Prepare ear. How to cook a delicious fish soup from fish heads - a recipe with photos. Finnish fish soup with cream

Ukha is considered to be a masterpiece of culinary art. The rich soup has received recognition in many countries of the world, and this is not surprising. The components included in the composition fully reveal the taste of the main ingredient - fish. Cooking fish soup at home includes a number of features, they must be taken into account. Experienced chefs have revealed the most delicious recipes, let's look at them in more detail. We highlight the main aspects, reveal the secrets of cooking, consider delicious recipes.

The right choice of fish

Of course, in the first place is the correct selection of the main ingredients. According to numerous reviews, we can conclude that the most delicious fish soup is obtained from crucian carp, perch, pike perch, carp, pike, carp and salmon. In addition, ukha based on halibut, notothenia and cod is gaining wide popularity.
Professional chefs categorically do not recommend preparing the first dish of roach, minnow, bream, herring and its subspecies, roach and roach. These species have a pronounced aroma that spoils the whole impression of use.

Additional Ingredients

To fully reveal the taste of the finished dish, it must be supplemented with the appropriate ingredients. Among them are peas, parsley or dill, carrots, bay leaves, onions (both green and onion), salt and potatoes.
In the process of cooking fish soup, it is important to always remember that the main ingredient is fish. In order not to spoil the taste and aroma, do not put too many additional components in the soup.
In order for the onion to give the juice to the broth, do not cut it into thin slices. It is enough to cut the onion into 2-4 parts, then place in the soup. As for the rest of the vegetables, don't chop them too much.
Depending on individual preferences, spices and spices of absolutely any orientation can be added to the ear. Everything will do: lemon, nutmeg, saffron, anise, dill, fennel, ginger, etc.

Cooking process

If you want to get an ear without a pronounced fish flavor, do not allow the composition to boil. Cook the soup over low heat, do not cover. In the end, the broth will turn out to be rich, transparent, fragrant and concentrated.
In order for the fish to retain its consistency and open up, put it not in water, but in vegetable broth. In no case should you overcook seafood, otherwise the soup will look like porridge.
If you cook fish soup from freshwater fish, simmer it over low heat for no longer than 8 minutes (in the case of small pieces). If we are talking about marine life, the duration of heat treatment must be increased to 10-15 minutes. Large Siberian fish is cooked for about 25 minutes.

Whole fish can be used to make fish soup. If it has a lot of bones, strain the decoction before drinking.
Sturgeon fish has a specific taste if you cook soup based on it without removing the skin.
To make the ear look like "in nature", do not throw away the fins and heads. Send them to the soup, it will turn out more rich.
If you feel that the fish has a specific smell, sprinkle it with lemon juice in large quantities.
To prepare a golden broth, add onions along with the husks. After cooking, it can be removed.
It is not recommended to stir the soup with a spoon or spatula, otherwise it will turn into porridge. Shake the pan lightly to keep the ingredients from sticking to the bottom and sides.
If you are cooking fish soup based on sea fish, salt the dish just before serving. Otherwise, the salt will absorb the flavor and aroma.
To make the ear hearty and soft, add a slice of butter to the plate, then sprinkle the soup with fresh herbs (parsley, dill).

fish of your choice (head and tail)
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
seasoning for soup
greenery for decoration

Peel the potatoes, wash them and soak for half an hour, then chop the tubers into medium-sized cubes. Peel the onion from the husk, cut into 4 parts. Prepare a thick-walled pot or cauldron, pour in filtered water and put on the stove.
Bring the liquid to a boil, reduce the power to the minimum mark. Send the chopped potatoes and onions to the container, cook for 10 minutes. After this period, add spices to taste.
Rinse the fish tails and heads, leave to dry. At this time, peel and cut the carrots into half rings, send to the pan and simmer for 10 minutes. Next, add the fish, cook the soup until tender. Sprinkle with chopped dill and parsley before serving.

Ear with celery

any fish (tail and head)
potatoes - 3 pcs.
celery (root) - 1 pc.
garlic - 3 cloves
carrots - 1 pc.
onion - 1 pc.
seasoning for soup
dill for decoration

Prepare a cauldron or a saucepan with a thick bottom, pour in drinking water, bring to the first bubbles. After that, turn down the power, add seasoning for fish soup and other components as desired (pepper, etc.).
Wash the carrots, peel them, chop them into half rings about 3-5 mm wide. If you are using a large celery root, cut off 5 cm of the rhizome. Peel the onion from the husk, cut it into 2 parts. Send the listed vegetables to the pan, wait for the boil.
Simmer the soup for about 10 minutes after the first bubbles appear, then remove the bay leaf and celery from the pot. Pass the garlic through a press, add to the soup. Cut potato tubers into cubes and also send for cooking.
When the potatoes are half cooked, remove the onions, add pre-washed and dried fish. Boil the ear for another 10-15 minutes, do not let it boil. Before serving, salt, garnish with herbs.

fish at the discretion - 550 gr.
onion - 1 pc.
carrots - 1 pc.
potatoes - 4 pcs.
fresh parsley
seasonings

Gut the fish, remove the dark film, entrails and gills. Wash the carcass, place on a paper towel to drain excess moisture. Cut the fish into pieces about 4-5 cm thick.
Start cooking vegetables. Peel the carrots, cut them into rings. Remove the husk from the onion, cut it into 4 parts. Remove the peel from the potatoes, chop the tubers into cubes.
Get your multi bowl ready. Send fish to it along with vegetables, fill it with drinking water so that it covers the ingredients by 7-10 cm. Pour salt at your discretion, add other components as desired. Set the “Extinguishing” function on the device, the dish will be ready in about 1 hour 25 minutes, it all depends on the technical characteristics of the multicooker.
After turning off the timer, do not rush to open the lid, let the soup brew for about half an hour. Pour into portioned plates, sprinkle with herbs (preferably fresh).

Perch ear

carrots - 1 pc.
onion - 1 pc.
potatoes - 4 pcs.
parsley (preferably root) - 1 pc.
perch - 1.2 kg.
vodka - 45 ml.
butter (fat content from 65%) - 65 gr.

Remove the husk from the onion, cut into 2 parts. Peel the potato tubers, chop them into cubes. Prepare a thick-bottomed pan, pour water and send vegetables inside.
Bring the broth to the appearance of the first bubbles, then reduce the power to a minimum. Cut the parsley root into small squares, peel the carrots and chop them into half rings. Place vegetables in a saucepan, cook for 15 minutes.
Wash, gut and cut into pieces. Pour the spices for the fish soup into the pan, add the fish. After a quarter of an hour, salt the soup to taste, pour in vodka, it will eliminate the unpleasant odor.
When the first dish is ready, remove the onion from it. Add oil, stir, cover, leave for 10 minutes. Serve sprinkled with fresh herbs.

Delicious fish soup is obtained if it is prepared from different varieties of fish. Experienced housewives brought out one important feature: when choosing the number of components, make sure that there is not too much water, fill most of the tank space with fish. Consider a recipe for making soup in a slow cooker or on the stove.

Video: classic Astrakhan fish soup from carp

Ukha is the main fishing dish; it is often boiled on fishing trips and river trips. But it turns out well at home, on the stove, in an ordinary saucepan. The main thing is to take good fish.

What is an ear

Ukha is not just fish soup. More precisely, this is not a fish soup at all. The ear is distinguished by a very small amount of vegetables, transparency and richness of the broth. As well as a limited amount of spices. That is, in the ear, the first place is given to the fish. Everything else is just to emphasize its taste.

What kind of fish to take

The fresher the better. The best fish soup comes from live, freshly caught fish. But not every kind of fish can be used for fish soup. It is necessary that the fish is distinguished by stickiness and a delicate, sweetish taste and aroma. The best: pike perch, perch, ruff and whitefish, but asp, carp, chub, crucian carp, carp, rudd are also suitable.

Not suitable for fish soup: roach, bream, minnow, bleak, vobla, ram, herring, mackerel, sabrefish, gobies.

Although fish soup is mainly made from freshwater fish, sea fish can also be used. Suitable: cod, halibut, grenadier, notothenia, icefish, sea bass.

How many types of fish to take

It is believed that you need at least 2 varieties of fish. But more than 4 is overkill. It is best to choose fish small and large. A trifle will give a rich broth, and pieces of large fish will look beautiful in the broth.

Fish preparation

All fish need to have their gills removed and gutted. You can leave only milk and caviar. Freshwater fish are best cooked with the head on, but if the fish is small (and this is great for fish soup), then it is easier to cut off the heads than to remove the gills.

It is also better not to clean small fish. And wrap it in cheesecloth, tie it, boil it, and then take it all together.

Large fish should be cleaned and cut into large pieces. They are often referred to as "links".

What to add

Usually the ear is supplemented with carrots, potatoes, onions. Vegetables are either boiled whole (carrots and onions) or cut into large pieces.

Live fish ear

This is the most delicious fish soup, nothing else is needed for it, except perhaps an onion. You don’t even need spices, as live fish has a unique taste that does not need to be emphasized and softened.

What is a yushka

So called fish broth, broth, fish soup liquid. Yushka should be transparent and rich. Therefore, the fish is laid in cold water. Heads and tails are not removed (the gills must be cut out) - they give a rich taste. But the fins can be cut off. After boiling, cook the fish over low heat with the lid open.

How to achieve transparency

The best ear is with a light transparent broth. So be sure to remove the foam from it after boiling, and several times. If, nevertheless, the broth has darkened, then it can be cleaned with whipped protein. You need to stir the protein foam in the broth, bring to a boil, then strain.

In the old days, a caviar brace was used. If you come across fish with caviar, then you can lighten the broth according to old recipes. Grind 1/3 cup of fish caviar, pour in ½ cup of cold water and a glass of hot strained broth. Pour the mixture into the ear and stir. Cover the ear with a lid and cook over low heat for 15 minutes, then strain and bring to a boil again.

Spices, herbs, roots

Parsley root, black peppercorns, bay leaf - all the spices we know and love are suitable for fish soup. Sometimes freshwater fish smells of mud, to get rid of the smell - you need to add a little lemon juice.

It is good to add chopped green onions and greens of parsley-dill to the finished ear.

And a glass of vodka

It is added if the ear is cooked on the basis of fish trifles. Such a fish gives a very strong smell of mud, as it feeds on it. And vodka is a great smell. Moreover, the taste of fish soup improves. You can not be afraid of alcohol - it instantly evaporates in a hot broth.

In the end

You can add a piece of butter to the ear, cover with a lid and let stand and think for about 10 minutes. Then arrange the chopped greens on plates and pour the ear.

triple ear

Triple ear Photo: Shutterstock.com

It is called so because it is cooked in triple broth. First - a broth of small fish, then a medium white fish, and finally, in the third run, a large noble fish.

1 kg of fish trifles (ruffs, perches, minnows)

1 kg of white fish (horse, bream, crucian)

1 kg carp, pike perch, sterlet, taimen

3 onions

5-6 potatoes

Bay leaf

parsley root

50 ml vodka

Greens for serving

Step 1. Wash small fish, gut, remove gills. Clean and trim the fins of large fish.

Step 2. Tie all this into a gauze knot and put it in cold water. Add salt, onion and parsley root.

Step 3. When it boils, remove the foam, turn off the fire and cook for half an hour. Then remove the fish, onions and roots, strain the broth.

Step 4. Prepare large fish: clean, gut, cut into large pieces.

Step 5. Put the fish of the second run into the pan. Boil 15 minutes. Take the fish out of the broth.

Step 6. Peel and chop the potatoes coarsely, put in the ear. Cook for 15 minutes.

Step 7. Put the fish of the third call in the ear. As well as bay leaf and peppercorns. Cook until the fish is done. Pour in vodka.

Step 8. Turn off, cover and let the ear stand for 5-7 minutes. Serve with greens.

Pomeranian milk ear

Pomeranian fish soup Photo: Shutterstock.com

0.5 l milk

500 g cod or halibut

2 potatoes

1 bulb

1 tbsp ghee

Salt and pepper

Step 1. Cut the frozen fish into pieces.

Step 2. Peel potatoes, chop coarsely and steam in hot water. Adding pepper and salt.

Step 3. Coarsely chop and fry the onion in melted butter a little.

Step 4. Add cod and onion. Cook until the fish is done. Then add hot milk and a little ghee.

The national cuisines of many countries of the world have their own recipes for cooking fish soup. In Finland, it is customary to cook it from rainbow trout with the addition of full-fat milk or cream (and every self-respecting Finn is fluent in the skill of cooking fish soup). In Russia, various varieties of fish are used, 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 unambiguously. Many housewives peep on the Internet to find any secrets from photos and videos. But we will still try to do it!

Fish soup technology

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

The key to a delicious fish soup is a strong broth. Cook it from ruffs, ide, whitefish, perch, zander or other favorite fish.
Use several varieties of fish, at least two.
If you cook fish soup from fresh fish, only potatoes and onions can be other ingredients.
It differs from soups in a minimal set and quantity of vegetables.
The spicy taste of the ear will be added by green onions, parsley, bitter and allspice, dill, tarragon, bay leaf.
The ear will acquire a rich taste when cooked over low heat. Keep the pot open at all times.
If the fish meat falls behind 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 of fish soup depends on the type of fish. From river fish, 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 brace to lighten it.
If you are preparing fish soup from frozen fish, put it in water immediately from the freezer.

How to cook fish soup from river fish

To prepare a real fish soup, any river fish is suitable, the main thing is that there should be 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 will do), leave the gills, eyes and scales - these ingredients will give the ear the necessary consistency. Separate the head, tail and spine from large fish.
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. When cloudy, enter the protein of a chicken egg.
In the finished broth, dip portioned pieces of large fish, onions, potatoes, salt and pepper. Cook until done.

How to cook trout ear

If you are still deciding how to make fish soup at home and what kind of fish to use, take this Finnish recipe into your arms. The ear will turn out transparent and amazingly tasty. The main ear is not a lot of salt.

You will need:

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

Cooking method

Clean and wash the trout, leaving the skin intact. Cut the fish into large pieces.
Prepare potatoes and onions: peel and chop. Lay potatoes, onions, trout pieces in layers at the bottom of the pan.
Pour in cold boiled water so that it covers the fish by 3-4 cm. Add black peppercorns, salt and ground pepper.
Cook until tender over medium heat. At the very end of cooking, add 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 the ear, garnishing with chopped herbs.

Ukha: recipe from pike perch

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,
onion - 2 heads of medium size,
carrots - 1 pc.,
potatoes - 5 pcs.,
tomato - 1 pc.,
parsley root - 2 pcs.,
greenery,
bay leaf, salt, pepper,
butter - 50 g.

Cooking method

Clean and fillet the fish. Place the heads, spines, bones, fins in a saucepan and boil the broth.
When it boils, add parsley root, onion and carrot, bay leaf.
Strain the broth, add chopped potatoes, onion and parsley root to it.
After 10 minutes, put the fish fillet, tomato and spices.
Add butter before turning off.
You can serve the ear in plates or a deep dish, after decorating 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, delicious dish for lunch!

Sokolova Svetlana

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Ukha is an ancient Slavic dish based on fresh fish. It has been brewed for a long time, but it is still popular today. The top of the leadership in terms of taste characteristics is occupied by white ear. It is customary to cook it from ruff, pike perch, or perch. The second position belongs to the black ear, for the preparation of which a chub, beluga, carp, or is used. The red ear closes the top three. It is based on stellate sturgeon, salmon, salmon, sturgeon.

red fish soup recipes

Salmon ear

The uniqueness of fish soup lies in the fact that it has no analogues in other national cuisines. Fish soup is often called fish soup, but this is not entirely correct, since flour, cereals and fried vegetables are not used in its preparation.

I use only tails, heads and trimmings of salmon. The rest of the fish.

Ingredients

Servings: 10

salmon 800 g
water 3-4 l
onion 2 pcs
carrot 1 PC
potato 3 pcs
greens to taste
bay leaf to taste
ground black pepper taste

per serving

Calories: 51 kcal

Proteins: 6.05 g

Fats: 1.95 g

Carbohydrates: 2.94 g

50 min. Video recipe Print

I put a pot of water on the stove. While the water is boiling, I thoroughly wash the salmon. I don't use aluminum cookware for cooking fish soup, because the combination of fishy taste and aluminum gives rise to a metallic taste.

I always try to keep the broth clear. To do this, first I let the water boil, add salt and only after that I put the fish.

After boiling the broth, I remove the foam and send the onion and pepper to the pan. I'll make sure to put out the fire.

I determine the cooking time by the eyes of the fish - they should turn white. The fish is cooked no more than 20 minutes.

Peel potatoes and cut into large cubes. I peel the carrots and cut them coarsely. If you have a grater handy, you can use it.

I take out the finished fish from the pan, let it cool and separate the meat from the bones. I filter the broth, return it to the pan, add potatoes, carrots and boneless fish. I put a little noble laurel in a saucepan with fish soup. Cook until potatoes are ready.

I insist the finished treat for about 20 minutes. I put the greens directly into the plates with the fish soup.

In our regions, salmon has to be bought. If you can afford it, be sure to cook salmon soup. She will delight you with an unusual taste. If you want a little variety, beat a few raw eggs into a saucepan with boiling fish soup and mix quickly. The result is a hearty patty.

Recipe for red salmon fish soup

Ingredients:

salmon - 1 kg
water -- 2.7 l
potatoes - 6 pcs.
carrots - 1 pc.
bulb -- 1 pc.
bay leaf, pepper, herbs and salt

Cooking:

I'm preparing the fish. I take out the insides from the salmon, cut off the fins, cut into small pieces.
I wash the vegetables indicated in the recipe, peel, cut into cubes.
I put water in a saucepan, put it on the stove and let it boil.
After boiling, I put chopped vegetables, add a little salt and pepper, boil for 7 minutes.
I add pieces of fish to the broth, reduce the heat to a minimum and cook for about a third of an hour until tender.
Before the end of cooking, I send a few bay leaves to the pan with fish soup. I close the lid and leave for a few minutes.

It is not difficult to prepare an ear from salmon. Before serving fish soup on the table, do not forget to put a little chopped greens in each plate. It will decorate the dish and make it more fragrant.

River fish soup recipes

Cooking fish soup from carp

Ear from carp is not difficult to prepare. For comparison, it is much more difficult to cook it from sterlet. I cook fish soup from carp over low heat, do not cover the pan with a lid.

Ingredients:

carp -- 1.5 kg
bulb -- 1 pc.
potatoes - 2 pcs.
small tomatoes - 8 pcs.
water - 2 l
herbs, salt, pepper and bay leaf

FOR THE SAUCE:

garlic - 4 cloves
lemon juice -- 50 g
vegetable oil -- 100 ml

Cooking:

I process the fish: I clean the scales, remove the insides, rinse well. I cut carp into pieces up to 3 cm.
I take a pot with a volume of 5 liters. I put in it diced potatoes, peeled onions and pieces of fish along with the head. Then I fill it with water and set it to cook.
I cover the dish with a lid. After boiling water, remove the lid, and reduce the fire to a minimum. I cook for about 20 minutes. Then I examine the head of the fish. If the eyes popped out and turned white, the ear is almost ready.
Salt, add bay leaf, tomatoes, peppers and herbs. If the tomatoes are large, cut into pieces. I cook for about 10 more minutes. I knead the tomatoes in a bowl so that the fish broth gets a sour taste.
I spread the pieces of boiled fish on a dish and pour over garlic sauce, which is not difficult to prepare. Finely grind the garlic, gradually adding sunflower oil. At the end I add lemon juice.

Video recipe

I serve the finished ear on the table with chopped herbs. If you do not like the sour taste, do not add tomatoes or reduce their number.

How to cook an ear from carp

Folk wisdom says - it is impossible to cook a delicious fish soup from crucian carp. This is not true. A wonderful fish soup is cooked from crucian carp, if the fish is fresh and cooked on a fire.

My family lead a healthy lifestyle and love to relax in nature. I often cook fish soup from carp when we go to the river.

Ingredients:

carp - 1 kg
potatoes - 5 pcs.
bulb - 2 pcs.
parsley root
allspice
greenery

Cooking:

I clean and gut carp, remove the insides, cut off the tails and fins. I wash the pieces of fish well, put them in a saucepan and put on fire, after filling it with water.
While cooking crucian carp, I am engaged in vegetables. I wash the onions and potatoes, peel and cut into cubes. Be sure to follow the broth: remove the foam, add some salt and pepper.
I send allspice, half an onion, bay leaf, chopped parsley root and potatoes to the pan with crucian carp. I cook for about half an hour, constantly removing the foam.
I remove the ear from the fire and let it brew under the lid for 15 minutes.

Before serving, be sure to sprinkle the ear with chopped herbs. You will receive a beautiful and fragrant dish that is not a shame to present to guests or family members, especially if it is for the second.

perch soup recipe

Perch ear is a dish created by Slavic chefs. According to sources, in the 12th century, all soups were called fish soup, regardless of the ingredients. Some varieties of ancient fish soup resembled modern compote.

Ingredients:

perch -- 1 kg
potatoes - 800 g
onion - 150 g
carrot -- 150 g
herbs, salt, bay leaf and pepper

Cooking:

I'm cleaning perch. I send the tail and head to a four-liter saucepan, fill it with water and boil for half an hour. After I take it out, and filter the resulting broth.
I cut the peeled perch across into pieces 3 cm long. I cut the onion and pass it. I grate the carrots and fry them.
I cut the washed and peeled potatoes into cubes and send them to a saucepan with boiling broth, add pepper and salt. As soon as the liquid boils again, add the perch and cook for about 10 minutes.
After I add bay leaf, remove the pan from the heat and let the ear brew for about half an hour.

How to cook ear at home

The most delicious fish soup is cooked on the fire. This does not mean that it cannot be cooked at home.

In this recipe, I add a little pearl barley to make a rich and satisfying treat.

Ingredients:

carp head -- 3 pcs.
medium potatoes - 5 pcs.
barley - 150 g
small carrot - 2 pcs.
large onion - 1 head
greens, pepper, salt, noble laurel

Cooking:

Boil pearl barley until tender and rinse well.
I remove the gills from the carp heads and start cooking. I remove the foam with a slotted spoon.
While preparing the broth, I am engaged in vegetables. Clean and rinse with cold water. I cut the potatoes into cubes and throw them into a saucepan. Salt.
After about 10 minutes, add chopped onions and grated carrots. I mix and cook until done.
At the end of cooking, I add pearl barley, herbs, pepper and noble laurel to the pan. I turn off the fire and let the ear brew.

As you can see, for cooking, you don’t even need to fry vegetables and make dressing.

How to cook an ear on a fire

Many people are fond of fishing. Especially men who are happy to spend their free time on the banks of a picturesque pond.

The most suitable dish for fishing is fish soup cooked from freshly caught fish.

Cooking:

I carefully sort the caught fish. I choose the smallest fish and gut. I don't always clean, but I always wash.
I clean larger fish, gut and cut into pieces.
I'm making broth from a trifle. Before cooking, I put it in cheesecloth and dip it in water. The result is a broth, on the basis of which the ear is prepared. After preparing the broth, I throw away small fish.
If there is no gauze, I make the broth in a different way. I cook small fish for about half an hour. After I remove the cauldron from the fire and wait until the trifle sinks to the bottom. Then I pour the broth into another bowl.
I put a couple of pieces of large fish in the fish broth and cook until tender. I take out the finished fish from the pot, and continue to cook the soup.
I send the remaining pieces of fish to the broth along with potatoes, herbs, carrots and onions. If the ear is thick, add a little water. It doesn't affect the taste.
I mix all the ingredients well and boil for about 40 minutes. I focus on the readiness of vegetables.
During cooking, I often do not mix so that the fish does not fall apart, and instead of fish soup, liquid porridge does not turn out.
So that the ear does not burn, I periodically shake the boiler. I do not cover the dishes with a lid, but I take water from a spring. As a result, the dish absorbs the aromas of nature, and the taste becomes multifaceted.

Step-by-step video recipe for fish soup from salmon head

For cooking fish soup on a fire, I do not use dill and parsley. This green has a pronounced taste that easily interrupts the aroma of fish.

I decided to finish the article with a few tips that will make the soup even tastier.

There is a ready-made ear you need from a bowler, using wooden spoons.
Fish is the main ingredient. Try to put in as many fish as possible. Don't overdo it with vegetables.
You can safely put salt and pepper in the finished dish. At the very end of cooking the fish soup, you can add a little noble laurel to the pot. At the end of cooking, it is recommended to remove it. Otherwise, the treat will become bitter.
If the company consists mainly of men, add a little and a few coals from the fire to the ear. As a result, alcohol will soften the bones, and the coal will bring the aroma of a fire, removing unpleasant odors.

Finally, I will pay a little attention to spices and seasonings. Most often I take bay leaves, parsley, parsnips, black pepper, dill and green onions. In some cases, I add fennel, anise, ginger and saffron.

When choosing spices for fish soup, I am guided by the type of fish. If it is oily, I take more spices. If I cook from perch, I do not add spices at all.

Ukha is considered an ancient Slavic dish and means the first liquid dish ( fish soup), consisting mainly of fresh fish. And today its popularity is not waning a bit. After all, the ear is so tasty, and most importantly, very useful. So let's learn how to cook different types of fish soup.

Ukha is usually cooked not from any particular type of fish, but from different ones - at least two or four. With the exception of fish soup from red fish, which should be boiled only from a certain type of fish. Classical fish soup is brewed mainly from fish that give a clear broth, which are also distinguished by their tenderness and the so-called stickiness. For example, perch, pike perch, ruff - from these types of ear, the best is obtained, it is called white ear. The second place in taste is occupied by an ear of carp, crucian carp, carp, beluga, chub, etc. Such an ear is called black. Finally, there is an ear from red fish (beluga, sturgeon, nelma, salmon, stellate sturgeon) and it is called red (or amber - a very oily ear and they make it with saffron) ear.

How to cook ear? Fish soup recipes.

Fisherman's ear.

Divide the catch into two parts: in the first part - large fish, in the second - small. We gut all the little things (perches, brushes) and then cook, not previously peeled, for about an hour over low heat. Since the scales will give the ear taste and richness. Strain the broth through gauze folded in several layers and immediately lighten it, for this, dip fresh chicken protein into it. After the broth settles a little, drain and immerse in it pieces of large fish (peeled and washed), a little chopped potatoes, a clove of garlic, an onion cut into small pieces, pepper, salt. Add boiling water and then cook over low heat for twenty-five minutes. At the end of cooking, put three bay leaves. You need to cook the ear by closing the lid and not letting it escape over the edge. Remove the finished ear from the heat and add a little lemon juice or a sprig of dill. The ear remains just as tasty, even when cold!

The ear is simple.

You can make an ear from various fish. First, boil water and boil, cut into pieces, potatoes and some cereals - millet, rice; potatoes need to be laid at a count of seventy hundred grams, and do not overdo it with cereals (no more than a spoonful per liter of water, as the ear will become too thick and not very tasty).

Thoroughly clean the fish for the fish soup from scales, cut off the fins, gut the insides and do not forget to cut out the gills. Cut larger fish into pieces and lay in portions, but do not overfill the dishes. After salt the ear, season with onions, salt and pepper, put the bay leaf. Boiled fish is easy to identify externally: its meat becomes swollen milky white; eyes harden and white, then fall out. After the end of cooking, you can take out the fish.

Burlatskaya ear.

Boil the broth from smaller fish, bones, heads, as well as swim bladders, strain and dip the potatoes and onions cut into larger pieces into it. Fifteen minutes before the end of cooking, add more cut pieces of fish, bay leaf, pepper, salt and butter. Products used: small fish - two hundred and fifty grams, large fish - two hundred grams, butter - twenty grams, potatoes - three hundred and fifty grams, onions - two small heads, peppercorns - four six pieces.

Ear from river fish.

Boil water, salt it and put larger potatoes, tails and heads of fish, finely chopped carrots, onions, you can put parsley and cook at a slight boil for twenty minutes. Remove the foam (or strain), then lower the peppercorns and bay leaf, boil for another 5 minutes, add the fish cut into pieces at the end, and cook for another fifteen minutes. At the end of cooking, salt, add greens if desired and leave to brew for ten minutes. Products: two kilograms of fish, two liters of water, two potatoes, one carrot, two onions, a bunch of parsley with herbs, two bay leaves, one teaspoon of salt, seven peas of allspice or black pepper.

Ear amateur.

Take live ruffs that they filled your pot by a third. Wash the fish thoroughly, then simply remove it from the water and leave it in the fresh air until it falls asleep. Then put it back into the pot again, along with onions, peppers and bay leaves to taste. Pour water almost to the edges of the pot and place it on a large fire. Then, after boiling water, salt it and place pieces of fish and a few leaves of sorrel (you can add lemon) into the pot. Give it time to boil again. The ear will be much tastier if the ruffs are well boiled.

Ear on the "strings".

It is prepared from fish and always look at the depth of the pot. Washed and cleaned of the insides of the fish, cut off the fins and pass a strong thread under the gills, then hang the fish on sticks and lower it into boiling water in a pot. Sticks should be placed on the edges of the pot. A pot usually holds ten medium-sized fish. Put spices and various fish soup additives into the water. The ear will be ready when the fish is completely cooked, you will understand this by the fact that the meat will separate from the bones, and the bones will remain hanging on the threads.

The ear is transparent.

Cleaned small things (perches, brushes, fish heads) need to be filled with water and boiled well for about half an hour, then cool and strain through cheesecloth. Then dip two egg whites into the cooled ear. Thanks to the proteins, the turbidity in the broth will settle to the bottom of the pot, and the liquid will become completely transparent. Then pour the broth into a pot and put peppercorns, salt, bay leaf in it and place it back on the fire. Dip the larger fish into the boiled broth and cook until the dish is fully cooked (fifteen-twenty minutes), at the end of cooking, put a little dill in your ear. Fish soup will come out very tasty and fragrant.

Double fishing ear.

It should be cooked from small gutted fish, removing the gills. Rinse the fish thoroughly in running water, then dip in boiling water and cook for twenty minutes, sometimes remove the resulting foam. Then strain the finished broth and boil the second portion of small fish in it. Strain the broth again, then add pearl barley, chopped potatoes, onions and cook until barley is half cooked. Salt and lay out the spices, bring to a boil and put the pieces of fish. The ear will be ready in ten minutes.

Enjoy your meal!