Since the XVIII century. the name refers only to the liquid hot fish dishes, cooked on a particular technology. Classical ear is a transparent, concentrated broth with onions, spices and herbs. Did the presence of potatoes and carrots.
The right ear has a rich taste and aroma, and in addition, it is extremely useful and nutritious. Her cooking does not take much time, but requires compliance with specific rules and knowledge of certain subtleties.
How to cook the soup right?
First of all, it should be understood that there is a difference between the soup and fish soup. For the soup is taken only fresh or live fish. If a fish is canned, frozen or dried, it turns out the fish soup. In addition, as mentioned earlier, in the ear are added only roots (onion, parsley), sometimes carrots and potatoes, a lot of herbs and spices. Never add cereal. Fish soup is cooked as usual, using any chopped vegetables, fried onions, cereals. These are the main differences between the soup and the soup.
For a classical soup are not suitable for all varieties of fish, fit only ones whose meat has a delicate, sweet flavor, and has sticky. The best fish soup considered for carp, whitefish, perch and ruff. Good fat is obtained when using asp, carp and rudd. Of the other varieties of fish, of course, also possible to cook soup, but it will taste different from the traditional. Not suitable for roach fish soup, mackerel, herring, gudgeon, gobies, sabrefish and bream. But they get a good fish soup.
Ready-made meals can be both from one species of fish and several varieties. There are species that can not be used independently in the ear (carp, eel, catfish). Previously it recommended to boil small fish - perch and ruff, giving broth viscosity, clean them, strain the broth and then lay the pieces of the main fish species. The same rule applies to the ear, which is brewed from a variety of valuable fish, for example, sturgeon, walleye, sturgeon. An exception is the ear of the salmon, which is not necessary to add other species. Please be aware that small fish can be cooked without peeling it from the scales, but not necessarily need to gut, as well as perch, remove the gills to the broth had a bitter taste.
Tasty and nourishing soup can be prepared from fresh sea fish: halibut, redfish, cod, ice fish, grenadier.
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Tips for cooking tasty soup
Before you begin to cook soup, it is necessary to choose the right dishes. To do this, suitable enameled pots or clay pots. In bowl of aluminum or iron oxidation products and the stock gets an unpleasant smell and taste.
Fish should not lay in the water and in boiling salted vegetable broth. To make it water required (2, 5-3 l per 1 kg of fish) and onion (1 head based on 1 kg of fish), which is then discarded. If you use live fish, other vegetables are not needed. In other cases, add coarsely chopped potatoes and whole carrots, which is then removed from the broth.
For the soup using a wide range of herbs and spices. Must be present black pepper, bay leaf, dill, parsley (root and greens). It is advisable to add the leeks and parsnips, for certain types of soup used ginger, nutmeg and saffron. Generally, the fatty fish, the greater the need to put spices. However, we must remember that the excess spice able to kill the taste of fish and spoil the dish. The greens better to put at the end of cooking, or directly into the plate before serving soup.
The main condition for the correct and delicious soup is the observance of the cooking time. For freshwater fish, it is 10-20 min., And for marine species - no more than 15 minutes. Cooking time is defined as the variety of fish, as well as its size or the size of the cut pieces. Digested fish get tough, also deteriorate the taste and aroma of broth. It is important that the ear is boiled in a pot without a lid, and over moderate heat. We can not allow rapid boiling broth.
Often in vegetable broth is boiled first, small fish, as well as bones and head. Then they are released, and strained broth prepared pieces of fish that have directly used in food with soup.
The finished soup should be removed from the heat and let stand, covered for at least 10 minutes. Serve it can with black bread, pie, cakes or pies.
Properly cooked ear should be fragrant and transparent, should not have a pronounced odor and fish should be juicy and tasty. These rules are the basis for the preparation of any kind of soup. Recipes can offer a variety of additional ingredients such as the use of lemon, tomato, pepper Bulgarian, etc. It all depends on individual taste preferences.
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Hood for broth
If for some reason could not obtain a clear broth in the cooking process, it is possible to lighten. To do this is not difficult. It takes eggs remaining after gutting fish. The amount it is determined on the basis of Article 2. tablespoons per 1 liter of broth. Caviar is triturated with small amount of cold water to form a slurry. Then mashed caviar diluted glass of cold water and a cup of hot broth, stir and add to the pan with the broth. Once the soup boils, it is necessary to reduce the heat and cook it on low heat for 10-15 minutes. Then leave broth, wait another 10 minutes to guy settled on the bottom, and carefully drain.
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Features fishing soup
Fisherman's ear can be considered unique dish. It has no rules or recipes cooking. Brewed ear from all kinds of live fish, which are present in the catch, and always turns richness, because it uses a large number of fish in relation to the liquid. In addition, there is a tradition of fishing in the ear to pour a small amount of vodka, which helps to fight off the smell of slime in some species of fish and uluchshitt palatability of food. Cooked on a fire of the ear has a unique flavor of smoke. Cook this soup on the stove impossible.
Contents:
Simple recipe meatballs in multivarka
Chicken meatballs with mushrooms cooked in multivarka
Meatballs fish under milk sauce '
Meatballs in tomato sauce
Meatballs with quail eggs with mayonnaise
Since our lives came multivarka, cooking has become much easier and simpler. Prepare the meatballs with this wonderful device will be able to virtually every woman. Thanks multivarka greatly simplifies the process of cooking, including such a difficult dishes like meatballs.
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Simple recipe meatballs in multivarka
You will need:
Pork - 250 g
Beef - 250 g
Onions - 1 pc.
Egg - 1 pc.
Rice - 100 g
Broth - 250 ml.
Flour - 2 tbsp (tablespoons).
Sour cream (cream) - 100 ml.
Tomato paste - 2 tbsp (tablespoons).
Black pepper.
Nutmeg.
Cook meatballs in multivarka on this recipe easy. You must first prepare the stuffing, of course, you can take and store, but the taste is not that far. Beef and pork from the clean up of the film, wash thoroughly, then dry the kitchen (paper) towel, cut into pieces. Onions cleaned, cut it into several parts. Next, prepare the stuffing: You can grind the meat with onions in a blender, or the old fashioned way, scroll it in a meat grinder. Figure for the recipe you need to take raw, wash thoroughly (until water runs clear), put it in the stuffing. Add to the meat egg, salt and black pepper, mix well all.
To prepare the sauce to take flour, put it in a dry frying pan, fry until light coffee color, then mix with sour cream and tomato paste. Beat the sauce whisk to avoid lumps, then dilute it with broth, add the nutmeg. The broth can take a vegetable or meat. Blind from minced meatballs, put them in a bowl Multivarki, then pour the sauce. Align multivarka mode to "extinguish", cook for 1 hour. Prepared for this recipe meatballs are very lush and incredibly tasty.
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Chicken meatballs with mushrooms cooked in multivarka
You will need:
Chicken breast (legs) - 2 pcs.
Egg - 1 pc.
Onions - 1 pc.
Mushrooms - 200 g
Figure - 0.5 cups.
Walnuts - 0.5 cups.
Bouillon - 2 cups.
Garlic - 2 cloves.
Provencal herbs.
Refined vegetable oil and butter.
It's quite a simple recipe, the preparation of which does not take long. Rice should be thoroughly rinsed until the water will become transparent, and then boil until soft. Wash the chicken breasts, dry using paper towels, then chop the meat with a knife to the consistency of meat. Onions chop, mushrooms washed, dried, cut into small pieces. Preheat a frying pan, fry in a mixture of butter and refined vegetable oil onions and mushrooms. Further prescription put in a bowl of chicken meat, boiled rice, eggs, fried onions and mushrooms, add a spicy Provencal herbs, salt, mix well and form meatballs.
Walnuts release from the shell, grind them in a blender in the smallest crumb (into flour), dilute their stock. Garlic finely chopped or crushed in the frog, add peanut sauce, salt.
Walnuts - this is an excellent thickener, so the flour in this recipe is not being used.
Ready-made meatballs add up in a bowl Multivarki, pour a little vegetable oil, put the regime "baking", set the temperature to 150 degrees, the time - 20 minutes. After that, pour the peanut sauce meatballs, multivarku translate to "extinguish" for 15 minutes. Delicious chicken meatballs with mushrooms and peanut sauce ready.
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Meatballs fish under milk sauce
You will need:
Fish (pike perch or hake) - 500 g
Eggs - 4 pcs.
Rice - 150 g
Onions - 1 pc.
Milk - 2 cups.
Hard cheese - 100 g
Red hot pepper.
Black pepper.
Sol.
For this recipe perfectly suited hake or walleye. If you buy a ready fillets, then cooking will take much less time. If you bought a whole fish, then it will need to cut: walleye have cut off the head and fins, remove the insides, carefully wash the fish and dry it with a kitchen towel. Then remove the skin (this is best done when the fish bit primorozhena). Then make a longitudinal cut along the spine, remove fillets from the bones, small bones removed. This is most easily done with the help of tweezers.
Chop up the fish with a knife until the consistency of meat, add 1 egg, slightly sharp ground red and black pepper, put the pre-cooked rice until half. Onion peel and chop in the blender, add minced fish, all mix well and form meatballs.
Recipe sauce for this dish is simple enough. Hard cheese grate (large), 3 eggs slightly beaten. Mix together milk, grated cheese and eggs.
Put fish in multivarku meatballs, pour their sauce, so that they were covered up to the top. Put multivarku mode "stewing" for 40 minutes.
Optionally ready meatballs sprinkled with grated cheese.
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Meatballs in tomato sauce
You will need:
Pork - 250 g
Beef - 250 g
Egg 1 unit.
Onions - 2 pcs.
Rice - 100 g
Carrots - 1 large.
Tomato paste - 2 tbsp (tablespoons).
Bay leaf.
Black peppercorns.
Cook meatballs for this recipe is easy and simple. Meat from the film clean, wash, cut into pieces, and scroll through a meat grinder, you can also use a blender. Put the meat in a bowl, wash rice to clear water, add it to the stuffing moist. Onions finely chopped, to shift into a bowl with the meat, add the egg. Minced salt, mix well all the ingredients to make meatballs, put them in a bowl Multivarki.
Further prescription grate carrots on a grater (large), onion cut into half rings. Saucepan put on fire on refined sunflower oil (or other vegetable) oil to fry onions. When it becomes transparent, add the carrots. Once all the fry, put the tomato paste, pour the water (you can broth), salt, put a bay leaf and peppercorns and cook the sauce to a simmer, then pour the meatballs. Cooking in the "quenching" 1:00.
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Meatballs with quail eggs with mayonnaise
You will need:
Minced meat - 500 g
Quail eggs - 20 pcs.
Onions - 1 pc.
Rice - 100 g
Bank of mayonnaise.
Broth or water - 1 cup.
By this recipe to cook 15 quail eggs, the remaining 5 - leave crude (for stuffing). Onions cleaned from the husk, chopped. Wash rice and cook until soft. Ground beef to shift into a bowl, add 5 raw quail eggs, rice, salt, mix well all. Boiled quail eggs clear of the shell. From stuffing to form a cake, put the center of the whole boiled quail egg, minced meat wrapped so that it was in the middle. So all form meatballs, put them in multivarku.
Mayonnaise mixed with broth, cover meatballs. Multivarka put mode "quenching", cook for 40 minutes. These meatballs can surprise even the most demanding guests.
