What kind of grain is used to cook fish soup: classic and original recipes

04/16/2019 Pierre Gagnaire Cooking

There are many fish soups in the culinary cuisines of different nations. In Hungary it’s halasle, in France it’s bouillabaisse, among the Finns it’s kalakeitto, and in Russia it’s ukha. The preparation of this fish soup has reached such heights that there are dozens of varieties of the dish. And not only in terms of regional nuances, although this also occurs (remember, for example, the Pskov fish soup made from smelt, the Volga fish soup made from sterlet, the Arkhangelsk fish soup made from cod liver). But this Russian national dish also has variations regarding cooking technology.

There are prefabricated, baked, plastic, flaccid and even sweet fish soup. The types of fish soup are also distinguished according to the set of accompanying products. We are accustomed to the presence of cereal in the ear. You will be surprised, but this product is not in the classic recipe! Cereals are added to the fish soup by poor people who cook a liquid broth. And cereals, as you know, make a dish more satisfying. Well, we're not rich either. Let's see which ear grains are best with it. But first, just for reference, here is an old classic recipe for the dish.

What is fish soup and how does it differ from other fish soups?

The first and main distinctive feature of the national Russian dish is an extremely meager set of accompanying products. Fish in the ear is the main and almost the only component. You could say she is a queen in a pot. All other additives are intended only to emphasize its taste. Therefore, for a beautiful color of the broth, they use a washed onion in the husk (then it is thrown away). Spices used include black pepper and bay leaf.

It’s another matter if you cook fish soup from small fish. It smells like mud, so at the end of cooking, add a shot of vodka to the dish. The distillate perfectly neutralizes unpleasant odors. Another distinctive feature of the Russian national soup is the order in which the ingredients are added. The taste also depends on this. For example, when should you put fish in your ear? Some kitchens make vegetable broth. And the quickly boiling fish is added at the end. There are other options.

But in the classic fish soup recipe, the fish is poured with cold water, put on fire, and the “noise” is removed. You can put it in a slightly boiling, salted vegetable broth, having first pulled out whole onions, carrots and parsley root. The fish soup is boiled without covering the pot, and then left for 7-8 minutes.

Cooking technology

Ukha is a fish broth. No cereals or other ingredients are added to the classic dish, only spices and sometimes root vegetables. It is believed that fish soup can only be cooked over a fire from freshly caught fish. Any small fish is used for it, and vodka is added to fight off the smell of mud. But you can cook delicious fish soup at home if you know the specifics of its preparation.

This is a simple budget dish that is cooked from any fish, bones, heads, tails. It is recommended to take at least two varieties, then the soup will turn out rich and aromatic. It is impossible to say for sure which fish makes the most delicious fish soup. The basic rule is to cook broth from fines and scraps, and then add large pieces. It is recommended to add less water and a minimum amount of additional ingredients.

In addition to choosing products for this dish, you need to follow the cooking technology. It is recommended to first cook fish broth from fines and trimmings. Then strain the broth and boil the vegetables in it. The main ingredient of fish soup - large pieces of fish - is best placed in vegetable broth, so it will retain its aroma, taste and remain juicy. You need to cook it for 10-20 minutes, the most important thing is not to overcook it. As soon as the meat begins to fall away from the bones, the dish is ready.

You should know how real fish soup is cooked. It should not be stirred, since fish is a very delicate product; you can damage it with a spoon and it will turn out to be porridge. For cooking, it is recommended to use enamel dishes; there is no need to close the lid to prevent the fish from boiling. Cook the soup over low heat; do not allow it to boil too high. During the cooking process, you should monitor the broth, skimming off any foam that forms.

It is important when to add different ingredients to the broth. It is recommended to add spices immediately, with the first portion of fish, and then strain the broth so that it is clear. Not everyone knows when to salt your fish soup. Be sure to do this at the very end so that the fish does not turn out tough. It is best to use sea salt for this.

Attention! After turning off the heat, close the pan and let the dish sit for 10 minutes. You can eat fish soup not only hot, but also cold.

Classic fish soup in a pan.

Classic recipe (general principles)

How to cook fish soup correctly so that you get a concentrated, astringent, slightly sticky broth? There are a few simple rules that must be strictly followed. Firstly, the choice of dishes. The pan must be either clay or non-oxidizing, enameled. No matter what the fishermen say, a cast iron cauldron is not suitable for this dish. The roots for the soup (onions, carrots, parsley, and celery if desired) are boiled whole. The vegetable broth is salted before adding the fish. Under no circumstances should the liquid be allowed to boil violently.

The fish soup should be cooked in an open container. The rules for the duration of heat treatment of fish should be strictly followed. This depends on both its type and size. Freshwater fish takes seven to 20 minutes to cook. Marine - from 8 to 12. The fish caught in Siberian rivers stands apart. It needs to be cooked for 25 minutes to half an hour. Only after the fish is cooked are spices added. The rule that applies here is the fattier the type, the more seasoning. For fish soup, clarification of the broth by extracting is unacceptable. The soup must be steeped under the lid. Fresh herbs (dill, parsley) are crumbled into a plate before serving.

What kind of grain is used to cook fish soup?

Adding a satiating component in the form of cereals to fish soup is a late component. And this practice was introduced into everyday life not only by poor people, but also by fishermen. If the former wanted to make a large pot of soup from a small amount of fish, the latter simply did not have the opportunity to take vegetables and spices from home. But in both cases there was only one way out: throw a handful of cereal into the soup. When dry, it does not take up much space in a fisherman’s luggage. And it’s incredibly cheap, which is a godsend for a poor family.

But what kind of grain is used to cook fish soup? This mainly depends on the type of fish. Millet is more suitable for some inhabitants of rivers and lakes, and pearl barley is more suitable for others. Ukrainian Cossacks generally practiced adding flour with sour cream. There are options for fish soup with wheat, barley, corn, buckwheat, semolina or rice. It should be borne in mind that all these grains are cooked differently. Therefore, you cannot simply replace one type of cereal with another. You must adhere to the recipe every time. Ukha, depending on the type of fish, can be:

triple (or team),
black (carp, crucian carp, rudd, chub, carp, asp),
white (whitefish, ruffe, perch, pike perch),
amber (from red fish, as well as from sturgeon, sterlet, beluga), such a soup is usually tinted with saffron, which is why it got its name.

Varieties of dishes

Depending on the cooking methods and the types of fish used, there are several types of fish soup:

triple is prepared in three steps;
a combination of several varieties of fish;
red from red fish;
white from burbot, perch, pike perch;
sweet is cooked with the addition of carrots;
Donskaya - with tomatoes;
fishing is prepared from live fish without vegetables.

In addition to the usual method, you can cook fish soup in a slow cooker. It is only recommended to use boneless fish fillets for this purpose. In this case, you won’t get a classic clear broth, since all the products are added together and cooked for 30-40 minutes.

Fisherman's soup

This is a special dish both in terms of preparation technology and composition of ingredients. Usually fishermen store their good catch to bring home. And on the spot they eat what they usually give to cats. But this small fish is very fresh, often alive. The fish soup is cooked over a fire in a cast iron pot, which gives the dish a special smoky aroma. The fishermen do not have any vegetables with them. But they must have pearl barley, which they use as bait on the hook. Therefore, the question of what kind of grain to cook fish soup with is idle.

The small fish is poured with cold water and placed on the fire. Cook for a long time until you get a thick, even slightly viscous broth.
Then they filter and throw away the fish. Put the pot on the fire again.
Throw two or three tablespoons of pearl barley into the ear for three liters of soup. The small fish smells like mud. You need to get rid of the smell. Therefore, fishermen pour vodka (a glass or two) into the fish soup. The alcohol in the taste of the soup is not felt - it immediately evaporates in boiling water. But vodka neutralizes the unpleasant odor and also makes the water softer.
In the end, the fishermen extinguish the burning brand in their ears. It gives the food an additional smoky flavor and further eliminates the smell of mud.
The fish soup is cooked without a lid. But before serving, the dish is infused.

Homemade classic fish soup with millet

In an equipped kitchen, cooking technology changes. The fish soup is not cooked over a fire, but on a stove. And they do not use a cauldron, but an enamel pan. The cook also has a variety of vegetables and seasonings at hand. In some areas of Russia, tomatoes and garlic (in the south), and potatoes are actively used. And in the north, it’s generally customary to add milk and a piece of butter to the soup at the end. Let's consider the prefabricated version of preparing this dish as a classic.

Triple fish soup, as the name suggests, is made from 3 varieties of fish. You can take two or four, but more is already too much.

There should be small fish in such an ear. She's being gutted.
The tails and heads of other fish species are added to it. The gills are cut out.
This is used to make a rich broth called yushka.
Then it is filtered and, if necessary, clarified with lemon juice.
Make a vegetable decoction in another container. It is connected to the yushka.
Three tablespoons of millet are washed until the flowing water becomes clear. Add to soup.
And they add expensive varieties of fish cut into pieces, seasoning the dish with spices.

What's included

The main ingredient for fish soup is fish. There is no clear opinion on what it should be; this dish is prepared from different varieties. But it is believed that it turns out tastier if you take several varieties, each of which will give the broth a unique taste. Classic fish soup is made from freshly caught fish, but at home you can even use frozen fish.

Important! The fish must be fresh; to check this, pay attention to the color of the gills, fins, transparency of the eyes and smell.

Each housewife herself chooses which fish to cook the broth from. The most commonly used fish are ruffe, pike perch, carp, pike, carp, trout, salmon, and halibut. The best fish soup is obtained from sticky fish, such as burbot or perch. Herring, roach, roach, bream, and mackerel are not suitable for this dish.

The peculiarity of this first course is that, in addition to fish, it is permissible to use a minimum set of products. Sometimes they add nothing to the fish soup except herbs and spices. There are recipes containing carrots, onions, and potatoes. The most common spices are:

laurel;
peppercorns;
celery root;
garlic;
tarragon;
dill;
parsley;
hot peppers.

Products prepared for making fish soup.

Ear soup with corn grits

We understand the basic principles of preparing Russian national fish soup. Now let's see what kind of grain the fish soup is cooked with. When choosing cereals, they focus not only on the type of fish, but also on its quantity. For example, pearl barley will make the liquid broth richer. Millet and corn grits are similar in appearance to eggs. This soup will be nourishing and tasty. Corn grits are also good because they do not boil into a sticky porridge.

First, cook the roots for the soup in three liters of water.
We take them out and put in half a kilo of silver carp.
After 10 minutes of cooking, take it out too.
Add half a glass of corn grits if you plan to add potatoes and fried vegetables. And if not, then you need to add more grains.
Cook for a quarter of an hour.
Place three peeled and cut into pieces potatoes.
We make frying from onions and carrots. Put it in the soup.
Return the silver carp to the pan. Cook for another minute.

Ear soup with pearl barley

This cereal takes a very long time to cook. Therefore, you need to soak it for 2 hours ahead of time. It is better to cook fish soup with pearl barley from carp and similar fish.

First we make vegetable broth with the head, fins and tail.
Let's strain it.
Bring to a boil again and add the washed barley (5 tablespoons).
You can also add carp pieces (fillets) to the soup.
After a quarter of an hour, add potatoes (optional).
After another 10 minutes, add salt, add spices and bay leaf.

Fish soup with bulgur

Dried and slightly fried coarsely crushed wheat groats, unlike semolina, do not soften or swell. Therefore, bulgur is often used to prepare various soups. Fish soup with wheat grain can be cooked from any fish, including small fish or carp heads.

The latter must first be brought to a boil and the water poured out.
Then pour in a new one and cook again with onions, roots and spices.
When the broth is ready, strain it.
Return to the stove, add 2-3 chopped potatoes and half a glass of bulgur.
When the vegetables are ready, cut 2-3 tomatoes (or add a tablespoon of tomato paste).
Finely chop a clove or two of garlic.
Cook for about five minutes. Salt to taste, let it brew.

Fish soup with barley

This cereal is not universally loved. Those who served in the army developed a persistent idiosyncrasy towards him. But here we will still present a recipe for fish soup with barley for a slow cooker. Give it a try. Your attitude towards cut barley may change.

We make frying from onions and carrots.
Transfer it to the multicooker bowl.
There we also place potatoes cut into cubes (3 pieces), red bell pepper chopped into strips, salmon steak, three tablespoons of barley and salt.
Fill it all with two liters of water.
Turn on the unit in “Soup” mode for 45 minutes.
Before serving, remove the bones from the fish and disassemble it into pieces.
This salmon soup can be seasoned with sour cream.

How to cook fish soup in a slow cooker

The modern pace and speed of life is gradually approaching infinity. Nobody has time to do anything, everyone is in a hurry, flying and rushing, saving time on everything they can save on. The family's nutrition often comes under attack - it is for this reason that many housewives switch to preparing breakfasts, lunches and dinners in a slow cooker. By the way, you can also cook fish soup in a miracle pot!

Ingredients: 500 g of fish soup set (ridges, tails, heads, bellies, ugly fillet pieces); 1/3 head of celery root; 1 bell pepper; 3-4 potatoes; 2 carrots; 1 onion; 2 tbsp. l. rice; salt, herbs, allspice and black pepper, bay leaf to taste.

Soup set (washed, peeled, without gills), unpeeled and halved onion, one whole carrot, one carrot cut into slices, celery, bell pepper without stalk and seeds, cubed potatoes, rice, spices and salt, put in a multicooker bowl, add approx. 1.5 liters of water (this fish soup will be rich and quite thick; if you prefer liquid soups, increase the amount of liquid; in addition, you can cook fish soup without cereals). Close the lid of the multicooker and set the stewing program. After the readiness signal, take out the whole carrots, bell peppers, celery, bay leaves and throw them away. We take out the fish, separate it from the bones, and return the boned pieces to the bowl. Add finely chopped herbs, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.

Salmon ridge soup

Do you want to treat yourself to red fish? Salmon ridges are a very affordable product. You can use them to cook homemade fish soup with millet.

Pour 2.5 liters of water into a saucepan and set to boil.
At the same time, let's make a frying mixture of finely chopped onions and grated carrots.
We will wash two ridges of salmon.
Peel and cut two medium potatoes into cubes.
Rinse 2 tablespoons of millet.
When the water boils, add vegetables to the pan and season with a mixture of peppers.
Cook until the potatoes are ready.
Place the ridges into the pan.
After five minutes we take it out and remove the bones.
Add millet.
We return the meat scraped from the ridges to the ear.
Salt and add bay leaf.
After 10 minutes, turn off the heat and let the soup brew under the lid.

The final stage

Step 7: Return the pan to the oven and add the remaining raw fish, a small handful of peppers and a few bay leaves. As for spices, it is very important not to overdo it - too many spices can simply interrupt the real taste of the fish soup. You need to cook the broth for another 20 minutes, after which you should remove the vegetables and roots from it. Now return the first half of the fish to your ear. Finally, let the prepared treat sit for 10 minutes until it becomes clear.
Step 8. It is customary to serve triple fish soup with finely chopped herbs and, of course, a glass of strong drink.

Source

Fish soup in Finnish

Russia's northwestern neighbors also fell in love with this dish. True, they adapted it to their taste, adding cheese and creamy notes. They make fish soup from red fish, not from the ridges, but richly, from the fillet.

We put two liters of water to boil.
Cut 500 g of salmon into cubes.
Place a whole onion and three tomatoes and coarsely chopped carrots into boiling water.
The Finns prefer buckwheat out of all the cereals for red fish soup. It needs to be sorted out and washed. You will need 150 grams of this cereal.
After adding the buckwheat, salt the soup, season it with ground black pepper and bay leaf.
After some time, remove the onion.
Add 250 grams of processed cheese (like “Yantar”), wait until it melts in the soup.
When the buckwheat is ready, add the red fish.
Cook for about five minutes.
Pour in a glass of vodka, turn off the heat and leave under the lid.

Fish soup with rice

This Asian grain is best added to river fish soup. Here is a description of how to cook carp soup with rice.

We cut up the fish.
We cook a thick broth from the heads (without gills), fins and tails.
Let's salt it.
Separately prepare the frying of onions and carrots.
We draw out the heads and fins.
Add 4-5 tablespoons of rice.
Add frying.
Cook until the cereal is almost ready.
We cut the carp carcass into pieces and lower it into the broth.
At the end of cooking, season the fish soup with spices.

As you can see, any cereal is suitable for fish soup. The main thing is not to overdo it, otherwise it won’t turn out to be soup, but porridge.

Source: fb.ru

Ingredients

any river fish – 1.5 kilograms;
fresh dill – 1 bunch;
potatoes - 4 pieces;
spices - to taste;
water – 2 liters;
bay leaf – 1 piece;
onion – 1 piece;
garlic – 2 cloves;
peppercorns – 2 pieces;
carrots – 2 pieces.

Homemade recipe

The fish soup prepared according to this recipe turns out to be very light and non-greasy. For this recipe, you can use different types of river fish to suit your taste.

The river fish is peeled, the gills are carefully cut out, and the entrails and eyes are removed. The head and fins do not need to be trimmed. We wash the carcasses several times in water and cut them into portions.
Place the fish in a pan, fill it with water, add carrots, previously cut into half rings. Cook all the contents, not forgetting to periodically remove the foam.
Strain the finished fish broth through a sieve and place over medium heat. Place the pieces of fish separated from the bones into the pan.
After about 10 minutes, add potatoes cut into medium cubes, chopped onions and carrots. Salt, pepper and continue cooking until done.
Peel the garlic cloves, finely chop or crush them using a press. Add bay leaf, peppercorns and chopped dill.
Boil the broth with added spices for 5 minutes. We wait for the finished soup to brew under a closed lid for several minutes and pour it into portioned plates.