Why do vodka add to your ear: recommendations of cooks

Vodka is a drink that not only perfectly suits any Russian feast, but it is also a faithful assistant in the kitchen of every housewife. Strange as it may seem, it adds piquancy to almost every dish, from the first to the dessert. Most often vodka is added during the preparation of soups. Why add vodka to your fish fish soup? This will be discussed in the article.

The main reasons for adding this drink to your ear

Why add vodka to your ear? There are two reasons:

1. Added to the ear vodka, especially if the preparation was used river or sea fish, makes the dish more piquant taste. The fish receives additional whiteness and a fortress. All fish pieces are guaranteed to be smooth and juicy, besides they almost do not fall apart.
2. Why add vodka to your ear? This dish, which is mainly cooked in nature using water from sources, so vodka is added as an antioxidant.

And also some people believe that this drink gives the fish soup an unusual flavor.

Why do they add vodka and logs to their ears?

It is noted that often enough, along with vodka, a burning log is added to the ear.

As the chefs explain, this is for neutralizing bile, which can stand out from river or sea fish. Charcoal coal completely removes this unpleasant aftertaste. And why in the ear during the preparation of add vodka? It, in turn, neutralizes all the bacteria that were in the ingredients.

If you combine these two means, then the probability of poisoning the prepared ear in nature (even if river water was used) practically reduces to zero.

The history of the emergence of fish soup with vodka in Russia

The ear is a kind of soup. It was known in the territory of Rus in the 16th century. It was at this time that soup from fish began to be called soup. The very word "ear" was known since the IX century. But at that time, this term meant any broth, including sweet. Approximately in the XII century, the ear was started to be perceived as a fish soup, and even the first recipes of ears with the addition of vodka are observed.

The traditional Russian ear is presented in the form of a transparent, concentrated fish broth with the obligatory addition of vegetables (large pieces) and root vegetables.

There are several conditions for the preparation of a real Russian soup with vodka:

• Cook the dish in an open dish on a very slow fire;
• The fish should be with tail, bones and fins, occasionally even with a head;
• The fish should be placed in already boiling water;
• In a broth it is necessary to put the whole bulb;
• After the vodka is added to the ear, it is necessary to turn off the fire and allow the dish to infuse.

Recipe. Ear with vodka

If you have a nostalgia for warm days by the river, but in the winter and cold weather, you can briefly dip into the summer atmosphere and make your family or close friends enjoy a fragrant ears. This recipe is for 10 servings.

Necessary ingredients:

• River or sea fish - 800 grams;
• Vodka - 50 grams;
• One onion;
• One carrot;
• Potatoes - three pieces, medium size;
• One bunch of dill;
• Black pepper-peas - 5-6 peas;
• Running water - 3-5 liters;
• Two or three leaves of the laurel;
• One bunch of parsley;
• Salt (to taste);
• It is recommended to use lemon and olives for decoration.

Preparation

Preparation is as follows:

1. The fish is cleaned of the viscera, scales and gills. Well washed, preferably even soaked in water for 15 minutes.
2. Water is poured into a pan and placed on a stove. The fish is put in water, salt is added. After boiling, the dish is cooked for 15 minutes.
3. The potato is peeled and coarsely chopped. Carrots are washed and cut into cubes. Then, potatoes, carrots and whole (peeled) bulbs are added to the pan with fish.
4. Further in the dish is added bay leaf, pepper and chopped parsley. Vodka is pouring in. The fire turns off and the dish is infused for ten to fifteen minutes.
5. Onion from the soup is removed, and finely chopped dill is filled instead.
6. The ear is ready.

Before serving it on the table, a slice of lemon and olives is added to each plate.

Recipe for fish soup with red vodka

This recipe is made for those people who recognize only red fish.

Necessary ingredients:

• 1-1.5 kg of red fish, without a head;
• Potatoes - 2 pieces;
• Carrots - 2 pieces;
• Onion - 1 piece;
• 50 milliliters of vodka;
• One bunch of parsley;
• Black pepper-peas;
• The laurel leaf;
• Salt to taste;
• A bunch of dill;
• Green onions.

Cooking rules

1. The fish must be washed, the intestines removed, the gills and scales, and the tail cut off. The fish carcass is cut along the ridge, and then each half is divided into 3-4 pieces.
2. Next, you need to peel potatoes, carrots and finely chop parsley. It is recommended to cut carrots with thick circles.
3. In the previously boiled water is added one onion and chopped parsley. Cook on medium fire for about five to ten minutes. Then the carrot is added to the broth, and the ear is cooked for another 5 minutes. The dish needs to be salted.
4. Then in the brew you need to put the fish, the fire is reduced to a minimum. In no event should you cover the pan with a lid. After the resulting mixture boils, you need to cook it for 5 minutes and add potatoes and pepper (about 3-4 peas). Before you throw the potatoes to cook, it needs to be cut large.
5. After the addition of potatoes, the ear is cooked for another 15 minutes. Then you need to pull out the bulb from the pan. Next, cut dill and green onions are added to the pan. When the dish is almost ready, vodka is poured into it and gas is turned off. The ear should be infused for 5-10 minutes, and only then it can be used.

If desired, while serving on the table in your ear you can add a few slices of lemon.

Recipe for triple fish soup with vodka (fish)

This dish has such a name, because for its preparation use a triple broth. Initially there is a broth of small fish, then a white fish of medium size and the third comes a broth from a large noble fish.

Necessary ingredients:

• One kilogram of small fish - perch, ruff;
• One kilogram of white medium fish - bream, crucian carp;
• One kilogram of noble fish - pike perch, sterlet;
• Onions - three pieces;
• Potatoes - five to six pieces;
• Several laurel leaves;
• Root of parsley;
• 50 milliliters of vodka;
• Salt to taste;
• Greens for decoration.

Preparation

Fish soup with vodka is prepared according to the following plan:

1. All fish are washed, bowels, gills are removed.
2. Further all the cleaned fish is tied up in gauze and placed in cold water, put on fire. In the same water, add salt, onion and parsley root.
3. When water boils, foam is removed, the fire is reduced. In this form, you should cook the dish for 30 minutes. Then the fire turns off, the fish, onion and parsley root are removed, and the broth is filtered.
4. The pre-eaten large fish is cut into large pieces.
5. Then a large fish is put in the same pan, it is cooked for 15 minutes and is taken out.
6. The potatoes are peeled, cut into large pieces and placed in the ear. Cook need 15 minutes.
7. In the ear is placed the average fish, bay leaf and a few black peppercorns. Cooking is done until the fish is completely cooked. You already know why vodka is added to your ear, so you can safely pour it.
8. The fire turns off, the ear is covered with a lid and infused for 7-10 minutes.

For decoration when serving on the table, it is recommended to use greens.

Recipe for pike soup with foie gras and vodka

If a pike was caught during fishing, it would be a real sin to not cook it out of her. This fish will make the soup very tasty, and with the addition of vodka will add a certain sophistication.

Necessary ingredients:

• Pike - 800 grams;
• Potatoes - 2 pieces;
• Millet - 70 grams;
• Bulb - 1 piece;
• Carrots - 1 piece;
• Bay leaf - 1 piece;
• Black pepper (peas) - 5-6 pieces;
• Salt to taste;
• Vodka - 50 grams;
• One bunch of dill.

The cooking algorithm is as follows:

1. The pike is cut into pieces, filled with cold water, and then brought to a boil over high heat.
2. Foam is removed, salt is added, and the broth continues to cook on medium heat for 10-15 minutes.
3. In parallel, the millet is thoroughly washed with cold water. Wash the onions (do not need to clean). Carrots are cut into thin slices. Potatoes should be cut into large slices.
4. In the ear is added millet, a bulb, carrots and potatoes. Boil the soup, occasionally stirring, for about 40 minutes, until the wheat is completely ready. Then the laurel leaf, pepper is added to the dish, and, as it is known, why do vodka are added to the ear, we pour this drink. The fire is reduced to a minimum, and the ear is cooked for another 5 minutes.

At the time of filing, the ear is sprinkled with chopped dill.

Why add vodka to your ear? It can be concluded that this drink gives the dish a piquancy and a rich taste. Every housewife should cook an ear with vodka at least once in a lifetime. Bon Appetit!