Every my ear rod, but not everyone knows where this word came from, that at the beginning under this word was intelligent. Original ear fish and did not smell. In the people in Russia until the 19th century, all sorts of tupes were called. In ancient recipes, you can read about the ear of chicken, from fish, even from a hare. So the phrase "ear of a rooster" is quite justified.
On our site there are already several recipes for cooking. And they say that the main thing in the ear is broth. Whether experimental fishermen one nuance was offered to use, whether the cook-rationalizer came up with improving the quality of the broth. And the remedy is what: if you want to give the ear bright and rich taste, before boiling a broth, pour 50 ml of vodka into a pan. I decided to check this advice. The result exceeded expectations.
The most delicious ear is obtained from fresh crucia, heres, perch and lines. Yes, and vodka to the broth with karasiks. The taste turned out unique. And another secret is in our ear - fragrant refueling. In a word, the ear today turned out to be fame. Try, prepare for your friends and loved ones. Bon Appetit!
I propose to cook fragrant, fish ear from fresh crucia. This fish has a very tasty, sweet meat. Minus one - the fish is satisfied with the bony, so it is necessary to push the finished broth. And I prefer a saturated ear, without croup, based on potatoes. Well, you, at will, can add to the soup millet, rice, oatmeal and so on. I strongly recommend trying your ear of karas: sweet karasiks and rich fish broth will not leave you indifferent and you will not return to this recipe yet!
Ingredients
For the preparation of ears from the crucian, you will need:
fresh crucian - 7 pcs. (800 g);
water - 2 liters;
potatoes - 7 pcs.;
carrots (for broth) - 1-2 pieces;
onions are large (for broth) - 1-2 pieces;
carrot (for roasted) - 1 pc.;
onion (for roasted) - 2-3 pcs.;
dill, parsley - on a small beam;
bay leaf - 1 pc.;
fragrant pepper - 3-5 pieces;
black ground pepper - pinch;
vegetable oil - 1-2 Art. l.;
salt to taste.
Stages of preparation
After 10-15 minutes from the moment of boiling down the broth, with the help of a noise, remove carrot with onions from the broth (the onions we will no longer need) and crucia. Fish broth strain.
Potatoes clean, cut into small cubes, put in the broth and boil on a small fire until potatoes are ready.
Optionally, carrots with which the broth was cooked, you can not throw away, but cut into rings, put in the ear and cook with potatoes.
2-3 minutes before potato readiness, add to the broth with potatoes of karas, roasted vegetables, finely chopped greens, bay leaf, fragrant pepper, black ground pepper and sprinkle.
Let's boil, reduce the fire and negotiate a minute-two, remove the soup from the plate. Leave a lot of courses from karas, and you can serve to the table.
The recipe of a goal of crucias is very simple, a dish is preparing from affordable products and it turns out to be delicious, fragrant, and, thanks to the fried vegetables, also satisfying, and the weld.
Tasty and pleasant moments!
Ear - One of the most ancient dishes of National Russian cuisine. Properly cooked dish, distinguished by a wonderful taste and pleasant aroma. In addition, such a soup is very easy and low-calorie. You can cook ear from different fish. A very tasty dish will succeed in crucian.
Despite the abundance of small bones, this fish is excellent for a delicious nourishing soup. Before preparation, it is recommended to soak purified fish in water with vinegar or salt. This will make rid of the characteristic odor of Tina from the carcasses and give the soup fish fragrance.
For the preparation of ears from the crucian, the following kitchen utensils will be required:
- pans (3-4l.)
- 2 products for products;
- tablespoon;
- cutting board;
- midnight;
- plates for feeding a finished dish.
Products:
- 0.5 kg karai;
- 300 g of potatoes;
- 3 l. water;
- dill branch;
- parsley twig;
- 8 black peppers peppers;
- 1 medium carrot;
- 2 bulbs;
- 40ml. vodka;
- bay leaf.
How to choose ingredients?
If the refrigerator did not turn out to be the main ingredient for the preparation of the oars - karas, you can buy them or in the store or on the market. Before buying, you need to pay attention to:
- Smell. Fish should not have extraneous unpleasant odors.
- Gills. Fresh fish has pink gills and transparent eyes.
- If possible it is better to purchase live fish.
- Stomach Carcasses should not be swollen.
Cooking Recipe Fresh Casia
Step 1:
Cut the head and tail, after which itching carcasses of fish. Rinse with cold water and put into the cooked pan. This will also need to pour 3 l. Cold water, pour pepper pea, bay leaf and put on fire. After the soup starts to boil on the stove, it is necessary to remove the foam, reduce the fire and cook the broth is about half an hour.
Important! At the time when the broth begins to boil, it is impossible to touch the fish or interfere with the water, otherwise it will not be possible to remove the foam and the soup will be muddy.
Step 2:
While the fish is boiled, the potatoes should be prepared. It will be needed to cut large.
Step 3:
To catch fish carcasses from the broth and leave them in a bowl, and pour potatoes into the pan. Salt to taste.
Step 4:
Cut the carrots and onions with pieces of any size (as I like it) and postpone my bowl.
Step 5:
After the broth with potatoes began to boil, after 5 minutes of boiling it is necessary to add sliced \u200b\u200bvegetables in it.
Step 6:
Fish carcasses cut into pieces across and shifting back into the pan to vegetables. After that, cooking will need to be about 10-15 minutes before the ready-made karas.
Step 7:
In a saucepan, pour 40 ml of vodka, which will help get rid of the remaining smell of Tina, boil the soup for another 4-5 minutes and turn off the fire.
Step 8:
Finely chop parsley and dill, mix and decompose on plates in which soup will be poured.
In each plate, decompose on a piece of fish, add vegetable broth.
Attention! So that the soup acquired the smell of a fire, you need to take a few wooden rays, to light them and let the flashes, then throw them into a saucepan and let it brew a few minutes.
Video Recipe Cooking Oars of Caras below:
How and with what to serve soup?
While preparing soup, you can make an excellent refuelingwhich is customary to add to the ear. Finely cut out fat, mix greens and chuckled garlic, pour out all the ingredients in a bowl and salt. After the soup is spilled in plates, the mixture can be added to it.
This dish can be served sandwiches with butter, sandwiches with fish or caviar. Great vegetable salads are perfect. And as refueling sour cream or cream.
Recipe for cooking oars from crucies is simple and not requiring large financial costs. The dish is obtained delicious, fragrant, weld. Bon Appetit!
Ear is an excellent treat that is preparing from any fish. Many have accustomed to cook it from the pike, but it turns out very tasty and out of the crucian. This river fish makes bright notes, makes chowed fragrant and slightly sweetish. But the ear of the crucian can turn out simply incredibly tasty, if you correctly comply with all the recommendations and regulations of the recipes. In addition, there are several important secrets that every fisherman should know and just a fish lover.
The traditional dish of river fish is ear, for the preparation of which the cart is perfect
Capture secrets
Any ear recipe has certain secrets, which depends on the successful result of this chowder. Do not think this is a simple soup. It is rather the brewing broth with a pleasant aroma of spices and fish. This Slavic treats Many fishermen and hunters in ancient times were prepared on nature, on a fire in the bowler. Only if you cook soup in nature, it will be very welded, fragrant and incredibly tasty.
But first of all, it is worth choosing a fish. Many for some reason believe that the ear should always be prepared only from pike or perch, but it is not. After all, it will make it possible to get the real taste of this main dish, which will be remembered for a long time. Even the abundance of small bones will not allow to spoil this excellent dish.
It's all about important secrets that must be strictly observed:
If when cooking comply with all these important rules, then the real ear of crucia will eventually work. Of course, if there is no possibility to make an ear in nature, then it can be welded at home. Homemade pussy turns out no less tasty.
Ear from crucian on the fire
The real ear of crucia is preparing at the fire. The fire is saturated with soma soup, gives him a rich taste and makes it an instrument. All components cope well, and the fish turns out very sweet and gentle. But the entire success of the real ear on the fire depends on the implementation of important secrets that were described above.
The most delicious ear will be, if you cook on the fire
Before you start cooking, the recipe for this pussy recommends choosing the following components:
- three liters of pure water - the recipe of real soup involves the use of spring water, but it is possible and the usual drinking;
- 3 potato tuber;
- one bulb;
- half a kilogram of karas;
- carrot - 1 piece of medium sized;
- several laurel leaves;
- 7 black pepper peas;
- 5-6 stalks of fresh parsley;
- dill - 1 small beam;
- you can, if desired, use the cilantro;
- the recipe recommends using vodka in a volume of 50 grams, this is required for softening the seeds of fish.
Cooking the ear on the fire is a fairly interesting process, whose result affects everyone. The ear in nature is incredibly delicious, it is saturated with the aroma of smoke from the fire and the fresh air of nature. For this reason, if you suddenly plan to leave for nature, then be sure to remember this recipe for cooking.
Before cooking, the ear should prepare all the ingredients in advance
Before you start cooking ear, you need to divorce the fire. For incitement it is better to use birch. As soon as the bonfire defeat, we begin to sort it up, in order to quickly be buried the full and coals were formed.
Features of cooking
Pour water in the bowler and put it on coal. We leave water on coals, it should warm up well and boil. In the meantime, the water warms up, it is worth doing fish.
Cleansing karas is performed as follows:
- fish should be cleaned from scales from all sides;
- after removing all the scales, you need to cut the abdomen and remove the insides;
- be sure to wash the fish inside from the residues of the dark film;
- i need to cut your head, take out the gills out of it;
- fins and tail also cut off;
- file should be placed in a salty or milk solution for an hour, it is necessary to remove an unpleasant river smell.
In boiling water for the ear laying out the heads, fins, tails. The bulb we clean from the husk and also lay out in the bowler with fish. Onions can be cut, but it is better to put it in general. We wash the carrot, clean from dirt, skins and cut thin circles. I fall asleep carrot mugs into the broth, cook everything is required at least 30 minutes.
Ear will be satisfied if all the rules of preparation are met
In the meantime, we clean the potatoes from the skins, we rinse it well from dirt. Cut the potatoes into small pieces. After 30 minutes we fall asleep potato cubes into the broth. There you also need to put the painted pieces of fish, several laurel leaves, fragrant pepper in peas. Cooking you need about a quarter of an hour.
After that, a 50 gram of a hot drink should be poured into the bowler. We welcome the ear for about 5 minutes. We sweep in salt soup. Greens are allocated and bruised with a knife on small pieces. From soup, we take out the bow and throw it out. Cover the bowler with a lid and leave to stand 20 minutes.
Ready ear spill in plates. We sweep the chopped greens and proceed to use. If you accurately comply with the recipe for cooking, then in the end there should be a wonderful ear.
Karay's home ear
Of course, it is not always possible to leave for nature and make this soup on the fire, for this reason you can use another recipe for creating this delicious chowder, which can be cooked at home. Especially if there is a cloudy and rainy weather on the street, and there is nowhere to go to the big catch, then the homemade pussy will have to be likewise. The recipe for its preparation is quite simple.
Before you cook this fragrant soup, you should prepare the necessary components in advance.
No less tasty ear can be done at home
The recipe includes the following ingredients:
- for cooking, about three liters of pure drinking water will be required;
- karas - 3-4 pieces;
- potato roots - 400 grams;
- one head of the onion bows;
- bay leaf - 2 pieces;
- 5 peas of fragrant peppers;
- vodka - 50 ml;
- 4-5 stalks of fresh dill.
In addition to the main components, you need to prepare ingredients for refueling:
- slice of salted sala for 10 grams;
- 4 stems of fresh dill;
- chopping sea salt;
- 2-3 lobes garlic.
Many are confident that true ear must be cooked only in nature on coals, and at home can be made ordinary fish soup. After all, when cooking at home in this soup there will be no aroma of the haze, which he is saturated from the fire. But if you do everything with love and desire, it is very optional that the soup has the smell of smoke, the main thing is that it turns out to be delicious and weld.
Filling the ears from the presented ingredients will give more aroma dish
Crucian is a very tasty fish that can saturate the broth with its aroma, taste, if it is true to cook it. Even despite the presence of a large number of small bones, nothing can spoil the taste of this dish. And in order to eliminate the river smell, you can use refueling from dill and garlic, it is recommended to do it until the end of cooking soup. In addition, that bones do not felt in the broth, it will be necessary to add some vodka in it.
Secrets of dishes
Before you start cooking, you need to prepare fish. Its first need to clearly clean, the following rules will help this:
- from the fish you should clear all the scales, clean it on both sides, as well as under the fins and along the abdomen;
- cut along the abdomen, we carefully pull out all the calculations;
- if there is a caviar in the fish, then it should be shifted into a separate bowl;
- rinse well inside from the remains of the insides, dark film;
- zhabra need to be removed, they will spoil the taste of the broth;
- folds cut off, cut the fish to the portion pieces.
As soon as the fish is prepared, it must be put in the container. We clean the bulb, cutting it into two parts, lay out half to the fish, put the dill twigs there. Everything is poured with water, approximately 3 liters.
During cooking, vodka is added to mitigating fish bones
Capacity put on fire, leave to prepare. In the heated water before boiling, it is necessary to pour about 2 large spoons of vodka. Cooking is needed on slow heat for about 20 minutes, in the cooking process you should remove the foam.
While everything is brewed, clean the potato tubers, cutting into cubes. Half of the bulbs shining with small cubes. Also prepare the refueling. Finely bold dill twigs, cut the fat on small slices and passes garlic through the press. All components mix.
After about 20 minutes, we take out dill, onions from the chowder. We fall asleep pieces of potatoes and onions cubes. Boil about 20 minutes. Then add salt, bay leaf, pepper peas. To give the smell, put the refueling and drunk for about 15 minutes. We take out the bay leaf, turn off the fire, cover the lid. Let stand 20 minutes. After that, we break into the plates and serve on the table.
The main thing is to properly observe the preparation formulation, then you can get an excellent chowder, which will become a great treat for the whole family. The welded broth with a sweet fish will fill the entire room and lubricates everyone to the table. This soup will like even children who will even ask for additives.
Recipe doors are presented in video:
Ear of Karasi is a simple and delicious food, familiar to the Russian man. She has an ancient history. However, it is interesting that in Russia this dish up to the 19th century was prepared not only from fish, as we used. The classic "ear of crucia" recipe appeared later. Initially, any soup called so called. Ancient culinary books tell about recipes from chicken, game or fish. But now the ear of Caras is very common.
Advantages of Caras
Someone may seem that ear from karas - it is too trite and hardly tasty. The ear can really be prepared from different types of fish. In Finland, for example, such a soup prepares from a noble trout. In Hungary, the perch is often used for this, and in the countries of the former Yugoslavia - Sudak. In Russia, many are accustomed to Pike. In a word, practically any naval or river fish will fit. But what is so notable soup of crucian?
Karas - simple, cheap and affordable fish. There is also a lot of other advantages, namely:
- Good health and low-calorie. There are many proteins in Caras and there is practically no fat.
- A large percentage of nicotine acid in this fish has a beneficial effect on the activity of the digestive system. This vitamin is especially "loved by" pancreas and liver.
- Many minerals that increase immunity and strengthen the bones.
That is why the ear of a crucian house – not only nutritious, but also useful food. The shortcomings of the carriage only two. The first one is a bone. Therefore, at dinner it is possible to exercise caution. The second is a specific smell of karas, giving a tina. However, with this point, it is quite possible to cope with some secrets of cooking. And in every recipe they are their own. But about it a little later.
Main features of cooking
In order for the ear of Karai at home turned out to be delicious, it is important to remember some of the features of the fish and cooking. For the ear, it is best to use fresh crucia. You can take and frozen, but the true connoisseurs of the ears are not approved. Although others believe that in frost Caras there are advantages. As already mentioned, Karas can have a not quite pleasant smell of El. Such a situation can be avoided if fishing in spacious pure water bodies. In addition, if peeled crucians pre-freeze, the smell will disappear. But let's stop still in the latest version.
The delicious ear with a crucian, the recipe of which will be described below, it turns out if you take the crucibles of small sizes, carefully wash it out and cry. The ear of cra paints is preparing on slow fire, in a saucepan of non-oxidizing material, with an open lid. Since in the cooking process, water can be muddy, after the first boiling it is necessary to merge. And when preparing the ear, it is necessary to periodically remove the foam. It is important to remember what kind of recipe you choose.
Regarding how to cook the ear of a crucian, there are several opinions. For the sides, someone uses pieces of cushions of cushions. Tail, fins, and cook your heads. Although someone prefers to use them. Then the gills must be removed from the heads. But the air bubbles, caviar and milks are not necessary to throw away: they will give a broth of greater Navar. The ear is important not to digest so that the pieces of crucia do not fall apart. By the way, it is possible to serve both hot and cold. For security, you can even remove the boiled meat and separate it from the bones.
Recipes
There are several options for how to cook the ear of a crucian. But all the ways combines the fact that the main component is the fish. Other components should be a little, otherwise they will turn the taste and smell of dishes. Although everyone has their own ideas about what the ear should be. Here are some common recipes, among which the original recipe, as well as the ear of crucia with a fast and other additives.
Classic recipe
So, how to cook your ear of karasi? Prepare karas and cut them with pieces. Place in a three-liter pan and fill with cold water. When it boils, drain and fill the saucepan. Cook karasikov need 15-20 minutes. At this time, prepare a few stalks of fresh dill and half a large untreated bulb. Add them to the fish and cook another 10 minutes.
Clean, wash and cut potatoes into cubes. It will be enough for three pieces of medium sizes. Potatoes, sliced \u200b\u200bby cubes, the remaining half of the bulbs, as well as milk / caviar, also send to the pan and boil for 15-20 minutes. Suck the ear. The last stage of cooking is the most interesting, because it is he who gives the dish a unique fragrance. So, take about 20 grams of fresh swine bala, put it very finely and put it in a mortar. Add a chicken fresh dill and 2 of the candied cloves of garlic. All this thoroughly overtake the pestle.
Such a refueling will make the ear of the crucible scented. Put it in a saucepan, add a few black pepper peas and 2 laurel leaves. Let the ear leave a couple of minutes, then cover it tightly with a lid and give it to breed another 15 minutes. Thus, the ear of the house of the house is very fragrant and delicious.
With vegetables
Some are not satisfied with the presence of potatoes alone in the ear of Caras. Therefore, there is a recipe for a goal of crucias with the addition of other vegetables. You can also use:
- carrot;
- parsley root;
- celery root;
- tomatoes;
- greens.
Roots can be cut into straw and put in a pan simultaneously with potatoes. Or grate on a large grater and pass with a bow on sunflower oil until ready, and then add to the ear at the end of the cooking. Someone other than dope enjoy adding a parsley or parsnik with refueling. Some prefer coriander and carnation. Another recipe is to season with a tomato juice or put in the ear of the cooking cherry tomatoes. Well, all this is a matter of taste. Everyone has their own secrets how to cook ear from crucian. How many cultures and locations, so many recipes.
With croups
To give the ear of a son and density, you can add cereals to it. For this purpose, the millet, oatmeal, barley, manka and rice are excellent. It is important to consider only the features of individual products. So, a good ear of crucias with a fast, oatmeal or rice is obtained if you pour the cereal simultaneously with the potatoes, after the karasi is a little chant.
As for Perplovka, it is better to cook it in advance, as it is boiled for a long time. You can put a ready-made porridge in a saucepan about 10 minutes until the ear will be readily. And the semolina is sent to the pan at the very end. That it is necessary to take into account mainly, this is the number of cereals. It is important that the ear of karas, whose recipe you chose, did not get too thick. Although the true connoisseurs of the oars against any kind of cereals in its composition. The advantage is given only to Karasiam. This is a classic recipe. But you still choose to you.
Other additives
When the ear is preparing from the crucian, the recipe with the photo will help see what happens in the end. Perhaps you will enjoy how to prepare the ear in other countries of the world. You can take the classic recipe as a basis, but to diversify it to your liking. So, in some cuisines instead of a salla use butter. Or you can at the end of cooking to fill the ear with cream. Another interesting ingredient, having a dishwasher - lemon. His slices put in a pan shortly before the end of the cooking. Such a recipe for cooking came from the Mediterranean.
Secrets of specialists
Now you know how to cook your ear of a crucian. But that's not all. This masters have several recipes for how to make a dish unusually tasty. In the representation of most ear, the recipe from Caras implies the preparation of the eases exclusively in nature. After all, it is there that the ear absorbs the delicious smell of a burning fire. Of course, it will not work in the kitchen to achieve such an effect. Although it is still possible to undertake something.
So, at the end of the preparation of the ear, fend up a wooden (birch, cherry) wand and put it off, dipping it into the soup. Do the procedure three or four times. Here you have a light fragrance haze! What is neither the original recipe?
What else gives the ear of a unique taste, so it ... vodka. Yes, it needs to be added to the ear last. On three liters of liquids there will be a single glass (50 grams). By the way, vodka not only gives taste, but also prevents the thickening of the broth and turn it into the bay. That is why such a ear can be eaten even cold.
No matter how the ear is prepared from the crucian, the recipe with the photographs you do everything in proper sequence. After all, the final result depends on the composition and method of preparation. So you can not only enjoy a delicious ear, but also to please guests with your own beloved recipe.
