Ear - old and completely independent first meal of Russian cuisine. What exactly sets it apart from conventional, albeit very tasty fish soup?
This ear prepared exclusively of fresh fish, while in the canonical soup recipe does not include cereals, used for the preparation of the minimum set of vegetables, lots of spices and aromatic herbs.
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Excellent taste, maximum benefit
There are several varieties of soup. White is made from varieties of fish with white meat: whitefish, walleye, perch, bass, black - pike, chub, carp. Red, respectively, is made of a red fish: salmon, salmon, chum, pink salmon. All varieties of this wonderful hot dishes are good in their own way, but the ear red fish are not only tasty, but also particularly useful as red fish contains unique, not found anywhere else fatty acids Omega-3, as well as a large number of trace elements and vitamin D .
Regular consumption of red fish reduce the risk of heart attacks and strokes, strengthen bones, improve vision, a beneficial effect on the nervous system, helps to forget about fatigue. Red fish will benefit everyone, but especially for children and expectant mothers. Therefore, to see relatives not only full, but healthy and cheerful, full of energy, often indulge them this luxury first dish - soup of red fish.
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Ear royally with cream and caviar
This first course will amazingly tender, rich in a variety of flavors and hearty, and with the addition of cream, fish will literally melt in your mouth. The recipe requires the following ingredients:
bones and fillets of salmon in the amount of 300-500 g (will be much more convenient to buy a special soup set);
3-4 medium sized potatoes;
1 PC. carrots;
1-2 small bulbs;
will also be needed celery, green onions, dill, half a lemon and spices: white and black pepper, basil, thyme, coriander, salt - to taste all;
2-3 tbsp. tablespoons olive oil;
1, 5 liters of water;
cup heavy cream.
Ready meals as follows: head, tail and bones should be rinsed thoroughly and send it to cook for 30-40 minutes, you will need to remember constantly shoot foam appeared. Peeled and finely chopped onions, chopped carrots and celery lightly fried in a little olive oil, fish fillets finely chopped, pre-selecting the bone there.
Ready fish stock it is necessary to strain through cheesecloth, he will serve as a basis for soup. As pure as a tear, broth put diced potatoes, roasted vegetables and small pieces of fillets. Cook for 10-15 minutes. Then poured into the ladle and heated cream. Add them cold soup is by no means impossible, as they rolled. Pouring into the pan in a thin stream hot cream, cook for another 5 minutes.
Then the dish salt, pepper, put seasoning to taste, stir everything well, remove the saucepan from the heat and then leave the dish with the lid on for 5 minutes. Hot fragrant soup is poured on the plates, generously sprinkled with herbs, put one or two slices of lemon and 1 ch. L. red caviar.
This recipe can be varied as follows: if you want to ear turned fatter, with cream, you can add 1 tbsp. spoon butter. For greater thickness, after already poured cream can be put 2-3 tablespoons potato starch. If, on the contrary, I want to soup turned out not so high-calorie, cream substitute for milk.
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Cooking Ushytsya richness in multivarka
Please favorite appetizing first course for lunch, dinner and even breakfast will be even easier if the house has a multipolezny unit as multivarka. In accordance with the recipe for the preparation you need to take:
Soup of the trout - fillet, bones and head weighing approximately 500-700 g;
4-5 medium potatoes;
1 large carrot pieces;
1-2 onions onions;
half a lemon, salt, pepper, a variety of herbs;
although this is somewhat in contradiction with the classic recipe, you can add 2-3 tbsp. spoons of rice or millet.
So you need to prepare to pour into a bowl Multivarki 4 cups of water, put the bones and head, as well as lemon. Put lemon essential that multivarka not smelling of fish, because you still have to cook it in a lot of other delicious dishes. After bookmark bones and head exposed for 1 hour mode "quenching."
After how to cook the broth, put it finely sliced and vegetables. If necessary, top up with water. Add salt, pepper, bay leaf. Then, 40 minutes set mode "Steaming". Ready soup seasoned with herbs, lemon. Before serving, let it brew for good 10-15 minutes in the "heating".
Prepared according to the recipe of the ear is a low-calorie and therefore ideal for those who worry about the harmony of shapes.
100 g of soup contains about 67 calories or somewhere 200 kcal deep dish.
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This ear, cooked in the wild
Although delicious soup can be cooked at home, nothing compares to this soup, cooked over a fire right after a successful fishing. To the dish turned out as it should, we must remember that for the preparation of soup is not suitable aluminum or cast iron cookware. Where better to use glass-lined bucket or a pot of stainless steel. To the ear turned out even tastier, cook it without cover over moderate heat.
Thus, in accordance with a recipe, you will need:
red fish in an amount of 1 kg, is suitable salmon or trout;
large onion;
4-5 medium potatoes;
herbs, bay leaf, pepper, salt.
The fish is cleaned and put the bulb in a pot, pour water, bring to a boil, pepper, salt, add Lavrushka. Continue to cook until fish. When the fish is soft, it is removed, set aside and allow to cool. Fish broth Meanwhile filter and put it not too finely sliced potatoes.
When the potatoes are cooked, cut into small pieces of boiled red fish and put in a saucepan. Add 50 grams of vodka and tantalized over medium heat for 5 minutes. After the ear is poured into bowls, add the herbs and lemon juice, and enjoy an unforgettable taste, inviting aromas, scents fire and unity with nature.
Contents:
Subtleties of cooking meatballs
The basic rules of cooking soup
Recipe soup with beef and pork
Useful properties of soup with meatballs
Any woman always strives tasty feed their households and make them happy with the variety of dishes. Special efforts are being made to fill the holiday table. And if the family has small children, it is important that not only the food was different and useful, but also ready in record time, so caring mother is always looking for new recipes.
Our country is very popular first courses. Nourishing borscht, soups, broths and soup is not only well-saturated and restore the water balance of the body, they are also perfectly warm in cold weather, which is important for the harsh winter season, typical for Russia. In addition, it is a good means of preventing a number of diseases that occur when feeding dry rations and the use of fast food.
The modern pace of life is so miserable leaves sufficient time for the implementation of creative culinary plans that housewives are not able to stand for hours at the stove. But people close to ensure a healthy and balanced diet is still real, we need only take note of a few recipes noodles. One of the first hot meals skorovaryaschihsya is a soup with meatballs.
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Subtleties of cooking meatballs
The taste depends on the first dish of meatballs, more tender than they are, the more delicious soup out. Main Ingredient meatballs - stuffing. It can be meat, fish or vegetable. Traditionally, it added various spices, salt and onions, but depending on the taste preferences of its composition can be supplemented with soaked in milk, white bread, walnuts and greens. It is not necessary to add in minced rice, this will radically change the nature of the dishes and meatballs would like meatballs and appearance, and taste.
For the preparation of minced meat is better to buy lean meats, fish get the perfect cod and tilapia, as fans of poultry should use fillet or liver. Special rules are not just for vegetable stuffing - the main thing that the vegetables were good broths and shredded on a fine grater or in a blender.
To get the juicy meatballs perfectly smooth consistency that make the stuffing ingredients needed a couple of times to scroll through a very small lattice grinder, but particularly tender minced acquire, subject to a few nuances.
Firstly, it is possible to add the soaked in warm milk white bread croutons or bread crumbs. Their volume should be approximately equal to 1/3 of the volume of meat. The analogue may come and semolina. It must be used in a proportion of 1 tablespoon 500 grams of minced meat. Immediately after adding the semolina stuffing should be placed in the cold for 15 min., It will be enough to decoy swollen.
Second, the mass should be well minced knock, that is several times with the power to raise and throw in a bowl or on a board, it is the consistency is smooth. After this procedure, minced meat products do not fall apart during cooking, which is an advantage.
And third, use minced better cold. Mix thoroughly mass needed to wrap in foil and put into the refrigerator for 30 minutes. Do not add in minced egg, it will provoke a blurred broth and meatballs make rude.
When forming meatballs need to periodically moisten your hands with cold water to minced meat will not stick to them. The beads should be approximately the same size so that during cooking degree of readiness is the same. Considered ideal meatballs the size of 1, 5-2 cm.
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The basic rules of cooking soup
Cook the soup with meatballs on the different broths can be, you need only observe the nuances of flavor compatibility (eg, fish broth better connect with meatballs of fish). The composition of the soup is often complemented by pasta or noodles, as well as various cereals, the most popular of which is buckwheat and rice. Vegetable filling are used depending on taste preferences. The most popular potatoes, carrots and onions, rarely used peppers, spinach and celery.
The ingredients are placed in a ready broth depending on the time required for their preparation. Traditionally, the first to lay the potatoes. On stage he added half-browned carrots and onions, but if you want - sweet peppers or other vegetables, and in the last instance - meatballs.
Cereals can be added to the soup with meatballs raw, half-baked and finished state, this also depends on the place of their introduction into the broth. But if the rice and buckwheat raw uniquely demanding first stage even in comparison with the potatoes, the noodles in the pan should be sent only after the meatballs.
It is very important to reduce the fire immediately before addition of meatballs. If we neglect this rule, the broth turbid. To avoid such a situation, some boiled them in a separate bowl and put in the soup is already prepared or semi. But keep in mind that this will be lost natural concentration of the broth and the dish will not nourishing. You can first browned meatballs in a pan, soup will only gain in flavor and taste, but this is not recommended for small children, and people who follow a diet.
After adding the meatballs should be periodically stir the soup in order to prevent them from sticking together and to follow the formation of the foam, remove it promptly. Meatballs standard size reach the edible state maximum of 10 min., And an indication of their willingness is floating on the surface of the soup. The finishing touch is to add the finely chopped herbs, then you can turn off the fire.
Soup with meatballs - the recipe is familiar to all from childhood. They are many, but the best way - with meatballs. This soup prepared quickly and perfectly nourishes his love to both adults and children. It is recommended to use even for people with peculiarities in the diet.
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Recipe soup with beef and pork
Most often, meatball soup prepared on the classical recipe. For it will need: 300 g of pork or "home" and minced 1 clove garlic, 4 medium potatoes, onions, carrots, a little vegetable oil for frying, salt and herbs to taste.
First, put the pan in the diced potatoes. While it cooks, chop the carrots on a medium grater with onions and fry them in vegetable oil. Bringing to the state fries half ready, add the meatballs after 10 minutes - zazharku, and salt. Soup with meatballs simmer for another 5 minutes. Before serving, add the greens. This recipe can be supplemented with noodles, tomato paste and bay leaf.
No less simple to prepare buckwheat soup with meatballs, which used a mixed minced pork and beef. The mass was further added minced parsley, a slice of white bread soaked in milk and onion. And he soup, in addition to the standard mixture of roasted carrots and onions, put 0, 5, Art. buckwheat and half finely chopped bell pepper. This soup can be prepared safely and multivarka, he received extremely nourishing and fragrant.
Food lovers will appreciate and mushroom soup with meatballs. For meat balls need: 300 grams of pork meat, a few sprigs of cilantro, 2 cloves of garlic and 30 g of purified savory pistachio. The remaining ingredients - 500 g mushrooms, 3-4 medium sized potatoes, onion and carrots, 5, Art. l. sour cream, 5, Art. l. vegetable oil, green onion and salt to taste.
Garlic and pistachios need to chop, chop coriander finely. Add all this to stuffing, knead until smooth and season with salt and pepper and put into the refrigerator for 30 minutes. During this time, diced vegetables and mushrooms and onions poshinkovat. Ready-made meatballs and fry out onto a plate to glass excess fluid. The oil remaining after cooking, pour into the pan, where it will cook the soup and brown in it to simmer the onion and carrot for 5 minutes. Then put back the mushrooms and fry for another 5 min., And then pour the resulting mixture of 1, 5 liters of hot boiled water and add the potatoes. After all boil, put in a pot of soup, meatballs, salt and pepper and bring to a condition for another 10 minutes. Before use, sour cream and green onions.
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Recipes with meatballs made of poultry
Liquid food is well absorbed by the body, but that it brings not only benefits but also the pleasure, it should be done from the right foods. Soup with meatballs turkey - a simple recipe for a delicious soup. He gives a very delicious and dietary properties used in meat make it a truly versatile dish. To make it, you need to take: 500g minced turkey, 300 g of turkey wings for the broth, 2 potatoes, 1 carrot, 1 bell pepper, 2 onions, 200 grams of celery, salt and pepper.
First, we need 2 liters of water to cook the broth of turkey wings adding a bay leaf and black peppercorns. Bring it to a boil and simmer for 30 minutes. Meanwhile, minced meat with finely chopped onion formed into small balls and cut vegetables: peppers and diced potatoes and carrots and celery sticks. Potatoes are put into a ready broth previously removing therefrom the flaps, and cook for 10 minutes. Then add the carrots and celery, and after 10 min. - Peppers, onions and salt to taste. In the last place in a container with meatballs broth after 15 min. the soup is ready. At the request of the recipe, you can use noodles or rice. It turns out very satisfying dish.
No less tasty and easily soup with chicken meatballs in Italian. The composition of the product standard: 300 g chicken meat, 2 potatoes, 1 onion, 2 tbsp. l. butter, chives and parsley, salt and black pepper to taste. The only unusual ingredient will turnips.
Onions cut into half rings, carrots and turnips into strips and finely chopped greens. To make meatballs, minced meat must be connected with a half chopped herbs, salt and pepper, Stir well and blindly balls no bigger than a walnut. 2 l of water bring to a boil, immerse the meatballs and cook on medium heat 7 min., And then put them in a dish. Vegetables put in a pan and for 5 min. simmer in butter with the addition of 0, 5, Art. broth from meatballs. Cooked vegetable mixture to move in a container of broth, add spices and simmer on low heat for 5 min., Then return to the meatballs, bring the soup to a boil and turn the heat off. Soup with meatballs must infuse under the lid closed for 5 minutes.
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Useful properties of soup with meatballs
Each woman must know how to cook the soup with meatballs.
Its preparation takes very little time and presents no difficulty, recipes can be achieved by varying the set of savory flavors, but in the end it turns out very useful and nutritious first meal for the whole family.
In winter, it is particularly desirable to eat soup with meat components as the meat is rich in proteins, and the body required during cold weather increased heating and much more energy than in summer. Dense and hot soup with meatballs is not advised to neglect and nutritionists. You can not be afraid to spoil the figure, if there is it in the middle of the day, not at night, especially because it contains vegetables because of slow digestion spend on this process calories. A liquid soup also adjusts metabolism and balance blood pressure.
Soup with meatballs easy to digest, so dieters can safely use it every day, or even try a soup diet.
Boil it can and multivarka, soup will be more intense and yearning. Tasty fragrant soup will add strength and energy, warm in cold weather and cool off in the heat exhausting.
