wuhu, which contains all the happiness of picnics, morning fishing by the river and family outdoor recreation? Wuhu, which shimmers with amber fat beads, enchants with the pearlescent sheen of broth, beckons with gold and silver fish skins?

A small historical excursion

Best cock ear.

Few people know that initially, from the time of their birth and until the end of the 18th century, all the first courses were hidden behind the word "ear" in Russia, this was a common name for soups, however, over time, broth appeared in the lexicon under the influence of fashionable French trends, and the meaning of fish soup narrowed down to designating only a fish first course.

However, this is not the whole underwater part of the iceberg. Again, earlier fish soup was only a concentrated fish broth - it was cooked for a long time and thoroughly, but they tried to preserve all that valuable that is in the fish. There were no cereals and even more so potatoes with carrots in the ear - a thick rich broth was served with fresh soft pies and pies and always accompanied by a glass of ice-cold vodka.

Food culture, like any other branch of culture, fortunately, does not stand out of place, and therefore the fish soup over time has transformed into fish soup of varying degrees of saturation. Double ear - the one that is cooked with a double laying of fish, triple - respectively, the fish is added to the broth three times. In addition, there is royal, fishing, peasant, Hungarian fish soup, sterlet fish soup, catfish, sturgeon, silver carp, cod, pink salmon and dozens of other types of fish soups.

Fish soup classification

In order not to stupidly blink your eyes in a restaurant, seeing the incomprehensible names of an understandable fish soup, let's figure out how this is classified popular dish like an ear.

Depending on the fish used to prepare the first course, the fish soup is divided into:

- white fish soup (cooked from such types of fish as burbot, pike perch, perch, whitefish, ruff and the like. Characterized by a particularly light broth and delicate taste);

- black ear (made from carp, rudd, carp, crucian carp. As a rule, it turns out slightly darker than white ear);

- red ear (for its preparation you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red ear is called amber);

- triple (double) fish soup is prepared from different types of fish, and the first (two first) tabs are used only for making broth, and the last variety of fish, as a rule, the most delicious and valuable, gets into the plate.

In addition, there are varieties of fish soup, depending on the cooking method:
- ear assembly (everything that is in the kitchen gets into the pan);
- sweet ear (there are a lot, a lot of carrots in the broth);
- flaccid ear (base - dried fish);
- plastic ear (for cooking, take salted fish, which was cut into thin layers for salting);
- patronized ear (an egg is added to the finished soup, and then baked in the oven or oven);
- bulk ear (for cooking, live fish is used, which is poured with boiling water).

Another common classification of fish soup is based on the place in which this or that recipe was invented. Arkhangelsk fish soup involves using cod and halibut and adding milk at the end of cooking. The Volga fish soup is made from sterlet, the Prinar fish soup is made from lamprey, and the Don soup is added fresh tomatoes, and in Onega - mushrooms.

There are a lot of recipes, fish soup lovers will never be bored! Let's start with the basics?

Fish head ear

Many housewives know that it is cheaper to buy a large trout or salmon carcass, cut it up and store it in the freezer, taking out the necessary pieces as needed, than running to the store every time for steaks, fillets or a soup set. After the carcass is divided into parts and packaged in sachets, think about if you would like today the simplest fish soup from fish heads. It is as simple as possible to prepare it, and the result is incomparable!

Ingredients:
1 head of a large fish;
200 g fish fillet;
2 liters of water or prepared broth;
3-4 potatoes;
1 onion;
1 carrot;
1/3 cup millet;
3-4 bay leaves;
salt, black pepper, allspice, greens to taste.

Put the prepared head (washed and cleaned of gills) in a saucepan, fill it with water or broth, bring to a boil, remove the foam, then reduce the heat and cook for 15-20 minutes on minimum heat. After that we take the head out of the broth, leave it to cool, and filter the broth. We disassemble the head, return the meat to the broth, add the fillet cut into medium pieces, peeled and grated carrots, onion and potatoes cut into small cubes, millet, allspice. Bring to a boil, reduce heat, cook cereals and vegetables until tender (about 15 minutes). At the end, salt, add bay leaves, boil for a few more minutes, turn off. If desired, add black pepper and herbs to the ear.

River fish soup

If your family has a fisherman who regularly brings home his catch in the form of small river fish, you know that the issue of its disposal constantly turns into an acute problematic moment. Ukha is an excellent way out: fragrant, satisfying and simple.

Ingredients:
1 kg river fish;
2 liters of broth or water;
1 onion;
1/3 cup millet;
4-5 potatoes;
salt, pepper, herbs to taste.

Small river fish should be thoroughly washed, scaled and gutted. Place in a saucepan, then add water and bring to a boil. Reduce heat, skim and cook until bones start to lag well behind meat (7-10 minutes). Remove the pan from the stove, filter the broth, deal with the fish: if you don't like fighting with the bones in the plate, try to immediately mill what is possible to mill; if you have nothing against separating the bones directly during lunch, just remove the large ridges if they are well removed from the meat.
Add finely chopped onion, millet, potatoes in small cubes to a saucepan with broth. Cook until the potatoes and cereals are ready, then put the fish, boil for another 3-5 minutes, at the end salt, pepper, add herbs.

Simple homemade carp ear

Of course, we can say that this is not ear at all, but just fish soup, but, you see, with the passing of times and the constant change in culinary realities, it is unrealistic to say how a real ear should differ from fish soup today. And therefore - we are preparing the ear! From carp. Rich in taste and very satisfying.

Ingredients:
1 head of a large carp;
1 tail of a large carp;
3-4 pieces of carp carcass;
2.5 liters of water or broth;
1 onion;
1 carrot;
3-4 potatoes;
1 parsley root;
salt, pepper, bay leaf, peppercorns, herbs to taste.

Unpeeled onion, parsley root, bay leaf, peppercorns, head with gills removed, tail and pieces of carp carp put in a saucepan, pour water or broth, bring to a boil. Be sure to remove the foam, reduce the heat to a minimum and cook for about 15 minutes, after which we remove the pan from the heat, filter the broth, discard everything that was in it, except for the fish. We divide the latter into parts, disassemble the head and leave only what is needed, put everything in a saucepan. Add the potatoes, cut into small cubes, and the carrots, cut into cubes. Bring to a boil again, reduce heat to low, salt and pepper to taste and cook until vegetables are ready. Add greens at the end.

Finnish ear

Scandinavian people are considered experts in cooking for a reason. fish dishes- For centuries, the developed culture of fishing, of course, left its mark on the cuisine, giving the local population hundreds of recipes from salmon, trout and other delicacies that are abundant in coastal waters. Try Finnish fish soup - you will be surprised to know how great a regular fish soup can be!

Ingredients:
500 g of trout;
2 tbsp. l. butter;
1.5 liters of water or pre-cooked broth;
3-4 large potatoes;
250 ml low-fat cream;
a bunch of parsley;
1 carrot;
2 onions;
2-3 bay leaves;
salt and pepper to taste.

Wash the fish, remove the bones, peel the scales, do not remove the skin. Cut into rather large pieces, put in a single layer the pan in which the butter was previously melted.
Cut the peeled carrots into slices, sprinkle over the fish.
If you have nothing against onions in the first courses, peel them, cut them into small cubes as possible, put them on carrots. If, for some reason, you do not add chopped onions to soups, cut the heads in half and put them in a saucepan in this form - after the ear is ready, just remove the onions: it will have time to give the broth its flavor, but will not spoil appearance soup.
Peel the potatoes, cut them into small cubes, and arrange them in the next layer after the carrots or onions.
Add salt, pepper, bay leaf, cover with broth and, without stirring, cook until vegetables are tender - about 15 minutes. Turn off the heat, pour the cream into the saucepan, add the chopped parsley and let it brew under the lid for 10 minutes, after which the Finnish fish soup can be served.

How to cook fish soup in a multicooker

The modern pace and speed of life is gradually approaching infinity. Nobody has time to do anything, everyone is in a hurry, flying and racing, saving time on everything that can be saved on. The family's food often comes under attack - it is for this reason that many housewives switch to cooking breakfasts, lunches and dinners in a multicooker. By the way, fish soup can also be cooked in a wonderful pot!

Ingredients:
500 g of fish soup set (ridges, tails, heads, abdomens, ugly fillet pieces);
1/3 head of celery root;
1 bell pepper;
3-4 potatoes;
2 carrots;
1 onion;
2 tbsp. l. rice;
salt, herbs, allspice and black pepper, bay leaf to taste.

Soup set (washed, peeled, without gills), an unpeeled and halved onion, one whole carrot, one carrot cut into circles, celery, bell pepper without stem and seeds, diced potatoes, rice, spices and salt in a multicooker bowl, add about 1.5 liters of water (this ear will turn out to be rich and rather thick; if you prefer liquid soups, increase the amount of liquid, in addition, you can cook the fish soup without cereal). We close the lid of the multicooker, set the "extinguishing" program. After the readiness signal, take out the whole carrots, bell peppers, celery, bay leaves - discard. We take out the fish, separate it from the bones, return the bone-free pieces to the bowl. Pour in finely chopped greens, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.

How to cook fish soup over the fire

Of course, most often we cook fish soup at home - on the stove or in a multicooker. However, you must admit that this dish is most delicious after cooking on a fire - with the smell of haze, pine needles that accidentally fell into the pot, with a fish caught with your own hands an hour ago. Outdoors, to the unobtrusive music of a fire and the singing of forest birds, with good company and excellent mood.

Ingredients:
1.5 kg of fresh fish;
1 onion;
1 carrot;
parsley root, parsnip;
3-4 potatoes;
salt, allspice and black pepper to taste, bay leaf, a bunch of herbs.

Having installed a pot over the fire, pour 2 liters of water into it, wait for it to boil. Pour in diced potatoes, carrots in slices, a whole onion (you can unpeeled, not cut in half until the end), parsnip and parsley root, cook for 15 minutes.
Peel the fish, cut into pieces, put the heads and tails in a pot, cook for another 10-15 minutes, then take them out, cool, separate from the bones, return the meat to the pot, put the remaining large pieces fishes. Add allspice, bay leaf, remove parsley and parsnip root, discard onion. Finely chop the herbs, add to the kettle, remove from heat and serve on plates.

10 secrets of delicious fish soup

The basis of all first courses is broth: the more successful it is, the tastier the soup will be. Ukha is no exception: if you want to get a royal treat, you should make sure that the boiled broth is rich. Traditionally, it is cooked on cheap small fish, which always falls for the bait along with the real catch - crucian carp, ruffs, whitefish, perch, roach, small pike perch and any other small things caught or bought are suitable. The more types of fish you put in the pot, the more interesting the result will be. In addition, do not forget to add aromatic herbs and roots to the pan - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and everything else that you find can be safely thrown into the broth.

If you add freshly caught small river fish to the soup broth, you do not need to gut it or peel off the scales, just remove the gills.

If suddenly your broth “kicked up” and became cloudy, you can lighten it by adding liquid egg white - when curdling, it will “take away” with itself what has spoiled the appearance of the soup.

A couple of onions added to the pan unpeeled, fish skins (which are often removed by everyone), carrots can improve the color of the broth.

When choosing fish for broth, give preference to fatty varieties - carp, salmon, pike perch, carp, pike. Don't even look at herring fish, minnows, roach, ram - they are in no way suitable for broth.

The secret to a successful fish soup is not to bring the soup to a boil. Optimally - slow simmering under an open lid, it is in this version that you get the most delicious, solid, rich ear.

To prevent the ear from turning into porridge, try not to stir it - rich fish soups cook without interfering with the process unnecessarily.

If you cook your fish soup in nature, try at the very end to dip the smoldering firebrand from the fire directly into the pot of soup for a few seconds - it will add subtle notes to your ear, giving your lunch absolutely amazing aromas.

Any connoisseur of this dish will always add a glass of vodka to the "right" ear - the alcohol evaporates, and the soup acquires an interesting spicy note.

Wuhu is traditionally salted at the very end. It is believed that otherwise the salt “draws out” aromas and flavors from the soup, which will simply evaporate or dissolve in the course of further cooking.

Your choice of fish when preparing fish soup is practically unlimited. You can use both river fish (perch, crucian carp, ruff, carp, pike perch, carp, pike, rudd) and marine life (cod, salmon, salmon, halibut, sea bass, pink salmon, chum salmon). And yet there are types of fish, from which it is not recommended to cook fish soup - these are roach, roach, bream, gudgeon, ram, mackerel and herring. The fresher the fish you choose, the better your soup will taste. The most delicious fish soup is obtained from freshly caught fish.

It should be remembered that the central place in the ear is given to the fish, while vegetables, broth and spices should be kept to a minimum - they are designed only to emphasize and set off the taste of the fish. Although any avid fisherman will tell you that if you have live fish, even this is not necessary - fresh fish already has an unsurpassed taste. Wuhu is traditionally prepared from 2-4 types of fish. This is usually done in two stages - first, a rich broth is prepared from small fish, which is then removed, and then pieces of large fish are placed in the ear. At the same time, small fish can not be cleaned or gutted, but only rinsed well, wrapped in cheesecloth and tied - so it will be convenient for you to remove the fish after cooking the broth. Large fish should be cleaned, gutted and cut into pieces. Another option for a two-stage preparation of fish soup is that you can first cook the broth from fish offal, then extract them, strain the broth and add the fish fillets to it. If there are a lot of bones in the fish, then it is advisable to strain the resulting broth. Do not remove the head and fins from the fish, as these will make the broth very rich.

The invariable companions of fish in the ear are onions, carrots and potatoes. They can be added to the broth as whole (except for potatoes) or coarsely chopped. The simplest spices and spices are suitable for the ear - bay leaf, black peppercorns, allspice and parsley root. Coriander, tarragon, saffron and ginger are also perfectly emphasized. You should not add an abundance of various ingredients and spices to your ear - this way you can "drown out" the fishy aroma. Cook the fish soup over low heat without a lid, avoiding an intense boil. The ear should languish slowly. Watch the time carefully so that the fish is not overcooked - it is usually ready in 10-20 minutes. To get rid of the characteristic smell of mud in freshwater fish, you can add a little lemon juice or vodka a few minutes before cooking.

When preparing fish soup, not only its taste is important, but also the appearance of the dish, which plays an important role in shaping the impression of what has been eaten, therefore it is very important that the broth is transparent. To do this, be sure to remove the foam from the broth after boiling. If the broth does turn dark, beaten protein will help correct the situation - stir it in the broth, bring to a boil, then strain the broth.
The ear is salted at the very end. When the fish soup is ready, you can put a piece of butter in it and let it brew under the lid for 10-15 minutes. After that, pour the soup into plates, sprinkle with chopped herbs and serve to the delight of everyone gathered at the table or around the fire.

Let's start our selection of recipes with traditional river fish soup. The most delicious fish soup is obtained from predatory species of river inhabitants, so perch, pike and pike perch are perfect for it.

Ingredients:
1.5 kg of river fish,
1 onion
1 carrot,
4 potatoes,
3-4 bay leaves,
10 black peppercorns,
1 parsley root
50 g butter
50 ml of vodka,
dill and parsley,
salt to taste.

Preparation:
Cut off the head and tail of the fish, removing the eyes and gills. Gut the fillet, removing the ridge and ribs. Place the head and tail in a saucepan and pour 3 liters of water. Add the onion, cut in half, bring to a boil and cook for 10-15 minutes. Remove the fish pieces and onion from the pan, add the coarsely chopped potatoes and cook for 10 minutes. Add chopped carrots, parsley root, fish fillet pieces and spices. Cook for about 10-15 minutes, then add salt and vodka to remove the mud odor. Boil for about 2 more minutes and remove from heat. Remove bay leaf from fish soup, add butter, sprinkle with chopped herbs and serve.

The presence of small fish is not at all a reason to be upset. This is a great opportunity to cook delicious fish soup.

Small fish ear

Ingredients:
1 kg of small fish
1 onion
1 carrot,
3 potatoes,
100 g millet,
1 parsley or celery root
6-7 peas of allspice,
4 bay leaves,
green onions,
salt and ground black pepper to taste.

Preparation:
Gut small fish and rinse, then wrap in a piece of gauze. Pour 2.5 liters of water into a saucepan, place cheesecloth in water, securing its end to the pan. Bring to a boil and cook for about 15 minutes. Remove the fish and add chopped potatoes, fried onions with carrots, roots and spices to the broth. Cook for 10 minutes. Add washed millet and cook for about 10 minutes until the potatoes are tender. Remove roots, bay leaves and peppercorns from the fish soup. Separate the fish from the bones, put in the broth and sprinkle with chopped green onions.

Ingredients:
500 g of red fish
3-4 potatoes,
1 onion
1-2 carrots,
8 black peppercorns,
3 bay leaves,
dill or parsley,
ground coriander,
salt.

Preparation:
Put coarsely chopped vegetables into a saucepan and pour in 2.5 liters of water. Cook after boiling for 15 minutes. Add fish, cut into portions, bay leaves and peppercorns. Cook for about 10 minutes over low heat, skimming off the foam. Season with salt, add ground coriander, sprinkle with chopped herbs and boil for another 2-3 minutes. Remove the spices, let the ear steep under the lid for 10 minutes and serve.

Some fishermen believe that the most delicious and rich fish soup is obtained only when the broth is prepared for it from fish heads. We suggest you use our next recipe and see for yourself.

Fish heads ear

Ingredients:
3 large fish heads,
200 g fish fillet,
3-4 potatoes,
1 onion
1 carrot,
100 g millet,
4 bay leaves,
5 allspice peas,
salt and ground black pepper,
greens.

Preparation:
Clean the heads from viscera and gills, then rinse well and put in a saucepan, pouring 2 liters of water. Bring to a boil, remove foam, reduce heat and cook for 15-20 minutes. Remove heads from broth and set aside. Strain the broth. When the heads are cool, disassemble them and put the meat in the broth, along with the chopped into pieces. fish fillets... Add diced potatoes, chopped onions and carrots (if desired, you can pre-fry them lightly in oil), washed millet, bay leaf and allspice. Bring to a boil and cook for about 15 minutes, until potatoes and cereals are done. Salt the prepared fish soup, sprinkle with black pepper and chopped herbs.

Even when cooking fish soup, a multicooker can come to the aid of the hostesses. Take advantage of this miracle of technology and see how excellent the final result can be.

Ingredients:
500 g of fish
1 onion
1 carrot,
5 potatoes,
6 peas of allspice,
3 bay leaves,
greens,
salt.

Preparation:
Scale the fish, gut and remove the gills. Rinse well and place in a multicooker bowl along with coarsely chopped vegetables and spices. Fill with water up to the “Maximum” mark and set the “Extinguishing” mode. In about an hour and a half, the ear will be ready. Season with salt to taste and sprinkle with chopped herbs.

And in the end, we suggest you prepare an unusual alternative. classic ear- the so-called milk ear, popular in Finland and Karelia. In these countries this dish is called "kalakeitto" and can also be prepared from white fish - the main thing is that there are fewer bones in it. Despite its simplicity, in Finland, milk ear is considered festive dish... It is advisable to let the soup steep for a day.

Ingredients:
500 g of red fish (salmon, salmon or pink salmon),
1 large onion
2 potatoes,
1 liter of water
500 ml milk or low-fat cream,
40 g butter
1 tablespoon flour
5 black peppercorns,
2 bay leaves
salt and ground black pepper,
dill greens.

Preparation:
Cut the fish into pieces, cover with water, add half of the peeled onion, black peppercorns and bay leaf. Prepare fish broth by boiling fish for 10 minutes. Salt the finished broth, remove the onion and bay leaf. Take out fish and set aside. Cool and cut into pieces, separating from the bones.
Add the diced potatoes to the broth and cook for about 15 minutes. Fry the remaining half of the onion in butter(20 g) and add to soup. Stir milk or cream with flour and gradually pour into the soup, stirring thoroughly. Add fish pieces and cook for another 8-10 minutes. Sprinkle the prepared soup with chopped dill and serve hot.

As you can see, fish soup can be so different, but at the same time it is invariably tasty and deliciously aromatic. Take advantage of our tips and recipes and your ear will certainly delight everyone who tries it. Bon Appetit!

Introduction (general information about the dish, history, degree of usefulness, etc.)

The most delicious fish soup is made in a stove or on a fire. For a long time, it was prepared only from small river fish, which can be easily caught near the coast. Nowadays, you can buy perch, crucian carp or carp at any store. But not every chef will be able to prepare a fragrant traditional fish soup from them.

V classic recipe perch is used. It is moderately fatty, thanks to this the dish will be healthy and nutritious. Such an ear will not weigh down the stomach, but it will give energy for the whole day. It is easy to prepare even for beginners in the kitchen.

Ingredients:

Perch - 400 g;
Carrots - 150 g;
Potatoes - 300 g;
Onions - 100 g;
Salt and pepper, bay leaves;
Dill, parsley, other herbs.

Step-by-step recipe for river fish soup

The hardest part of cooking is processing the fish. Perch must be thoroughly rinsed, gills and other inedible parts removed. There is no need to peel the husk at this stage!

Put the perches in the pot, pour over cold water and put on fire. Add the peeled onion to the same container. Bring to a boil, season with salt and skim.

Remove the perches from the water, strain the broth. Then put the potatoes, carrots and spices there.

Remove the bones from the fish, cut it into fillets. Return to broth, cook for 10 minutes.

Chop the greens. Add it to the soup, simmer for another 5-7 minutes. You can additionally sprinkle each serving with dill and parsley.

The soup is served hot, but it tastes good when it cools. For satiety, some housewives add millet and other cereals to the ear, but there are no such ingredients in the classic recipe. To make the broth clear, you can add whipped protein or a small amount of vodka to the broth at the end of cooking.

Option 2: A quick river fish soup recipe

It is not necessary to use whole fish carcasses for fish soup. You can limit yourself to heads, tails or a ridge. In this case, the broth will remain rich, and their fillets can make a wonderful dinner. And remember that you cannot cook fish for a long time. It boils down instantly, losing its flavor. Therefore, it is better to first cook the broth and boil the potatoes, and only then add the fish heads.

Ingredients:

Fish - 1 kg;
Carrot;
Bulb;
Potatoes - 400 g;
Bay leaf, pepper mix;
Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop the carrots and onions. Cut the potatoes in half. Boil water and add all vegetables to it. Cook for 20 minutes over low heat.

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

Use a slotted spoon to remove the carrots and onions from the broth. crush the mashed potatoes with a fork, you can additionally grind them with a blender.

Return the onions and carrots to the pan, put the fish there. Boil for 15 minutes, then season with salt and pepper.

Three minutes before turning off the heat, add bay leaves and finely chopped herbs to the soup.

If you are in a hurry, you can taste the fish soup immediately after cooking. But it is better to let it brew for 10 minutes under the lid. In this case, aromas and tastes will be more pronounced, saturated.

Option 3: River fish soup in broth

To prepare a dish according to this recipe, you will have to cook the broth in advance, then cool it. It is best to cook it with chicken pieces, although vegetable broth will work as well.

Ingredients:

Crucian carp - 600 g;
Potatoes - 350 g;
Broth - one and a half liters;
Bulb;
A bunch of dill;
Carrots - 150 g;
Three medium sized tomatoes;
Sour cream - 1 glass;
Salt, white pepper.

Step by step recipe

First, wash the fish and clean it from the insides. Scrape off the scales so they don't end up in the finished soup. Remove the tail and fins and cut the crucian carp into small pieces.

Prepare a three-liter saucepan in which the crucian carp will be boiled. Fill it with broth and water in a 2: 1 proportion, put on fire.

Peel potatoes and tomatoes. Cut them into cubes. Put the potatoes in a saucepan with the fish, bring to a boil. After that, reduce heat to low, season with salt.

Onions and carrots also need to be peeled and finely chopped or grated. Fry them on a hot vegetable oil until soft. When the onion turns golden, add the tomatoes and sour cream to it. Simmer for a couple more minutes, then remove the pan from heat.

Pour the contents of the skillet into the pot. Add salt, pepper and spices to taste. Check the potatoes for doneness.

When the potatoes are soft, add the chopped dill to the pot. Turn off heat, cover and wait 10 minutes. During this time, the soup will "reach" and acquire a wonderful shade.

It is better to cook the fish soup in small quantities so that the whole family can eat it in 1-2 times. Only in fresh dish there is a maximum of magnesium and B vitamins necessary for the body of people at any age.

Option 4: Ukha from two types of river fish

To make the soup as tasty as possible, you need to use at least two varieties of fish. Ideal for fish soup, ruff, ide, perch, pike perch and crucian carp. This recipe uses perch and carp, but you can add other fish if you like. Remember to remove the gills, eyes, and intestines first.

Ingredients:

Perch - 400 g;
Carp - 400 g;
Potatoes - 500 g;
Three onions;
Four tomatoes;
A handful of millet or rice;
Bay leaf, peppercorns;
Salt, a pinch of sugar.

How to cook

Cut the fish into portions and place them in boiling water. Add bay leaves, peppers and diced potatoes.

Peel the onions and tomatoes, cut into large pieces. Add them to the broth, cook over low heat.

Rinse the cereal, put it in the soup and stir well. Add a little water if necessary, cover the pan with a lid.

All ingredients will be ready 25 minutes after being boiled. Timed the time, 5 minutes before the end, put dill, salt and sugar in the ear.

It is in this recipe that the addition of different spices will be appropriate. Purchase a special fish mix or experiment depending on the variety. Rosemary, thyme and basil go well with perch.

Option 5: Ear of the healthiest river fish with egg

To prepare this dish, you need to catch or buy pike perch in a fish store. He lives only in the cleanest reservoirs, so the meat will be as healthy and tasty as possible. Each carcass of this fish contains great amount magnesium, potassium, chromium and iodine.

Ingredients:

Pike perch - 500 g;
White bread - 150 g;
One onion;
Egg;
Vinegar 6% - 5 g;
Salt and pepper;
Celery, parsley and dill.

Step by step recipe

Start by cutting the pike perch. If you bought it frozen, it is best to defrost it in the refrigerator for 24 hours. But in the absence of time, you can do this at room temperature. The fish will thaw in 2-3 hours.

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

Fill the fins, heads and tails of the walleye with water. Add parsley and celery to the same saucepan. Put on fire and bring to a boil.

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

Strain the broth half an hour after boiling. Put the pike perch fillet in the remaining water, salt and cook for 20 minutes.

Separate the white from the yolk. Grind the latter with vinegar, add a little hot broth. When the mixture heats up, gradually add it to the saucepan.

Place a few croutons on each plate as you serve. If you're on a diet, stick to whole grain crisps.

Pike perch fish soup is perfect for people who are losing weight, because the calorie content of this soup is minimal. It is also recommended to eat it after large-scale holidays. Such a dish will not harm the figure, it will help to recover more easily after a feast with an abundance of mayonnaise salads. There are no potatoes or cereals in it, it does not leave heaviness in the stomach.

River fish soup at home: a recipe

Ukha from river fish, cooked according to the presented recipe at home, is a very tasty and rich first dish that smells like summer and a fire. To prepare this dish, you will need a minimum set of products and spices.

Rate Recipe Rate

Ingredients

any river fish - 1.5 kilograms;
fresh dill - 1 bunch;
potatoes - 4 pieces;
spices to taste;
water - 2 liters;
bay leaf - 1 piece;
onion - 1 piece;
garlic - 2 cloves;
peppercorns - 2 pieces;
carrots - 2 pieces.

Home cooking recipe

The fish soup prepared according to this recipe turns out to be very light and non-greasy. For this recipe you can use different varieties river fish to taste.

The river fish is peeled, carefully cut out the gills, and the entrails and eyes are removed. The head and fins do not have to be trimmed. We wash the carcasses several times in water and cut into portions.
We spread the fish in a saucepan, fill it with water, add the carrots, previously cut into half rings. We cook all the contents, remembering to periodically remove the foam.
Strain the finished fish broth through a sieve and place over medium heat. Put the pieces of fish separated from the bones in a saucepan.
After about 10 minutes add the potatoes, chopped into medium cubes, chopped onions and carrots. Salt, pepper and continue to cook until tender.
Peel the cloves of garlic, chop finely or chop with a press. Add bay leaf, peppercorns and chopped dill.
We boil the broth with the added spices for 5 minutes. We are waiting for the finished ear to infuse under a closed lid for several minutes and pour it into portioned plates.

During the preparation of fish soup, you can add a few tablespoons of alcohol or a glass of vodka. This will make the fish broth more transparent from the added alcohol.

How to cook delicious river fish soup at home?

It is very simple to prepare a delicious fish soup, you should have fresh river fish, y which we cut off the head, tail and fins and put them on the stove to cook, be sure to put there one whole carrot and one large head of onion.

When all this is cooked for about thirty minutes until cooked, we take a slotted spoon and take everything out of the pan. And put the potatoes there, which we cut into cubes, and also put the carrots, which we rub on a fine grater, when the potatoes boil, we need to put the fish there, which was already peeled and cut into medium pieces.

Then we salt everything and bring to readiness, after that we put green dill and parsley in the ear, chopping them finely.

A delicious fish soup must be prepared from fresh fish and by no means because of ice cream. First, I cook the potato broth, then add the peppercorns, you can put the fragrant one, throw the whole onion head. When the potatoes are cooked, I add fish and bay leaves, the main thing is not to digest the fish. The fish soup is very tasty.

UHA from river fish at home.

Ingredients

Any fish 1-1.5 kg.

Potatoes 2 pcs medium.

Black peppercorns 6 - 8 pcs.

Bay leaf 5 - 6 pcs.

Parsley root 1.

Pour water into a saucepan and season with salt.

Cut the potatoes into slices, cut the carrots into slices, cut the onions into rings, divide the parsley root into 4 parts.

Put all the vegetables in a saucepan and cook over medium heat until the potatoes are boiled, then put the pieces of prepared fish and cook for 10 minutes, then remove the parsley root, add bay leaves, peppercorns and dill, and cook for another 1 minute.

The ear is ready. Bon Appetit.

I remember how they used to cook delicious fish soup from different fish, the fish was cleaned, the scales were washed well, the fins were cut off the large fish, the scales, fins and bony trifles were lowered into the pan, cooked for about 20 minutes, strained the broth, threw out the thick, and put it in this broth good fish, whole onion, carrots. Optionally, you can add potatoes. I also remember that in addition to greens, a little beet tops was added, the ear turned out to be simply royal. Onions and carrots were also thrown away. You need to salt and pepper at the very end of cooking, add greens when the fire is already off. The ear should stand a little and then you can pour it into plates.

Step-by-step recipe for making fish soup at home:

To cook fish soup at home, we need:

Fish (any) 1 kg.

Bay leaf 4-5 leaves

Parsley root - 2 pcs.

Black peppercorns (if you don't like peas, you can use the usual ground).

Dill (preferably fresh) - 1 small bunch.

Preparation:

1. We take a large saucepan, pour water and put it on the stove! Meanwhile, while the water is boiling, we cut vegetables: potatoes, carrots, parsley root and onions! Cut the carrots the way you like, want large, want small! Potatoes in ordinary squares, but not small, otherwise it will boil! Well, onions too, as you like, you want in half rings, you want finely! Just cut the parsley root in half!

2. When the water boils, you need to add salt and add all the chopped vegetables there! Cook for about 15 minutes. Then toss in the bay leaf and pepper! All together should boil for a couple of minutes!

3. Then, we throw the fish! Cook the fish for about 8-9 minutes!

4. At the end, add the washed and chopped dill! And extract the parsley root from the pan! Be sure to try the salt! Cook for another 3 minutes and turn off the stove!

How to cook fish soup: the most delicious recipe

There are a huge number of soup recipes that even a novice housewife can cook. They are made from vegetables different types meat, sea or river fish, as well as legumes and cereals. Before you cook the fish soup, you need to find out more about the fish used, cutting and some of the nuances. You can cook both on gas at home and on a fire while fishing or hiking.

Simple and delicious recipes

What kind of fish is best for cooking? The easiest way is to cook delicious fish soup from river fish. This can be done right on the river bank by catching a fresh carcass. Instances of any size are suitable: small ones are used whole, and large ones are cut into several parts. At home, it is recommended to try salmon stews in a jar or mackerel, as well as from canned saury or sea species.

potatoes - 4 pcs.;
one onion;
one medium carrot;
fresh parsley and green onions - a small bunch;
salt, black ground pepper, bay leaves.

How to cook pike fish soup at home? Remove gills and eyes, rinse the head well under water. Then send to cook over the fire, do not forget to add salt water and add spices. Wait until it boils, remove the foam and cover with a lid. It will take about 40 minutes to prepare, then you need to get the head out. Chop the potatoes into slices, put them in a boiling broth. Add carrot circles and diced onions there. Keep on medium heat for twenty minutes, during this time you can take the meat from the bones. Return it to the pan, add chopped greens and serve the ear from the pike's head to the table.

A fragrant and nutritious stew is obtained from river fish on a fire. The taste will be much brighter due to cooking on fresh air from fresh carcasses of different types. Usually a pot or cauldron is used, but a regular saucepan will do. Ingredients:

any small fish (carp, pike perch, pike or roach) - 10-12 pcs.;
onion - 1 pc .;
potatoes - 5-6 pcs.;
carrots - 1 pc.;
tomato - 1-2 pcs.;
greens;
salt, black pepper.

Cooking fish soup over a fire in a cauldron. Peel the fish, make an incision on the abdomen and pull out the insides, wash. Peel the potatoes, cut them into several large pieces, and put them on the bottom of the pot. Add fish, add water, salt and pepper. Put on fire and cook, covered, for about 5 minutes. Toss in the whole onion and chopped carrots. Next, you need to remove the lid, mix the foam, continue to cook over low heat until the fish and carrots are soft. Remove the onion from the finished fish soup, add fresh herbs and a tomato, cut into 4-6 slices. In a similar way, you can cook fish soup from river fish at home, it turns out to be just as tasty.

V national cuisines many countries of the world have their own recipes for making fish soup. In Finland, it is customary to cook it from rainbow trout with the addition of fat milk or cream (moreover, every self-respecting Finn is fluent in cooking fish soup). Various types of fish are used in Russia, both river and sea. And in Ukraine, millet or other cereals are added to the ear. This is probably why the question of how to cook fish soup at home is difficult to answer unequivocally. Many housewives spy on the Internet to find any secrets from photos and videos. But we will still try to do it!

Fish soup cooking technology

Here are some general guidelines to help you get great results. Preparing at home fish soup simply and easily. It turns out very tasty, even a teenager can cook such a dish. The main thing is to know the recipe step by step.

Pledge delicious fish soup- strong broth. Boil it with ruffs, ide, whitefish, perch, pike perch or any other favorite fish.
Use several varieties of fish, at least two.
If you cook fish soup with fresh fish, the other ingredients can only be potatoes and onions.
It differs from soup in the minimum set and amount of vegetables.
Green onions, parsley, bitter and allspice, dill, tarragon, bay leaf will add a spicy taste to the fish soup.
The ear will acquire a rich taste when boiled over low heat. Keep the pot open at all times.
If the fish meat is loose from the bones, the fish soup is ready! Do not overcook the fish soup as the fish will quickly lose its flavor and become tough.
The cooking time for fish soup depends on the type of fish. From river fish, the soup will be ready in 15-20 minutes, and from sea fish - after 10.
If the ear has lost its transparency, use an egg white draw to brighten.
If you cook fish soup from frozen fish, put it in water directly from the freezer.

How to cook fish soup from river fish

Any river fish is suitable for making real fishing fish soup, as long as there is a lot of it.

You will need:

river fish (small and large) - 1.5 kg,
water - 1.7 l,
egg - 1 pc.,
onion - 1 large head,
potatoes - 4 pcs.,
salt, pepper - to taste.

Cooking method

Rinse and gut small fish (perches, ruffs are suitable), leave gills, eyes and scales - these ingredients will give the ear the necessary consistency. For large fish, separate the head, tail and back.
Place the fish pieces in a saucepan and cover with water. Cook until the bones begin to separate easily from the fish.
Strain the broth. If cloudy, add the protein of the chicken egg.
Dip portions of large fish, onions, potatoes, salt and pepper into the finished broth. Cook until tender.

How trout ear is cooked

If you're still deciding how to make fish soup at home and what fish to use, consider this Finnish recipe. The ear will turn out transparent and amazingly tasty. The main thing is not to salt a lot for the ear.

You will need:

trout - 500 g
potatoes - 500 g,
onions - 3 medium-sized heads,
cream - 200 ml,
boiled water,
salt and pepper,
greens - parsley, dill.

Cooking method

Peel and wash the trout, leaving the skins intact. Cut the fish into large chunks.
Prepare potatoes and onions: peel and chop. Lay potatoes, onions, pieces of trout in layers at the bottom of the pan.
Pour in cold boiled water so that it covers the fish 3-4 cm. Add black peppercorns, salt and ground pepper.
Cook until tender over medium heat. At the very end of cooking, add the cream to the pan, stir and bring to a boil.
On average, the cooking time is 15 minutes, after which the ear should be allowed to brew for 10 minutes.
Serve with chopped herbs.

Ukha: pike perch recipe

How to cook fish soup at home according to the classic Russian recipe? Of course, using the simplest and most affordable products!

You will need:

pike perch - 400 g,
onions - 2 medium-sized heads,
carrots - 1 pc.,
potatoes - 5 pcs.,
tomato - 1 pc.,
parsley root - 2 pcs.,
greens,
bay leaf, salt, pepper,
butter - 50 g.

Cooking method

Peel and fillet the fish. Place the heads, ridges, bones, fins in a saucepan and cook the broth.
When it boils, add the parsley root, onions and carrots, and bay leaves.
Strain the broth, add chopped potatoes, onions and parsley root to it.
After 10 minutes add fish fillet, tomato and spices.
Add butter before turning off.
You can serve the fish soup in plates or in a deep dish, pre-garnished with herbs.

Try to cook fish soup according to a classic fisherman's, national Finnish or native Russian recipe. And every time you get a new one, delicious dish for lunch!

Asakura
Deps is a well-known company among our anglers, specializing mainly in the development and manufacture of lures for catching predatory, semi-predatory and some types of peaceful fish. Like most "Japanese" wobblers from Deps are famous for their high quality workmanship, calculated and thought-out geometry, wide and original color palette, and, of course, phenomenal catchiness. In the range of Deps products there are many good lures, some have become cult and very popular among domestic spinners. Deps specializes in the production of minnows, surface lures and swimbaits. All lures from this manufacturer are equipped with great tees. In their manufacture, stainless fittings are used. The cover is made of very high quality and will not climb after a few bites of predatory fish. Minnow In this category of lures, of course, the most popular is the Balisong model, which is available in sizes 110 and 130 mm. Among many spinning players, 130 deserved special respect. It belongs to the category of large minnows and is used when twitching pike at depths of up to 2 meters. It is produced in floating version and with neutral buoyancy. Also noteworthy is the 130-ku Deps Balisong SW Europa Limited and the deep-sea Deps Balisong Minnow 130SF Long Bill. Surface lures Among the surface lures of Vuza, several models deserve special attention: Propbate Buzz Jet and its modifications. Large Volker Radscale. The original Busterk topwater. Classical…
KOSADAKA
The Japanese company Lucky Craft is probably known to any angler. She specializes in the design and manufacture of fishing lures. Its main direction is wobbler building. Plastic products of this company are rightfully included in the top of the best wobblers and win competition from many other famous manufacturers. All Lucky Craft wobblers are of high precision and quality. Those who have held these baits in their hands will immediately say that few can compare with them in terms of the culture of making. A long-lasting coating, a wide range of colors, excellent fittings and much more, speaks of the company's serious approach to its activities. Lucky Craft doesn't churn out baits just for a change. Each of them has an idea. They are specially designed for the given fishing conditions, for fish, for a spinning direction. To successfully fish with a wobbler from Lucky Craft, you first need to understand its essence, determine the place of application and choose the best animation options. Only then will a specific wobbler model start to please with stable catches. Crankbaits Among this type of lures, the lion's share is occupied by wobblers of the light class. These are "buratinki" of small size and weighing up to 10 grams. The main use of Lucky Craft rolls in our conditions is for catching chub and other white predators. Of course, initially many wobblers were developed for catching bass, but we have successfully adapted them for pike and perch, ...