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ha is one of the most common first courses in the world. And no wonder! After all, if you cook the fish soup correctly, it will delight you with its unique rich taste. Although the process of preparing this popular fish soup is quite simple, there are still enough subtleties. Everyone has long known that the most delicious fish soup is obtained in a good company in nature. And it is cooked on a fire in a pot. But how to cook fish soup at home to please your loved ones?
Ask an adult in the home to install at least one carbon monoxide detector with an audible alarm in your home. If your community receives recommendations for boiling water, you should boil any water you use to drink, boil, make ice cubes, wash food, and brush your teeth for at least one minute. Use only cold tap water for cooking, cooking, and mixing infant formula, as hot water may contain more lead or other contaminants. Make sure that fuel and oil and any appliances containing these products are stored outside the home.
- Deletes a smoke in the house and the car.
- Regularly dust and vacuum vacuum cleaner.
- Wash your hands and clean surfaces, utensils and utensils before and after handling.
- Seek help if you do not understand all instructions on the label.
- Wear ear protection if you are exposed to intense noise.
- Don't play too loud.
Ear at home
Ukha at home turns out no worse than cooked in nature, if you take into account a few rules. To cook an ear at home, you will need good water and fish. To prepare a rich broth, take the fish bones, ridges, heads and tails that will remain with you after cutting the fish. It is not necessary to remove the scales, as they give the ear a special taste. When your fragrant and rich broth is ready, all you have to do is put some vegetables into it, let the soup boil, season it - and a delicious fish soup is ready!
Cut the pork skin into strips a few millimeters thick. Bring water to a boil in a saucepan. When the water boils, remove the strips from the peel and cook for 30 minutes over medium heat. After 30 minutes, remove the peel strips from the water and place them on a baking sheet.
Ear with smoke at home
Place the ears in the oven for 1 hour. Stir them every 15 minutes and remove excess fat from the plate. Distribute the dried ears in a container by separating them in stages on brown paper. Stored in this way, the ears are preserved for 1-2 weeks. When serving, heat the oil in a saucepan.
In the world there are a great many recipes for fish soup. But regardless of the recipe, it is very important to follow the following rules in cooking fish soup:
- Take only clean filtered water for cooking fish soup, because the taste of water greatly affects the final taste of the soup.
- Experts recommend cooking fish soup from at least two varieties of fish. The classic fish soup is prepared using four types of fish. This is due to the fact that different varieties saturate the ear with different flavors. For example, perch and ruff give the broth a rich taste, and if you add burbot, the soup will turn out tender and sweet.
- The main rule is to use only fresh fish, although frozen seafood is also allowed if they do not need to be defrosted first.
- The main ingredient in fish soup is fish, so other vegetables should be kept to a minimum – only potatoes and onions. From spices - tarragon, Bay leaf, parsley, dill, green onion and any kind of pepper.
- In order to cook a good strong broth, use ruff, ide, whitefish, perch, pike perch or any other favorite fish. Pour it with cold water, bring to a boil, constantly removing the foam, and then cook over low heat without a lid for 10-15 minutes. Then your broth will be tasty and transparent. After the broth is ready, you can throw away the fish and add fresh protein to it. chicken egg to delay the turbidity that has arisen during the cooking process. The broth is then strained. Pieces of cleaned and gutted large fish are added to it, which will already remain in the soup.
- The cooking time for fish soup varies depending on the type of fish used. If you cook fish soup from river fish, then the cooking time is 15-20 minutes, and if from sea fish, then 10-15 minutes will be enough. The fish soup readiness indicator is the separation of fish meat from the bone. If it lags behind easily, the soup is ready. Remember that you can not digest the ear, otherwise the fish will lose its taste and become tough.
homemade soup recipe
Each family has its own recipe for homemade fish soup. And every housewife knows how to cook homemade fish soup in such a way as to please her loved ones. We, in turn, offer you two excellent recipes - the classic Finnish trout fish soup and the traditional Russian zander fish soup.
Place the ears in the hot oil in small portions. For perfect cooking, make sure the ears are always immersed in oil. When the crunchy ears are crispy, remove them from the oil, apply to absorbent paper, and rinse immediately. You want to cook signature dishes, it's your turn!
What kind of fish is used to cook fish soup at home?
Recipe for potato tours. For 30 turrets: 700 g sifted flour, 4 eggs, 100 g butter, 750 g potatoes, 1 leek, milk, salt and pepper. Preparation of the dough: In a large salad bowl, pour the flour, put the eggs on it and add the melted butter, salt. Mix until soft: add a little water if needed.
Ear in Finnish
To prepare trout soup, we need:
- trout - 0.5 kg
- potatoes - 0.5 kg
- onion - 3 pcs. medium size
- cream or milk - 200 ml
- spices - salt, black peppercorns and ground, chopped herbs
Cooking method:
- We clean and wash the trout, then cut it into large pieces.
- Peel and cut potatoes and onions.
- Place vegetables and fish in a bowl.
- Fill them with cold water so that it covers the contents by 3 - 4 cm. Add black pepper and salt.
- Cook over medium heat until tender - about 15 minutes. At the end of cooking, add cream to the soup, mix and bring it to a boil.
- Remove from heat and let the ear stand for 10 minutes.
- Before serving, decorate the ear with chopped herbs.
Russian ear from zander
Preparation of the filling: Boil the potatoes with water and prepare a fairly firm mashed potatoes with hot milk, salt. Add chopped leeks and butter to mashed potatoes. Execution of turrets: Shake the dough into two halves. Lower one of the halves on a baking sheet to fit a rectangle about 50 by 60 centimeters, rub the dough out, fold it into fours and keep under the dishwasher. Remove the second half according to the same principle: divide the surface into 30 rectangles and place a piece in the center of each of the rectangles mashed potatoes, cover mixture with canned biscuits and mark the separation with a rolling pin.
To cook fish soup at home according to the classic Russian recipe, we recommend using pike perch because of its delicate, pleasant taste. For the soup we need:
- fish (perch) - 0.5 kg
- potatoes - 5 pieces
- onions - 2 pieces of medium size
- carrots - 1 piece
- tomato - 1 piece
- parsley root - 2 pieces
- greens, spices - bay leaf, salt, black peppercorns and ground
- butter - 50 g
Cooking method:
Ingredients 1 kg potatoes 2 eggs, 200 g flour, 100 g grated Gruyère, 2 Gervais squares, salt and pepper. Preparation: Cook the potatoes and run them through a vegetable grinder. Make a well, include the eggs, Gruyère, Gervais and finally the flour. Cut them out with a horn. Blanch them in salt water.
When they come to the surface, remove them with a skimmer. Put in a dish with green, cover with a mixture of milk and cream. Add oil, salt and pepper. Sprinkle with grated gruir, put in the oven. Preparation: Cook spinach and chop coarsely. Add herbs Salt, pepper, add jar of cream. Done with lasagna. Pour over the béchamel and cream pie, first covered with paper.
- We clean the fish from scales, gut it and cut it into large portions.
- We cook the broth from the remaining heads, ridges, bones and fins.
- When the broth boils, add the parsley root, chopped onions and carrots to it, and also put the bay leaf.
- We filter the broth and add chopped potatoes, onions and a second parsley root to it. Cook for 10 - 15 minutes.
- Then we put the pike perch fillet, chopped tomato and spices in the pan.
- Add butter at the end of cooking.
- We serve the ear, decorating with chopped herbs.
As you can see, cooking an ear at home is as easy as shelling pears.
Why do they plug their ears?
Ears can get stuck due to various reasons due to an excess of ceum or due to water entering the ear canal. You can use home remedies to clear your ears, avoiding the hassle, instant hearing loss, and possible. Among the most common causes are respiratory infections, especially those affecting the upper Airways such as a cold or common cold. The canal that goes from the nasal cavity to the inner ear becomes filled with mucus and this can cause ear congestion.
The second reason is the accumulation of kerosene, especially when very thick caps are formed, which can only be removed with special knowledge and tools. As we already expected, contact with water can make your ears suck. Since swimmers are severely affected by this buildup of water in the inner ear canal, they use appropriate plugs. That is why summer coughs increase when people dive into the pool, into the sea or into the rivers, ignoring the water that can enter the body through the ears.
Ear on the fire
Probably everyone will agree that the fish soup on the fire is a very special dish! It is filled with a kind of hunting spirit, which makes the ear even tastier. Cooking an ear on a fire is not so difficult. Here are some tips to help you in this matter. First, all the fish caught should be carefully sorted. To prepare the broth, the smallest fish will fit, but it needs to be gutted and washed very well. Cleaning is optional. Second, go for the big fish. It needs to be cleaned, gutted and cut into small pieces. Thirdly, prepare the broth from small fish. Wrap the fish mass in gauze and put in a pot in boiling water. This will keep your broth clear. After the broth is ready - this is about 30 minutes on low heat, discard the gauze with the fish. Then we add most of the chopped large fish to the resulting fish broth, and cook it for about an hour. After that, we take out the cooked pieces of fish and eat them. We don't need them in our soup.
Homemade ear from carp
Also, being at a height of several meters above sea level, other than what you are used to, can lead to hanging ears. This is why people who travel by air often experience this problem, especially during takeoff. This also happens when you do or travel several feet above sea level.
How to eavesdrop on reason
If ears that are stuck are the result of cerium buildup, home remedies can be used. In case the cause of ear evacuation is either an airplane ride or a pressure difference, you can chew your gums or suck on a candy: collect a good amount of saliva in your mouth and swallow it with a blow - this is good way balance pressure. Another option is to open your mouth as much as possible to yawn. Introducing air will restore pressure. You can also pinch your nostrils to plug your nasal cavities and exhale with them closed, but be careful not to do this too hard, so you don't tear the timpani.
The next step is to add the remaining fish, chopped potatoes, onions, carrots, herbs to the broth and cook until cooked, about 40 - 50 minutes. If the ear thickens, then simply dilute it with water. There are a couple more secrets of real anglers! Fishermen always, before removing the pot from the fire, pour a glass of vodka into the soup and lower a burning firebrand into it. The alcohol softens the fish bones, and the coals give the ear the aroma of a fire and draw out all unpleasant odors. We wish you bon appetit!
If your ears are clogged due to a cold or sinusitis, suffixes can be great, complete solution. Inhale the steam to soak your ears and even. Boil water and add a few drops of lavender oil, eucalyptus oil or a little salt to get top scores. You can also blow your nose out with a handkerchief a few times to dislodge any excess mucus and relieve congestion symptoms.
In addition to the remedies already mentioned, you can pour one or two drops of hydrogen peroxide into the sealed ear. We advise you to relax with our free ear plugs, because sometimes you need a few minutes before you find relief.
Today, far from every person knows how to cook fish soup - after all, cooking fish soup implies certain rules for selecting fish varieties, choosing special dishes, a certain order for laying vegetables and spices, etc.
You can cook the ear only in non-oxidizing dishes - earthenware or enamel. According to the classic Russian recipe, fish soup should be cooked from such varieties of fish that have a delicate taste and give a transparent fat (perch, whitefish, ruff, perch). However, you can add such fish, which has a rich taste - first of all, it is sturgeon, bream, crucian carp, burbot, ide or beluga.
If congestion is causing dryness, use a cold steam humidifier in or around the room. This will help eliminate accumulated mucus and free up the auditory and nasal canals. A home remedy used for many years is to put hot water in a capped bottle. You can also choose a shared hot water bag or a thermal pad. Relax over hot water with your ear on the bottle. After a few minutes, you will hear the wax melt.
Small fish ear
Finally, we advise you to see a doctor if the problem persists and does not improve even with natural treatment. It is important not to overdo these remedies and the indicated doses because you can cause damage. The ear cap may interfere with the normal function of hearing, and in the most severe cases- Eyebrow piercing. Most often, a cap is formed for seasonal allergies and colds, since the ear cover can impair hearing abilities, it is best to intervene immediately, safely and naturally using natural methods.
Traditionally, Russian fish soup is prepared not from one type of fish, but from several (usually two or four types of fish are combined). An exception is red fish soup, which usually contains only one species of fish.
Some types of fish are categorically not suitable for cooking fish soup - for example, ram, bleak, gudgeon, mackerel, gobies. Such fish can be used to make fish soups, but it is impossible to cook fish soup from them. You can also cook fish soup from sea fish - halibut, cod, vomer, squama, notothenia.
In fact, nature offers various solutions that are really effective against this undesirable phenomenon. However, before using any suggestion, always remember to consult your doctor, and for acute pain or any other pathology associated with a wax stopper, ask a specialist to refer you to the most appropriate therapy.
Preparation of fish soup
To wear your ears with a syringe, you can follow these tips step by step. After softening the oatmeal with warm olive oil, cut out half of the moon with a piece of paper, which will then go into the ear to collect the water that comes out after washing. Then position a glass of water at body temperature and syringe at least 30 ml without a needle! From the cup, fill the syringe and lifting your head to the opposite side of the ear where you want to remove the wax, sprinkle water into the ear, pulling the ear up to expand the cup well, keeping the ear flat under the ear, because the water comes out immediately, bringing the wax with it.
Ideally, it is necessary to cook the fish soup from freshly caught fish - for example, directly on a fishing trip.
Vegetables in the ear should be put at least - usually limited to onions, a small amount of potatoes, carrots.
The ideal thing is to do this process for someone. You can repeat 4-5 times and always with warm but not hot water. Do not force water, but be careful to avoid injury. You can damage your eardrum. Olive oil Perhaps the easiest and best known way to remove an ear plug from your ear, simply fill your ear with a warm drop of oil and dip it into the drop to soften the cap. If the gum doesn't come off immediately, don't worry, it will take a few days for the treatment to take effect.
If you experience burning or other problems during treatment, stop immediately. Another essential oil that makes this task easier is almond oil. It helps lubricate the auditory tube naturally and remove the wax to release it.
But the set of spices for cooking fish soup can be quite wide: parsley, saffron, leek, dill, fennel, anise, tarragon, bay leaf, parsnip, nutmeg and black pepper - choose such spices that, in your opinion , will improve taste qualities dishes.
Ear is cooked depending on the type of fish - freshwater fish boiled for at least twenty minutes, and sea - from 8 to 12 minutes. sea fish should not be digested - in this case, its meat may become tough, and the broth prepared on its basis - less fragrant. A small secret of proper cooking of fish soup is that you need to cook it without a lid - over low heat in an open dish.
Among the most popular plants for wax flask elimination, chamomile stands out for its wonderful antiseptic and emollient properties. You will need to prepare an infusion by boiling in a tablespoon of dried chamomile flowers in a cup of boiling water. Cover the infusion and let it rest for 10 minutes. After this time, strain the liquid with a colander and gently rinse your ears warm liquid as described for the syringe procedure.
How many minor disturbances do you experience from time to time? Nothing particularly serious that requires medical examination or worse, using the nearest emergency response. And in these cases, we don't know what to do, take medicine, and what if we're in trouble or something else. Today it is easier and more expedient to avoid "do it yourself" for health, and if problems persist, leave us some confusion or concern, it is much better to see a doctor who will make a correct diagnosis and, if necessary, prescribe therapy or visit a specialist.
The main indicator of the quality of the finished fish soup is the transparency of the broth and the bright white color of the fish meat.
Ukha is served on the table with black bread or with pies. So, how to quickly and at the same time properly cook a fish soup right on a fishing trip?
Fish soup ingredients
We will need:
- 1.5 kg of fish,
- 2 liters of water
- 2 bulbs
- 2 potatoes
- 1 small carrot
- parsley root and greens,
- 1 parsnip root
- 1 tablespoon fresh or dried dill
- Bay leaf,
- tarragon,
- 8-10 black peppercorns
- salt to taste (about two teaspoons)
cooking fish soup
Boil water, salt it and put in a saucepan quartered potatoes, fish tails and heads, chopped parsley root and carrots, and finely chopped onions.
Simmer the dish over low heat for 10 minutes, then strain the broth.
Add spices: pepper, bay leaf and parsnip root.
Boil the ear for another five minutes, then increase the heat and dip the fish, previously cleaned and cut into pieces about five centimeters wide, into the broth.
Simmer everything over low heat for about 15 minutes, while not letting the broth boil too much.
At the end, add dill, tarragon and parsley, remove the pan from heat, cover and let the ear brew for at least ten minutes.
Now every fisherman knows how to cook fish soup!
We will consider another fish soup recipe below.
Fish soup with millet
Fishermen cook fish soup on the fire and every fisherman has his own recipe. Many people prefer to cook this dish at home for their loved ones. Ear with the addition of millet is hearty and fragrant. The fish soup recipe is very simple.
To prepare the soup we need:
In theory, in order for fish soup to be tasty, it must be boiled from different types fish, it can be red or white, river or sea. Who cares.
To prepare fish soup, you should not cut off the tails and fins of the fish, they give the ear a special taste.
The fish must be scaled and the insides removed. We cut the fish into several pieces. We take a large saucepan and send chopped fish, half an onion, 1 carrot and a few peeled parsley roots into it.
The contents of the pan must be poured with cold water and sent to the stove (pot, if fishing). The fire should be large and you need to reduce it only after it boils. Salt the ear to taste. Put in a saucepan parsley, half a lemon and pepper. We cook for 15 minutes. Then we take a slotted spoon and take the fish out of the pan. The broth must be filtered through a fine sieve or cheesecloth.
We clean the potatoes and cut them into small pieces, then you need to peel the other half of the onion and chop it. The second carrot needs to be cut.
The strained broth must be put back on the stove and, adding fire, bring the broth to a boil. When it boils, you can put chopped potatoes, onions and carrots in it. Cook for about half an hour and pour the millet into the pan, which must first be thoroughly washed. Cook further together with millet for another 15 minutes.
We take the fish and remove the bones and fins from it, put the pieces of the fish in the pan and send the chopped dill to it. You need to try the ear and if there is not enough salt, then it must be added. Although excessive passion for salt is not welcomed by everyone. We give the contents of the pan to boil again, and only after that you can remove it from the heat or leave it to brew a little on the stove.
You need to serve the ear on the table hot and it can serve just as a first course, and for many, the ear with the addition of millet is a full meal. Enjoy your meal!
