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7 secrets of the correct soup

7 secrets of the correct soup

The fishermen and inveterate lovers are not indifferent to the ear. sitting by the fire, I mean, almost everything. Gourmets who know the complexities of cooking such dishes will not be allowed to call fish soup fish soup: this is a special type of fresh and fragrant fish, fresh, with broth and vegetables.

Wuhu is difficult to compare with anything else, because its cooking process is similar to some ritual, and each fisherman has his own trick on how to make it especially tasty. Some quench their smoking trunk, add chicken or one hundred grams of vodka.

7 secrets of the correct soup

Depending on the type of fish, the ear can be black, red (amber), white or triple. White The walleye, the skirt, the white fish, the perch with the addition of burbot, ide or catfish are cooked. For Red You will need salmon, salmon, trout or other red fish, as well as a pinch of saffron.

Black boiled of crucian carp, common carp, rudd, chub or carp, and triple or team, Prepared on the basis of several species of fish.

7 secrets of the correct soup

No matter how sophisticated the foodies are, there are some common kitchen niceties delicious dishes

1. Use non-rusted dishes to cook soup, and at home you can cook them in a ceramic pot.

2. Do not cover your ear with a lid during cooking. Only after you have removed the plate from the fire, cover the pot or pot, wrap it and let it rest for 10-15 minutes.

3. According to a long tradition, water should be collected from the pond in which the fish was found, but for safety reasons, it is best to drink spring water.

7 secrets of the correct soup

4. Never add cubes of broth or oil to your ear and do not add water.

A rich and tasty ear will come out without help.

5. Do not add rice or other cereals in your ear, otherwise you will get the usual fish soup.

6. Put some vegetables, be careful with spices, so as not to spoil the flavor of the fish and the smoked flavor.

7. Caviar, swim bladder, milk and fat strips are essential ingredients of the soup, you should not discard them.

7 secrets of the correct soup

Sometimes you want to pamper yourself with fish soup, not only in nature, but also to cook. rich broth at home. Therefore, we hasten to present you with a universal recipe suitable for a fire and a homemade kitchen.

  • 1.5 kg of fish (better than different species)
  • 2 liters of water
  • 2 medium onions
  • 2-3 potatoes
  • 1 small carrot
  • 1 parsnip root
  • 1 parsley root
  • 1 bay leaf
  • Tarragon, parsley and dill
  • 8-10 grains of black pepper
  • salt to taste

7 secrets of the correct soup

  1. In boiling water, add peeled and cut into 4-6 pieces of potatoes, parsley root, carrot slices and chopped onions. Separate the tails and heads of the fish, send them to the pot.
  2. Cook over low heat for about 10 minutes, then remove the foam, Remove tails and heads. Add black pepper, bay leaf and parsnip root.
  3. After 5 minutes, add the remaining pieces of fish, cut into large pieces.
  4. Boil the soup for another 15 minutes. do not let the broth boil. Add the chopped parsley, the dill and the tarragon. Remove the pot from the heat, cover it with a lid and let it sit for 10 to 15 minutes. The fragrant ear is ready!

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