Why is vodka added to fish soup, how much is needed, how to cook

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Easily

Author of the publication

Elena Cherepnina

How is ear useful? Fish is necessarily used to prepare it, and the more expensive and better quality it is, the healthier the finished fish soup is for you. Fish contains Omega-3 fats, which are very important for health, valuable for the normal functioning of joints, calcium, necessary for bones and skin, phosphorus, suitable for ensuring brain activity, as well as iodine, without which the functioning of the endocrine system is impossible.

For these reasons, fish soup was fed to people who had been ill for a long time, patients after operations, and those who were exhausted for some other reason. It is well absorbed even by sick people, and gives healthy people very valuable nutrition. In addition, it is rich in taste, aromatic and satisfying, which cannot but please even the most capricious gourmets.

For all its nutritional value and richness, fish soup is a low-calorie dietary dish and can be used in weight loss diets.

The dish itself can be cooked from salmon, trout, silver carp, pike perch, pike and other types of fish. The recipe may involve cooking from both the head and the carcass.

Secrets of preparing a flavorful first course

For those who like thicker, richer soups, you can add millet to your fish soup. This cereal is an integral component of a healthy and proper diet. It contains amino acids, vitamins, proteins and minerals in balanced amounts. Millet removes toxins from the body well, so it should be present in the menu of all residents of large cities and environmentally problematic regions in order to provide a kind of natural detox. Millet also tastes very pleasant, so aromatic fish soup will definitely “sound” when combined with it.

Cooking fish soup should be done in an enamel-coated or stainless steel pan so that the finished dish does not have an unpleasant oxidation taste. Ideally, fresh river fish is used as a base ingredient for the soup. If you don't have it, replace it with sea fish, but not with mackerel.

You can use small river fish for the broth - ruffs, minnows, perches, as they give a rich, sweet taste. As a base, you should use burbot, pike perch, perch, silver carp, salmon, sterlet, sea bass, etc.

How long does it take to cook this soup?

It takes an average of 40-45 minutes to prepare the broth. After this, vegetables are added as standard, and the dish is cooked for at least another half hour. How long does it take to cook millet and other grains in the ear? Usually, when adding food, it is placed together with potatoes, that is, in the middle or almost the end of cooking. Much depends on the varieties and quality of the products taken to prepare the first one. Recipes are also varied. Therefore, it is problematic to indicate the exact time of its preparation here. Your task is not to overcook the cereal.

The dish also includes vegetables - carrots, onions, sometimes potatoes and tomatoes, herbs, parsley or celery root, herbs and spices.

Option 2: Quick recipe for crucian fish soup

To prepare this dish, you do not need to separately cook the broth, strain, or divide the fish. Therefore, the whole process takes 30-35 minutes. The recipe specifies a crucian carcass without a head, tail, or fins.

Ingredients

700 g crucian carp;
200 g potatoes;
2 laurels;
1 onion;
a bunch of dill;
1 carrot;
2 spoons of vodka;
peppercorns, salt.

How to quickly cook crucian fish soup

Cut the potatoes into pieces and place them in a saucepan with 1.5 liters of boiling water. Cook for about five minutes.

Cut the onion into strips and also chop the carrots. But you can chop it into circles; they look very beautiful in the ear. Transfer vegetables to a saucepan.

Wash the crucian carcass, cut crosswise into neat pieces. If the fish is initially large, then each piece can be divided into two more parts.

Add the crucian carp to the pan with the vegetables, turn up the heat and catch the foam that forms when boiling. Add salt. Crush the peppercorns and pour into the pan.

Cook the soup for another ten minutes; river fish cooks quickly. At the end, pour in vodka (you can cook without it), throw in a bunch of dill, boil for a minute and cover the pan, turn off.

Wait about five minutes, remove the dill, and place the fish soup on plates.

It is customary to season real fish soup with a mixture of salted lard, garlic and herbs. The same mixture is prepared as for Ukrainian borscht. Chop the lard, chop the herbs and garlic, put everything in a bowl, add salt and thoroughly mash with a pestle to release the aromatic oils.

Burbot soup with cereals

A classic recipe for fish soup with millet is burbot soup. This fish gives the fish soup a unique shade and harmonizes perfectly with cereal crops. The finished soup is rich, satisfying and tender. It is worth monitoring the quantities of cereals and cereal products, without deviating from traditional technology, so as not to turn the fish soup into porridge.

Ingredients:

Small river fish – 500 grams;
pike perch – 200 grams;
onions – 100 grams;
parsley root – 60 grams;
millet – ½ cup;
salt, pepper, fresh parsley.

Cooking method:

Wash small fish or trimmings, remove the gills, add water and cook the broth for 30-40 minutes.
Place onions, carrots and parsley root into the strained, boiled broth; after 20 minutes, add the prepared and cut into pieces pike perch, as well as well-washed millet.
Then cook over low heat, skimming off the foam until the fish and millet are cooked.
At the end, add salt and pepper to taste.
When serving, place chopped parsley on a plate.

Standard recipes for making fish soup with millet can be varied. For example, if you can’t imagine any soup without potatoes, feel free to add them to this dish as well. In this case, you need to do this with onions.

Recipe for crucian fish soup step by step

Crucians belong to the carp family. This fish is found in rivers and stagnant fresh water bodies. Most often, such fish are sold by fishermen. It makes a very tasty, rich and aromatic fish soup.

The only drawback of such fish is the large number of bones. But it doesn’t matter, you just have to tinker a little longer 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 crucian fish soup with millet.

Compound:

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

We suggest you familiarize yourself with the difference between a duck and a goose

Trout soup with millet

Recipes for trout fish soup with millet are varied, and we will give you the most successful of them. This dish is guaranteed to please both your household and guests, so you can safely serve it for a special meal.

Ingredients:

Water – 3 liters;
trout (carcass or head + tails) – 500 grams;
carrots – 200 grams;
potatoes – 400 grams;
onions – 150 grams;
millet – 150 grams;
peppercorns and allspice - 4 peas each;
laurel - four leaves;
greens – 50 grams;
salt - to taste;
sour cream.

Cooking method:

Place the prepared fish in a saucepan with water and cook it over low heat until cooked, then remove the fish from the broth and strain it.
Put chopped potatoes, washed millet, grated carrots, chopped onions into the strained broth and cook for another half hour, then add allspice and peppercorns, bay leaves, and salt into the broth.
Boil the soup together with the spices and herbs for another 10 minutes.
Separate the trout from the bones and divide into portions, place in the fish soup and boil for 5 minutes.
Let it brew and let the flavors develop.
Place herbs and sour cream on a plate, and you can enjoy the incredibly bright taste of the dish!

Step-by-step recipe for classic fish soup with millet with photos

Good day to you, friends! The May holidays are coming very soon, which means that you can go outdoors and... cook delicious fish soup with fresh fish! But this is wonderful.

Absolutely any fish (both sea and river) has meat containing high-quality protein. It can be compared to dietary chicken because it is easily absorbed by the body.

This product also contains valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium. Marine species are rich in iodine. Fatty foods, such as salmon, chum salmon, and trout, provide a person with an essential substance - the Omega-3 amino acid.

It’s not for nothing that nutritionists prescribe fish for those losing weight, since it lowers cholesterol levels and at the same time saturates the body with protein. Classic fish soup recipe with millet - something worth making!

Useful qualities are also expressed in the fact that it improves the functioning of the nervous system, strengthens memory, normalizes the functions of scale insects and metabolism, and blood clotting. Anyone who regularly uses this product lives a long time and retains sharp vision, strong nails and teeth into old age.

Healthy people should also eat fish to prevent cardiovascular diseases. Therefore, let's not delay in preparing the delicious fish soup. Today we will learn how to do this. But those who do not have the opportunity to go out into nature should not be upset either, because we will also learn about homemade fish soup, which is practically not inferior to the one on the fire.

That's where we'll start. So, I present to your attention this recipe.

Traditional fish soup with added millet

INGREDIENTS:

1 kg of fish (the fish soup can be made from the fish you like: carp, trout, silver carp, pike)
potatoes – 3 pcs.
3 tbsp. spoons of millet.
one carrot
1 head of onion.
Salt, bay leaf, peppercorns.
Greenery

STEP-BY-STEP RECIPE (for 2 liters of water):

1. Cut off the head and tail of the fish and remove the gills. Bring to a boil. (the head and tail make a good broth)

2. Peel the onion and cut into cubes. Peel the carrots and cut into slices. Simmer everything together for five to seven minutes in a frying pan.

3. As soon as the water in the pan begins to boil, skim off the foam and add a little salt. Boil for about 15 minutes more. Then remove the fish and strain the broth through a sieve to remove the bones.

4. Remove the bones from the fish and remove the skin. Cut the fish meat into medium-sized pieces.

5. Set the broth to cook again. Bring to a boil again. Add chopped potatoes to the pan. As soon as it boils, throw the millet into the pan. Boil for about ten minutes and add fried vegetables and fish. Cook until the potatoes and millet are ready, 5 minutes before the end, add chopped herbs, bay leaf and peppercorns.

The soup is ready!

Now let's move on to the recipe for fish soup on the fire. It is a little easier to prepare, except for the fact that you will need to go out into nature.

Rich silver carp soup

Silver carp is a river fish, very tasty and fatty, which is what is required for a good fish soup. If you only have heads left, don’t despair, you don’t even need a carcass, because the heads will make an excellent ear. It is not difficult to prepare silver carp fish soup with millet. First, prepare the heads for cooking.

If carcasses are also present, strip the fins and remove the gills, soak the pieces of heads in cold water for a couple of hours. This will clean the fish and the broth will be clear. Drain the water, rinse the heads again with cold water and cook.

Ingredients:

Water – 2 liters;
silver carp heads 2 or 3 pieces (equivalent to 1 or 1.5 kg);
carrots – 200 grams;
onion – 150 grams;
parsley root – 100 grams;
millet - ½ cup;
potatoes – 300 grams;
bay leaves, peppercorns, allspice;
parsley - a small bunch;
salt - to taste.

Cooking method:

While the heads are boiling, peel and cut the vegetables, wash the greens and millet.
When the heads are cooked (30-40 minutes), drain the broth, cool the fish and remove the bones.
Place vegetables, millet, spices into the broth and cook until tender.
Always cook the fish soup over low heat - this will improve its taste and make the soup clear.
A few minutes before the end of cooking, dip the fish pieces into the soup and add salt to taste.
Let it brew for half an hour, serve with fresh parsley.

Preparation

To make crucian fish soup tasty at home, it is important to remember some features of the fish itself and its preparation. For fish soup, it is best to use freshly caught crucian carp. You can also take frozen ones, but true connoisseurs of fish soup do not approve of this. Although others believe that freezing crucian carp has its advantages.

A delicious crucian fish soup, the recipe for which will be described below, can be obtained if you take small-sized crucian fish, wash it thoroughly and gut it. The crucian fish soup is cooked over low heat, in a pan made of non-oxidizing material, with the lid open. Since the water may become cloudy during the cooking process, it must be drained after the first boil. And when preparing fish soup, you need to periodically remove the foam. This is important to remember no matter what recipe you choose.

There are several opinions regarding how to cook crucian fish soup. Some people use pieces of crucian carcasses for fish soup. The tail, fins, and heads do not need to be cooked. Although some people prefer 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:

1. Rinse the fish. Take a special knife for cleaning fish and remove the scales. This is most conveniently done in the kitchen sink. After removing the scales, rinse again and dry with napkins. Trim the fins and tail with scissors. Remove the gills and eyes. Open the belly and clean out the entrails. Rinse the carcass well. You can use a washcloth to remove the black film inside. Cut off the head and cut the carcass into large pieces.

2. Place the prepared fish into the pan. Add a washed, unpeeled onion, half a peeled carrot, cut into 4 pieces. Pour water and place the pan on the fire. Let it boil. Skim off the foam and cook over low heat for 10–15 minutes. During this time, the fish pieces will be cooked.

3. In the meantime, peel the second onion and cut into small pieces. Cut the other half of the carrots into cubes. Peel and rinse the potatoes. Cut into small cubes.

4. When the fish is cooked, carefully remove the pieces from the broth. If desired, strain the broth through a strainer. Add chopped carrots, onions and potatoes to it. Bring to a boil and cook for 15–20 minutes until all ingredients are soft.

5. Add oil.

6. Add salt and ground black pepper to taste. Add bay leaf, chopped garlic and chopped dill. Stir and cook for 3-5 minutes over low heat.

7. 1-2 minutes before turning off the heat, lower the fish pieces. The soup is ready.

Men are providers by nature. They love to go hunting and fishing. Still, the most popular activity is fishing. Crucian carp are found in standing and river reservoirs. They can be baked or fried. And crucian carp soup is also incredibly tasty. We'll look at the recipe and secrets of this dish in today's article.

We clean the crucian carp from scales, gut it, pull out the gills, wash the carcasses and cut them into pieces. Be sure to remove the fins and gall bladder. 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, skimming off 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 boiling fish. We also put the washed dill stalks there. Cook everything together for another 10 minutes, after which we remove the onion and dill from the pan (you can throw it away).

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

It's time to prepare the dressing. To do this, take... lard and cut it into tiny pieces. Add chopped dill and garlic to it. Grind all this thoroughly in a mortar to make a fragrant paste. After this, add the prepared dressing to the fish broth and mix gently.

Turn off the heat and let the soup brew for another 10-15 minutes. During this time, the lard 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 aroma.

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

Bon appetit!

We invite you to familiarize yourself with what a water seal for wine is and how you can make it yourself.
What could be better than crucian fish soup cooked over a fire? The finished dish emits a delicious aroma of smoke and fish. You can prepare this soup yourself at home. It will also smell like a fire if you know the little tricks that experienced housewives and fishermen use.

The main ingredients in this dish are: fish (crucian carp), potatoes, cereals, onions and herbs.