Recipe for soups: noble or classic - from salmon or small fry

What is the best way to cook an ear? From any fish that is at hand. A classic dish (white soup soup) is prepared from such "individuals" as perch, pike-perch, ruff or whitefish - they give an appetizing transparent cream, a certain tenderness, stickiness and in some way a sweetness. A more original variant - the black ear - is created from more fatty varieties, such as asp, chub, carp, crucian carp or carp. And for those who want to try the most delicious recipe for soup, you can advise a dish called red or amber. Fish for it take the most expensive and uniquely delicious - beluga and stellate sturgeon, sturgeon, salmon and nelma.

Ideally, if the real ear is prepared according to the rules, the main of which is to take on average three kinds of fish for cooking - at least two, a maximum of four. However, an amber dish can be created from one kind - but this is the exception, which only emphasizes the rule. Depending on what kind of fish for cooking is chosen, the names of the dish - the ear of the sterlet or, for example, the ears of Chud, from snails - change.

It is important to remember that cooking the soup will not be complete if you overload this dish with a lot of vegetables. Delicious and real - classic - "fish soup" will be obtained only with a small amount of potatoes, carrots and onions, and it is best to do only the last (if fresh, ideally - freshly caught fish). If the given "ingredient" spent some time in the refrigerator, you will have to take the whole set, not to mention a lot of seasonings, spices and spices. Everything is useful - the root and green of parsley, green onions and leeks, dill, different kinds of pepper. You can not do without laurel leaves, parsnip and tarragon, and also - depending on the specific recipe - without saffron, ginger, nutmeg and anise.

So, all the spices are prepared, the fish is cleaned and waiting for its time, and others are impatient to give an assessment of your culinary abilities? Then you should choose a suitable recipe for soup and boldly get down to business. For example, you can cook an ear from an ordinary sea fish. The list of ingredients is simple: prepared fillet of sea bass, cod and halibut (500 grams), onions (2 g.), Carrots (1 pc.). In addition, you need to take potatoes (3 pcs.), A little bay leaf, chopped leeks, parsley, dill, half a slice of lemon and various seasonings and spices to taste.

To begin with, this recipe of fish soup recommends preparing broth - pour water into the pan (1.75 L), bring it to a boil, salt, then put the same potatoes in cubes, carrot "straw", chopped parsley and onions. Such an aromatic broth should be cooked until the potatoes become soft, after which it is possible to put spices and greens, as well as large portions of fish, into the pan. In ten minutes it will be possible to try the ear for taste and, if necessary, salt again. After this, the dish can be cooked until ready, and when served on the table, decorate with chopped herbs and lemon.

Noble ears from elite varieties - from red salmon fish - are prepared a little differently. For her, you need to take salmon (900 gr.), Potatoes (4 pcs.), Onions and carrots (1 pc.), Pepper of different kinds, bay leaf and salt. First you need to boil water (2.5 liters), put onions and carrots, cut into straws, potatoes and peppers, and send a small piece of salmon in a quarter of an hour. After this, as prescribed by the recipe of the soup, the dish should be boiled for about a quarter of an hour on a fire of the weakest intensity. Only after this "fish soup" is recognized ready - it will only need to be seasoned with bay leaf and set aside for infusion. Before serving, such a dish needs to be poured into beautiful plates, sprinkle the prepared soup with spices to taste, decorate with greens and slices of lemon.