Advice 1: What cereal can add to soup

More than a thousand years ago in Russia soup called any soup, however, around the XV century, this name was finally fixed for the rich mess of fish. Today this dish has several recipes, some of which include the mandatory addition of cereals.
What cereal can add to soup

Krupa, suitable for soup

Vintage recipes soup do not require the addition of any grains, because since ancient times this dish was cooked exclusively from a single variety of fish, greens and aromatic roots. And ate this soup with bread in ordinary days, and the pies – on holidays. Hence names such as ear sterlet, sturgeon and other ear. Over time, this dish started to cook several types of fish, which definitely gives rich, fragrant and slightly sticky broth. This soup, for example, can be obtained from the carp, crucian carp, carp, sturgeon or halibut.

Well, to make CCS more hearty, you can add a small amount of cereals. Best of all, of course, suitable barley – it will give this dish the required viscosity. This cereal definitely pre-soaked in water for several hours, otherwise it will cook very long. And in the ear it is added before the potatoes and cook for 15-20 minutes. But grains in ear in any case should not be much, otherwise the dish will begin to resemble more porridge than fish stew.

Also in the ear are often added to wheat or rice. This cereal is thoroughly washed in cold water several times and put in about 10 minutes before end of cooking. However, although fish is combined with rice, a dish of such grains will have more like fish soup than a real ear.

A recipe for delicious fish soup with barley and vodka

To prepare this dish you will need:
- 1 large fresh carp;
- 3 liters of water;
- onions;
- parsley root;
- Bay leaf;
- 4 potatoes;
- 6 peas of fragrant pepper;
- salt and ground black pepper to taste;
- a shot of vodka;
- 5 tablespoons of pearl barley;
- bunch of green onions and dill.

Pearl barley wash and soak in cold water for 3 hours. Meanwhile clean the fish and gut, do not forget to remove the gills. Wash thoroughly under running water. Cut the head, tail and fins. Put them in the pot along with the parsley root and onions cleaned. Cover with water and bring to a boil. Then carefully remove the foam, reduce heat and simmer, uncovered 15 minutes.

The head will slide onto a plate, and tail fins, onion and parsley – throw. Sieve the broth, again put on fire, add the remaining fish and pearl barley. After 15 minutes, add to soup coarsely chopped potatoes. When it is almost ready, season with salt soup, add the Bay leaf and allspice. After 5 minutes, remove Bay leaf, pour in soup a glass of vodka, pepper and sprinkle with herbs. Cover and let stand 10 minutes.

Advice 2: How to cook soup from sterlet

From sturgeon is extremely delicate white meat, but it is called "red fish" since the days of Ancient Russia due to high palatability. Ear of sterlet is not only nice but also useful. Cooked in a gentle way, this fish contains high amounts of omega-3.
How to cook soup from sterlet
You will need
    • For a simple fish soup from sterlet: 3 liters of water
    • sturgeon weighing 1.5 kg
    • 2 medium onions
    • a clove of garlic
    • salt
    • black pepper
    • Bay leaf
    • dill
    • a half of a lemon.
    • For a fish soup from sterlet wine: sturgeon weighing 1.5 kg
    • medium onion
    • the stalk of the leeks
    • a clove of garlic
    • 250 ml dry white wine
    • 2 egg whites
    • 2 sprigs of parsley and celery
    • 1 tsp dried thyme
    • black pepper
    • Bay leaf
    • salt.
Prepare simple fish soup from sterlet. This will Eviscerate the fish, remove her gills and rinse under cold water. Cut off the head, fins and tail. Remove the fillet from the bones and cut into pieces. Cover the prepared fish and let stand in a cool place. In a saucepan put the heads, tails and fins. Pour water, add salt and place on high heat. Bring the water to a boil. Onions and garlic cut into rings, dill tie in a bun. Throw all in a pot, reduce the heat and simmer the broth for 20 minutes. Add pepper, Bay leaf and cook for another 10 minutes. Then with a slotted spoon, remove the head, tail and fins. Strain the broth, add the sturgeon and cook for another 7 minutes. Turn off the heat and leave the ear for 5 minutes. Serve in a bowl put a slice of lemon and finely chopped parsley.
Very tasty it turns out ear with the addition of dry wine. In order to cook it, gut the sturgeon, remove her gills, cut off fins, head and tail. Slice the shot with the dice the fillets into pieces and put the fish in a cool place. In a saucepan put the heads, tails and fins. Fill them with water and bring to a boil. Remove the foam. Add salt, sliced leeks (2 cm wide) and onion, bound in a bundle of greens, cut into thin slices the garlic. Pour in the wine and bring everything to a boil. Reduce the heat and simmer the broth on low heat for 20 minutes. Then put in a pan with black pepper and Bay leaf. Cook for another 10 minutes. Remove vegetables with a slotted spoon, fins, head and tail. Throw in a pan prepared sturgeon and cook the broth for another 7 minutes. Then remove fillets with a slotted spoon, place in a bowl and leave in a warm place. Sieve the broth and put on fire. Prepare a sling. To do this, whip the egg whites with five dice finely crushed ice. Quickdraw pour in broth, bring it to a boil. Remove the pan from the heat and let the broth stand for 10 minutes. In the dish lay the sturgeon, pour the broth, add finely chopped greens.

Useful advice
Ear of sterlet will turn out tastier if you cook it in broth, cooked from small fish – ruffe, perch, minnows, etc. In this little thing it is advisable to cook for about an hour, then strain the broth.

Advice 3: How to cook soup of crucian carp

Ear is one of the oldest dishes of national Russian cuisine. Try to cook her carp. Despite the fact that there are a lot of small bones, high compared to other inhabitants of fresh waters the content of nutrients and amazing flavor makes this fish a perfect choice for cooking hot soup.
How to cook soup of crucian carp
You will need
  • For a simple fish soup of carp:
  • - 1 kg carp;
  • - 3 liters of water;
  • - 1 onion;
  • - 5 sprigs fresh dill;
  • - 4 pea black pepper;
  • - 1 Bay leaf;
  • Sol;
  • For a fish soup of carp with vegetables and millet:
  • - 1 kg carp;
  • - 2 liters of water;
  • - 2 bulbs;
  • - 3 potatoes;
  • - 30 g of celery;
  • - 100 g of wheat;
  • - 2 cloves of garlic;
  • - 2 Bay leaves;
  • - pinch of black pepper;
  • - 5 grains allspice
  • - dill;
  • Sol.
A simple soup of crucian carp

Carp wash under running water, clean off the scales, cut the gills, fins and tails, remove the giblets and again thoroughly wash the fish. If you got eggs, don't throw it away, and put in a bowl and save. Attached to the end of the cooking in soup it will give it a beautiful amber color and slightly lighten the broth.
Cut fish head and cut each carcass into 2-3 cross piece. Put all in a saucepan, cover with cold water and place on high heat. As soon as the liquid boils, lower the heat to medium index and collect the resulting foam with a skimmer.
Remove the husk of the onion, cut it crosswise in half and dip in the soup. Cook carp 15-20 minutes, then remove the boiled head of the vegetable and discard. This way you will give the broth a desired taste and smell, but the pieces of onion will not swim in it, creating an unsightly picture.
RUB the spawn in a mortar and put it in your ear. Season the dish with pepper, Bay leaf, chopped dill and salt. Cover pot and simmer fish soup for another 15 minutes.
Soup of carp with vegetables and millet

Prepare the fish as in the previous recipe, boil, carefully remove from the broth and set aside.
Clean the vegetables and cut them the potatoes and onion – diced, garlic – in small pieces, carrots and celery – straws or on a coarse grater. Wash the millet several times and douse it with boiling water.
Lay potatoes, carrots, onions and celery in boiling broth, boil again and stir in grits. Simmer the soup for half an hour, then give him pieces of carp, toss the garlic, both kinds of pepper and Bay leaf, and salt to taste.
Cook a fish soup of carp for another 7-10 minutes on medium heat, remove from heat and let stand for a bit. Pour hot meal on plates and sprinkle with chopped dill.
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