Ear from crucian carp: cooking recipes with millet and vegetables. Traditional recipes for fish soup from crucian meat

A crucian ear recipe with a photo is one of the options for an old Russian dish. Ukha is prepared from many types of fish, including crucian carp. It is served with rye bread, or with various pies, kulebyaks stuffed with rice and eggs. Of course, it is believed that the most delicious fish soup is obtained only at the stake, but we will make it no less tasty at home.

crucian fish soup recipe

• For fish soup, only fresh fish is used, not chilled or frozen.
• You can cook only in dishes that do not oxidize, enameled, cast iron, earthenware. Aluminum is not used.
• The fatter the fish, the more different spices you need to use. But you need to add them carefully so as not to spoil the taste.
• Fish for fish soup is always boiled not just in water, but with vegetables. In the minimum version, an onion is enough. You can also add peeled whole or chopped carrots.
• Vodka is added to neutralize the smell of mud that is present in river fish.
• It is not recommended to clarify the broth with braces. Only percolation is allowed. It is enough just to remove all the foam that stands out on the surface of the broth.
• Boiled fish can be served to the ear on a separate dish.

I propose to cook fragrant, fish soup from fresh carp. This fish has very tasty, sweet meat. Minus one - the fish is quite bony, so be sure to strain the finished broth. And I also prefer a rich fish soup, without cereals, based on potatoes. Well, if you wish, you can add millet, rice, oatmeal and so on to the soup. I strongly recommend trying fish soup from carp: sweet carp and rich fish broth will not leave you indifferent and you will return to this recipe more than once!

Ingredients

To prepare fish soup from crucian you will need:
fresh crucian - 7 pcs. (800 g);
water - 2 liters;
potatoes - 7 pcs.;
carrots (for broth) - 1-2 pcs.;
large onion (for broth) - 1-2 pcs.;
carrots (for frying) - 1 pc.;
onions (for frying) - 2-3 pcs.;
dill, parsley - in a small bunch;
bay leaf - 1 pc.;
allspice - 3-5 pcs.;
ground black pepper - a pinch;
vegetable oil - 1-2 tbsp. l.;
salt - to taste.

Cooking steps

After 10-15 minutes from the moment the broth boils, with the help of a slotted spoon, remove the carrots with onions from the broth (we will no longer need onions) and crucian carp. Strain the fish broth.

Peel the potatoes, cut into small cubes, put in the broth and cook over low heat until the potatoes are ready.

If desired, the carrots with which the broth was cooked can not be thrown away, but cut into rings, put in the ear and boiled with potatoes.

2-3 minutes before the potatoes are ready, add carp, fried vegetables, finely chopped greens, bay leaf, allspice, ground black pepper to the broth with potatoes and salt to taste.

Let it boil, reduce the heat and boil for a minute or two, remove the soup from the stove. Leave the finished crucian fish soup to infuse a little and you can serve it to the table.

The crucian fish soup recipe is very simple, a dish is prepared from available products and at the same time it turns out tasty, fragrant, and, thanks to fried vegetables, also hearty and rich.

Tasty and pleasant moments!

Description

Ukha at home, cooked on a plate of carp, probably, it may seem to someone not a very respectable dish, because crucian carp has never been a valuable fish species. Nevertheless, it has quite tasty, lean, slightly sweet meat, which even a gourmet will like when cooked correctly. And the crucian ear really turns out to be very tasty. It is only necessary to use fresh fish (preferably recently caught) and a special consignment. What? Read more about this in our recipe. And the step-by-step photos accompanying it will help you quickly get used to cooking, especially since it’s not difficult to cook fish soup from crucian carp on the stove. And soon you will see for yourself!

Ingredients

• 
  (1 kg)
• 
  (3 pcs.)
• 
  (1/2 piece)
• 
  (2 pcs.)
• 
  (small bunch)
• 
  (20 g)
• 
  (2 cloves)

Cooking steps

We prepare all the ingredients stated in the list.



We clean carp from scales, gut, pull out the gills, wash the carcasses and cut into pieces. Be sure to remove the fins and gallbladder. Then pour 3 liters of cold water into the pan, put the pieces of fish there and put it all on the stove. Cook the crucian carp for about 20 minutes, removing the resulting foam with a slotted spoon.



After this time, wash the onion, cut it in half and send one half directly with the husk to the boiled fish. We put the washed dill stalks there. Cook everything together for another 10 minutes, after which we take out the onion and dill from the pan (you can throw it away).



Wash, peel and cut potatoes into small cubes. We put it in the broth. At the same stage of preparation for fish, you can add caviar (if any) or milk, as well as swim bladders. Cook the ear for another 15-20 minutes, and then add the bay leaves and black peppercorns.



It's time to prepare the dressing. To do this, take ... fat and cut it into tiny pieces. Add chopped dill and garlic to it. All this is carefully ground in a mortar to get a fragrant gruel. After that, put the finished dressing in the fish broth and mix gently.



Turn off the fire and let the ear brew for another 10-15 minutes. During this time, the fat will dissolve, making the broth more rich (after all, crucian carp is a low-fat fish), and garlic and dill will give it an incredibly appetizing flavor.

Well, now you can sit down at the table and try the amazingly tasty and fragrant crucian fish soup with an unusual dressing of lard, garlic and dill, cooked at home on a gas stove.



Enjoy your meal!

Men are by nature earners. They love to go hunting and fishing. The most popular activity, however, is fishing. Carp are found in stagnant and river reservoirs. They can be baked, fried. And it turns out incredibly tasty fish soup from crucian carp. The recipe and the secrets of this dish will be considered in today's article.

Recipe for crucian fish soup step by step

Carp belong to the carp family. This fish is found in rivers and stagnant fresh water. Most often, such fish is sold by fishermen. It makes a very tasty, rich and fragrant ear.

The only drawback of such fish is a large number of bones. But this does not matter, it just takes a little longer to tinker to separate the fillet from the bone. By the way, crucian carp is popular in cooking, because its fish fillet has a delicate taste.

Outdoors or at home, you can cook fish soup with millet.

On a note! To make the ear tastier, you can use different types of river fish. As they say, everything that is at hand will fall into the ear. As for spices and spices, it is better to use special kits for cooking fish dishes. And, of course, greens. Dill will ideally emphasize the taste of crucian fish soup.

Compound:

• 1.5 kg of river fish;
• 2 pcs. carrots;
• onion - 1 head;
• 3-4 pcs. potato tubers;
• 2-3 tbsp. l. millet groats;
• a bunch of greens;
• sweet bell pepper - 1-2 pcs.;
• 2-3 tbsp. l. refined sunflower oil;
• salt, spices and allspice to taste.

Cooking:

Culinary classics

A fishing husband brought a catch, and you do not know what to cook from small fish? The first thing that comes to mind is the ear. How to cook an ear from crucian? Let's look at the classic recipe. It can be reproduced both in nature and at home.

Compound:

• 2 liters of filtered water;
• 300 g of potato tubers;
• onion - 2 heads;
• 1 tsp allspice ground pepper;
• 20 ml freshly squeezed lemon juice;
• 50 ml of vodka;
• 1 kg crucians;
• 4 things. laurel leaves;
• 3 tsp salt;
• 1 st. l. dried dill.

Cooking:

1. Prepare the fish as described in the previous recipe.
2. We put portioned pieces of crucian carcass in a saucepan and fill it with filtered water.
3. We clean the onion from the husk and cut it in half.
4. Add onion, laurel leaves to the pan.
5. For flavor, you can add a few peas of black pepper.
6. After boiling, boil the fish for about a quarter of an hour.
7. Remove the head and tail with a slotted spoon and discard.
8. We separate the carp fish fillet from the bone and put it back into the pan.
9. Another onion cut into small cubes.
10. Shred carrots and potatoes.
11. We spread the vegetables in the fish broth and cook until tender.
12. At the end, add vodka and freshly squeezed lemon juice.
13. Once again, bring the ear to a boil and set aside from the fire.
14. Before serving, add finely chopped greens to the ear.

Note to thrifty housewives

Carp in fried or baked form is incredibly tasty. But what to do with the remaining parts of the fish carcass? Do not throw anything away, you will get an excellent ear from the heads of crucian carp.

Compound:

• 2-3 pcs. crucian heads;
• onion - 2 heads;
• potato tubers - 4-5 pcs.;
• carrots - 1 pc.;
• 0.9 l of filtered water;
• 3-4 st. l. pearl barley;
• spices, salt and allspice to taste.

Cooking:

1. We pre-thaw the crucian heads and wash them.
2. We put them in a saucepan, fill with water and cook the broth.
3. A quarter of an hour after boiling with a slotted spoon, we take out the crucian heads from the broth and throw them away.
4. We send peeled and cut into cubes potatoes in a pan.
5. Add chopped carrots, onions and pearl barley.
6. Cook until the potatoes and pearl barley are cooked.
7. About a couple of minutes before the end of cooking, add salt, spices and allspice to taste.

On a note! In order for pearl barley to cook faster, it must first be soaked in water or separately brought to half-cooked.

This contains a large amount of vitamins, trace elements and other beneficial substances for the human body. Its meat is slightly sweet, which gives the soup an unusual taste. Another advantage is the availability of caviar almost all year round. But fish also have disadvantages. The first is rather small size, and the second is the presence of small bones, which can become a significant barrier in the process of enjoying the dish. Let's now directly look at crucian carp.

Recipe #1

Ear from carp has an incredible taste and smell. For her, we need to purchase the following products: one crucian carp, half a bunch of green onions, dill, black pepper and salt to taste.

From carp is very simple. The most important thing is the freshness of the fish. And if you notice, this soup does not include potatoes, which are used in almost every first course. Rinse the fish, remove the scales, gills and entrails and rinse again. If there is caviar in the carp, then we will definitely use it in cooking. Then we take a pan, put the fish in it, add water and put it on the stove. After the water boils, you need to reduce the heat and from time to time remove the foam that forms on the surface of the broth.

Now you need to finely chop the onion and add to the boiling broth. But if you do not like onions in your ear, then you can put a chopped onion in the broth and pull it out after 20 minutes. In order for the fish to cook, just 20 minutes is enough. After the time has elapsed, add the crushed caviar (if any), salt and pepper. We wait another 5 minutes and put the bay leaf and chopped dill. We turn off the fire, and after 10-15 minutes you can enjoy the dish. Just remember that fish should be eaten very carefully. Ear from carp has an incredible taste and smell.

Recipe #2

This option includes the following ingredients: one crucian carp, one head of onion, three medium potatoes, 20 g of bacon, garlic, dill, bay leaf, salt and pepper to taste.

This crucian ear is prepared as follows:

1. We clean the fish, remove the insides, gills and cut into small pieces.

2. Put the fish in a saucepan and cook for 20 minutes, not forgetting to remove the foam from time to time. If you are afraid that small bones may end up in the broth, then you can strain it.

3. Cut the unpeeled onion in half and put one half into the broth, and after 20 minutes send the dill stalks there. After 10 minutes, remove the onion and dill from the broth.

4. Now it's time for potatoes, which we cut into cubes. And also chop the second part of the onion. Add to the fish and continue to cook for 20 minutes. Salt, pepper and put the bay leaf.

5. For dressing, you need to finely chop the lard, garlic cloves and dill. The next step is to grind it all in a mortar. Add the dressing to the prepared ear and leave to brew for 15 minutes. Everything, the dish is ready, you can serve it to the table.

Ear from crucian carp is a very tasty dish that has a fairly simple method of preparation. Therefore, you can delight your loved ones with this soup every week.