Rules cooking tasty soup

Contents:

• Tips for cooking tasty soup
• Hood for broth
• Features fishing soup

Fish soup is a traditional Russian dishes.

Since the XVIII century. the name refers only to the liquid hot fish dishes, cooked on a particular technology. Classical ear is a transparent, concentrated broth with onions, spices and herbs. Did the presence of potatoes and carrots. The right ear has a rich taste and aroma, and in addition, it is extremely useful and nutritious. Her cooking does not take much time, but requires compliance with specific rules and knowledge of certain subtleties. How to cook the soup right?

First of all, it should be understood that there is a difference between the soup and fish soup. For the soup is taken only fresh or live fish. If a fish is canned, frozen or dried, it turns out the fish soup. In addition, as mentioned earlier, in the ear are added only roots (onion, parsley), sometimes carrots and potatoes, a lot of herbs and spices. Never add cereal. Fish soup is cooked as usual, using any chopped vegetables, fried onions, cereals. These are the main differences between the soup and the soup.

For a classical soup are not suitable for all varieties of fish, fit only ones whose meat has a delicate, sweet flavor, and has sticky. The best fish soup considered for carp, whitefish, perch and ruff. Good fat is obtained when using asp, carp and rudd. Of the other varieties of fish, of course, also possible to cook soup, but it will taste different from the traditional. Not suitable for roach fish soup, mackerel, herring, gudgeon, gobies, sabrefish and bream. But they get a good fish soup.

Ready-made meals can be both from one species of fish and several varieties. There are species that can not be used independently in the ear (carp, eel, catfish). Previously it recommended to boil small fish - perch and ruff, giving broth viscosity, clean them, strain the broth and then lay the pieces of the main fish species. The same rule applies to the ear, which is brewed from a variety of valuable fish, for example, sturgeon, walleye, sturgeon. An exception is the ear of the salmon, which is not necessary to add other species. Please be aware that small fish can be cooked without peeling it from the scales, but not necessarily need to gut, as well as perch, remove the gills to the broth had a bitter taste.

Tasty and nourishing soup can be prepared from fresh sea fish: halibut, redfish, cod, ice fish, grenadier.

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Tips for cooking tasty soup

• Before you begin to cook soup, it is necessary to choose the right dishes. To do this, suitable enameled pots or clay pots. In bowl of aluminum or iron oxidation products and the stock gets an unpleasant smell and taste.
• Fish should not lay in the water and in boiling salted vegetable broth. To make it water required (2, 5-3 l per 1 kg of fish) and onion (1 head based on 1 kg of fish), which is then discarded. If you use live fish, other vegetables are not needed. In other cases, add coarsely chopped potatoes and whole carrots, which is then removed from the broth.
• For the soup using a wide range of herbs and spices. Must be present black pepper, bay leaf, dill, parsley (root and greens). It is advisable to add the leeks and parsnips, for certain types of soup used ginger, nutmeg and saffron. Generally, the fatty fish, the greater the need to put spices. However, we must remember that the excess spice able to kill the taste of fish and spoil the dish. The greens better to put at the end of cooking, or directly into the plate before serving soup.
• The main condition for the correct and delicious soup is the observance of the cooking time. For freshwater fish, it is 10-20 min., And for marine species - no more than 15 minutes. Cooking time is defined as the variety of fish, as well as its size or the size of the cut pieces. Digested fish get tough, also deteriorate the taste and aroma of broth. It is important that the ear is boiled in a pot without a lid, and over moderate heat. We can not allow rapid boiling broth.
• Often in vegetable broth is boiled first, small fish, as well as bones and head. Then they are released, and strained broth prepared pieces of fish that have directly used in food with soup.
• The finished soup should be removed from the heat and let stand, covered for at least 10 minutes. Serve it can with black bread, pie, cakes or pies.

Properly cooked ear should be fragrant and transparent, should not have a pronounced odor and fish should be juicy and tasty. These rules are the basis for the preparation of any kind of soup. Recipes can offer a variety of additional ingredients such as the use of lemon, tomato, pepper Bulgarian, etc. It all depends on individual taste preferences.

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Hood for broth

If for some reason could not obtain a clear broth in the cooking process, it is possible to lighten. To do this is not difficult. It takes eggs remaining after gutting fish. The amount it is determined on the basis of Article 2. tablespoons per 1 liter of broth. Caviar is triturated with small amount of cold water to form a slurry. Then mashed caviar diluted glass of cold water and a cup of hot broth, stir and add to the pan with the broth. Once the soup boils, it is necessary to reduce the heat and cook it on low heat for 10-15 minutes. Then leave broth, wait another 10 minutes to guy settled on the bottom, and carefully drain.

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Features fishing soup

Fisherman's ear can be considered unique dish. It has no rules or recipes cooking. Brewed ear from all kinds of live fish, which are present in the catch, and always turns richness, because it uses a large number of fish in relation to the liquid. In addition, there is a tradition of fishing in the ear to pour a small amount of vodka, which helps to fight off the smell of slime in some species of fish and uluchshitt palatability of food. Cooked on a fire of the ear has a unique flavor of smoke. Cook this soup on the stove impossible.