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 fat milk or cream (moreover, every self-respecting Finn is fluent in the cooking of 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. Perhaps that is why the question of how to cook fish soup at home is difficult to answer unequivocally. Many housewives are spying on the Internet to find any secrets from photos and videos. But we still try to do it!
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 to know step by step recipe.
- The key to a delicious fish soup is a strong broth. Cook it from a ruff, ide, whitefish, perch, pikeperch or other favorite fish.
- Use several varieties of fish, at least two.
- If you cook fish soup with fresh fish, the other ingredients are potatoes and onions.
- It differs from soups by the minimal set and quantity of vegetables.
- Spicy taste in the ear will add green onions, parsley, bitter and allspice, dill, tarragon, bay leaf.
- The rich taste of the ear will get when cooking over low heat. Keep the pan open all the time.
- If the fish meat is behind the bones, the ear is ready! Do not digest the ear, as the fish will quickly lose their taste and become stiff.
- Cooking time for fish soup depends on the variety of fish. Soup will be ready from river fish in 15-20 minutes, and from sea fish in 10.
- If the ear has lost transparency, use an egg-white guy to lighten it.
- If you are making fish soup from frozen fish, put it in water immediately from the freezer.
How to cook fish soup
Any river fish is suitable for preparing a real fish soup, the main thing is that 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, ruffles are suitable), leave gills, eyes and scales - these ingredients will give the ear the necessary consistency. For large fish, separate the head, tail and ridge.
- Put the pieces of fish in a pan and fill with water. Cook until the bones begin to separate easily from the fish.
- Strain the broth. If clouding, enter chicken egg protein.
- Dip portioned portions of large fish, onions, potatoes, salt and pepper into the prepared broth. Cook until cooked.
How to cook trout ear
If you are still deciding how to make fish soup at home and which fish to use, take this Finnish cuisine recipe. The ear will turn out transparent and amazingly tasty. The main ear is not much salt.
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
- 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, and pieces of trout in layers on the bottom of the pan.
- Pour cold boiled water so that it covers the fish 3-4 cm. Add black pepper, peas, salt and ground pepper.
- Cook until cooked over medium heat.At the very end of cooking, add cream to the pan, mix and bring to a boil.
- The average cooking time is 15 minutes, after which the ear should be allowed to brew for 10 minutes.
- Serve the ear, garnished with chopped herbs.
Ear: recipe from zander
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 medium-sized heads,
- 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 fish fillet. Place the heads, ridges, bones, fins in the pan and cook the broth.
- When it boils, add parsley root, onions and carrots, bay leaf.
- Strain the broth, add chopped potatoes, onions and parsley root to it.
- After 10 minutes, put the fish fillet, tomato and spices.
- Add butter before shutting down.
- Serve the ear in plates or in a deep dish, after decorating with greens.
Try to cook fish soup according to the classic fishing, national Finnish or original Russian recipe. And every time you get a new, delicious meal for lunch!
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