How to brew an ear from a river fish - small and large

The soup is a delicious dish, distinguished by a specific but pleasant aroma. Being inherently fish soup, it must be prepared only from freshly caught foods. Otherwise, the dish will not be considered a real ear. Moreover, the use of frozen ingredients is not allowed. This article tells how the ear is made from river fish. Get this marching dish quite easily and simply.

Important Tips and Tricks

The best and tasty ear from river fish is obtained by using several of its species. When preparing this truly campfire immediately after the catch on an open fire, you must use all the "trifle" caught on a fishing trip. It is poured into the cauldron, while ruffs and perches can not even be scraped. But to disembowel any fish, even small, all the same it is necessary. The more kinds are used, the more rich and aromatic the broth is.

While the ear is being cooked from small river fish, prepare the rest of the ingredients. Caught large, carefully and gently released from the intestines, because you can accidentally crush the gallbladder. Such a "rejected" fish, "hastily", can spoil the whole dish with a bitter taste. Therefore, if you get bile on the meat, cut it off, not regretting it, slightly grabbing the surface around it, and then rinse thoroughly under running water. Divided into the same pieces of medium and large carcasses put into the broth after it is filtered. An ear from river fish is usually filled with vegetables such as onions, fresh carrots, and potatoes. During cooking, be careful not to digest the ingredients. After diving into the fish's fish ear, 10-20 minutes is enough. Be sure to use a large number of different spices and herbs. Serve the dish hot, "with a smoke", putting everyone in the plate for a few fish pieces.

How to brew an ear from river fish "Private"

Composition:

- 2.5-3 kg freshly caught (any) fish;

- 3.5 liters of raw plain water;

- 2 onion medium bulbs;

- 1 carrot;

- 1 small parsnip root;

- 4 medium sliced potatoes;

- 3 leaves of laurel leaves;

- 1 large bunch of fresh young dill;

- 7-8 peas of sweet black pepper;

- 1 tsp. Dry tarragon powder;

- 1 part-time art. L. Ordinary salt.

Preparation

1. In a hot, slightly salted water, put the potatoes chopped with straw. You can immediately drop fish heads (without gills) and tails.
2. After boiling remove the formed foam. Onions and parsnips finely chop, and chop the carrots with a large grater. Vegetable mass lay in a saucepan and cook over low heat for about 20 minutes.
3. An ear from a river fish must necessarily consist of large pieces, and not too boiled. Divide the most important compulsory ingredient into identical serving portions (5-6 cm wide) and dip into a ready broth with vegetables.
4. After 15 minutes. Slow cooking, the fish will reach the ready. Salt to taste and fill all the spices. Chopped greens are thrown into your ear after the fire is turned off. Allow the dish to brew for about 10 minutes. The fragrance is inexpressible, is not it?