Why vodka is added to the ear: culinary recommendations

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

Vodka is a drink that not only goes well with any Russian feast, but is also a faithful helper in the kitchen of every housewife. Oddly enough, but she adds spice to almost every dish, from the first to the dessert. Most often, vodka is added during the preparation of fish soup. Why add vodka to fish soup from river fish? This will be discussed in the article.

Main reasons to put this drink in your ear

Why is vodka added to the ear? There are two reasons:

1. Vodka added to the soup, especially if river or sea fish was used for cooking, makes the dish more piquant in taste. At the same time, the fish receives additional whiteness and strength. All fish pieces are guaranteed to be even and juicy, and they almost never fall apart.
2. Why else add vodka to your ear? This is a dish that is mainly cooked in nature usingsourced water, so vodka is added as an antioxidant.

Also, some people believe that this drink gives the fish soup an unusual flavor.

Why put vodka and logs in your ear?

It is noted that quite often, along with vodka, a burning log is added to the ear.

As the chefs explain, this is to neutralize the bile that can be released from river or sea fish. Log charcoal completely removes this unpleasant aftertaste. And why is vodka added to the ear during cooking? She, in turn, neutralizes all the bacteria that were in the ingredients.

If you combine these two means, then the probability of poisoning fish soup prepared in nature (even if river water was used) is practically reduced to zero.

The history of fish soup with vodka in Russia

Ukha is a type of soup. It was known on the territory of Russia in the 16th century. It was at this time that fish soup began to be called fish soup. The word "ear" itself has been known since the 9th century. But at that time, this term meant any broth, including sweet. Approximately in the 12th century, fish soup began to be perceived as a fish soup, and the first recipes for fish soup with the addition of vodka are even observed.

Traditional Russian fish soup is presented in the form of a clear, concentrated fish broth with the obligatory addition of vegetables (large pieces) and root crops.

There are several conditions for making real Russian fish soup with vodka:

• cookthe dish is needed in an open dish over very low heat;
• fish should have a tail, bones and fins, occasionally even a head;
• fish must be placed in already boiling water;
• you must put a whole onion in the broth;
• after vodka is added to the ear, you must turn off the fire and let the dish brew.

Recipe. Ukha with vodka

If you feel nostalgic for warm days by the river, but it's winter and cold outside, you can briefly plunge into the atmosphere of summer and please your family or close friends with fragrant fish soup. This recipe makes ten servings.

Required ingredients:

• river or sea fish - 800 grams;
• vodka - 50 grams;
• one bulb;
• one carrot;
• potatoes - three pieces, medium size;
• one bunch of dill;
• black peppercorns - 5-6 peas;
• running water - 3-5 liters;
• two or three bay leaves;
• one bunch of parsley;
• s alt (to taste);
• It is recommended to use lemon and olives for decoration.

Cooking

Cooking is done as follows:

1. The fish is cleaned from the insides, scales and gills. It is well washed, it is even advisable to soak in water for 15 minutes.
2. Water is poured into a pot and placed on the stove. The fish is placed in water, s alt is added. After boiling the dishcook for 15 minutes.
3. The potato is peeled and chopped coarsely. Carrots are washed and cut into cubes. Then potatoes, carrots and a whole (peeled) onion are added to the pan with fish.
4. Next, bay leaf, pepper and chopped parsley are added to the dish. Vodka pours in. The fire is turned off, and the dish is infused for ten to fifteen minutes.
5. The onion is removed from the fish soup, and finely chopped dill is poured instead.
6. The ear is ready.

Before serving it, a slice of lemon and olives are added to each plate.

Recipe for red fish soup with vodka

This recipe is made for those people who only accept red fish.

Required ingredients:

• 1–1.5 kilograms of red fish, always without a head;
• potato - 2 pieces;
• carrot - 2 pieces;
• onion - 1 piece;
• 50 milliliters of vodka;
• one bunch of parsley;
• black peppercorns;
• laurel leaf;
• s alt to taste;
• bunch of dill;
• green onion.

Cooking rules

1. The fish must be washed, remove the intestines, gills and scales, cut off the tail. The carcass of the fish is cut along the ridge, and then each half is divided into 3-4 pieces.
2. Next, you need to peel the potatoes, carrots and finely chop the parsley. Carrots are recommended to be cut into thick slices.
3. One onion and chopped parsley are added to the previously boiled water. Need to cook formedium heat for about five to ten minutes. Then carrots are added to the broth, and the ear is cooked for another 5 minutes. The dish needs to be s alted.
4. Then you need to put fish in the brew, the fire is reduced to a minimum. In no case should you cover the pan with a lid. After the resulting mixture boils, you need to cook it for 5 minutes and add potatoes and peppers (about 3-4 peas). Before throwing the potatoes to boil, they need to be cut into large pieces.
5. After adding potatoes, the ear is cooked for another 15 minutes. Then you need to pull the onion out of the pan. Next, chopped dill and green onions are added to the pan. When the dish is almost ready, vodka is poured into it and the gas is turned off. The ear should be infused for 5-10 minutes, and only after that it can be consumed.

If desired, a few slices of lemon can be added to the ear while serving.

Recipe for triple fish soup with vodka (fisherman's)

This dish has this name because it uses triple broth. Initially comes the broth of small fish, then the white fish of medium size and the third is the broth of large noble fish.

Required ingredients:

• one kilogram of small fish - perch, ruff;
• one kilogram of white medium fish - bream, crucian carp;
• one kilogram of noble fish - zander, sterlet;
• onions - three pieces;
• potatoes - five or six pieces;
• a few bay leaves;
• parsley root;
• 50 milliliters of vodka;
• s alt to taste;
• greensfor decoration.

Cooking

Fisherman's soup with vodka is prepared according to the following plan:

1. All fish are washed, guts and gills are removed.
2. Further, all the cleaned fish is tied in gauze and placed in cold water, put on fire. S alt, onion and parsley root are added to the same water.
3. When the water boils, the foam is removed, the fire is reduced. In this form, you need to cook the dish for 30 minutes. Then the fire is turned off, the fish, onion and parsley root are removed, and the broth is strained.
4. Pre-gutted large fish cut into large pieces.
5. Then the big fish is put into the same pot, boiled for 15 minutes and removed.
6. Potatoes are peeled, cut into large pieces and put in the ear. Cook for 15 minutes.
7. A medium fish, a bay leaf and a few black peppercorns are placed in the ear. Cooking is carried out until the fish is completely cooked. You already know why they put vodka in your ear, so feel free to pour it in.
8. The fire is turned off, the ear is covered with a lid and infused for 7-10 minutes.

It is recommended to use greens for garnish when serving.

Pike fish soup recipe with millet and vodka

If a pike was caught while fishing, then it would be simply a real sin not to cook fish soup from it. This fish will make the soup very tasty, and adding vodka will add a certain sophistication.

Required ingredients:

• pike - 800 grams;
• potato - 2 pieces;
• millet – 70gram;
• onion - 1 piece;
• carrot - 1 piece;
• bay leaf - 1 piece;
• black pepper (peas) - 5-6 pieces;
• s alt to taste;
• vodka - 50 grams;
• one bunch of dill.

The cooking algorithm is as follows:

1. The pike is cut into pieces, covered with cold water, and then brought to a boil over high heat.
2. Foam is removed, s alt is added, and the broth continues to cook over medium heat for 10-15 minutes.
3. In parallel, millet is thoroughly washed with cold water. Onions are washed (no need to peel). The carrot is cut into thin slices. Potatoes need to be cut into large slices.
4. Millet, onion, carrot and potato are added to the ear. You need to cook the soup, stirring occasionally, in time it is about 40 minutes, until the millet is fully cooked. Then bay leaf, pepper are added to the dish, and since it is known why vodka is added to the ear, we pour this drink. The fire is reduced to a minimum, and the ear is cooked for another 5 minutes.

During serving, the ear is sprinkled with chopped dill.

Why add vodka to your ear? It can be concluded that this drink gives the dish piquancy and richness of taste. Every housewife should cook fish soup with vodka at least once in her life. Bon appetit!