Royal ear: how to cook?

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

In our article we want to talk about how the royal fish soup is prepared. If anyone hasn't tried it, then this is a very special dish. And with an ordinary ear, it does not go to any comparison. The name "royal ear" speaks for itself. There are many recipes for this dish. Let's take a look at some of them.

Royal fish soup with salmon

Such an ear can cure an illness and give strength, as it is very nutritious and he althy.

Ingredients:

1. Fresh salmon fillet - 320 grams.
2. Three tomatoes.
3. One salmon steak.
4. Young potatoes - 4 pcs.
5. One bulb.
6. One carrot.
7. Olive oil - a couple of tablespoons.
8. Ground pepper.
9. Butter – 30 grams.
10. Peppercorns - five pieces.
11. Fresh parsley.
12. Laurel leaf.
13. S alt.
14. Vodka - 50 grams.
15. Lemon.
16. Fresh dill.

Cooking royal fish soup

Tomatoes must be peeled and cut into cubes, then fried in butter. Separately onsauté coarsely chopped onions and carrots in another pan.

Next, the tomatoes need to be filled with water so that the fish and potatoes can still fit. Then add carrots and onions. Mix the ingredients carefully. Once the water boils, you can add the diced potatoes.

The fish should be cut into pieces, while removing the bones.

When the water begins to boil again, you need to put the fish and s alt, add bay leaf and pepper. Next, cook, stirring, until the potatoes are fully cooked (it should not boil soft).

Greens must be finely chopped and added to the ear. Stir gently again and turn off the heat. Be sure to add vodka to the ear, then close the pan with a lid and let the dish brew. Royal fish soup is served on the table with a slice of lemon and black bread.

What kind of ear is it?

Double and triple fish soup, rural and fisherman's fish soup, Cossack and Rostov fish soup – there are endless options for preparing this ancient folk dish. She was favored not only by ordinary peasants, but also by kings. Of course, the ingredients used for cooking were different between the commoners and the royal court. No wonder the dish is called "royal ear". During aristocratic meals, the first courses were served not with simple bread, but with special pastries and various snacks prepared especially for fish. These are onion and garlic rolls, fish pies, various sandwiches and canapes. The real royal ear was cooked in a double broth of poultry and fish. The dish was dressed with spicy tinctures, white wine,brandy and vodka. Thin pancakes stuffed with minced meat or fish were served to the ear. To give the soup a special transparency, chicken proteins were added to it. On the one hand, the royal ear is a gourmet dish. And on the other - a simple dish, devoid of any cunning and complexity. If you wish, you can easily cook such a royal dish yourself. Here are just the ingredients you need appropriate.

Royal fish soup: old recipe

This recipe is closest to the old version. At present, this preparation will seem rather complicated, but the result is worth it.

You should never use bay leaves to make chicken broth, as it greatly masks the true smell of the bird. Meanwhile, double or triple broth is prepared precisely so that the smell of chicken will dampen the fishy aroma.

Ingredients:

1. Half chicken.
2. Little pike.
3. Fish change – 850g
4. Small zander.
5. Vodka - 50 ml.
6. One carrot.
7. One bulb.
8. Butter – 65 g.
9. Potatoes - 5 pieces
10. Two chicken squirrels.
11. A glass of flour.
12. Chive of garlic.
13. Milk - 350g
14. Vegetable oil - 35 ml.
15. Chicken egg - 2 pcs
16. S alt and spices.
17. Sugar - 20 g.
18. Green.

Cooking according to an old recipe

Half of a chicken carcass must be washed and boiled, divided into several parts. Spices should be added to the broth. The finished chicken must be disassembled, and the bones and skin discarded. Meat can be used to stuff pancakes. We only need the broth, it must be filtered. Small fish should be placed in cheesecloth and lowered into chicken broth. You will have to cook on the slowest fire until the fish is boiled soft, after which it can also be thrown away. Carcasses of pike and pike perch should be cleaned and gutted, divided into portions. Heads, fins and tails are discarded. Boil the fish pieces in the broth and remove the bones when done.

Now you can prepare a special mixture to clarify the soup. To do this, one hundred grams of the broth must be cooled, and then mixed with whipped proteins until smooth. A saturated solution (triple broth) is clarified with a protein mass, after which we filter it, removing white threads and flakes.

Cut the potatoes into large cubes and put in the prepared broth. Chop onions and carrots into thin strips and sauté in butter (butter) until golden brown. All this is added to the soup. After the potatoes are ready, you need to pour a little (glass) of vodka into your ear. So the royal ear is ready (the photo is given in the article). She needs to brew a little, and then you can serve the dish to the table.

In the meantime, you can cook thin pancakes for soup. To do this, knead the dough from two eggs, wheat flour and milk, s alt, sugar. Pancakes are stuffed separately with minced chicken and fish. Onions are added to the chicken, and garlic and onions are added to the fish. Ready pancakes are placed in a pan and baked in the oven. Wuhuserved in deep bowls with chopped greens, and pancakes are placed on a separate plate.

Sturgeon ear: recipe

Royal sturgeon soup is prepared with dry wine (white) or dry champagne.

Ingredients:

1. Sturgeon steaks - 5 pieces.
2. Half chicken.
3. Celery and parsley roots.
4. Onion - 1-2 pieces
5. Carrot - 1 piece
6. Potatoes - 4-5 pieces.
7. Spices to choose from, s alt.
8. White wine (dry) - 55 g.

Cooking sturgeon soup

Cut the chicken into pieces and remove the skin. We cook a light broth with roots and spices. It can be strained if desired. Boiled meat can be used for any other dish. Sturgeon steaks should be boiled in chicken broth, and then divided into small pieces. Next, add potatoes, carrots to the ear. After fifteen minutes, wine should be added to the soup. At this point, the fire must be turned off and let the ear brew. The soup is served with herbs and bread croutons.

Ukha tucked in

This recipe differs from the previous ones in that the soup is very thick due to flour fried in butter. For cooking, you can take absolutely any fish.

Ingredients:

1. One kilogram of fish.
2. White wine (dry).
3. Flour - 2 tbsp. l.
4. Oyster mushrooms or champignons - 100g
5. One quail egg.
6. Celery root.
7. Butter.
8. Nutmeg.
9. S alt, spices, basil.

Fishclean and coarsely chop, pour cold water and then cook for about ten minutes.

Melt the butter in a frying pan and fry the flour. Then add mushrooms, flour, herbs, nutmeg to the soup. Bring it to a boil and add wine. Serve the fish soup in a deep plate with herbs and lemon spiral.

Instead of afterword

Ukha is a wonderful national Russian dish that has gained worldwide fame and popularity. Of course, modern fish soups are very simplified compared to royal fish soup, primarily in terms of the set of ingredients. It is unlikely that someone will prepare such a luxurious meal as a daily dish, but as a festive option, you can try such an exquisite dish of nobles. Treat your loved ones with royal fish soup by preparing it according to one of our recipes, and get a lot of compliments in your address. This dish will surprise everyone at home.