Burbot soup: how to prepare it rich and aromatic

How to cook fish soup at home

1. Thaw the burbot if you purchased the fish carcass frozen. Separate the head, tail, remove milk (if any). Cut out the gills so that the soup does not taste bitter.

2. Rinse your hair under running water and put it in a saucepan along with the milk. Pour in water and cook over medium heat, after boiling for about 10-15 minutes.

3. Remove the fish from the broth. Let it cool down.

4. It is better to strain the broth for the fish soup through a fine sieve so that accidentally falling bones do not spoil the impression of the dish.

5. Peel the carrots and onions, cut into small cubes. Cut the peeled potato tubers into large cubes.

6. Add onion to the boiling broth.

7. Next, pour carrots into your ear.

8. And potatoes.

9. Add spices. Place on low heat and cook the fish soup until done. Check to see if the potatoes are done; they should break apart easily but still hold their cube shape. At the end, add the filleted fish flesh from the head and chopped milk. Bring to a boil and turn off the heat. Cover with a lid and leave the ear to simmer.

Royally

Tsar's fish soup made from burbot, sometimes called bishop's fish soup. Burbot fish soup, according to the recipe, can be prepared from fresh or freshly frozen fish. This rather complex recipe can be used as a way to surprise and delight your guests with the unusual taste of burbot. How long does it take to prepare burbot soup? It will take about 2 hours to prepare; the recipe is included for 12 servings.

KBZHU (100 gr):

• Protein – 5.4 g.
• Fat – 5.0 gr.
• Carbohydrates – 5.5 g.
• Calorie content – ​​77 kcal

Ingredients:

• Chicken – 1/2 pcs.
• Small fish (dace) – 500 gr.
• Perch – 1 pc.
• Pike – 1 piece, about 1.5 kg.
• Burbot – 1 piece about 3 kg.
• Onion – 2 pcs.
• Black pepper – 1 tsp.
• Bay leaf – 5 pcs.
• Potatoes – 500 gr.
• Dill – 1 bunch.
• Butter – 70 gr.

Step-by-step cooking method:

1. The broth is prepared using a chicken carcass; the carcass itself is no longer needed and can be used to prepare another dish.
2. Fish are gutted and scaled: perch, pike and burbot. Please note: small fish cannot be processed; they do not need to be scaled.
3. Bones, tails and fish heads are placed in the boiling broth, then dace and perch. Onions and peppers are added, after which you need to cook it all for 30 minutes.
4. Pike and burbot are cut into portions, another onion is also cut into small, but not too small pieces.
5. After time has passed, the broth is strained through a sieve, then placed on the fire again. After boiling, add the remaining fish and onions. It is necessary to remove the foam. You need to cook for about 20 minutes.
6. The pike is removed from the pan and fried in butter. Salt and bay leaf are added to the soup, then it is removed from the heat, covered with a lid and infused for half an hour.
7. Before serving, the potatoes are boiled and, together with the fish soup, served as a side dish. At home this dish will definitely be appreciated. Bon appetit!

How to properly cut burbot

It is best to prepare fish soup from fresh burbot. They cut it just like any other fish. Just first you need to remove the skin from it. To do this, make cuts around the head, and then pick up the edge of the skin and pull it off the carcass like a stocking. Experts recommend “catching” the edge of the skin with pliers. The fact is that fresh burbot is quite slippery, and the above-mentioned metalworking tool is the easiest way to grab hold of the slimy skin.

The rest is simple. Cut off the head and tail of the fish, take out the main delicacy - the liver and other entrails. The latter must be done very carefully so as not to damage the gallbladder. Otherwise, the liver will become bitter and go not into the ear, but into the trash.

Fish soup in a slow cooker

The main difference here is the method of preparation. Cooking fish soup in a slow cooker is easier and faster.

• carcass or head, tail of burbot;
• potato tubers – 6 pcs.;
• leek – 50 g;
• peeled carrots;
• parsley or celery root – ½ part;
• onion head;
• seasonings - pepper, salt;

1. Before cooking starts, turn on the multicooker and set it to frying mode.
2. Chop onions and green onions.
3. Rub the roots with a grater.
4. Fry vegetables in oil.
5. Peeled potato tubers are chopped into cubes and placed in a slow cooker.
6. Wash the burbot meat. If the head is used, get rid of the gills and eyes. Place in the multicooker bowl.
7. Add 1 liter of water, salt, pepper, change the mode from “Frying” to “Soup”. Set a timer - 60 minutes.

Recipes

There are a lot of options for burbot fish soup. The simplest one is to throw the fish with vegetables into the pan and the fish soup is ready. But that's not interesting. It's better to do something original.

Split burbot fish soup

To be honest, this fish soup is good to cook while fishing, when in addition to the filling you have caught a lot of different small fish. But you can make it at home, you just have to buy some fish. You can do without it. For example, to give the broth the desired richness, you can pour less water or add more fish. In general, for separate fish soup you will need:

• burbot – a whole carcass slightly more than 1 kg; • small fish – 300 g; • rice – 50 g; • sorrel – 400 g (spinach can be used in the same quantities); • carrots – 1 medium-sized root vegetable; • vegetable oil – for frying; • salt and spices to taste.

This amount of food is enough to prepare approximately 2 liters of fish soup. Preparing a separate ear is quite simple. Clean the burbot carcass prepared in the above manner from bones (fillet). In this case, there is no need to throw away the bones, but rather put them in a pan along with the skin, fins, tail and small fish. The head must be sent there, after removing the gills and eyes. Pour water over it all, add spices and salt to taste and cook. Strain the resulting strong fish broth into a separate bowl, and whatever remains after this procedure can be thrown away. Place rice, chopped liver and, if available, burbot milk into the filtered broth, then cook over low heat. While the fish soup is slowly boiling, you need to cut the burbot fillet and fry in vegetable oil. By the way, it is better to cut the meat into large pieces. Add chopped carrots to the pan with the fish. As soon as the oil turns orange, add coarsely chopped sorrel and simmer a little. When the sorrel becomes soft, the fish and vegetables need to be transferred to the broth and cooked for another 10-15 minutes. The finished fish soup should be allowed to stand for a little while, but not for long, since it is best to serve it hot.

Thick burbot soup with garlic

This recipe is unusual in that the fish soup is quite thick, which is not typical for this dish. To prepare 2 liters of this soup, you need to stock up on:

• burbot – gutted carcass 0.7-1 kg; • carrots – 1 medium-sized root vegetable; • garlic – 5 large cloves; • butter – 100 g; • cream – 50 ml; • flour – 2 tablespoons; • rosemary, salt and pepper to taste.

Cut the burbot carcass into steaks 3-4 cm thick, put in a pan and add water (for the specified amount of food it will require approximately 1.5 liters). Place carrots cut into strips or large cubes there and cook. At the same time, melt the butter in a frying pan and add rosemary. It is better to take this spice fresh, but it can also be dried. When a characteristic aroma begins to spread throughout the kitchen, you can add crushed or finely grated garlic to the oil. After a minute, carefully and slowly pour in the flour, constantly stirring the resulting mass. When the flour turns golden brown, pour the cream into the pan and mix well. Pour the finished sauce into the pan with the fish soup, then cook the soup until the fish is ready. The resulting thick fish soup should also be eaten hot. Chefs recommend serving it as follows: • put a piece of fish in each plate, pour in the soup, sprinkle finely chopped boiled egg and herbs (cilantro or parsley) on top; • serve homemade wheat bread croutons with your ear.

Tsar's ear

This type of fish soup takes quite a long time to prepare, but the result is truly royal. Of course, you won’t be able to cook such a dish every day, but on a holiday you can surprise your family or guests with an unusual soup. For royal fish soup you will have to purchase:

• burbot carcass – 1 kg; • chicken – 1.25-1.5 kg; • small fish – 0.8-1 kg; • potatoes – 4 medium-sized potatoes; • carrots – 1 medium-sized root vegetable; • eggs – 2 pcs. (you will only need proteins to lighten the broth); • butter – 50 g; • salt and herbs - to taste.

In addition, you will have to stock up on ingredients for pancakes: • flour – 200 g (1 cup); • milk – 300 ml; • eggs – 2 pcs.; • butter – 50 g; • sugar and salt - to taste.

And a little for minced meat: • boiled chicken fillet – 150 g (can be taken from the broth); • boiled burbot fillet – 150 g (can be taken from the broth); • onion – 1 small head; • butter – 50 g.

You can start cooking. First you need to cook chicken broth. To do this, the chicken carcass should be placed in a large pan, filled with water, lightly salted and cooked until tender. After this, remove the chicken and set it aside, and put small fish, previously wrapped in a gauze bag, into the resulting broth. Cook the fish mince until it is cooked through, after which the bag can be removed and thrown away. The broth should be strained. Now it’s time to move directly to the burbot. It needs to be cleaned (skinned), gutted, and the head and tail cut off. Cut the resulting carcass into large pieces and place in strained broth. The burbot does not need to be cooked for long, about 10-15 minutes, after which it needs to be removed. The fish soup base is almost ready, all that remains is to strain the broth again and lighten it with two whites. While the burbot is cooking, you should peel the potatoes, cut them into slices and boil until half cooked, about 10 minutes. During the same time, you need to peel the carrots and onions, cut them into strips and fry them in oil. The final stage of preparing royal fish soup no longer requires serious labor. Place pieces of fish, potatoes, fried carrots and onions into pots prepared in advance, fill it all with broth and put it in the oven. Cooking time is about half an hour at a temperature of 180-200°C. While the soup is cooking in the oven, you need to prepare the pancakes. First, beat the eggs with milk, sugar and salt. Then add flour to the resulting mixture and stir until smooth. Bake pancakes from the prepared dough. Minced meat for pancakes is very simple to make. Boiled chicken and burbot fillets are passed through a meat grinder one by one and into different dishes. Mix both with fried onions. Two types of filling are ready, all that remains is to wrap it in pancakes, put them in a heat-resistant bowl, pour melted butter and bake in the oven (10-15 minutes). It is worth paying attention that you need to make pancakes with exactly two fillings - half with chicken, half with fish. The royal fish soup should be served directly in pots. Well, instead of bread, of course, pancakes.

Benefit

Burbot is valued not only for its taste. The meat and liver of this freshwater cod are very beneficial for the human body. Firstly, burbot meat is very nutritious, and its protein is almost completely digestible. Secondly, it contains seven essential amino acids for humans and a huge amount of vitamins. There are a lot of them in the liver of burbot. First of all, these are vitamins A and D. Moreover, the liver itself consists of 60% fat, which is also good. True, there is one “but”. In addition to its beneficial properties, burbot liver also contains a substance that destroys vitamin B (thiamine) in our body. Although during cooking this substance itself is destroyed. So burbot soup will be useful in any case. But it is not recommended to particularly lean on fried burbot.

Video

In Finnish

This wonderful recipe came to us from Finland. The secret of Finnish fish soup is its wonderful creamy and soft taste. To prepare the recipe, you will need approximately 1 hour and 20 minutes. We will prepare for 4 servings.

KBJU dishes per hundred grams:

• Proteins – 1.3 g.
• Fat – 2.2 g.
• Carbohydrates – 4.7 g.
• Calorie content – ​​98 kcal

Ingredients:

• Burbot carcass – 500 grams.
• Potatoes – 6 pieces.
• Cream - 1 glass.
• Salt, spices - to taste.

Step-by-step cooking method:

1. The fish is gutted and cut into large pieces.
2. Vegetable slices from potatoes and onions are prepared.
3. Vegetables along with fish are placed in a pan, filled with water and brought to a boil. During the process you need to add salt, spices and pepper. It will turn out very tasty.
4. 5 minutes before the fish soup is ready, add cream. Please note: cream should be approximately 20-30%. It is best to add exactly 1 cup to a three-liter pan. Bon appetit!

Fish soup with cereals

In principle, you can choose any cereal, but most often fish soup is cooked with millet. If you have arnautka or corn grits on hand, you can use them. Burbot gives the first dish a unique flavor that harmonizes perfectly with grains. The finished fish soup turns out rich, satisfying and tender. It is very important not to overdo it with cereal. This is not porridge, but soup. You will need:

• Small fish - 500 g.
• Burbot - 200 g.
• Onions - 100 g.
• Parsley root - 60 g.
• Millet 1/2 tbsp.

The first step is to prepare the broth. To do this, small fish need to be gutted and boiled. Strain the broth. Now put vegetables in it, and after 20 minutes fish fillet and millet. Cook until they are ready.

The recipe for this soup can be changed to suit your taste. For example, if you can’t imagine fish soup with cereal, then replace it with potatoes. This will make the taste different, but it will definitely not worsen, especially since this is a classic combination. Perhaps you also have a signature recipe for burbot fish soup. A recipe with a photo can take its rightful place in your selection of favorite dishes.

Ear with liver

Another amazing option for a rich soup, which can be compared in nutritional value to a second course. The recipe for burbot fish soup with potatoes and liver will definitely become a favorite in your family. You will need:

• Burbot - 400 g.
• Liver - 30 g.
• Potatoes - 3 pcs.
• Greenery.

Pour the water into the pan and place it on the stove. The recipe makes two servings, which means you will need about two glasses of water. Potatoes need to be cut, greens should be chopped. Free the carcass from the bones and cut it, separate the liver. Place all ingredients in a saucepan and cook. The burbot liver needs to be fried until cooked and transferred to the soup. Pour into plates and enjoy the excellent taste. You can add half a boiled egg to the ear.

Description of the dish

It is better to cook burbot fish soup in winter . At this time, the fish begins to prepare for spawning (reproduction period). Accordingly, a number of physiological changes occur in her body. She is actively gaining weight and storing fat. Thanks to this, the taste of the fish is significantly improved.

There are many recipes for making burbot fish soup. Each of them has a number of features and little tricks used in the cooking process. You can simply throw fish and vegetables into the pan, but it’s better to cook something original. Thus, the main types of burbot fish soup include:

• royal;
• separate;
• rich.

Burbot cutting procedure

It is best to prepare fish soup from freshly caught fish . Before cutting, remove the skin. This can be done this way: we make cuts around the head, then we pick up the edge of the skin and pull it together like a stocking. The edge of the skin can be picked up with pliers or pliers. When using them, sufficiently slippery skin will not interfere with cutting.

After completing this procedure, we treat the burbot in the same way as with any other fish. We begin to clean it from the tail, carefully holding it with one hand. Helpful tip: to prevent your fingers from slipping, you can dip them in coarse salt. Next, make sure you remove any rough scales found at the base of the tail, as well as the dorsal and pectoral fins.

In order to gut the fish, it is necessary to insert the tip of a well-sharpened knife into the anus located on the abdominal part of the burbot, and then make a thin longitudinal incision towards the head. Hold the carcass so as not to accidentally damage the internal organs and to avoid cutting yourself when the burbot slides off the cutting table. Also, to avoid damaging the insides, do not insert the knife to a great depth. If you did everything correctly, you should have a cut from the anus to the base of the lower jaw. The bony part, limited by the front fins, should be divided in half.

Then cut off the head and tail. Afterwards, it is necessary to release the main delicacy - the liver - from the abdominal cavity , simultaneously clearing the body of other entrails . Here you need to be extremely careful, because if you damage the gallbladder, the liver will have a very bitter taste, and instead of preparing a delicious dish, it will be fed to stray cats. Although they will probably refuse such a treat.

So, to remove the internal organs of the burbot, you need to grab them from the head with your fingers. In this way, we take out the entire intestine and carefully separate the liver, which may be attached to the spinal column. We remove the peritoneum - a thin film that lines the abdominal cavity. If you don't do this, the dish will taste bitter.

Wash the fish thoroughly in cold water. That's it, now you can start cooking.