What kind of grain is used to cook fish soup: classic and original recipes

Hearty river fish soup with millet at home

Many people recommend refraining from adding various types of cereals to your fish soup; supposedly, you can only cook regular fish soup with them.
You can argue about this for a long time, but the fact remains that fish soup with millet is much more satisfying and tastier. It is worth preparing the stew for one time, so as not to reheat it later. A fresh dish contains more vitamins, and its aroma is much more appetizing in the first hours. Recipe ingredients needed:

• carp, catfish, perch or pike - 1 kg;
• potatoes - 4 tubers;
• millet - 3 tbsp. l.;
• onion - 1 head;
• carrots - 1 pc.;
• vegetable oil - 30 ml;
• seasonings to taste;
• salt.

Cut the fish if it is large: clean it, remove the entrails, cut off the head (don’t forget to cut out the gills), and the tail. Let the pieces cook for 15-25 minutes depending on the size. It’s easy to check for readiness - the flesh should change color and come away from the bones easily. Strain the broth through cheesecloth, disassemble the fish into small slices without skin and bones.

While the broth is being made, you can prepare the vegetable frying. It was previously mentioned that it is not worth sautéing onions and carrots for proper fish soup, but this is a matter of taste. The onion is peeled, cut into cubes and fried in vegetable oil until transparent. Next, add carrots, chopped into semicircles, to the pan and cook for another 5 minutes. The roast should be salted and peppered to taste.

Throw potatoes, cut into small pieces, into the boiling fish broth. After boiling, add the washed millet to it. After 10 minutes, you can add the previously prepared fried vegetables and fish slices. Reduce heat and simmer until the potatoes are ready, add chopped herbs at the end, check for salt and spices. The dish is ready!

Don’t be lazy to remove the foam while cooking the fish, and also strain the broth. The transparency of the fish soup and even its taste depend on this.

Pike soup with vodka and millet

Very tasty pike soup. Photo: fishingday.org. Pike fish soup with vodka and millet is a very original dish that is definitely worth trying to prepare to surprise yourself and your guests. Ingredients:

• Pike – 300 g;• Millet – 100 g;• Onions – 1 pc;• Carrots – 1 pc;• Potatoes – 3 pcs;• Greens – 1 bunch;• Bay leaf – 2 pcs;• Allspice – 5– 6 peas;• 2В liters of water;• ВЅ teaspoon of thyme;• ВЅ teaspoon of ground black pepper;• Salt to taste;• Vodka - 50 g.

Pike soup. Photo: fishingday.org. Cooking method:

• Clean the pike;• Gut it;• Wash;• Cut into medium pieces;• The head and tail can also be added to the soup;• Wash and soak the millet;• Cut the onion in the peel into halves;• Carrots into quarters;• Potatoes into medium pieces ;• Finely chop the greens;• Place fish, onions, carrots, bay leaves, peppercorns in a deep pan;• Pour in water;• Cook over medium heat, periodically removing the foam;• After 10-15 minutes, remove pike, onions from the pan, carrots and bay leaves;• Strain the broth through a sieve;• Then return to the pan with vegetables and fish;• Salt, pepper, add thyme;• After boiling, add millet;• Cook for another 15 minutes;• Add herbs and pour in vodka;• Cook another 5 minutes; • Before serving, let it brew for a quarter of an hour; • Garnish with herbs.

Option 1: Classic river fish soup recipe

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Introduction (general information about the dish, history, degree of usefulness, etc.)

The most delicious fish soup is made in the oven or over a fire. Since ancient times, it has been prepared only from small river fish, which can easily be caught close to the shore. Now you can buy perch, crucian carp or crucian carp in any store. But not every cook can prepare aromatic traditional fish soup from them.

The classic recipe uses perch. It is moderately fatty, thanks to which the dish will be healthy and nutritious. This kind of soup will not weigh down your stomach, but will give you energy for the whole day. It is easy to prepare even for beginners in the kitchen.

Ingredients:

• Perch - 400 g;
• Carrots - 150 g;
• Potatoes - 300 g;
• Onions - 100 g;
• Salt and pepper, bay leaf;
• Dill, parsley, other greens.

Step-by-step recipe for river fish soup

The most difficult part of cooking is processing the fish. Perches need to be thoroughly washed, gills and other inedible parts removed. There is no need to peel the husks at this stage!

Place the perches in a saucepan, cover with cold water and put on fire. Add the peeled onion to the same container. Bring to a boil, add salt and skim off the foam.

Remove the perches from the water and strain the broth. After that, put potatoes, carrots and spices there.

Remove the bones from the fish and fillet it. Return to broth and cook for 10 minutes.

Chop the greens. Add it to the soup, boil for another 5-7 minutes. You can additionally sprinkle each serving with dill and parsley.

The soup is served hot, but it will be tasty even after cooling. For satiety, some housewives add millet and other cereals to the fish soup, but the classic recipe does not contain such ingredients. To make the broth clear, you can add whipped egg white or a small amount of vodka at the end of cooking.

Classic recipe (general principles)

How to cook fish soup correctly so that you get a concentrated, astringent, slightly sticky broth? There are a few simple rules that must be strictly followed. Firstly, the choice of dishes. The pan must be either clay or non-oxidizing, enameled. No matter what the fishermen say, a cast iron cauldron is not suitable for this dish. The roots for the soup (onions, carrots, parsley, and celery if desired) are boiled whole. The vegetable broth is salted before adding the fish. Under no circumstances should the liquid be allowed to boil violently.

The fish soup should be cooked in an open container. The rules for the duration of heat treatment of fish should be strictly followed. This depends on both its type and size. Freshwater fish takes seven to 20 minutes to cook. Marine - from 8 to 12. The fish caught in Siberian rivers stands apart. It needs to be cooked for 25 minutes to half an hour. Only after the fish is cooked are spices added. The rule that applies here is the fattier the type, the more seasoning. For fish soup, clarification of the broth by extracting is unacceptable. The soup must be steeped under the lid. Fresh herbs (dill, parsley) are crumbled into a plate before serving.

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Calorie content of dishes

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Of course, fish soups with cereals are higher in calories, but they satisfy your hunger for a long time. KBJU of several popular dishes is presented in the table.

Fish soups should be included in your diet at least 1-2 times a week. For variety, you can cook the first of different types of fish, as well as add vegetables and cereals. The first places are occupied by: pearl barley, rice, millet and semolina. Buckwheat, bulgur and barley are used a little less often. The cooking time sometimes reaches 40-60 minutes, but there are several secrets to speed up the process.

Fish soup with barley

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This cereal is not universally loved. Those who served in the army developed a persistent idiosyncrasy towards him. But here we will still present a recipe for fish soup with barley for a slow cooker. Give it a try. Your attitude towards cut barley may change.

We make frying from onions and carrots. Transfer it to the multicooker bowl. There we also place potatoes cut into cubes (3 pieces), red bell pepper chopped into strips, salmon steak, three tablespoons of barley and salt. Fill it all with two liters of water. Turn on the unit in “Soup” mode for 45 minutes. Before serving, remove the bones from the fish and disassemble it into pieces. This salmon soup can be seasoned with sour cream.

Fish soup with rice

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

1. We cut up the fish.
2. We cook a thick broth from the heads (without gills), fins and tails.
3. Let's salt it.
4. Separately prepare the frying of onions and carrots.
5. We draw out the heads and fins.
6. Add 4-5 tablespoons of rice.
7. Add frying.
8. Cook until the cereal is almost ready.
9. We cut the carp carcass into pieces and lower it 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, otherwise it won’t turn out to be soup, but porridge.

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Homemade classic fish soup with millet

In an equipped kitchen, cooking technology changes. The fish soup is not cooked over a fire, but on a stove. And they do not use a cauldron, but an enamel pan. The cook also has a variety of vegetables and seasonings at hand. In some areas of Russia, tomatoes and garlic (in the south), and potatoes are actively used. And in the north, it’s generally customary to add milk and a piece of butter to the soup at the end. Let's consider the prefabricated version of preparing this dish as a classic.

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

• There should be small fish in such an ear. She's being gutted.
• The tails and heads of other fish species are added to it. The gills are cut out.
• This is used to make a rich broth called yushka.
• Then it is filtered and, if necessary, clarified with lemon juice.
• Make a vegetable decoction in another container. It is connected to the yushka.
• Three tablespoons of millet are washed until the flowing water becomes clear. Add to soup.
• And they add expensive varieties of fish cut into pieces, seasoning the dish with spices.

Fish soup with bulgur

Dried and slightly fried coarsely crushed wheat groats, unlike semolina, do not soften or swell. Therefore, bulgur is often used to prepare various soups. Fish soup with wheat grain can be cooked from any fish, including small fish or carp heads.

1. The latter must first be brought to a boil and the water poured out.
2. Then pour in a new one and cook again with onions, roots and spices.
3. When the broth is ready, strain it.
4. Return to the stove, add 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. Finely chop a clove or two of garlic.
7. Cook for about five minutes. Salt to taste, let it brew.

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Calorie content of dishes

River fish soup is a delicious dish that can be cooked both at home and on the shore of a reservoir. The traditional version includes only the necessary ingredients. However, every outdoor enthusiast has his own recipe: with rice, millet, semolina, fried vegetables. One thing remains the same - you need to put out the wood chips in the dish and pour in a shot of vodka to achieve a unique taste.

River fish soup with cereals

The classic version of the fish soup with cereal recipe does not require additional ingredients. Firstly, they can make the broth cloudy, and this is unacceptable. Secondly, the taste of cereals is sometimes brighter than fish and overpowers it. Thirdly, not every fisherman, when going to a pond, takes with him a lot of food: various vegetables, several types of cereals, spices. As a rule, even potatoes should not be added to the stew - only onions, carrots, a little pepper and fish. This has been around since ancient times, because only the poor put rice or pearl barley in their stew to make it a little more nutritious. Wealthy people could afford to cook thick and rich fish soup from several kilograms of fish.

When cooking a dish at home, no one prohibits the use of cereals. The same rice, pearl barley or semolina may be suitable. Housewives often choose millet, which boils quickly and gives the soup from pike, roach, and pike-perch the desired thickness. The rice retains its shape well after cooking and does not add cloudiness to the broth. Cooking pearl barley takes the longest time, so many people refuse such recipes.

What is fish soup and how does it differ from other fish soups?

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The first and main distinctive 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. You could say she is a queen in a pot. All other additives are intended 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). Spices used include black pepper and bay leaf.

It’s another matter if you cook fish soup from small fish. It smells like mud, so at the end of cooking, add a shot of vodka to the dish. The distillate perfectly neutralizes unpleasant odors. Another distinctive feature of the Russian national soup is the order in which the ingredients are added. The taste also depends on this. For example, when should you put fish in your ear? Some kitchens make vegetable broth. And the quickly boiling fish is added at the end. There are other options.

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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, salted vegetable broth, having first pulled out whole onions, carrots and parsley root. The fish soup is boiled without covering the pot, and then left for 7-8 minutes.

Fisherman's soup

This is a special dish both in terms of preparation technology and composition of ingredients. Usually fishermen store their good catch to bring home. And on the spot they eat what they usually give to cats. But this small fish is very fresh, often alive. The fish soup is cooked over a fire in a cast iron pot, which gives the dish a special smoky aroma.

1. The small fish is poured with cold water and placed on the fire. Cook for a long time until you get a thick, even slightly viscous broth.
2. Then they filter and throw away the fish. Put the pot on the fire again.
3. Throw two or three tablespoons of pearl barley into the ear for three liters of soup. The small fish smells like mud. You need to get rid of the smell. Therefore, fishermen pour vodka (a glass or two) into the fish soup. The alcohol in the taste of the soup is not felt - it immediately evaporates in boiling water. But vodka neutralizes the unpleasant odor and also makes the water softer.
4. In the end, the fishermen extinguish the burning brand in their ears. It gives the food an additional smoky flavor and further eliminates the smell of mud.
5. The fish soup is cooked without a lid. But before serving, the dish is infused.

How to create a campfire aroma at home

The unique aroma of the fire is achieved by extinguishing the log at the end of cooking the fish soup. Of course, in nature this is not difficult, because you can take a coal and put it in the stew for a couple of seconds. At home, everything is cooked on the stove, so the taste of the dish is different. There is still a way out - this is to use a wooden stick made of birch or cherry (Chinese sushi sticks are also suitable). It needs to be set on fire for a couple of seconds and then simmered directly in the pan. The procedure should be repeated 2-4 times to achieve a bright aroma of the fire.

It is recommended to keep several small birch chips at home. They don’t take up much space, but they allow you to serve aromatic fish soup with a hint of smoke. After preparing the dish, they are set on fire and stewed in a plate or pan. Don't forget about vodka; what is soup without this component? Enough 50 g, poured in before turning off the heat.

Find out the secret of delicious soup

Secret 1 Adding eggshells will allow you to cook a clear broth. Before adding vegetables, it must be strained.

Secret 2 Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3 Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4 For thickness, it is often recommended to use flour, but first fry it in a dry frying pan, otherwise lumps will form.

Delicious fish soup recipes

Fish soup in Azov style

The following ingredients will be required:

• Pike perch or pelengas – 1 kg.
• Two or three potatoes.
• Grated carrots – 100 grams.
• Onions – 100 grams.
• 50 g bell pepper.
• 50 g ripe tomatoes.
• 10 g garlic.
• Greenery.
• Bay leaf, peppercorns and salt.
• Vodka without food additives.

The fish is cleaned and washed, after which the clean meat is separated from the bones. You need to cook the broth using the leftovers, after which you need to strain it. Subsequently, this broth will serve as the basis for preparing fish soup.

The potatoes are finely chopped, and half the onion is also chopped. Grated carrots are also added here. Vegetables are cooked in the same mixture until half cooked. The bell pepper is cut into 4 parts, with the insides removed, the tomatoes are also cut into several parts. They are added to the same broth with vegetables. After 20 minutes of cooking, spices and pieces of fish meat are added to the vegetables.

After another 15 minutes, when the dish is almost ready, pour vodka into it and cook for another couple of minutes.

The second half of the onion is taken and chopped, after which they are added to the dish along with garlic, herbs and hot pepper, which are also chopped. The fire is turned off, and the soup is left for 30 minutes to infuse.

Rich fish soup with tomato

To prepare this dish you will need:

• About 1 kg of river fish.
• One onion.
• One carrot.
• Four potatoes.
• Celery root.
• Millet.
• Tomatoes or tomato juice.
• Vegetable oil.
• Garlic.
• Salt, peppercorns, bay leaf, ground red pepper.

Potatoes and celery are cut into cubes and placed in boiling water. Take a frying pan and grease it with vegetable oil, after which chopped onions and carrots are placed in it. Vegetables are cooked in a frying pan until half cooked, after which garlic and chopped tomatoes are added. If there are no tomatoes, tomato juice will do - about a glass. All this is stewed under the lid for about 5 minutes.

Millet is added to potatoes and celery and cooked for about 15 minutes, after which fish and vegetables stewed in a frying pan are added. After another 5 minutes, herbs and spices are added, and after another 10 minutes you can consider that the dish is already prepared. After the soup is poured into plates, a pinch of chopped herbs is added to each plate. If there are no tomatoes and nothing to replace them with, then this dish can be prepared without them.

Salmon soup

Fish soup cooked from salmon has a unique taste and aroma. To prepare it you need to have the following products:

• Head, tail and backbone of salmon, about half a kilo.
• Salmon fillet, about half a kilo.
• Four potatoes.
• One carrot.
• One onion.
• Greens, about 30 grams.
• Salt, peppercorns, bay leaf, and garlic if desired.

Preparing this dish requires preparing the base, which is the broth. As a rule, the broth is boiled with the addition of the head, tail and ridge of the fish, as well as onions and carrots. The broth is cooked for about 30 minutes. In order for it to be transparent, it is necessary to constantly remove the foam.

After this, the head, tail and ridge are removed from the broth, and the broth is filtered. Then, pieces of fish, potatoes, herbs and garlic are added here. The soup is cooked for about 20 minutes, after which the fire is turned off and it is allowed to brew for 30 minutes.

Fish soup in Finnish

Russia's northwestern neighbors 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, not from the ridges, but richly, from the fillet.

1. We put two liters of water to boil.
2. Cut 500 g of salmon into cubes.
3. Place a whole onion and three tomatoes and coarsely chopped carrots into boiling water.
4. The Finns prefer buckwheat out of all the cereals for red fish soup. It needs to be sorted out and washed. You will need 150 grams of this cereal.
5. After adding the buckwheat, salt the soup, season it with ground black pepper and bay leaf.
6. After some time, remove the onion.
7. Add 250 grams of processed cheese (like “Yantar”), wait until it melts in the soup.
8. When the buckwheat is ready, add the red fish.
9. Cook for about five minutes.
10. Pour in a glass of vodka, turn off the heat and leave under the lid.

Cereals suitable for fish soup

Ancient fish soup recipes do not require the addition of any grains, because since ancient times this dish was prepared exclusively from one type of fish, herbs and aromatic roots. And they ate this fish soup with bread on ordinary days and with pies on holidays. This is where such names as sterlet ear, sturgeon ear and others came from. Over time, they began to prepare this dish from several types of fish, which always produces a rich, fragrant and slightly sticky broth. Such fish soup, for example, can be obtained from carp, crucian carp, carp, sterlet or halibut.

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Well, to make the fish soup more satisfying, you can add a small amount of cereal to it. The best choice, of course, is pearl barley - it will give such a dish the viscosity it needs. Such cereals must be pre-soaked in water for several hours, otherwise they will cook for a very long time. And in the fish soup it is added before the potatoes and cooked for 15-20 minutes. But under no circumstances should there be a lot of grain in the ear, otherwise the dish will begin to resemble more porridge than fish soup.

Millet or rice is also often added to the soup. This cereal is thoroughly washed in cold water several times and added about 10 minutes before the end of cooking. True, although fish goes well with rice, a dish with such grains will already resemble fish soup more than real fish soup.

Also, what kind of grain is added to the fish soup?

You can add millet or rice to your ear. They are washed in cold water until it becomes clear and placed in the stew ten minutes before they are ready. Corn grits are also added, which will make the fish soup similar to a puree soup.

Experiment and mix cereals. For example, buckwheat and barley add a special taste.

If there is a lot of caviar in the fish, then adding cereals will be unnecessary. It will successfully replace this product in stew.

Recipe for fish soup with corn grits

To prepare such a hearty and tasty fish soup you will need:

1. Fish (preferably silver carp) – half a kilo.
2. Corn grits - 3/4 cup.
3. Water - three liters.
4. One carrot.
5. One onion.
6. Three medium potatoes.
7. A tablespoon of salt.

Separately for the broth: carrots, onions, fresh parsley or dill.

First, cook the broth from carrots, onions and herbs, salt it. Then remove the roots and herbs and add the fish and cook for ten minutes. Having previously laid out the fish, add the cereal. Boil it for fifteen minutes, then add the chopped and peeled potatoes. Cook for another ten minutes.

Sauté the dressing in a frying pan: diced onion, grated carrots. Remove skin and bones from the fish and add to the broth along with the prepared dressing. Let the soup boil for one minute and sprinkle with herbs. Let the soup sit for half an hour. Of course, it differs from the classic fish soup, but is not inferior to it in taste and nutrition.

Recipe for fish soup with pearl barley

Most often, fish soup is cooked with pearl barley; the recipe is very simple.

Take the following ingredients:

1. Fresh carp.
2. Three liters of water.
3. Bulb.
4. Parsley root.
5. Potatoes – 3-4 pieces.
6. Pearl barley - five tbsp. spoons
7. Bay leaf.
8. Salt, pepper, maybe allspice.
9. A bunch of dill or green onions.

Rinse the pearl barley and soak in water for 2 hours. Clean the carp, rinse it, cut off its head and fins. Place fish, onion and parsley root in a bowl. Bring the future soup to a boil, skim off the foam and cook for fifteen minutes.

Remove all ingredients from the pan and discard the parsley root. Strain the broth and put it back on the fire with the pearl barley and pieces of fish. After fifteen minutes, add the diced potatoes. Five minutes before cooking, add salt and bay leaf.

Sprinkle the soup with herbs and let it brew for about 20 minutes.

The choice of grain for fish soup is a matter of taste; experiment, because each dish will turn out unique and tasty in its own way.

Option 5: Ukha from the healthiest river fish with egg

To prepare this dish, you need to catch or buy pike perch at a fish store. It lives only in the cleanest bodies of water, so the meat will be as healthy and tasty as possible. Each carcass of this fish contains a huge amount of magnesium, potassium, chromium and iodine.

Ingredients:

• Pike perch - 500 g;
• White bread - 150 g;
• One onion;
• Egg;
• Vinegar 6% - 5 g;
• Salt and pepper;
• Celery, parsley and dill.

Step by step recipe

First, start cutting up the pike perch. If you bought it frozen, it is better to defrost it in the refrigerator within 24 hours. But if you don’t have time, you can do this at room temperature. The fish will defrost in 2-3 hours.

Remove scales, fins and heads with tails. Rinse the fish carcasses and cut them into large pieces.

Fill the fins, heads and tails of the pike perch with water. Add parsley and celery to the same pan. Place on the fire and bring to a boil.

Cut the bread into small cubes, dry it in the oven or in a frying pan.

Half an hour after boiling, you need to strain the broth. Place the pike perch fillet in the remaining water, add salt and cook for 20 minutes.

Separate the white from the yolk. Grind the latter with vinegar, add a little hot broth. When the mixture is hot, gradually add it to the pan.

When serving, place a few croutons on each plate. If you are on a diet, limit yourself to whole grain breads.

Pike perch soup is perfect for people losing weight, because the calorie content of this soup is minimal. It is also recommended to eat it after major holidays. This dish will not harm your figure and will help you recover more easily after a feast with an abundance of mayonnaise salads. It does not contain potatoes or cereals, it does not leave a heaviness in the stomach.

Tip 1: What kind of cereal can you add to your fish soup?

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Cereals suitable for fish soup

Ancient fish soup recipes do not require the addition of any grains, because since ancient times this dish was prepared exclusively from one type of fish, herbs and aromatic roots. And they ate this fish soup with bread on ordinary days and with pies on holidays. This is where such names as sterlet ear, sturgeon ear and others came from. Over time, they began to prepare this dish from several types of fish, which always produces a rich, fragrant and slightly sticky broth. Such fish soup, for example, can be obtained from carp, crucian carp, carp, sterlet or halibut.

Well, to make the fish soup more satisfying, you can add a small amount of cereal to it. The best choice, of course, is pearl barley - it will give such a dish the viscosity it needs. Such cereals must be pre-soaked in water for several hours, otherwise they will cook for a very long time. And in the fish soup it is added before the potatoes and cooked for 15-20 minutes. But under no circumstances should there be a lot of grain in the ear, otherwise the dish will begin to resemble more porridge than fish soup.

Millet or rice is also often added to the soup. This cereal is thoroughly washed in cold water several times and added about 10 minutes before the end of cooking. True, although fish goes well with rice, a dish with such grains will already resemble fish soup more than real fish soup.

Recipe for delicious fish soup with barley and vodka

To prepare this dish you will need: – 1 large fresh carp, – 3 liters of water, – a head of onion, – parsley root, – bay leaf, – 4 potatoes, – 6 allspice peas, – salt and ground black pepper to taste, – a shot of vodka, – 5 tbsp. spoons of pearl barley, a bunch of green onions and dill.

Wash pearl barley and soak in cold water for 3 hours. Meanwhile, clean and gut the carp, remembering to remove the gills. Wash thoroughly under running water. Cut off the head, tail and fins. Place them in a saucepan along with parsley root and peeled onions. Fill with water and bring to a boil. Then carefully skim off the foam, reduce the heat and simmer uncovered for 15 minutes.

Place the head on a plate, and discard the tail, fins, onion and parsley root. Strain the broth, put it back on the fire, add the remaining pieces of fresh fish and pearl barley. After 15 minutes, add coarsely chopped potatoes to the soup. When it is almost ready, salt the fish soup, add bay leaf and allspice. After 5 minutes, take out the bay leaf, pour a shot of vodka into your ear, pepper and sprinkle with herbs. Cover with a lid and let sit for 10 minutes.

Tip 1: What kind of cereal can you add to your fish soup?

, More than a thousand years ago in Rus', any soup was called fish soup, but around the 15th century this name was finally assigned to the rich soup...

Recipe for delicious fish soup with crucian carp and wheat cereal

Kitchen utensils: 3 liter saucepan, 2 small bowls for food, knife, tablespoon, cutting board, ladle, serving utensils.

Ingredients

Ingredient Selection

You can buy crucian carp not only in the supermarket, but also at the market, the main thing is to pay close attention to the following:

• The smell should be fresh, without extraneous unpleasant aromas. The smell of mud is allowed, since crucian carp live in wetlands, but the smell goes away when cooked.
• Fresh crucian carp have pink gills and transparent eyes.
• It is best to take live fish, without damage, that are actively swimming.
• Pay attention to your stomach - it should not be bloated.
• Crucian carp, like any other representative of river fauna, absorbs all the substances that are in the water. Therefore, before purchasing, you need to clarify where it was caught and in what area. Otherwise, you risk buying a product that is hazardous to your health.

Step-by-step preparation

1. Crucian carp (4 pieces) need to be cleaned, entrails and gills removed and washed well.

2. Peel potatoes (8 pcs.), carrots (1 pc.) and onions (1 pc.), wash and cut into small cubes.

3. Soak chopped potatoes in water to remove excess starch and nitrates, which are used when growing tubers.
   The longer it is in the water, the more efficient the process of transferring substances into water will be. Therefore, you can prepare the potatoes in advance and leave them soaked for several hours.
4. Rinse several sprigs of greenery well, or better yet, soak for a couple of minutes and then rinse under running water.

5. Wash wheat grits (40 g) several times to remove excess starch and debris.

6. Pour 1.5 liters of water into a 3 liter saucepan, put on fire and bring to a boil. When the water boils, add potatoes, carrots and onions and wheat grits.

7. Add bay leaf and cook until potatoes are tender, about 10 minutes.

8. When it is cooked, put the fish, 20 g of butter into the pan, salt and pepper to taste.
   The fish soup should boil well for about 2 minutes, because crucian carp cook very quickly, and if you cook them longer, they can become overcooked and the soup will lose its appearance.

9. Remove foam from the surface of the broth.

10. After this, add the greens, bring to a boil and remove from heat.

11. The finished soup should sit for 5 minutes, and then you can serve it to the table.

Ingredients

• any river fish – 1.5 kilograms;
• fresh dill – 1 bunch;
• potatoes - 4 pieces;
• spices - to taste;
• water – 2 liters;
• bay leaf – 1 piece;
• onion – 1 piece;
• garlic – 2 cloves;
• peppercorns – 2 pieces;
• carrots – 2 pieces.

Homemade recipe

The fish soup prepared according to this recipe turns out to be very light and non-greasy. For this recipe, you can use different types of river fish to suit your taste.

1. The river fish is peeled, the gills are carefully cut out, and the entrails and eyes are removed. The head and fins do not need to be trimmed. We wash the carcasses several times in water and cut them into portions.
2. Place the fish in a pan, fill it with water, add carrots, previously cut into half rings. Cook all the contents, not forgetting to periodically remove the foam.
3. Strain the finished fish broth through a sieve and place over medium heat. Place the pieces of fish separated from the bones into the pan.
4. After about 10 minutes, add potatoes cut into medium cubes, chopped onions and carrots. Salt, pepper and continue cooking until done.
5. Peel the garlic cloves, finely chop or crush them using a press. Add bay leaf, peppercorns and chopped dill.
6. Boil the broth with added spices for 5 minutes. We wait for the finished soup to brew under a closed lid for several minutes and pour it into portioned plates.

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Helpful Tips:

While preparing the fish soup, you can add a few tablespoons of alcohol or a glass of vodka. This way, the added alcohol will make the fish broth more transparent.

Salmon ridge soup

Do you want to treat yourself to red fish? Salmon ridges are a very affordable product. You can use them to cook homemade fish soup with millet.

1. Pour 2.5 liters of water into a saucepan and set to boil.
2. At the same time, let's make a frying mixture of finely chopped onions and grated carrots.
3. We will wash two ridges of salmon.
4. Peel and cut two medium potatoes into cubes.
5. Rinse 2 tablespoons of millet.
6. When the water boils, add vegetables to the pan and season with a mixture of peppers.
7. Cook until the potatoes are ready.
8. Place the ridges into the pan.
9. After five minutes we take it out and remove the bones.
10. Add millet.
11. We return the meat scraped from the ridges to the ear.
12. Salt and add bay leaf.
13. After 10 minutes, turn off the heat and let the soup brew under the lid.

Can I use frozen fish?

Any chef will insist that the most delicious fish soup can be cooked exclusively from fresh carcasses. Frozen and even left in the refrigerator for a little while (2-3 hours) lose their unique smell, taste, structure and beneficial properties. You can only make regular soup from such fish.

In addition, the fish soup should be cooked in the fresh air in a pot over a fire. They do this almost immediately after they remove the nets or catch the prey with a fishing rod. There is nowhere to store the catch in the wild, so fresh fish is immediately sent to the cauldron, but this is only a plus. You can use both small carcasses and large fish. Naturally, large specimens are gutted and cut into portions. Heads and tails are often added to the stew - the broth from the bones is much better, it becomes jelly-like.

It is acceptable to prepare the first course from chilled white or red fish, which cannot be caught yourself or bought fresh in some regions. Of course, the ukha will not be classic, although it will not be inferior in taste. You can choose another option, for example, Finnish chowder with salmon and cream.

Additional Information. A good broth is so rich and thick that the next day it hardens, turning into jelly. However, the stew is almost always eaten at one time, as it is very tasty.

What are simple, double and triple ear?

Any parts of gutted and scaled fish will be useful to us; the main thing is to remove the gills from the head. Did you catch a bag of perch or ruff? They will go to work; ruffs make the richest first broth

Simple soup will be called such fish soup, which is cooked in the same broth with a single addition of fish, no matter one or several types. The double is prepared as follows: first, fins, tails, heads, small fish are laid

Then they are removed with a slotted spoon and either thrown away, or parts of the meat are separated from the bones and used for the second filling. The second tab contains more noble species - pike perch, pike, and trout are added to the broth. Triple fish soup is prepared in the same way, only there are already three additions to the broth; the third batch includes the most noble fish, such as sterlet, salmon or salmon.

Ear soup with corn grits

We understand the basic principles of preparing Russian national fish soup. Now let's see what kind of grain the fish soup is cooked with. When choosing cereals, they focus not only on the type of fish, but also on its quantity. For example, pearl barley will make the liquid broth richer. Millet and corn grits are similar in appearance to eggs. This soup will be nourishing and tasty. Corn grits are also good because they do not boil into a sticky porridge.

1. First, cook the roots for the soup in three liters of water.
2. We take them out and put in half a kilo of silver carp.
3. After 10 minutes of cooking, take it out too.
4. Add half a glass of corn grits if you plan to add potatoes and fried vegetables. And if not, then you need to add more grains.
5. Cook for a quarter of an hour.
6. Place three peeled and cut into pieces potatoes.
7. We make frying from onions and carrots. Put it in the soup.
8. Return the silver carp to the pan. Cook for another minute.

Ear soup with pearl barley

This cereal takes a very long time to cook. Therefore, you need to soak it for 2 hours ahead of time. It is better to cook fish soup with pearl barley from carp and similar fish.

1. First we make vegetable broth with the head, fins and tail.
2. Let's strain it.
3. Bring to a boil again and add the washed barley (5 tablespoons).
4. You can also add carp pieces (fillets) to the soup.
5. After a quarter of an hour, add potatoes (optional).
6. After another 10 minutes, add salt, add spices and bay leaf.

Classification of fish soup

In order not to blink your eyes stupidly in a restaurant, seeing incomprehensible names of understandable fish soup, let's figure out how such a popular dish as fish soup is classified.

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— white fish soup (brewed from such varieties of fish as burbot, pike perch, perch, whitefish, ruff and the like. Characterized by a particularly light broth and delicate taste);

— black fish soup (prepared from carp, rudd, carp, crucian carp. As a rule, it turns out a little darker than white fish soup);

- red fish soup (for its preparation you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red fish soup is called amber);

— triple (double) fish soup is prepared from different varieties of fish, and the first (two first) stock is used only for preparing the broth, and the last variety of fish, as a rule, the most delicious and valuable, ends up on the plate.

Another common classification of fish soup is based on the place in which this or that recipe was invented. Ukha in Arkhangelsk style involves using cod and halibut and adding milk at the end of cooking. Volzhskaya ukha is prepared from sterlet, Prinarovskaya - from lamprey, fresh tomatoes are added to Don, and saffron milk caps are added to Onega.

There are tons of recipes, fish soup lovers will never be bored! Let's start with the basics, shall we?