Ukha with pearl barley: a modern and historical recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In ancient Russia absolutely any soup was called an ear, regardless of its composition. But the use of fish in soups is firmly entrenched under the now known name of the ear. There are many recipes for this dish, some of them require the inclusion of cereals, such as pearl barley. It is these recipes that will be discussed below today.

Parlovka or other cereals?

In the old recipes you will not find the use of any cereals. But this product adds satiety to the soup and allows the dish to open up with new culinary colors. In the recipes of past centuries, you will find the simplest set of ingredients: fish, roots and herbs. It was customary to eat this soup with bread and pies.

If we consider the addition of any cereals, then pearl barley will be more advantageous in terms of flavoring additives. It adds some viscosity and density to the ear. But before sending the cereal to the soup, it needs preparation: it must be soaked in water for a while, this will speed up the cooking process of the main dish. It is important to take into account its quantity - if you overdo it, then you will get not soup, butfish porridge. Proper proportions are essential when using any grain in soup.

Other alternatives are rice and millet. Such cereals are pre-washed well and dipped into the soup 10-15 minutes before readiness. True, such an ear will look more like fish soup than fish soup.

Classic barley soup recipe

The photo of this dish demonstrates its appetizing. We proceed to the classic recipe for our dish with pearl barley. Below is the list of products we need:

• pink salmon - 1 large fish (900-1000 g);
• potato tubers - 400-500 g;
• pair of tomatoes;
• one carrot;
• onion;
• s alt, pepper.

At the first stage, you need to rinse the barley well and put it to boil for twenty minutes. Next comes carrots cut into cubes or rings, and after another twenty minutes, fish and a whole onion head are used.

After another twenty minutes, we throw the potatoes, but at the same time we take out the fish (remove the bones and the backbone) from the broth. Seasonings follow: bay leaf, spices, s alt. Washed tomatoes (with skin cut in a cross) are dipped into the soup.

After 10 minutes, put the flesh of the fish (without bones) into the broth. S alt and pepper, bring to full readiness. When the ear with pearl barley is ready, serve it with greens.

The head of a fish is the key to a rich fish soup

If you are a fan of rich and he althy fish soup, then the head of the fish will allow you to achieveprecisely these taste qualities of the dish. We present to your attention an ear from the head with pearl barley. In order not to spend enough time cooking, you should take care of soaking the cereals in advance.

When everything is ready, let's get started:

• head and tail of pink salmon;
• 3 pcs potatoes;
• 1 onion and carrot;
• 2 liters of water;
• 1/3 cup barley;
• spices, herbs.

Cooking broth based on the head and tail of pink salmon. We filter the broth, take out the fish base and add the swollen barley to it. Cook in this way for about 15 minutes, then add the potatoes and cook for another 15 minutes.

Further, fish pulp, spices, bay leaf and herbs are used. After 20 minutes, the soup will infuse and be ready to serve.

Pass: cooking fish soup at the stake

Cooking soup outdoors in a cauldron is a pleasure and romance. Ear with pearl barley in a similar design is especially tasty and appetizing. Here it is very important to achieve the necessary intensity of heat from the fire, so that the broth turns out to be rich, and the ingredients do not boil.

So, we need:

• heads and tails of fish - 1 kg;
• 5-6 potato tubers;
• 1 onion, carrot and parsley root;
• 3 liters of water;
• 2/3 cup barley;
• 4 tomatoes;
• half a lemon;
• spices, herbs.

We draw water into the cauldron, add a gauze bag with parsley roots, heads and tails of fish, a head of onion. All this is cooked for half an hour.

After the allotted time, add fish pulp, potatoes, cereals and spices to the finished broth of barley fish soup. When the ear is almost ready, it's time to add lemon juice, tomatoes and herbs. Take some time to let the dish cool before you start eating.

Fisherman's recipe: cooking delicious fish soup with vodka

It is generally accepted that the real fisherman's soup is prepared with vodka. So she gets the taste of the "correct" fish soup. In fact, there is no reason for non-drinkers to be afraid here, as the alcohol disappears, leaving a "fire" aftertaste.

You can take one large carp, counting on 3 liters of liquid. You will also need about 4 large potatoes, parsley root, bay leaf, 5 tablespoons of pearl barley, a shot of vodka (1-2 shots), greens.

Everything is prepared by analogy with the barley fish soup recipe from the previous version. The only difference is that vodka is added to the broth ten minutes before it is ready. You need to let the soup brew for a while (at least 10 minutes) and you can start dinner!

In closing

Today we took a closer look at the recipes and history of this dish. We hope that our barley soup recipes will give you the best culinary experience. And you can proudly share them with family and friends. Bon appetit!