Bream fish soup: the easiest recipe

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

Remember, like a classic: “Here is a bream, offal, here is a piece of sterlet …” But this is the royal version of the dish. But the ear from the bream is more democratic. In addition, today, in order to cook it, it is not necessary to go fishing. This fish can be bought in supermarkets. Therefore, if you love fish soup from bream so much, then you can cook it at any time of the year - there would be a desire!

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According to the opinions of most avid fishermen, this dish is prepared in a pot: on a fire, in nature - exclusively and irrevocably! But what to do if you want fish soup from bream at home, so to speak, realities? When you cook the dish according to this recipe in your kitchen, be sure to call some fisherman you know. Let him try and express his personal opinion. The feedback will most likely be positive. So let's get started.

Ingredients

To make fish soup from bream, we need the simplest ingredients. The main one is a fresh bream weighing up to one and a half kilograms (based on a three-liter pan). It is also necessaryprepare 3-4 medium-sized potatoes, onions and carrots (2 each) and a handful of millet. From spices you will need dried dill, laurel and, of course, s alt.

Easy bream soup recipe

First you need to clean the bream. Of course, it would be more practical to ask the seller about this, but this is not always possible. For example, if you buy fish in a supermarket. It is important to try so that the scales do not fly in all directions. For this, experienced housewives use a large plastic bag. But it's better to gut yourself. If there is caviar or milk, then they can also be put in the soup, after thoroughly washing them.

After the "water procedures" let's do the cutting. We put the carcass with the back away from us, cut open the abdomen with a sharp knife, without plunging it deep. So all the insides will remain intact. We take out the contents carefully, trying not to damage the gallbladder. Otherwise, the fish will acquire unwanted bitterness. We remove the gills, cut off the caudal and dorsal fins. Wash the fish again.

Put a pot of water on the stove, putting peeled carrots and onions in it. When it boils, put the millet to make the ear more satisfying.

Cut the potatoes into arbitrary pieces, after peeling and washing it.

Bream cut into large pieces. If caviar and liver are caught in the insides, all this can also be used to make the dish more rich.

Throw potatoes into the pan, then prepared pieces of fish with giblets. Cook over low heat until vegetables are cooked. Shortly beforefinish, add lavrushka and dill (in a small amount) and s alt.

A good solution would be to pour a glass of good vodka. This, according to fishing traditions, adds a special relish to the bream soup. But even if you do without such a savory addition, the first one will still turn out delicious.

Turn off the fire, let it brew under the lid for 15-30 minutes. Serve topped with fresh herbs!

A few general recommendations

Fish is the main ingredient in the ear. Therefore, you should not clog the natural authentic taste with a huge amount of spices. A bunch of dill and bay leaves will suffice.

Although the bream has a large number of bones, like many river fish species, it contains many useful substances: potassium, phosphorus, etc.

How to check the readiness of soup? The flesh should be slightly behind the bones. It is also important not to overcook the dish, as it will turn out tasteless.

You can cook a lot of dishes that complement the table with bream fish soup. For example, fish pies. A good option would be crackers made from oven-dried bread. A nice plus for a wide table will be sandwiches with caviar or fish salmon, pastries. In general, there is a field for the manifestation of one's own culinary imagination.