... and impressed by it, I went and bought fishing rods.
And then they caught only one pike ... and then a medium-sized one. Such a good fish soup will not work. Well, no way.

But I was not very confused, because I remembered in time about strategic reserve since the time of “Pike with yellow sauce”, which lay in the freezer bins.

By the way, and caviar, from the same pike.

We only clean it well from the films. She will be useful to us. Then.

And, putting all these heads, fins, tails and all that into a bowler hat, they poured fresh well water inside it, and put the bowler hat on a taganok. And of course, a bonfire in a taganka ... but then, how. Otherwise, the fish soup cannot be cooked.

After waiting for the beginning of a rapid boil, you will see quite a lot of foam. It may even be thick and not very beautiful. Do not be afraid and remove it with a slotted spoon.

And then the light should be reduced a little. Then let it gurgle a little more, believe me, the foam-scale will reappear. Take it off carefully. And add carrots, onions, black pea peppers and laurel to the broth. Salt ... it will not be worse.

And then ... and then I don’t even “cook” the first broth. At this stage, I try to “wear out” all the sweetness and essence of fish from all fish tripe and the like. Allowing only a slight bubbling.
Yes ... this whole process takes place with the lid closed, of course. And remember, the fire must be maintained "barely". You are languishing, not cooking.
Removed the lid ... exclusively for "show".

And this is the head from the mentioned pike. Boiled and exposed the bestial, you know, the essence of this fish. Wow, what teeth. Like a medium sized dog.

And after about an hour and a half, we take out the fish essence. We throw it into a colander. We let it drain and then send it back to the pot.

In the meantime, I was fiddling with this process, the second portion of the fish groats arrived in time. There were still scavengers and roaches.

All this is put into the cauldron, and after waiting for it to boil, ... remove the foam again (and where does it come from?), cover the cauldron with a lid and again switch to the “simmer, not boil” mode.

An hour ... no more, we waited and took out this fish.
And here it is time for pike caviar. We send it to the boiler.

He brought the broth to a boil and, you see, what was formed.

Here you have to let it boil. Necessarily. So that the whole caviar curls up and clears the broth. She, caviar, is needed for this. Navara with her no.

And then strain well. I have done this procedure twice. through a fine sieve.

The broth became clear and transparent. Ljubo is expensive to see.

While it boils, rinse the millet well (I took a glass of an incomplete glass for an eight-liter boiler).

Finely chop the carrots...

... and potatoes. And let everyone there “knowing” shout that they don’t put potatoes in their ears !!! So others say, and quite the contrary, that millet and fish soup are incompatible. Whom to listen to? Correctly! No one is needed. Do as you like and it will come - "happiness near a single pot."

Cook spices. A mixture of all sorts of herbs and peppers for soups and ... I decided to take a chance and use dried tomatoes this time. And dill, even though it was “born” just yesterday, but ... what has grown has grown. Yes, a couple of onions.

And as soon as it boils in the pot, we will send millet there ...

He covered the pot with a lid and let it boil ... until the state of "millet is almost ready."

And then came the turn of potatoes.

And then send spices to the boiler. Here it is necessary to solve the problem of salt. You can, given that there will be fish ahead, add a little salt to the yushka. But without fanaticism.
Cooking big fish. This time only pike. Be sure to rinse well.

And as soon as the potatoes are half ready, we send big chunks into the cauldron.

Calories: Not specified
Time for preparing: Not specified

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 preparation triple fish soup- adding 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

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 tasty 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 a small amount 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. Strain the broth and throw it out of the boiler small fish.

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.

What angler did not cook fish soup? Everyone knows that fish soup is the main fishing dish; it is often boiled on fishing trips and river trips. But the ear is not bad at home, on the stove, in regular saucepan. The main thing for cooking real delicious fish soup- take a good fish.

What is an ear

Wow - it's not easy fish soup. More precisely, this is not a fish soup at all. The ear is distinguished by a very small amount of vegetables, transparency and richness of the broth. As well as a limited amount of spices. That is, in the ear, the first place is given to the fish. Everything else is just to emphasize its taste.

What kind of fish to take for fish soup

The fresher the better. The best fish soup comes from live, freshly caught fish. But not every kind of fish can be used for fish soup. It is necessary that the fish is distinguished by stickiness and a delicate, sweetish taste and aroma.

• The most best fish for the ear: pike perch, perch, ruff and whitefish, but asp, carp, chub, crucian carp, carp, rudd are also suitable.
• Not suitable for ear: roach, bream, minnow, bleak, vobla, ram, herring, mackerel, sabrefish, gobies.
• Although fish soup is mainly made from freshwater fish, sea fish can also be used. Suitable for cooking soup sea ​​fish : cod, halibut, grenadier, notothenia, icefish, sea bass.

How many varieties of fish to take for cooking fish soup

It is believed that to prepare the right tasty fish soup, you need at least 2 varieties of fish. But more than 4 is overkill. It is best to choose fish small and large. A trifle will give a rich broth, and pieces of large fish will look beautiful in the broth.

Preparing fish for fish soup according to the recipe

Before cooking fish soup, you should properly prepare the fish. All fish need to have their gills removed and gutted. You can leave only milk and caviar.

Freshwater fish is best cooked with the head on, but if the fish is small (and this is great for fish soup), then it is easier to cut off the heads than to remove the gills.

Also small fish Better not to clean. And wrap it in cheesecloth, tie it, boil it, and then take it all together.

Large fish should be cleaned and cut into pieces. large pieces. They are often referred to as "links".

What to put in your ear

Usually the ear is supplemented with carrots, potatoes, onions. Vegetables are either boiled whole (carrots and onions) or cut into large pieces.

Live fish ear

What is a yushka

So called fish broth, broth, fish soup liquid. Yushka should be transparent and rich. Therefore, the fish is laid in cold water. Heads and tails are not removed (the gills must be cut out) - they give a rich taste. But the fins can be cut off. After boiling, cook the fish over low heat with the lid open.

How to weld a transparent ear

Best ear - with light clear broth. So be sure to remove the foam from it after boiling, and several times. If, nevertheless, the broth has darkened, then it can be cleaned with whipped protein. You need to stir the protein foam in the broth, bring to a boil, then strain.

In the old days, a caviar brace was used. If you come across a fish with caviar, then you can lighten the broth by old recipes. Grind 1/3 cup of fish caviar, pour in ½ cup of cold water and a glass of hot strained broth. Pour the mixture into the ear and stir. Cover the ear with a lid and cook over low heat for 15 minutes, then strain and bring to a boil again.

What to add to the ear - spices, herbs, roots

Parsley root, black peppercorns, bay leaf - all the spices we know and love are suitable for fish soup. Sometimes freshwater fish smells of mud, to get rid of the smell - you need to add a little lemon juice.

It is good to add chopped green onion and parsley-dill.

And a glass of vodka

It is added if the ear is cooked on the basis of fish trifles. Such a fish gives a very strong smell of mud, as it feeds on it. And vodka is a great smell. Yes, and taste qualities the soup improves. You can not be afraid of alcohol - it instantly evaporates in a hot broth.

In the end

You can add a piece to the ear butter, cover with a lid and let stand and think for about 10 minutes. Then arrange the chopped greens on plates and pour the fish soup.

Triple ear - delicious fish soup recipe

It is called so because it is cooked in triple broth. First - a broth of small fish, then a medium white fish, and finally, in the third run, a large noble fish.

What do you need for a triple fish soup:

• 1 kg of fish trifles (ruffs, perches, minnows)
• 1 kg of white fish (horse, bream, crucian)
• 1 kg carp, pike perch, sterlet, taimen
• 3 onions
• 5-6 potatoes
• Bay leaf
• parsley root
• 50 ml vodka
• Greens for serving

How to cook a triple ear

Step 1. Wash small fish, gut, remove gills. Clean and trim the fins of large fish.

Step 2. Tie all this into a gauze knot and put it in cold water. Add salt, onion and parsley root.

Step 3. When it boils, remove the foam, turn off the fire and cook for half an hour. Then remove the fish, onions and roots, strain the broth.

Step 4. Prepare large fish: clean, gut, cut into large pieces.

Step 5. Put the fish of the second run into the pan. Boil 15 minutes. Take the fish out of the broth.

Step 6. Peel and chop the potatoes coarsely, put in the ear. Cook for 15 minutes.

Step 7. Put the fish of the third call in the ear. As well as bay leaf and peppercorns. Cook until the fish is done. Pour in vodka.

Step 8. Turn off, cover and let the ear stand for 5-7 minutes. Serve with greens.

Recipe for triple fish soup with onions, potatoes and herbs.

Servings: 6

A difficult recipe for a triple fish soup of Russian cuisine step by step with a photo. Easy to cook at home in 50 minutes. Contains only 156 kilocalories. Author's recipe of Russian cuisine.

• Preparation time: 13 minutes
• Time for preparing: 50 min
• Amount of calories: 156 kilocalories
• Servings: 6 servings
• Reason: For lunch

• Complexity: Difficult recipe
• National cuisine: Russian kitchen
• Dish type: Soups, Ear

Ingredients for six servings

• fish trifles for the first broth (ruffs, small perches, minnows) - 1 Kilogram
• heads, tails, fins and bones of large fish - 1 Kilogram
• white fish (horse, bream, etc.) for the second broth - To taste
• small onions - 3 pieces
• parsley root - to taste
• potatoes - 1 Kilogram
• carp, pike perch, taimen, sterlet, pike (for the third broth) - To taste
• dill, parsley, green onion - to taste
• bay leaf - 1 piece
• black peppercorns - to taste
• a glass of vodka - 1 piece
• salt - to taste

Step by step cooking

1. Triple ear is an ear cooked in the so-called triple broth. Triple differs from double in the amount of adding fish to the broth - first, fish broth is boiled from fish trifles, then larger fish is added, and at the end - the most noble and delicious fish. Sometimes a triple ear is understood as an ear of three different varieties fish. Triple fish soup is best cooked on a fire from river or lake fish. Ruff, perch, privets, ide, pike, minnow, bleak, pike perch, roach, whitefish, sturgeon are suitable for such fish soup. If desired, you can add a little sorrel, a slice of lemon, a piece of pickled cucumber or a clove of garlic to the cauldron with fish soup - its taste will be unforgettable. Triple fish soup served hot with black bread garlic croutons.
2. Cooking:
3. Gut and rinse small fish for the first broth. Put in a cauldron and add to it the heads, tails, fins and bones of large fish. Pour in cold water, add salt to taste and bring to a boil. Remove foam and reduce heat. Cook for 30 minutes. Strain the broth and discard the small fish from the cauldron. Coarsely chop potatoes. Remove scales, gut and rinse large fish. Add to the fish broth along with the peeled onion and parsley root. Increase the heat and cook until the fish is done. Remove the fish, bring the broth back to a boil and add the potatoes. Coarsely chop the fish for the third broth and add it after 10-15 minutes. Add bay leaf and black peppercorns. If the broth is cloudy, the protein raw egg mix with lightly salted water and pour into a slightly cooled ear. Stir and bring to a boil again, cook for 15 minutes over low heat. Add vodka, chopped dill, parsley and green onions to the ear. Cover, remove from heat and let steep for 10-15 minutes.