They say that every housewife has an exceptional taste of borsch. This is nothing, imagine how many variations of fish soup exist! After all, they prepare it separately and jointly, and each composition of the fishing team is a separate version of the camp brew.
Perhaps the most discussed point is cereals, their varieties and quantities. There are two main options: pearl barley or millet, and each supporter is approximately equally divided. One can argue endlessly - which products are being bookmarked, one can definitely say only this: if with spoons they got to the bottom of the dish - everything was prepared correctly.
Ear with millet - general principles of cooking
• Millet can be added to any ear, regardless of the type of fish from which it is cooked: river or sea. The principle of cooking is no different from the classic version, and its taste largely depends on the quality of the fish and properly cooked broth.
• In cooking, you can use not only whole or sliced carcasses. Welded from the heads and tails of a large fish ear with millet it turns out no less tasty and satisfying. The main taste of the dish depends, in addition to fish, on properly cooked broth and the quality of millet groats.
• If you buy weighted millet, pay special attention to its color. Grains of high quality have dull grains, a pronounced yellow color. Brilliant-looking millet is not used in cooking; birds are fed with it. If you add it to your ear, it will be bitter. In packaged packages, such cereals, as a rule, can not be found, but you should not take it with your eyes closed. Examine the contents of the bag carefully so that it does not contain any moth.
• Wuhu with millet is supplemented with vegetables for carrots, carrots, potatoes, onions, tomatoes or sweet peppers, although they are often cooked without potatoes. Culinary specialists have a special rule for cutting vegetables for fish soup - the less ingredients are included in its composition, the larger they are cut.
• Millet is added in the process of cooking the broth, when the potato has reached the state of semi-preparedness. If cooked without it, the cereal is poured 20 minutes before the dishes are ready. The seeds should have time to soften and not to boil. Otherwise, the broth will become cloudy.
• Salt and season the ear at the end, a couple of minutes before being cooked. Greens are added with spices or sprinkled with it already spilled on plates of the ear.
Ear with millet and tomatoes - "Home"
Ingredients:
• a pound of oily and large sea or river fish;
• potatoes - 3 tubers, medium size;
• two fresh tomatoes;
• millet (groats) - half a glass;
• onion head;
• allspice peas - 4 pcs.;
• two carnation umbrellas.
Cooking method:
1. Gutted, peeled and chopped fish, dip in fresh boiled water (3 liters) and wait for boiling again. In the process, be sure to remove the foam, otherwise the ear will turn cloudy. After about 40 minutes, when the fish is completely ready, put the pieces in a separate bowl and cover it with a lid.
2. Discard the fish broth through cheesecloth folded in two layers, transfer to another pan and quickly bring to a boil.
3. Scale the tomatoes with boiling water, cool by placing them under a stream of cold water. Carefully peel the tomatoes, cut the flesh into small slices. Cut the potatoes into thin, small, small cubes, onions - not large, pieces. Rinse millet in cold water, transfer the cereal to a sieve to dry.
4. Dip potatoes, onions and tomatoes in boiling fish stock. With a slight boil, loosely closing the lid, boil the vegetables until half cooked. Add the dried millet, continue cooking until the potatoes soften.
5. Separate the boiled fish fillet from the bones and lower it into your ear a minute until cooked. At the same time, season the ear with spices, add salt, dip the cloves in the water-washed umbrellas.
6. Before serving, let the ear stand for ten minutes so that it absorbs all the aromas of spices and spices.
Hungarian soup with millet, tomato, bell pepper and egg
Ingredients:
• two heads of large fish;
• 400 gr. fish fillet;
• two onion heads;
• fresh tomatoes - 2 pcs.;
• one bell pepper;
• a third glass of millet;
• a spoonful of butter;
• a raw egg;
• spices "For fish dishes";
• fresh greens of dill.
Cooking method:
1. Remove the gills from the heads and rinse them thoroughly under running water. Examine carefully the places where the gills were located. Transfer the heads to the pan, pour two and a half liters of cold water into it, and boil it.
2. From the boiling fish broth, remove all the foam, dip a couple of allspice peas, peeled onion and lavrushka into it. Reduce heat slightly and cook without cooking for 20 minutes. If foam appears, do not forget to clean it.
3. Cut the pulp of tomatoes peeled off into small pieces, the pulp of bell pepper and potatoes with short strips.
4. Grind the remaining onion, fry in butter until a distinctive, golden hue. Then add the tomato with chopped tomatoes, mix, warm for a couple of minutes and turn off the heat.
5. Remove the head from the broth, strain the liquid on a fine sieve or gauze folded in several layers, drain into a separate pan. Put on intense fire.
6. When it boils, put potatoes with bell pepper, leave to cook over medium heat until half cooked. Then pour the washed millet, lower the slices of fillet, season the ear with spices, salt.
7. In a small bowl or cup, shake the egg well with a fork and, using a thin stream, intensively stirring the broth, introduce it into your ear.
8. When serving, sprinkle some finely chopped greens on each plate.
Hake with pumpkin millet
Ingredients:
• pumpkin pulp - a kilogram;
• 600 gr. hake or any other marine fish;
• a pound of potatoes;
• onion head;
• Bay leaf;
• five branches of young parsley;
• medium-sized carrot;
• half a glass of millet.
Cooking method:
1. Cut the pumpkin into large pieces, put in a saucepan and pour a liter of water. With intense heat, wait until it boils, then, reducing heat, boil for twenty minutes.
2. While boiling the pumpkin, boil two liters of water in a separate pan. Put small pieces of carrots, large potato wedges, chopped onions in boiling water. Add bay leaf and, waiting for boiling again, fill in the washed millet. Cook at a moderate temperature, not allowing the broth to boil vigorously.
3. Gutted and peeled carcasses cut into pieces. Grind the pumpkin in a blender, right in the water in which it was boiled.
4. Ten minutes after millet is poured into the water, dip the pieces of hake into the pan. Boil your ear for a quarter of an hour, constantly removing foam. Add cooked pumpkin puree and cook until tender, minimizing heat, for ten minutes.
5. Add chopped parsley, salt to the prepared ear, mix and let stand for at least ten minutes.
Ear with pike perch millet without potatoes - "Double"
Ingredients:
• a pound of small river fish;
• large onion;
• small parsley root;
• half a glass of millet groats;
• a bunch of greens at the discretion of the cook (dill or parsley);
• a small carcass of pike perch.
Cooking method:
1. Put the gutted and well-washed fish in a pan with their heads. When cleaning, be sure to remove the gills from the heads, otherwise the broth will cloud. Two and a half liters of cold water fill the fish, cook from boiling over low heat for forty minutes.
2. Strain the finished fish broth in a clean pan, bring it to a boil again. In a pan with boiling broth, dip the thin half rings of carrots, chopped onion and parsley root.
3. After twenty minutes, put in a boiling broth, sliced carcasses of pike perch, pour the millet thoroughly washed with cold water. Cook at a minimum temperature, without covering, until the fish is ready. Foam will form on the surface, remove it.
4. Add the prepared ear to your taste, season with ground pepper. You can add some "For fish dishes" spices.
5. Pour finely chopped greens into each plate already upon serving.
Recipe for boiled fish soup with millet on chicken stock
Ingredients:
• chicken carcass weighing about 800 gr.;
• one large onion;
• kilogram of fatty river fish;
• three potatoes;
• dill;
• millet - a third of a glass.
Cooking method:
1. Wash the chicken with cold water and put it whole in a large pot. Put the parsley root, chopped into large slices or julienne, and the onion cut in half. Pour in all three liters of water and put on moderate heat.
2. After boiling, remove the foam from the surface of the chicken broth. Reduce temperature slightly, cover and continue cooking for about an hour. Put the finished chicken, and use it at your discretion, you will not need it for the soup anymore, and strain the broth in a clean saucepan.
3. Rinse the gutted fish well, especially in the area of the abdomen and put in lightly boiling meat broth. Cook over medium heat, remembering to remove the foam, about half an hour.
4. Put the finished fish on a plate, cool and cut into portions.
5. In the broth, put the cubes of potatoes and boil until half cooked. Add millet, continue cooking until the potatoes are soft.
6. Transfer to the ear pieces of boiled fish, add salt, add chopped herbs and bring to a boil, remove from heat.
A simple recipe for millet soup with millet
Ingredients:
• oily sea or river fish - 700 gr.;
• potato - 3 tubers;
• head of a bitter onion;
• one and a half tablespoons of thick cream or butter;
• a small carrot;
• Lavrushka - 1 leaf;
• millet groats - 50 gr.
Cooking method:
1. Put one and a half tablespoons of oil in the cooking bowl. Add finely chopped onions, add carrots chopped on a coarse grater. On a baking or frying program, spasser the vegetables until soft.
2. Add thin potato wedges, fish slices and millet cereal washed with cold water to the fried vegetables.
3. Underfilling a centimeter to the maximum mark, fill the products laid out in the bowl with cold water. Salt, add lavrushka and spices.
4. Set the timer for 50 minutes, run the program "Soup" or "Cooking".
Ear with millet - cooking tricks and useful tips
• The broth will turn out to be more rich, and, accordingly, the ear is tastier if several varieties of fish are used in cooking.
• To make the ear with millet transparent, it is necessary to remove foam from its surface not only during the initial boil. A "var" may form after each bookmark of new products.
• Fish will retain juiciness when placed in boiling liquid. It is equally important not to digest it.
