Ear from the chum, recipes and secrets

Fish soup, soup - nobody knows when this originally Russian dish appeared, but every housewife cooked it at least once in a lifetime. Not to mention the avid fishermen. They really know how to make from an ordinary soup a stunningly aromatic and nutritious treat.

What kind of fish to use for the soup each cook decides himself. It is unfair to assume that the best ear is obtained only from carp, ruff, perch and whitefish. For example, it's also a good idea to savor soup if it used pink salmon, salmon, trout or salmon. Even more delicious is the ear from the chum. The dish is difficult to call difficult, but still, when preparing it, you must observe a few simple rules. With their help you will get a real masterpiece.

Secrets of this soup

The dish should attract even the most well-fed person to the table. Having smelled the smell of delicacy, he is obliged to give up all his business, hastening to join the meal. Achieve a persistent rich flavor will only happen if you use fresh or live fish. For the same purpose, you need to use enamel or clay dishes for cooking. These pans perfectly preserve the taste of fish. By the way, it is not necessary to soak it in water - immediately put it in boiling broth.

After the fish is in a saucepan, it is undesirable to add water to it. This will spoil the taste of delicacies, make it a little fresh and liquid. Remember the main rule of the fisherman: the fatter the fish, the more you need to put spices. If it is too much in broth, it is not worth much to season with. In the ear, add a bay leaf, black pepper in the form of peas, dill and parsley. Ready-made ear should "rest", so, after closing the pan with a lid, let it stand for 10 minutes.

Features of chum salmon

Having become acquainted with the basic rules of this culinary masterpiece, proceed to "witchcraft". Knowing how to cook an ear from a chum, you can make your own small corrections to the main recipe, making it individual and original. By the way, for soup it is better to choose this kind of fish, so it has a number of significant advantages. Firstly, the chum has the largest caviar. Secondly, it contains a huge amount of vitamins and trace elements that affect the functions of human brain activity, stimulate the muscles, heart, digestive system and protect the body from the effects of tobacco and alcohol.

This fish is worthy of decorating your ear. The main thing when buying does not confuse it with pink salmon. When choosing ketu, note that it is always a large fish. On average, its weight reaches 5 kilograms. Meat has a bright pink color, it should not be faded. The back of the chum is smooth, with no hump.

Ear from chum: recipe for classic

Having bought the best fish on the market, we proceed to the sacrament. To prepare the dish we will need:

• 600 grams of chum salmon;
• One head of onions;
• One carrot;
• Six tubers of potatoes;
• A little parsley and dill;
• Salt and pepper to taste.

We put a pot of water on the fire and start preparing the fish. Ketu is cleaned from scales, gutted, well washed with cold water and cut into medium pieces. When the water boils, we lower the fish into it and reduce the fire to a minimum. Clean the vegetables. Potatoes cut into cubes, carrots - circles, divide onions into 4 parts, for the soup it should not be crushed. We put everything in a saucepan and cover it with a lid, cook for 20 minutes. Now is the time to take on the greens.

Half the dill and parsley is washed, directly with the tops and roots, a few minutes before the end of cooking, we dip it into the pan with the ear. The rest of the greens shred by a knife: so it will give more juice, more fragrant will turn out the ear from the chum. Recipe can be considered the basis in which you can make your changes. Experiment, but remember that the taste of the soup will never spoil a small amount of vodka, and lemon will not be superfluous. Wild herbs will give your soup an extra flavor, the cereals will make it more rich and rich.

A little bit different is preparing the ear from the head of the chum. The recipe is very simple. To prepare the dish you will need the heads of chum (4 pieces) and all the ingredients described above. Fish parts are well washed, be sure to remove the gills and eyes. When the water boils, we lower the heads into it, then add the onions and carrots cut into small pieces later. After 10, after them, potatoes are sent. The soup cooks an hour. When the heads are ready, they should be taken out of the broth, the flesh separated: it is again lowered into the ear. A few minutes before the preparedness soup seasoned with herbs and spices. A very fragrant soup makes saffron. The recipe for this dish will be more complete if you put the tails of chum together with the head in your ear. In this case, the broth will turn out to be thick and satisfying.

Presentation

Before serving, the ear is poured into plates and added chopped herbs, you can season with a fresh tomato, cut into slices or slices of lemon. This is a classic presentation of the dish. There is another option - while the ear from the chum persists, we prepare the gravy. A small amount of soup from the soup is poured into the bowl, add a few slices of chopped garlic and a teaspoon of vinegar. The gravy is ready.

Now we serve the main dish: fish, onion, potatoes and carrots put in a large plate, and we distribute the soup on mugs. Our ear is served. In the prepared gravy you can dunk pieces of fish. And if it is added to the soup, it will give our culinary masterpiece a slightly noticeable sharpness and aroma of garlic. The soup from the chum is ready: all to the table!