How to cook fish soup: ingredients, recipes at home and in a cauldron on a fire

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

The crackle of a fire, a nearby river rustling and a cheerful company that has just returned from fishing. They are getting ready for dinner. What was the first dish that came to your mind? Kebabs? Maybe! But they same returned with fishing. Accordingly, the most logical dish they can cook is fish soup in a cauldron over a fire.

The light soup that most people associate with relaxation, summer and the smell of a fire is an outstanding dish, and its ingredients are different for every cook. But how to cook an ear at home? Maybe there are options how to do it without a fire? To begin with, let's figure out where this dish came from in principle.

History of fish soup

Of course, the exact date when this soup was first prepared cannot be found. However, many historians claim that the name itself has an Indo-European root, which means that the ear came to us from there.

The first mention of how to cook fish soup comes from documents dating back to the 12th century AD. It is curious that thenUkha did not mean exactly fish soup. It was more like a chowder. Therefore, the ear could be chicken and in some cases even pork.

Transforming into fish soup

After some time, people were affected by the influence of French culture. Thus, the word broth appeared in our speech. Of course, this soup base is now also used for fish soup.

However, in the past, only concentrated fish broth was used for the dish in question. Thus, people hoped that they could take as many useful properties from the gifts of water as possible. Moreover, the very first fish soup was never diluted with cereals or potatoes. It was a very thick broth with a bright and rich taste, which was emphasized by delicious homemade moonshine and fresh soft rolls.

About the main thing in the ear

Because the recipe and method of cooking fish soup has constantly changed, there are so many options for its preparation that it would be unfair to divide them according to any one sign. Of course, there are those who divide the fish soup into double or triple, depending on how many times the fish is added to the broth. But this cannot be called rational or logical. After all, there are other types of fish soup in which the frequency of laying fish in the broth depends on its variety, fat content and color.

In general, if we talk about fish, then there are certain requirements for it. First of all, the fish used should be sticky and tender. Her meat must have some sweetness. To understand what is at stake, we recommend tryinguse pike perch, ruff, perch or whitefish - the same varieties of fish that were originally used.

Fish varieties

Some, looking for an answer to the question of how to cook fish soup, are faced with two completely contradictory opinions. The first of them clearly states that real fish soup must be prepared from one type of fish. Therefore, below are a few recipes for supporters of this idea.

However, those who have already tried cooking fish soup unanimously say that if you mix several varieties of fish, you get an equally fragrant and tasty dish. There are even those who call such assorted fish soup a masterpiece.

If we talk about the basis of the fish soup recipe at home, then you can use both river fish and sea fish. For example, many people like soups made from perch, carp, crucian carp, pike, and salmon. But at the same time, there is nothing wrong with preparing a fragrant fish soup from cod or also sea bass. A very rich taste is obtained from halibut or notothenia. But there are also prohibitions - never cook fish soup from roach, roach, herring, ram.

Basic cooking principles

Like any other soup, real chefs will never cook fish soup with cloudy or tasteless broth. That is why the preparation of the basis for the soup is treated with special trepidation. Some note that the broth, in which, in addition to fish, chicken meat is added, has a special taste.

Cook the broth carefully. It shouldn't boil. Otherwise, you can lose the delicate fishy aroma andget MUDDY GOOD. Vegetables placed in a saucepan will help to preserve the fishy taste better. As with classic chicken or pork broth, half an onion and carrots will make the taste of the fish more pleasant and sweet.

Moreover, in the question of how to cook fish soup, it is worth noting that this dish does not like to be crowded with a large number of ingredients. That is why in most recipes, the emphasis is almost always on the choice of fish, and not anything else. The vegetables that are used in the ear are cut quite large, and the spices are selected at your discretion.

Fish head ear

This simple soup recipe at home is familiar to many housewives. There is practically no edible meat in the heads themselves, but the fat from them turns out to be impeccable. In addition to the head, take another 200 grams of fish fillet.

If we talk about vegetable components, then, as in the classic soup, several potatoes, a medium carrot and one onion are used here. Carrots and potatoes are peeled and cut.

Millet is used as a cereal. For 2 liters of broth, it will be enough to take a third of a glass of washed cereal.

When the gills are removed from the head and thoroughly washed, it is ready to become part of a culinary masterpiece. How much fish is boiled in the ear depends on the type of meat used. But in this case, 20 minutes on low heat is enough.

When the head has cooled down and the broth has been filtered, you can proceed to the next step in cooking the fish soup. To do this, all edible parts are taken out of the head andsent to the broth along with the fillet cut into pieces. Vegetables, cereals and a few peas of allspice are immediately added to them.

When the resulting soup boils, the fire under it must be reduced. When the vegetables and millet are ready, the fish soup is s alted and a few leaves of parsley are added. After two minutes of boiling, the soup can be removed from the heat and served.

River fish

This option, how to cook fish soup from river fish, is suitable for both home cooking and a cauldron. For a truly delicious soup take:

• Kilogram of cleaned fresh river fish.
• A third of a glass of millet.
• 5 potatoes.
• 1 onion.
• 2 liters of broth.
• Spices to taste.

Since river fish are not often large in size, they must be cleaned carefully and thoroughly enough. This will keep the soup clean and delicious.

Then put the clean fish into the water and put it on the fire. When the fish boils, if everything is cooked on the stove and not on the fire, you can reduce the heat and make sure that there is no foam on the broth. When it appears, it is important to get rid of it immediately.

How long to cook? Everything is very simple - until the meat begins to lag behind the bone. On average, this is about 10 minutes.

Usually there are two types of people at this point. Some do not mind getting the bones out of the soup, others want the soup to be a true masterpiece, and carefully clean the fish. In any case, it must be removed from the broth, and finely chopped onions, potato cubes and cereals should be immersed in it.

When the potatoes are ready, put the fish in the pan. Everything is cooked together for about 5 minutes and ends with seasoning with spices and herbs. Serve this soup immediately.

Red fish

Red fish soup is a great way to please yourself with a tasty and he althy dish. On average, it takes about an hour to cook.

Start cooking by preparing the ingredients. So, 300 grams of red fish is cut into small portions. Onions, peppers and a little garlic are cut as finely as possible with a knife, while carrots are cut into rings, and then into quarters. The potatoes are cut into small cubes. Usually about 300 grams of this vegetable is enough for this soup.

How to cook such fish soup

Let's start cooking. Add fish and bay leaf to boiling water for 10 minutes. Some people like it when black peppercorns are used in the broth. But most importantly, don't use s alt.

Meanwhile, butter and vegetable oil are mixed in a small amount in a pan and the onions are sautéed on it. When it reaches a golden color, carrots and peppers are added to it. It takes 7 minutes to fully fry. Many world-famous chefs add spices such as coriander or ground black pepper to the pan. Thanks to heat treatment in a frying pan, spices reveal their taste and aroma to the fullest.

Now that both the sautéing and the fish are ready, it's time to move on to the next cooking step. For this it is necessarycarefully remove the fish, and strain the broth itself. When he goes back to the fire, you need to put potatoes in him. You need to cook the vegetable until half cooked, and only then add the passivation.

5 minutes after all the vegetables have been combined in the broth, if desired, the soup can be s alted and fresh herbs added.

It is also curious how red fish soup should be served. Why? The fact is that the fish is not put back in the soup. It is sent immediately to a serving plate and only then poured with soup on top.

Ukha on the fire with pike

Perhaps, this dish can be called a real classic. If not everyone tried it, then every second one.

It will take at least an hour and a half to prepare such a dish. But the result is worth it. Of the ingredients for pike soup, in addition to the fish itself, it is worth taking:

• Half a chicken carcass.
• 8 medium potatoes.
• 1 carrot.
• 150 grams of vodka.
• Bunch of parsley.
• Bunch of wild garlic.
• 10 young garlic.

Clearly, the beginning of the soup will be the creation of the broth. To do this, boil the chicken in five liters of clean water. When the meat is ready, it is taken out of the cauldron, and uncut greens are sent in its place. In the meantime, potatoes and carrots are crushed and also sent to boil for 15 minutes.

While the vegetables are boiling on the fire, the pike is cleaned and cut into portions. Together with vegetables, it is cooked for about 10 minutes. After this time, greens are taken out of the soup and vodka is added. BUTthen a birch log is taken out of the fire and stewed in a cauldron. But why put vodka and logs in your ear?

This is not just a ritual. This is how the ear acquires the very aroma of a fire and the soft notes of a wheat drink.