Ear of the classic - a recipe for the first dish of fish stuff and large sea fish. Recipes classic soup with potatoes, vodka, spices

Ear of the classic - a recipe for the first dish of fish stuff and large sea fish. Recipes classic soup with potatoes, vodka, spices

The idea of ​​fish soup was born in immemorial times. But such a dish as an ear has nothing to do with fish soup.

The word itself is a derivative of “yukha”, which means “fat”, “blood”, “animal sap”, that is, until about the 17th century, the soup was cooked with meat and chicken including.

In modern Russian cuisine, fish soup is called clear hot instant soup, which is not seasoned with fried onions, flour, or grits. The classic “white” fish soup is made from fish that has a sweetish taste (brush, perch, pike perch, rotan, whitefish), which gives broth tenderness, transparency, and characteristic stickiness. There is also a “black” ear, which is boiled from carp and crucian carp, a fat carp and a tender rudd. Finally, there is a “red” (or “amber”) ear classic. Its recipe includes salmon, trout, sturgeon, nelmu, stellate sturgeon, pink salmon or beluga.

Ear of classical - recipes and general principles of preparation

According to the classic recipe, fish soup can be prepared from both river and sea fish. It varies in density, adding numerous ingredients or leaving it light, transparent. In addition to fish, recipes for classic soup should include a minimal, but mandatory set of vegetables: onions, crumbly potatoes and carrots. Some hostesses are fundamentally against the potatoes in the ear, considering this dish fish soup.

In general, with respect to soup, it is quite difficult to use the word “classic”, since in each locality the hostesses prepare their own version of the dish. It is more appropriate to say “traditional”.

To prepare the fish for cooking, you need to remove the scales from it, gut, throw away the swim bladder. From the head must cut the gills. If the head is very large, cut or chop it into pieces.

It is believed that if the fish is alive, just caught, you can add only onions from vegetables. The taste will be amazing, no potatoes, carrots, celery, pepper, spices are required. If the fish has already fallen asleep, then it is necessary to cook the classic recipe with the vegetable tab. Of the spices, black pepper, green onion, dried or fresh dill, bay leaf, tarragon, nutmeg, and ginger are best suited. The more fatty the fish, the more spices the broth requires. Two main methods are used for cooking soup:

• the fish is immediately put into water, brought to a boil, the ingredients are added during the cooking process;

• first boil vegetable salted broth, and then lay the fish pieces.

It is important that the fish do not boil soft. Depending on the size of the piece or fish, it is enough to keep them in boiling broth for seven to twenty minutes. River fish cooks longer, sea faster.

Ear classic “Black” with vodka

This dish is good to cook from carp, silver carp or carp. If the fish is still alive, the ear is classic according to the recipe below, it will turn out amazingly tasty.


• a kilogram of fish or whole fish weighing 1 kg;

• two liters of water;

• salt (about one and a half spoons);

• two large onions;

• five potatoes;

• a tablespoon of lemon juice;

• ten black peppercorns;

• teaspoon ground black pepper;

• two bay leaves;

• fresh or dried dill (tablespoon);

• a large glass of vodka (50 ml).


Peeled fresh fish with head and tail folded into the pan, pour in a rate of cold water.

One peeled onion is immediately thrown into the water.

Add peas and lavrushka.

Turn on the middle fire, do not cover the lid and monitor the heating of the liquid. Foam which is actively formed from above is obligatory to remove.

After the appearance of boiling, boil for about fifteen minutes (refer to the size of the piece or fish).

Remove the fish, cool slightly and cut into pieces, separating the bones and head.

Broth strain.

Chop the second onion.

Cut carrots, depending on the volume of the root, into circles or quarter circles. If you like carrot cubes in the soup, you can cut it like that.

Potatoes cut into cubes of medium or large size.

Strained salted broth bring to a secondary boil, drain lemon juice and lay vegetables. As soon as the water boils again, pour in the vodka.

While vegetables are boiling fish spread on plates, sprinkle with dill and pepper.

Spread the soup on the plates and serve.

Ear classic “Ordinary” with bell pepper

If the fish has already fallen asleep or is stored for a long time, it is possible to improve the taste of the soup by adding a set of Bulgarian pepper. It gives an original shade to a dish and makes recipes for classic soup varied. The broth turns out rich and very tasty.


• kilogram of small river fish;

• 1.8 liters of water;

• two small bulbs;

• half of bell pepper;

• half carrots;

• tablespoon of salt;

• parsley root and greens;

• two large potatoes;

• tablespoon of dill;

• three bay leaves;

• a tablespoon of tarragon;

• a third of a teaspoon of black peppercorns.


White peeled potatoes cut into large pieces (can be in quarters).

Onions, peppers, carrots, roots and parsley (greens) cut into smaller ones.

Boil salted water to taste.

Dip potatoes into boiling water, wait for boiling.

Add the remaining vegetables.

Five minutes after the secondary boiling in the broth with vegetables, lower the fish fines.

Boil ten to fifteen minutes, no more, removing the foam.

Five minutes to readiness fill with tarragon, pepper and herbs.

Turn off the fire, give the ear infusion for about five minutes under the lid.

Classic pike ear made of pike

Tooth pike is a great base for a classic soup made by our grandmothers recipe. You can replace this sort of fish with pike perch or large perch. Heads and fillets will cook separately.


• kilogram of fresh gutted fish;

• large bulb onion;

• two liters of water;

• two bay leaves;

• ten pieces of peppercorns;

• salt to taste;

• a tablespoon of parsley root;

• a bunch of fresh dill or parsley;

• several green onions arrows. Preparation:

With gutted fish cut off the head and tail, remove the skin.

Fold the head with the skin and tail into the pan, pour over two liters of cold water and put on medium heat.

Salt the water, throw the root parsley, onion, pepper and bay leaf.

With boiled broth, remove the foam, cook for forty minutes at a very slow boil.

Strain the broth and return to the pan.

Pike meat cut into pieces.

In the boiled broth, gently lower the pike meat, cook until ready.

Dill, green onions, parsley cut into smaller ones.

Fish spread out on plates, sprinkle with greens, pour the soup.

Classic “Sluggish” Ear ​​of Dried Fish and Mushrooms

The original recipe for classic soup is taken from the book by V. Pokhlebkin. Excellently diversifies the culinary notebook and introduces the traditions of Russian cuisine. The fisherman’s family has dried fish all year round.


• half a kilo of dried fish stuff;

• two liters of water;

• two hundred grams of dried mushrooms;

• two potatoes;

• salt;

• black pepper peas;

• small carrots;

• two small bulbs;

• pinch of tarragon;

• one bay leaf;

• two tablespoons of cut dill.


Fill the dried fish with water, cover with a lid, soak for three to four hours.

At the same time in a separate bowl soak dried mushrooms.

Soak the fish in the same water to put on the fire, throw the pepper, a little salt, bay leaf, let boil.

Lay squeezed mushrooms and cook for about twenty minutes.

Cut vegetables into small cubes.

Lower gently vegetable tab, cook until tender.

Before turning off the heat at the end of cooking, fill with tarragon.

Cut the dill.

Spread the soup on the plates, sprinkle with dill.

Ear classic with trout

Boiled red fish ears taste different from dishes made from fish with white meat. The trout in this recipe of classic soup, that is, cooked with basic vegetables, can be replaced by another red fish or fish heads and cut of pink salmon, salmon. You can, if desired, take white sea fish, such as cod or halibut. To make the fat stronger, you need a few small fish. Ingredients:

• pound of trout;

• three hundred to four hundred grams of small fish (roach, brush, rotan, perch);

• five potatoes;

• average carrot;

• two bay leaves;

• large bulb onion;

• one third of a teaspoon of black peppercorns;

• some stem celery (for an amateur).


Trifle fish gut, wash, pour water.

Add celery (optional), peas, onion, whole and turn on the fire.

Cook the fish. At the melted boil enough forty minutes to get a rich strong broth.

Cut the peeled vegetables.

Strain the finished broth and return to the fire.

Lay vegetables, let boil.

Dip trout in the broth, cook for about ten minutes (do not allow the appearance of foam).

The boiled ear should stand for about five minutes under the hood.

Classic Ear with Butter “Gentle”

Unusual taste is different this version of soup. The classic recipe is only slightly supplemented with butter. In addition, there are no potatoes in the dish, so it is made easy, despite the presence of animal fat.


• kilogram of any fish or fish trim;

• two liters of water;

• large fresh carrots;

• two bulbs;

• tablespoon butter;

• pepper and salt to your taste;

• two leaves of laurel.


Fill the fish with water, add the onion (whole) and salt, send to medium heat.

Cut carrots into slices.

After boiling boil the broth for twenty minutes.

Remove the fish, make out the fillets.

Hot broth strain gently.

Put carrot, black pepper, lavrushka, cook until ready.

Arrange the fish in plates, fill with butter and pour over the broth.

Ear classic - tricks and tips

  • Ear cooked without a lid, with a weak or moderate boil, is more delicious.
  • The ear is ready when the meat of the fish easily falls behind the bones. Broth should be transparent.
  • An ear that has a specific, rather unpleasant fishy smell is bad. It appears when the fish is digested. For river fish, cooking time is fifteen to twenty minutes; for fresh sea fish, eight to twelve minutes.
  • If the ear is boiled from the carp, then the tail and head are taken. The meat of this large fish is fat, so these parts are sufficient to obtain a broth, and to saturate the fish pulp.
  • Ear, which stood for a day, becomes tastier than freshly brewed. Some experts argue that on January 1 there is nothing better than a plate of such a dish. Removes night fatigue after a rich feast instantly.
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