Calories: Not specified
Cooking time: Not indicated
Many housewives learn how to cook a real fish soup in their kitchen. In fact, it is not difficult at all, it is enough to know a few secrets of cooking fish soup, and you will succeed.
Triple ear - recipe with photo.
The following products are needed to prepare the soup:
- pink salmon head - 2 pcs.;
- mackerel head - 2 pieces;
- tails and bellies of pink salmon;
- 1 mackerel carcass;
- onion;
- potatoes - 5-6 pcs.;
- vodka - 1 glass;
- dry branch.
Recipe with photo step by step:
We will cook triple fish soup with vodka. Don't worry, you don't need much alcohol. We fill the head of pink salmon and the head of mackerel with water. 
Bring to a boil and simmer for 10-12 minutes over low heat. We throw the second head of pink salmon and cook for another 15 minutes. 
Next, put the tails and bellies of pink salmon in the fish broth. 
Cook for another 7-10 minutes. We catch with a slotted spoon all the heads and tails. 
Now you need to strain the broth. To do this, fold the gauze in several layers and spread it in a colander. 
We cut the mackerel and the remains of the bellies from pink salmon into pieces. 
We throw them in the ear. 
Salt the ear to taste. Cut potatoes into large pieces. 
We send the chopped potatoes to the pan. 
We send chopped onion there. 
Boil the ear until the potatoes are ready. An important point in the preparation of a triple fish soup is the addition of a glass of vodka. 
Vodka is not felt in the ear, but it gives a special taste and aroma. Well finishing touch- the smell of a fire. To do this, light a twig and extinguish it right in the ear. 
Let it brew and pour into plates! This is how a triple fish soup with vodka is prepared. 
Also try to cook
Pond fish or sea fish are not suitable for real fish soup. Only river or lake - ruff, dace, perch, ide, pike, minnow, bleak, rudd, crucian carp, pike perch. But not catfish - it is only suitable for frying. The fish soup prepared by women at home can be called potato soup with fish. Dear ladies, do not be offended! Read it, feel the difference!
The proportions of seasonings, the amount of fish and the quality of the water are very important. The most delicious fish soup is obtained if it is cooked in spring water. The catch is divided into three parts: in one of these parts, small fish for fat, in the other two (according to the volume of the pot), large fish. There may be: pike perch, chub, ide and everything else that fell into the bait. By no means store fish!
In the first part - ruffs, minnows, perches, bleak, etc. They are boiled unpeeled, but gutted, with a thoroughly washed belly - otherwise the ear will be cloudy and bitter.
The broth from small fish is cooked for 30-45 minutes, right in the pot, and when the broth is ready, it is enough for the broth to settle, and it can be drained clean and transparent, put on fire again.
Followed by bookmark big fish(of course, cleaned, gutted and thoroughly washed) a large onion, carrot, a small piece of parsley or celery root is placed, salt is added. Add boiling water, and cook the fish soup over low heat for 30 minutes, no more, otherwise the fish will boil. At the same time, there is a rule: when large fish are boiled, they do not turn the spoon in the pot, and you should not stir it. And so that the fish does not burn, the pot is turned from time to time, shaken a little, then all the pieces of large fish do not break, they remain intact.
After the fish is ready, it is taken out while it is hot, salted, and the third portion is put into the pot and along with it a little pepper. If desired, you can put the swim bladders of large fish and ribbons of fat removed from the discarded entrails: then the ear will be especially rich. Bay leaf, parsley, dill have sharp specific odors, they drown out the taste of fish, and their presence in the pot is highly discouraged. The rest of the spices are also put very carefully: a little of everything and certainly at the end of cooking. This is the only way to know and experience everything. taste qualities fish soup. The more fish, the less spices - the sweeter, tastier and more aromatic the ear. It has the taste and smell of natural river fish rather than bay leaf. Only the bishop's ear allows itself to retreat: it is boiled on chicken broth, with sweet green onion and pepper
In this fisherman's ear except for fish, only onion yes carrot. They give the ear a special taste, decorate it. If you put a few petals of sorrel, a slice of lemon or pickle in a pot, add one clove of garlic, then the taste will be simply unforgettable.
10-15 minutes before readiness, pour a glass of vodka into the pot.
If you want to feel the whole taste of a real fish soup, be sure to cook it in nature, next to a pond, on a fire.
The smell of algae “imitates” a pike put in a bowler along with fins.
The pot can be kept open, but so that the ashes from the fire do not fly into your ear, collect firewood only from hardwoods - from oak or alder dried wood.
After the pot is removed from the fire, the ear should be wrapped in a pea coat or padded jacket and allowed to stand for 10-15 minutes so that it will catch. Of course, for this, the pot is covered with a lid. The ear is good when it is fiery, not bad if it cools down.
Enjoy your meal!
October 3, 2015
triple ear, the recipe of which is offered below, is an ear on a triple broth. Triple fish soup according to the recipe differs from fish soup with a double amount of fish in the broth. First of all, fish broth is boiled from fish trifles, then larger fish are added, and at the very end - the most noble and delicious fish. Sometimes a triple ear according to a prescription means an ear of 3 different varieties fish. Triple ear is best prepared on a fire from lake or river fish.
Triple ear recipe
For this fish soup, perch, ruff, privets, pike, ide, gudgeon, bleak, roach, pike perch, whitefish, sturgeon are excellent. Optionally, you can add to the boiler with fish soup not a large number of sorrel, one slice of lemon, a piece of pickled cucumber or a clove of garlic. In this case, the taste will be simply unforgettable. Triple fish soup according to the recipe is served hot with garlic croutons.
To prepare a triple fish soup according to the recipe, the following products are required:
1 kilo of fish trifles (brushes, small perches, minnows),
1 kg of heads, fins, tails and bones of a large fish,
Taste white fish(bream, roach, etc.) for the second broth,
3 medium onions,
Parsley root to taste
1 kg potatoes
To taste for the third broth carp, taimen, pike perch, sterlet, pike,
To taste parsley, dill, green onion,
1 lavrushka,
Peppercorns to taste
glass of vodka,
salt to taste.
The dish is prepared according to the following instructions:
1. We gut and wash the small fish for the first broth.
2. We put it in the cauldron and add tails, heads with fins and bones of large fish to it.
3. Pour in cold water add salt to taste and bring to a boil.
4. Remove the foam and reduce the fire. We cook for 30 minutes.
5. We filter the broth and throw out the small fish from the boiler.
6. Cut large potatoes.
7. We clean large fish from scales, gut and rinse. Add to fish broth with peeled onion and parsley root.
8. Increase the heat and cook until the fish is fully cooked.
9. Remove the fish, bring the broth to a boil again, add the potatoes. 10. For the third broth, cut the fish coarsely and add after 10-15 minutes. Then add Bay leaf with black peppercorns.
11. When the broth turns cloudy, mix the white of a raw egg with slightly salted water and pour it into a slightly cooled ear.
12. Stir and bring to a boil again, cook for 15 minutes over low heat.
13. Add vodka with chopped dill, parsley and green onions to the ear.
14. Cover with a lid, remove from heat and give 10-15 minutes. insist.
How to cook an ear - we examined in, here we will separately understand the preparation of a triple fish soup.
Triple ear recipe.
For a triple fish soup, the entire catch must be divided into three parts. The first part includes a trifle in the composition: perch, gobies, roach, ruff. For the commander they have a ruff. This "comrade" gives the ear such a taste and aroma that not a single salmon with sturgeon will give. Well, you have already read how to prepare this little thing for initiation into the "fat". ....or not? For those who forgot - take a ladle and ....
We put the filtered broth back on the fire and add the second part of the catch to the pot (well, or a bucket), or rather, cleaned, gutted, washed and chopped big chunks big fish. The second bookmark includes pike perch, chub and other large fish. If you caught a catfish, stay away from the mustachioed one. In his ear, he is not a walker, cook him at home. Together with the fish, we throw in the onion head, carrots and parsley root. Of course, we cut the carrots in advance into large rings, and cut the onion into four parts. In this composition, the ear is boiled for about thirty minutes. The main thing is that the fish is not digested. And God forbid you put a spoon into the pot with a stupid idea to mix. semolina porridge interfere, but the ear, no, no ... It should be cooked inviolably, barely gurgling.
When the fish is cooked, it should be pulled out carefully and salted. And add a third of the catch to the pot (the second part large pieces fish). At the same time, add black peppercorns along with a couple of leaves of parsley. Cook until the fish is ready. Just before the end of cooking, add chopped dill with parsley, a clove of garlic, a slice of lemon and salt to the ear. The main thing is not to oversalt. Here you can already mix your ear a little, without fanaticism. With seasonings and herbs, too, do not overdo it. After all, we need an ear, and not a soup of uncertain origin with a pronounced taste and smell of spices.
We remove the pot from the fire, pour in one hundred grams of vodka and cover with a lid. I hope you cooked your fish soup in an open pot? Otherwise, you know what they do with the cook ..... We cover the ear with a lid after it is cooked on a fire. With the lid covered, the ear "comes" to its condition within 10-15 minutes.
Triple ear is an amazingly tasty and extremely healthy treat, which has a special cooking technology. It is she who makes it possible to achieve aroma, richness and transparency of the broth, to which fish is added, which has retained its consistency, and many vitamins.
Description
How to cook a triple ear with your own hands? In fact, there is absolutely nothing complicated about this, because the recipe for this traditional Russian dish is quite simple. Only one thing is important - to take into account the basic nuances and rules for preparing fragrant treats. There are several varieties of this delicious dish, but the classic triple fish soup recipe is one that uses pike perch, perch and red fish, such as cod, halibut or sturgeon. This meal is always excellent.
It is believed that traditional ear has a transparent, fragrant and rather rich broth made from several varieties of fish. Why not just one species? And all because each of them will give the finished treat richness and a certain flavor accent. For example, perch will give expressiveness to the dish, and halibut - delicacy.
In general, literally any fish can be used to prepare a triple fish soup, whether it is sea or river. For example, perfect fit: carp, pike, pike perch, carp, roach, crucian carp, bream, ruff, rudd, cod. The main thing is to stock up on truly fresh fish, and best of all, live.
How to cook an ear
In addition to the main ingredient, only potatoes, carrots and onions can be added to this dish. In fact, the ear does not require many vegetables. Some recipes even exclude carrots, while the onion is cooked whole.
The abundance of all kinds of vegetables is replaced in this dish large quantity all kinds of spices and spices, which give it a unique taste, characteristic only of the ear. As seasonings can be used: bitter and allspice, tarragon, dill, bay leaf, parsley and green onions.
To prepare a triple fish soup, the broth is first boiled from one type of fish, and in almost ready meal fillets of other varieties are added. So you can save a lot and make a decoction of the tail, spine and head. By the way, it turns out such a broth is quite rich, fragrant and tasty, despite the budget.
Of course, the most appetizing fish soup is deservedly considered the one that is cooked not within the walls of the house, but surrounded by nature, at the stake. Real fishermen advise preparing fragrant yushka from fresh catch.
Of course, the best thing is a treat cooked on a fire. Triple fish soup recipe will help cook delicious dish and at home. If you follow all the rules, as a result you will get a very fragrant, spicy, rich yushka.
cooking secrets
In order to cook really tasty, rich, fragrant ear It's not enough just to know the recipe. You should read the recommendations experienced chefs- they will tell you how to achieve the desired result.
- The trick to cooking traditional Russian fish soup lies in using correct proportions spices, well-chosen varieties of fish and varieties of vegetables. Equally important is the quality of the liquid from which the broth is brewed. most delicious fish soup is the one made from spring water.
- To get rid of the specific taste of fish, which is most often inherent in marine varieties, it should be sprinkled lemon juice.
- It is worth saying that the broth should not boil and splash too much. In order to preserve the aroma and juiciness of the dish, it should be brought to a boil at maximum power, regularly eliminating the resulting foam.
- In order for the finished ear to turn out to be as light and transparent as possible, initially the fish must be poured with cold clean water.
- The broth should not be stirred too often. Especially if you are not going to change the used fish for another fillet. It is quite enough to shake the cauldron periodically so that its contents do not inadvertently burn. After all, the fish is able to boil quite quickly, and if you stir it constantly, as a result, you can get something that resembles gruel instead of a beautiful golden broth.
- Small carcasses, such as gobies, perches or ruffs, can be boiled unpeeled, but previously gutted and with perfectly washed tummies. Otherwise, the finished ear will come out cloudy, with an unpleasant bitter aftertaste.
- It is equally important to remember the time limits for cooking fish, which are determined by the varieties taken. For example, freshwater varieties take about 10-20 minutes to cook, but sea ones are enough to be on fire for only 10-15 minutes. Although, first of all, it is worth evaluating the size of the selected carcass and its pieces. After all, the larger they are, the longer they should be cooked.
Required products
A rich triple ear is a treat that deserves the highest praise. This dish is prepared quite simply, due to which it is popular among novice cooks and experienced housewives. It is very easy to make a real gastronomic masterpiece with your own hands using the proposed triple fish soup recipe with a photo. In addition, you can cook it not only after a successful fishing trip, but also just for family dinner- the result will still be excellent.
So, to prepare a triple fish soup according to the classic recipe, you will need:
- 5 small ruffs or perches;
- 2 pike perch, bream or whitefish;
- 300 g fillet of halibut or cod;
- large onion;
- large carrots;
- 3 medium potatoes;
- parsley root;
- a handful of peppercorns;
- a few bay leaves;
- parsnips or celery;
- a couple of sprigs of dill;
- salt to taste.
In terms of time, it will take about an hour.
Classic triple fish soup recipe with photo step by step
- Step 1. First of all, peel the carrots and onions, chop large slices and toast in a hot dry frying pan.
- Step 2. Fill the pot with water a little more than half. Send the fried vegetables and thoroughly washed parsley and celery roots to the container. Salt the water to your liking, reduce the power of the stove and cook for 15-20 minutes. At the same time, do not remove the lid from the pan.
- Step 3. For the first broth, take small carcasses, gut them, but do not clean them. Rinse the fish thoroughly, paying special attention to the abdomen. Send the carcasses to hot, but not boiling water. It is necessary to languish the fish for half an hour, while regularly removing the emerging foam. Don't let the broth boil too much.
The second part of
- Step 4. In the meantime, the fry are cooking, start preparing large fish. If necessary, remove all entrails and rinse thoroughly, preferably under running water. Cut the carcass large pieces.
- Step 5. After the specified time, remove the pan from the stove and remove all small fish. Wait for the broth to settle and become clear - this usually takes about 10 minutes.
- Step 6. Send half of the prepared fish to the pan, as well as pre-peeled and chopped small cube potato. Simmer the broth for 20 minutes over low heat. After the fish is cooked, remove it from the pan. Then remove the broth from the stove and let it stand again.
The final stage
- Step 7. Return the pan to the oven and send the remaining raw fish, a small handful of pepper and a few bay leaves. As for spices, it is very important not to overdo it here - too many spices can simply kill real taste fish soup. You need to cook the broth for another 20 minutes, after which vegetables and roots should be removed from it. Now put the first half of the fish back in your ear. To finish, let the cooked treat brew for 10 minutes so that it becomes transparent.
- Step 8. It is customary to serve a triple fish soup with finely chopped greens and, of course, a glass of strong drink.
