With what kind of cereals are fish soup cooked: classic and original recipes

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

There are a lot of fish soups in the culinary cuisines of different nations. In Hungary it is halasle, in France it is bouillabaisse, among the Finns it is kalakeitto, and in Russia it is an ear. The preparation of this fish soup has reached such heights that there are dozens of varieties of the dish. And not only in terms of regional nuances, although this also takes place (remember at least Pskov fish soup from smelt, Volga fish soup from sterlet, Arkhangelsk fish soup from cod liver). But this Russian national dish also has variations in terms of cooking technology.

There is a national team, patronized, plastic, sluggish and even sweet ear. There are also types of fish soup according to the set of related products. We are used to the fact that there is croup in the ear. You will be surprised, but this product is not in the classic recipe! Groats in the ear are added by poor people who boil a liquid broth. And cereals, as you know, make the dish more satisfying. Well, we're not rich either. Let'slet's see which croup of the ear is better. But first, just for reference, here is an old classic recipe for the dish.

What is fish soup and how is it different from other fish soups

The first and main distinguishing feature of the national Russian dish is an extremely meager set of accompanying products. Fish in the ear is the main and almost the only component. We can say that she is a queen in a saucepan. All other additives are designed only to emphasize its taste. Therefore, for a beautiful color of the broth, they use a washed onion in the husk (then it is thrown away). From spices, black pepper and bay leaf are used.

It's different if you cook fish soup from small fish. It gives off mud, so at the end of cooking, a glass of vodka is added to the dish. Distillate perfectly neutralizes unpleasant odors. Another distinctive feature of the Russian national soup is the order of laying the products. It also depends on the taste. For example, when to put fish in your ear? Some cuisines prepare vegetable broth. And quickly boiled fish is added at the end. There are other options.

But in the classic fish soup recipe, the fish is poured with cold water, put on fire, and the “noise” is removed. You can put it in a slightly boiling s alted vegetable broth, after pulling out the whole onion, carrot and parsley root. The fish soup is boiled without covering the pot, and then insisted for 7-8 minutes.

Classic recipe (general principles)

How to cook fish soup correctly to make itconcentrated astringent, slightly sticky broth? There are a few simple rules that must be strictly adhered to. First, the choice of dishes. The pan must be either earthenware or non-oxidizing, enameled. No matter what the fishermen say, a cast-iron cauldron is not suitable for this dish. Soup roots (onions, carrots, parsley, optionally, celery) are boiled whole. Vegetable broth is s alted before laying the fish. Under no circumstances should the liquid be allowed to boil violently.

Ukha should be cooked in an open dish. The rules for the duration of heat treatment of fish should be strictly observed. It depends both on its type and size. Freshwater fish is cooked from seven to 20 minutes. Marine - from 8 to 12. The fish caught in the Siberian rivers stands apart. It should be cooked from 25 minutes to half an hour. Only after the fish is cooked, spices are added. The rule applies here: the fatter the kind, the more seasoning. For fish soup, clarification of the broth with an extract is unacceptable. Soup must be covered. Fresh herbs (dill, parsley) crumble into a plate before serving.

What kind of cereal is fish soup boiled with

The addition of a satiating component in the form of cereals to the fish soup is a late component. And this practice was introduced not only by poor people, but also by fishermen. If the former wanted to boil a large pot of soup out of a small number of fish, then the latter simply did not have the opportunity to take vegetables and spices from home. But in both cases, there was only one way out: throw a handful of cereal into the soup. When dry, it does not take up much space in the fisherman's luggage. Yesand unusually cheap, which is a godsend for a poor family.

But with what kind of cereals is fish soup cooked? It mainly depends on the type of fish. Millet is more suitable for some inhabitants of rivers and lakes, barley is more suitable for others. Ukrainian Cossacks generally practiced adding flour with sour cream. There are options for fish soup with wheat, barley, corn grits, buckwheat, semolina or rice. It should be borne in mind that all these cereals are cooked in different ways. Therefore, you can not just replace one type of cereal with another. You have to follow the recipe every time. Ear, depending on the type of fish, happens:

• triple (or team),
• black (carp, crucian carp, rudd, chub, carp, asp),
• white (whitefish, ruff, perch, zander),
• amber (from red fish, as well as from sturgeon, sterlet, beluga), this soup is usually tinted with saffron, which is why it got its name.

Fishing fish soup

This is a special dish both in terms of cooking technology and composition of ingredients. Usually fishermen keep a good catch to bring home. And on the spot they eat what is usually given to cats. But this fish trifle is very fresh, often alive. The fish soup is cooked on a fire, in a cast-iron pot, which gives the dish a special smoky flavor. The fishermen do not have vegetables with them. But they must have pearl barley, which they use as bait on the hook. Therefore, the question of what kind of cereals fish soup is cooked with is idle.

1. Fish trifles are poured with cold water and put on a fire. Boil for a long time until you get a thick, even slightly viscous broth.
2. Then filter the fishthrow away. Put the pot back on fire.
3. Throw in the ear two or three spoons of pearl barley for three liters of soup. Fish trifle gives mud. You need to get rid of the smell. Therefore, fishermen pour vodka (a glass or two) into their ear. Alcohol in the taste of the soup is not felt - it immediately disappears in boiling water. But vodka neutralizes unpleasant odors and also softens the water.
4. In the end, the fishermen extinguish a burning brand in their ear. It adds an extra smoky flavor to the food and further eliminates the smell of ooze.
5. Ukha is cooked without a lid. But before serving, the dish is insisted.

Home classic fish soup with millet

In a well-equipped kitchen, cooking technology is changing. Fish soup is cooked not on the fire, but on the stove. And they do not use cauldrons, but an enameled pan. The chef also has a variety of vegetables and spices on hand. In some areas of Russia, tomatoes and garlic (in the south), potatoes are actively used. And in the north, it is generally customary to add milk and a piece of butter at the end to the ear. Let's consider the classic prefabricated version of this dish.

Triple ear, as the name implies, is made from 3 varieties of fish. You can take two or four, but more is too much.

1. In such an ear there should be small fish. She's being gutted.
2. Tails and heads of other fish species are added to it. The gills are cut out.
3. This is used to make a rich broth called yushka.
4. Then it is filtered and, if necessary, clarified with lemon juice.
5. In another containermake a vegetable broth. It is connected to the yushka.
6. Three tablespoons of millet are washed until the flowing water is clear. Add to soup.
7. And they put expensive varieties of fish cut into pieces, seasoning the dish with spices.

Ukha with corn grits

We understood the basic principles of cooking the Russian national fish soup. Now let's see what kind of cereals they cook fish soup with. When choosing cereals, they are guided not only by the type of fish, but also by its quantity. For example, barley will make the liquid broth more rich. Millet and corn grits look like eggs. Such an ear will be hearty and tasty. Corn grits are also good because they do not boil into a viscous porridge.

1. First, boil the roots for the soup in three liters of water.
2. We take them out and lay a pound of silver carp.
3. After 10 minutes of cooking, take it out.
4. We fall asleep half a glass of corn grits, if we plan to add potatoes and vegetable frying. And if not, then you need to put more cereals.
5. Cook for a quarter of an hour.
6. Put in three potatoes, peeled and cut into pieces.
7. Make fried onions and carrots. Put in soup.
8. Return the silver carp to the pot. Cook for another minute.

Ear with pearl barley

This cereal is cooked for a very long time. Therefore, ahead of time you need to soak it for 2 hours. Ukha with pearl barley is best cooked from carp and similar fish.

1. First make vegetable broth with head, fins and tail.
2. Strain it.
3. Bring to a boil again and pour in the washed barley (5 tablespoons).
4. You can put in soup and pieces (fillets) of carp.
5. After a quarter of an hour, lay the potatoes (optional).
6. After another 10 minutes, s alt, lay spices and bay leaf.

Ukha with bulgur

Dried and slightly fried coarsely crushed wheat groats, unlike semolina, do not boil and do not swell. Therefore, bulgur is often used to make various soups. Ukha with wheat groats can be cooked from any fish, including small things or carp heads.

1. The last ones must first be brought to a boil and pour out the water.
2. Then pour a new one and cook again with onions, roots and spices.
3. When the broth is ready, strain it.
4. Return to the stove, put 2-3 chopped potatoes and half a glass of bulgur.
5. When the vegetables are ready, cut 2-3 tomatoes (or add a tablespoon of tomato paste).
6. Chop a clove-two garlic.
7. Cook five minutes. S alt to taste, let it brew.

Ukha with barley groats

This cereal does not enjoy popular love. Those who served in the army developed a persistent idiosyncrasy towards him. But here we still give a recipe for fish soup with barley groats for a slow cooker. Try it. Your attitude towards barley chaff may change.

1. From onions and carrots we make frying.
2. Shift it into the multicooker bowl.
3. There we put the cut into cubes3 potatoes, julienned red bell pepper, salmon steak, 3 tablespoons barley grits, and s alt.
4. Pour it all with two liters of water.
5. Turn on the unit in the "Soup" mode for 45 minutes.
6. Before serving, remove the bones from the fish and disassemble it into pieces.
7. This salmon soup can be seasoned with sour cream.

Ukha from salmon ridges

Want to treat yourself to a red fish? Salmon ridges are quite an affordable product. Of these, you can cook homemade fish soup with millet.

1. Pour 2.5 liters of water into a saucepan, set to boil.
2. In parallel, we will make a frying of finely chopped onion and shabby carrots.
3. We will wash two ridges of salmon.
4. Peel and cut into cubes two medium potatoes.
5. Wash 2 tablespoons of millet.
6. When the water boils, put the vegetables into the pan, season with a mixture of peppers.
7. Cook potatoes until tender.
8. We lower the ridges into the pan.
9. After five minutes, pull out, remove the bones.
10. Sprinkle millet.
11. Return the meat scraped from the ridges into the ear.
12. S alt and add bay leaf.
13. After 10 minutes, turn off the fire and let the soup brew under the lid.

Ukha in Finnish

North-western neighbors of Russia also fell in love with this dish. True, they adapted it to their taste, adding cheese and creamy notes. They make fish soup from red fish, and not from ridges, but richly, from fillets.

1. Let's boil twoliters of water.
2. Cut 500 g of salmon into cubes.
3. In boiling water, dip a whole onion and three tomatoes, coarsely chopped carrots.
4. Finns prefer buckwheat of all red fish soup cereals. It needs to be sorted out and washed. It will take 150 grams of this cereal.
5. After laying the buckwheat, s alt the soup, season it with black pepper and bay leaf.
6. After some time, remove the bulb.
7. Add 250 grams of processed cheese (such as "Amber"), wait until it melts in the soup.
8. When buckwheat is ready, add red fish.
9. Cook five minutes.
10. Pour a glass of vodka, turn off the fire and insist under the lid.

Ukha with rice

This Asian grain is best added to river fish soup. Here is a description of how to cook carp fish soup with rice.

1. Cutting the fish.
2. From the heads (without gills), fins and tails, cook a thick broth.
3. S alt it.
4. Separately prepare roasted onions and carrots.
5. Draw out the heads and fins.
6. Sprinkle 4-5 tablespoons of rice.
7. Add frying.
8. Cook almost until the cereal is ready.
9. Cut the carp carcass into pieces, lower into the broth.
10. At the end of cooking, season the fish soup with spices.

As you can see, any cereal is suitable for fish soup. The main thing is not to overdo it with it, otherwise it will come out not soup, but porridge.