Ear from crucian carp at home can turn out to be a real culinary masterpiece, if it is cooked correctly, this is one of the favorite dishes of many people. It is very easy to prepare and is a desirable food even for gourmets. For cooking, it is recommended to use fresh fish. By following the exact points of the recipe, you can get not just everyday food, but festive food.

Crucian carp is an affordable product for people with average incomes. It can be boiled, fried, baked. Ukha is one of the most low-calorie and healthy dishes, it will be useful not only for the health of adults, but also for children.

Not all housewives know how to cook fish soup from crucian carp at home so that it turns out tasty and rich. Many famous chefs know the important secrets used during the preparation of such a dish.

The main secrets used in the preparation of fish soup:

• since the fish contains a lot of bones, it will be easy to get rid of them due to its long cooking;
• caviar, which is in the fish, can be fried, and then added to the ear;
• very often crucian caviar has an unpleasant smell of mud, so the question of adding it to the ear is individual;
• the ear will be cooked on a fire much longer than on a gas or electric stove;
• it is recommended to put various spices in the dish, they will make it more tasty and piquant. Each chef has their own chips that they use when preparing a dish.

Ear from crucian carp with millet

Millet is one of the important ingredients in any fish soup. When it is added to soup, it turns out to be more satisfying. When choosing a similar product, you should pay attention to its color. A good seed will have a colorful matte yellow color. How to cook fish soup at home with millet and vegetables is very difficult. This product is added to the soup during the cooking of the broth, at a time when the potatoes have almost reached the state of readiness. Salt the soup should be at the very end of cooking the fish.

Ingredients needed to prepare the dish:

• crucian carp - 500 grams;
• potatoes - 3 pieces;
• tomatoes - 2 pieces;
• millet - ½ part of a glass;
• onion - 1 head;
• peppercorns - 4 pieces;
• cloves - 2 pieces.

Recipe:

1. Peeled fish from scales and entrails, finely cut into pieces and lowered into boiled water. After that, it is recommended to wait some more time for the water to boil again with the main component. It will be ready in 40 minutes. It is taken out of the pan and covered with a lid.
2. The resulting broth is filtered through gauze, and then drained into another bowl and brought to a boil.
3. Tomatoes should be poured with boiling water. and then chill cold. The skin is slowly and carefully removed from the tomatoes, and the flesh is cut into small pieces. Next, potatoes and onions are chopped. Millet is washed in running water.
4. Potato tubers, onions and tomatoes are lowered into the boiled broth. Close tightly with a lid. After millet is added and together the soup continues to cook over low heat.
5. After a few minutes, fish fillet and spices are lowered into the water.

Ear from crucian carp with an egg

Cooked by chefs quite often. This is a tasty and satisfying food that many lovers of quality food like. Cooking fish soup at home is very simple, just follow the instructions for making soup.

Main Ingredients:

• crucian carp - 500 grams;
• potatoes - 6 pieces;
• egg - 2 pieces;
• bay leaf - 2 pieces;
• salt to taste, pepper to taste;
• greenery.

Homemade crucian fish soup takes about 1 hour to prepare. Such food is low-calorie - 100 grams of the product contains 43 kilocalories.

Cooking instructions:

1. Peel potatoes, onions and fish and cut them into small pieces.
2. Whisk chicken eggs.
3. Put a pot of water on the fire and bring it to a boil.
4. Potatoes and fish are laid out in boiling water.
5. The soup is salted and peppered to taste.
6. Next, beaten eggs are poured into the pan, everything is mixed and again brought to a boil.
7. Greens are placed in the cooked soup and poured into plates.

Ear from crucian carp at home classic

Preparing quite often. The main recipe for making soup is a classic version. It is she who prefers most of the admirers of fish.

To prepare the dish, the following products are needed:

crucian carp - 1 kilogram;

onion -2 heads;

carrots - 1 piece;

parsley;

Bay leaf;

vodka -70 milliliters;

water - 2.5 liters;

butter - 1 tablespoon;

potatoes - 4 tubers.

Potatoes peeled and cut into small pieces are dipped into boiling water. A whole unpeeled onion fits into it. Finely chop the carrots and parsley and pour into the soup. After we cut all the vegetables and also put them in the ear. Boil contents for 10 minutes.

While the soup is cooking, you can do the fish. We clean it from scales and entrails. We cut the crucian into pieces, and lower it into boiling water. Add onion and pepper to the soup, as well as vodka and oil. Before serving, some greens are added to the soup.

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Ear from crucian carp: recipe with cream

Recipes for preparing such a dish are very different. Any ear from carp at home has its own personality. The main components of the dish:

• crucian fillet -700 grams;
• potatoes - 500 grams;
• onion -1 piece;
• cream - 1.5 cups;
• starch - 3 tablespoons;
• bay leaf - 3 pieces;
• olive oil - 3 tablespoons;
• butter - 1 spoon;
• lemon - ½ part;
• salt;
• pepper;
• greenery.

1. Cooking fish soup should begin with cleaning vegetables and fish. We remove all the bones from the fish and clean it from the scales.
2. Pour olive oil into a preheated dish, put finely chopped onion into it, fry on fire for 4 minutes. When the onion starts to soften, add it to the pot.
3. Bring the soup to a boil and add the bay leaf to it.
4. We put finely chopped potatoes, chopped crucian carp in a saucepan with a dish, and pour the cream, previously warmed up in another dish.
5. Add starch to the ear for density.
6. Put half a lemon and finely chopped greens.

The ear is served hot, immediately after its preparation.

Ear from crucian carp at the stake

Many people prefer to cook food outdoors exclusively on a fire. Ukha from such fish is cooked on a fire not only by fishermen, but also by professional chefs. A dish cooked on an open fire is very tasty.

The main components of the dish:

crucian carp - 2 kilograms;

water -3 liters;

carrots -300 grams;

onion - 200 grams;

potatoes - 1 kilogram;

• parsley.

Instructions for cooking soup:

Potatoes are first sent to boiled water, after 10 minutes onions and carrots are lowered.

After 15 minutes of cooking, you can put fish in the soup.

At the end of cooking, add greens, salt and pepper to the ear.

Conclusion

Ear from crucian carp at home is cooked quite simply, given all the recommendations of culinary experts. A simple dish can make a meal a real treat. Carp fish soup is a dietary, nutritious, satisfying and very healthy dish.

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Ear from the heads of crucian carp

Never throw away fish heads!

Do you want something fishy, ​​but besides crucian heads, orphanedly resting in the freezer, is there nothing else? There is a reason to cook an ear from some heads. But first they are defrosted in a natural way, without forcibly speeding up the process.

Much tastier ear from the heads of crucian carp is obtained from fresh fish. The carcasses are used to prepare other dishes, and a delicious ear is cooked from the cut off heads. Let it turn out black, if there is nothing to cook white and red from. Let exclamations be heard from everywhere that they don’t cook fish soup from carp. By no means! Cooked even from less tasty fish.

A dish from a natural product cannot be bad. Ear from the heads of crucian carp is nutritious, contains many valuable substances, including rare trace elements and vitamins. Few calories, but many benefits.

There are several options:

1. single ear. The heads are poured with cold water, an onion, white roots and carrots are added. Boil with salt to taste until the parts of the heads begin to crumble. The heads are removed with a slotted spoon, useful head meat is selected from them because of the cheeks and from the neck. Potatoes are thrown into the broth and boiled until tender.
2. Double ear. Usually, heads are lowered into the water in the first bookmark. They are cooked for about 40 minutes so that all the nutrients are well boiled out of them and transferred to the water. Then the crucian heads are taken out, the broth is filtered and pieces of fish without heads are put into it.
3. Double (triple) ear from one head. If there are a lot of fish heads, and a little fish soup is required in volume, several batches of heads are boiled in the same water, each bringing to readiness for about 40 minutes. This is the most valuable fish soup recipe from crucian heads. The dish turns out to be rich, as soon as it cools down, it turns into a thick and tasty fish jelly.

Together with the heads, it is useful to boil other bony parts: fins, tails, ridges. If they plan to put the head meat back in the ear, then the tails and fins are added in a gauze bag so that they do not clog the broth.

What is put in the ear of crucian heads?

Onions are a must. It transfers nutrients to water, drowns out unpleasant odors, and absorbs harmful impurities. The ear turns out to be tastier if 1-2 onions (no more!) are thrown whole, in the husk. The onion shell will brighten up the cloudy color from cooking the heads.

Carrots and parsnip roots, celery, parsley, ginger are added whole, coarsely chopped or finely chopped (grated). In the first two cases, they are thrown away when straining the broth. In the third version, they are deliberately cut to leave in the ear, and added along with potatoes. Ginger is put quite a bit, it gives a spicy taste.

Mandatory spices - laurel leaves, peas of black and allspice. Fans of spicy add hot pepper when cooking or sprinkle hot pepper on an ear poured into a plate.

Greens go well with the ear. Onion and garlic feathers are dipped into the pan 5 minutes before removal. The rest of the greens are placed during distribution.

Fans of dairy products add cream and sour cream to the ear, even boiled with the addition of milk and cream. Sour lovers put slices of lemon.

The remaining spices are added to taste and desire, for the sake of experiment.

Options for lightening fish soup from crucian heads

Ears from heads are usually much cloudier than those from headless pieces of fish. The function of clarification is performed by vegetables: carrots, onions, white roots.

Transparency will give the ear:

1. Onion peel. You can add a small handful of husks to the broth after the heads are taken out, sweat a little, strain, discard the husks, then cook the fish soup with vegetables.
2. Vodka. It is poured in a couple of minutes before the brew is turned off. 20-30 g (but not 200 grams!) is enough for 2 liters of fish soup. Alcohol will not be felt, and the broth will become more transparent.
3. The protein of one egg per 2 liters of fish soup. The protein is whipped with 2-3 tablespoons of warm boiled water or broth, poured into a saucepan in a thin stream, stirring continuously. Almost immediately, you need to remove the ear from the heat, let it stand for 10-15 minutes, tightly closing the lid.
4. Turmeric and saffron will give the ear a beautiful golden hue. Even a small pinch will pleasantly change the color of the dish.

The broth becomes cloudy in two cases: if the ear boils violently and if the cloudy scale is not removed from the surface before boiling and during the cooking process.

Recipe for fish soup from crucian heads

For 1 kg heads:

• onion - 1 pc.
• carrots - 2 pcs.
• potatoes - 3 pcs.
• laurel - 2 leaves
• pepper - 5-8 peas
• greens: onion, dill, cilantro, celery, parsley
• salt - to taste
• water - 2 liters
• parsley and celery roots - 1 pc.

The heads are thoroughly washed from blood and mucus, poured with water. Add a crosswise notched onion in the husk, one whole or cut into 2-4 parts carrot, roots along with a thick part of the stem without tender greens. Bring to a boil, remove the foam, add peppercorns.

After 40 minutes, the heads are removed. If you plan to use tasty head meat, it is deboned to be put on plates or lowered into a saucepan before serving.

The broth is filtered, carrots are put, cut into thin circles, and potatoes, cut arbitrarily: large or small pieces. Cook until potatoes are ready.

5 minutes before removing from heat, add bay leaf, add salt, add chopped green onions and garlic. You can return the head meat to the pan to warm it up.

After removing from the heat, the pan is tightly closed, let it brew for 15 minutes. When serving, sprinkle with finely chopped herbs.

Everyone ate an ear, but not everyone knows where this word came from, what was originally meant by this word. Initially, the ear did not smell like fish. Until the 19th century, the people in Russia called every soup-well done. In old recipes, you can read about chicken, fish, even hare. So the phrase "Ear from a rooster" is quite justified.

On our site there are already several recipes for cooking fish soup. And they say that the main thing in the ear is the broth. Either experimental fishermen suggested using one nuance, or an innovator chef came up with an idea to improve the quality of the broth. And this is the remedy: if you want to give the ear a bright and rich taste, before boiling the broth, pour 50 ml of vodka into the pan. I decided to check this advice. The result exceeded expectations.

The most delicious fish soup is obtained from fresh crucians, ruffs, perches and tenches. Yes, and vodka to the broth with carp. The taste is unique. And there is another secret in our ear - fragrant dressing. In a word, the ear turned out well today. Try it, cook for your friends and relatives. Bon appetit!

Ear from carp is a simple and tasty food, well known to the Russian people. It has an ancient history. However, it is interesting that in Russia this dish was prepared until the 19th century not only from fish, as we are used to. The classic recipe for "carp ear" appeared later. Initially, this was the name of any soup. Ancient cookbooks tell about recipes for chicken, game or fish soup. But now it is the ear of carp that is very common.

Benefits of carp

It may seem to someone that crucian fish soup is too banal and hardly tasty. Ukha can really be prepared from different types of fish. In Finland, for example, this soup is made from noble trout. In Hungary, perch is often used for this, and in the countries of the former Yugoslavia, pike perch. In Russia, many are accustomed to pike. In a word, almost any sea or river fish will do. But why is crucian soup so remarkable?

Crucian carp is a simple, cheap and affordable fish. It also has many other advantages, namely:

• Healthy and low calorie. There are a lot of proteins in carp and practically no fat.
• A large percentage of nicotinic acid in this fish has a beneficial effect on the activity of the digestive system. This vitamin is especially "loved" by the pancreas and liver.
• There are a lot of minerals in crucian carp that increase immunity and strengthen bones.

That is why the ear from crucian carp at home – not only nutritious, but also healthy food. There are only two drawbacks to crucian carp. The first one is bony. Therefore, you should be careful at dinner. The second is the specific smell of crucian carp, reeking of mud. However, with this moment it is quite possible to cope with the help of some secrets of cooking fish soup. And every recipe has them. But more on that later.

The main features of cooking

To make the fish soup at home tasty, it is important to remember some features of the fish itself and its preparation. For fish soup, it is best to use freshly caught carp. You can also take frozen ones, but true fish soup connoisseurs do not approve of this. Although others believe that freezing carp has its advantages. As already mentioned, crucian carp may not have a very pleasant smell of silt. This situation can be avoided if you fish in spacious clean waters. In addition, if the peeled crucians are pre-frozen, the smell will disappear. But let's stop at the fresh version.

A delicious fish soup with crucian carp, the recipe of which will be described below, will turn out if you take small carp, wash it thoroughly and gut it. Ear from crucian carp is cooked over low heat, in a saucepan made of non-oxidizing material, with an open lid. Since the water may become cloudy during the boiling process, it must be drained after the first boil. And when cooking fish soup, it is necessary to periodically remove the foam. This is important to keep in mind, no matter which recipe you choose.

There are several opinions on how to cook fish soup from crucian carp. For fish soup, someone uses pieces of crucian carcasses. The tail, fins, and heads do not need to be cooked. Although someone prefers to use them. Then the gills must be removed from the heads. But you definitely don’t need to throw away air bubbles, caviar and milk: they will give the broth more fat. It is important not to overcook the ear, so that the pieces of crucian carp do not fall apart. By the way, it can be served both hot and cold. For safety, you can even take out the boiled meat and separate it from the bones.

Recipes

There are several options for how to cook fish soup. But all methods are united by the fact that the main component is still exactly the fish. There should be few other ingredients, otherwise they will kill the taste and smell of the dish. Although everyone has their own ideas about what an ear should be. Here are some common recipes, including the original recipe, as well as crucian fish soup with millet and other additives.

Classic recipe

So, how to cook fish soup from carp? Prepare carp and cut them into pieces. Place in a three-liter saucepan and fill with cold water. When it boils, drain and refill the pot. Cooking carp need 15-20 minutes. At this time, prepare a few stalks of fresh dill and half a large unpeeled onion. Add them to the fish and cook for another 10 minutes.

Peel, wash and cut potatoes into cubes. Three pieces of medium size will be enough. Also send the potatoes, diced the remaining half of the onion, as well as milk / caviar, to the pan and cook for 15-20 minutes. Salt your ear. The last stage of cooking is the most interesting, because it is he who gives the dish a unique flavor. So, take about 20 grams of fresh lard, chop it very finely and put it in a mortar. Add chopped fresh dill and 2 crushed garlic cloves. Grind all this thoroughly with a pestle.

Such a dressing will make the fish soup fragrant. Put it in a saucepan, add a few black peppercorns and 2 bay leaves. Let the ear boil for a couple of minutes, then tightly cover it with a lid and let it brew for another 15 minutes. Thus, the ear from crucian carp at home turns out to be very fragrant and tasty.

With vegetables

Some are not content with the presence of only one potato in the crucian ear. Therefore, there is a recipe for crucian fish soup with the addition of other vegetables. You can also use:

• carrot;
• parsley root;
• celery root;
• tomatoes;
• greenery.

The roots can be cut into strips and put in a pan at the same time as the potatoes. Or grate on a coarse grater and sauté with onions in sunflower oil until cooked, and then add to the ear at the end of cooking. In addition to dill, someone likes to add parsley or parsnips to the dressing. Some prefer coriander and cloves. Another recipe is to season the roast with tomato juice or put cherry tomatoes in the ear at the end of cooking. Well, all this is a matter of taste. Everyone has their own secrets on how to cook crucian fish soup. How many cultures and localities, so many recipes.

With cereals

To give the ear satiety and density, you can add cereals to it. Millet, oatmeal, pearl barley, semolina and rice are excellent for this purpose. Here it is important to consider only the features of individual products. So, a good fish soup with millet, oatmeal or rice is obtained if you add cereal at the same time as potatoes, after the crucians have boiled a little.

As for pearl barley, it is better to cook it in advance, as it is cooked for a long time. Ready porridge can be put in a saucepan about 10 minutes before the fish soup is ready. And semolina is sent to the pan at the very end. What needs to be considered mainly is the amount of cereal. It is important that the crucian ear, the recipe of which you have chosen, does not turn out to be too thick. Although the true connoisseurs of fish soup are against any kind of cereal in its composition. The advantage is given only to crucians. This is the classic recipe. But it's still up to you to choose.

Other additives

When preparing an ear from crucian carp, a recipe with a photo will help you see what happens in the end. Perhaps you will like how fish soup is prepared in other countries of the world. You can take the classic recipe as a basis, but diversify it to your liking. So, in some cuisines, butter is used instead of lard. Or you can fill the ear with cream at the end of cooking. Another interesting ingredient that adds spice to the dish is lemon. Its slices are placed in a pan shortly before the end of cooking. This recipe comes from the Mediterranean.

Secrets of specialists

Now you know how to cook fish soup. But that's not all. Real masters have several recipes on how to make the dish extraordinarily tasty. In the view of most ears, a crucian recipe involves cooking food exclusively in nature. After all, it is there that the ear absorbs the appetizing smell of a burning fire. Of course, in the kitchen to achieve this effect will not work. Although something to do is still possible.

So, at the end of cooking the fish soup, set fire to a wooden (birch, cherry) stick and put it out by dipping it into the soup. Do the procedure three or four times. Here's a light smoky flavor for you! Why not the original recipe?

What else gives the ear a unique taste is ... vodka. Yes, it should be added to the ear last. For three liters of liquid, one glass (50 grams) will be enough. By the way, vodka not only gives taste, but also prevents the broth from thickening and turning it into aspic. That is why such an ear can be eaten even cold.

No matter how the crucian ear is prepared, a recipe with a photo will help you do everything in the proper sequence. After all, the final result depends on the composition and method of preparation. So you can not only enjoy the delicious fish soup yourself, but also please your guests with your own favorite recipe.

Usually the ear is cooked on coals, which give it a special flavor. The fish should be freshly caught, have tender, slightly sweet meat with high stickiness. Despite the many small bones, small carp is well suited for this dish.

Unfortunately, trips to nature and the opportunity to conjure over a cauldron smoking on an open fire are not always available. But at home, you can easily cook fish soup no worse. Her recipe has some differences. The main requirement is to find fresh, ideally still live fish and use clean, preferably spring water. You need to cook in the following order:

• Clean the fish. Peel off the scales from it, remove the offal, cut out the gills and fins. Bubbles, milk or caviar, if any, put in a separate bowl. Peel off the black film on the inside of the fish. Rinse the carcass thoroughly and cut into large pieces.
• Boil the fish for the soup. Put the fish pieces in a large saucepan, add half the onion, a branch of dill and pour 3 liters of water. Put on the fire, and when the water heats up well, pour vodka into it. This is necessary to soften the bones and smooth out the smell of mud. Boil for 20 minutes, constantly skimming off the foam.
• Prepare all components. Cut the peeled potatoes into cubes, chop half the onion. Mix finely chopped dill, crushed garlic and lard, passed through a press.
• Boil an ear from crucian carp. Remove boiled onions and dill from the broth with a slotted spoon, add potatoes, fresh onions, offal. Milk will give a clear liquid a pleasant white tint. In 20 minutes. salt, add pepper and bay leaf.
• Finish cooking. Season the broth with a mixture of bacon and herbs, mix well. Remove from heat and 15 min. leave to infuse under the lid. As a result, the smell of fish will practically disappear, the ear will acquire a pleasant spicy aroma.

Pour the fish soup on plates, putting a piece of fish in each and pouring chopped greens. If desired, you can add chopped carrots or parsley root to this recipe along with potatoes. They will enhance the taste of carp.

A multi-colored dish with a thin film of fat looks very impressive. The ear prepared according to this recipe does not have a specific fishy smell, is easy on the stomach and surprisingly tasty.