How to cook a delicious soup of red fish

Contents:

• Excellent taste, maximum benefit
• Ear royally with cream and caviar
• Cooking Ushytsya richness in multivarka
• This ear, cooked in the wild

Ear - old and completely independent first meal of Russian cuisine. What exactly sets it apart from conventional, albeit very tasty fish soup?

This ear prepared exclusively of fresh fish, while in the canonical soup recipe does not include cereals, used for the preparation of the minimum set of vegetables, lots of spices and aromatic herbs.

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Excellent taste, maximum benefit

There are several varieties of soup. White is made from varieties of fish with white meat: whitefish, walleye, perch, bass, black - pike, chub, carp. Red, respectively, is made of a red fish: salmon, salmon, chum, pink salmon. All varieties of this wonderful hot dishes are good in their own way, but the ear red fish are not only tasty, but also particularly useful as red fish contains unique, not found anywhere else fatty acids Omega-3, as well as a large number of trace elements and vitamin D .

Regular consumption of red fish reduce the risk of heart attacks and strokes, strengthen bones, improve vision, a beneficial effect on the nervous system, helps to forget about fatigue. Red fish will benefit everyone, but especially for children and expectant mothers. Therefore, to see relatives not only full, but healthy and cheerful, full of energy, often indulge them this luxury first dish - soup of red fish.

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Ear royally with cream and caviar

This first course will amazingly tender, rich in a variety of flavors and hearty, and with the addition of cream, fish will literally melt in your mouth. The recipe requires the following ingredients:

• bones and fillets of salmon in the amount of 300-500 g (will be much more convenient to buy a special soup set);
• 3-4 medium sized potatoes;
• 1 PC. carrots;
• 1-2 small bulbs;
• will also be needed celery, green onions, dill, half a lemon and spices: white and black pepper, basil, thyme, coriander, salt - to taste all;
• 2-3 tbsp. tablespoons olive oil;
• 1, 5 liters of water;
• cup heavy cream.

Ready meals as follows: head, tail and bones should be rinsed thoroughly and send it to cook for 30-40 minutes, you will need to remember constantly shoot foam appeared. Peeled and finely chopped onions, chopped carrots and celery lightly fried in a little olive oil, fish fillets finely chopped, pre-selecting the bone there.

Ready fish stock it is necessary to strain through cheesecloth, he will serve as a basis for soup. As pure as a tear, broth put diced potatoes, roasted vegetables and small pieces of fillets. Cook for 10-15 minutes. Then poured into the ladle and heated cream. Add them cold soup is by no means impossible, as they rolled. Pouring into the pan in a thin stream hot cream, cook for another 5 minutes.

Then the dish salt, pepper, put seasoning to taste, stir everything well, remove the saucepan from the heat and then leave the dish with the lid on for 5 minutes. Hot fragrant soup is poured on the plates, generously sprinkled with herbs, put one or two slices of lemon and 1 ch. L. red caviar.

This recipe can be varied as follows: if you want to ear turned fatter, with cream, you can add 1 tbsp. spoon butter. For greater thickness, after already poured cream can be put 2-3 tablespoons potato starch. If, on the contrary, I want to soup turned out not so high-calorie, cream substitute for milk.

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Cooking Ushytsya richness in multivarka

Please favorite appetizing first course for lunch, dinner and even breakfast will be even easier if the house has a multipolezny unit as multivarka. In accordance with the recipe for the preparation you need to take:

• Soup of the trout - fillet, bones and head weighing approximately 500-700 g;
• 4-5 medium potatoes;
• 1 large carrot pieces;
• 1-2 onions onions;
• half a lemon, salt, pepper, a variety of herbs;
• although this is somewhat in contradiction with the classic recipe, you can add 2-3 tbsp. spoons of rice or millet.

So you need to prepare to pour into a bowl Multivarki 4 cups of water, put the bones and head, as well as lemon. Put lemon essential that multivarka not smelling of fish, because you still have to cook it in a lot of other delicious dishes. After bookmark bones and head exposed for 1 hour mode "quenching."

After how to cook the broth, put it finely sliced ​​and vegetables. If necessary, top up with water. Add salt, pepper, bay leaf. Then, 40 minutes set mode "Steaming". Ready soup seasoned with herbs, lemon. Before serving, let it brew for good 10-15 minutes in the "heating".

Prepared according to the recipe of the ear is a low-calorie and therefore ideal for those who worry about the harmony of shapes. 100 g of soup contains about 67 calories or somewhere 200 kcal deep dish.

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This ear, cooked in the wild

Although delicious soup can be cooked at home, nothing compares to this soup, cooked over a fire right after a successful fishing. To the dish turned out as it should, we must remember that for the preparation of soup is not suitable aluminum or cast iron cookware. Where better to use glass-lined bucket or a pot of stainless steel. To the ear turned out even tastier, cook it without cover over moderate heat.

Thus, in accordance with a recipe, you will need:

• red fish in an amount of 1 kg, is suitable salmon or trout;
• large onion;
• 4-5 medium potatoes;
• herbs, bay leaf, pepper, salt.

The fish is cleaned and put the bulb in a pot, pour water, bring to a boil, pepper, salt, add Lavrushka. Continue to cook until fish. When the fish is soft, it is removed, set aside and allow to cool. Fish broth Meanwhile filter and put it not too finely sliced ​​potatoes.

When the potatoes are cooked, cut into small pieces of boiled red fish and put in a saucepan. Add 50 grams of vodka and tantalized over medium heat for 5 minutes. After the ear is poured into bowls, add the herbs and lemon juice, and enjoy an unforgettable taste, inviting aromas, scents fire and unity with nature.