How to cook an ear?

Correctly cooked ear can not be muchleave indifferent. With this dish you can diversify your daily menu, and the soup, cooked on the fire from the newly-made fish, will be the main culinary event of the day. How to cook an ear, we'll talk today.

Cooking the ear at home

It's quite easy to make a home ear, andthe result will please you and your loved ones. It is not only tasty, but also extremely useful, because fish is a source of high-grade protein and minerals. We suggest you familiarize yourself with a simple recipe that is ideal for beginners.

Recipe for fish soup

Ingredients:

1.5 kg of any river fish;
1.7 liters of water;
1 egg;
1 large onion;
4 medium potatoes;
salt, pepper, bay leaf.

Preparation:

Gut the fish. Large divide into 2-3 parts.
For cooking, a large enamel saucepan is ideal. Fold the fish there and pour cold water. Put the ear on a small fire and cook until the meat begins to separate from the bone.
Strain the broth.
Separate the yolk from the protein. Put the protein in the soup to get rid of the turbidity.
Cut potatoes into cubes or slices, onion - half rings or cubes, cook them in broth.
Add the vegetables and spices to the almost ready broth and cook until ready.
5 minutes before the end of cooking, add to the ear previously cooked fish, cut into small portions.

Ear at the stake

Each fisherman has his own firm secrets of cooking this dish. The exact number of ingredients is difficult to specify, because everything will depend on the initial number of fish.

Technology of cooking fish soup

Sort the fish in size. Minor eviscerate and cut off the head, a large gut and clean.
Small fish wrap in gauze and cook broth from it. After that, we broth the broth, and put the fish aside.
In the resulting broth we add potatoes, onions,carrots and chopped large fish, cook until ready. At this stage, you can also add peppercorns, salt and greens. Ground pepper is added before the end of cooking. The bay leaves are put into the soup 15 minutes before the readiness, so that he does not give him bitterness.

Do not stir your ear often. Fish - the product is tender and easily disintegrates, turning into a gruel. That's how you can taste deliciously at your ear at the stake.

Secrets of delicious soup

In order to prepare an amazing ear, you must observe a number of simple rules:

For cooking, fish soup uses a minimal set of ingredients. To make it tasteful, the broth must be strong.
A richer taste of soup will be if you use several kinds of fish.
In order to cook fish soup, only the onions and potatoes are enough.
Spices of soup will add parsley, green onions, tarragon, dill, black pepper, bay leaf.
During cooking, do not cover the ear with a lid. Fire all the time should be minimal.
Readiness of fish soup is determined by fish: As soon as the meat begins to lag behind the bones - the ear is ready. If you miss this moment, the fish will digest and become tasteless. Sea fish is ready in 10 minutes, river - in 15-20.
The most delicious ear comes from fresh fish. If you use ice cream, throw it into the water without defrosting.
When choosing small fish for fish soup, be sure to cut off her head before cooking, otherwise the soup will have an unpleasant bitterish taste.
Wuhu can be cooked from almost anylow-fat fish. But there are species of fish that are ideal candidates for this role. For the classic "white soup", pike perch, or perch or ruff is best suited. "Red ear" is cooked from sturgeon, stellate sturgeon or salmon. And from carp, asp or cheese, you get an excellent "black ear".

Preparing soups is not an easy job. For more information, see How to Boil an Ear.