Recipe for river fish soup at home with millet

How to cook delicious fish soup

Many are familiar with the national dish of our country - fish soup, but few know that this is one of the few dishes of Russian cuisine that has no analogues in the whole world. Many housewives know how to cook this dish, but real fish soup can only be prepared from freshly prepared fish and only over a fire.

Ukha differs from other fish soups in its composition and preparation nuances. For example, it cannot be seasoned with vegetables, fried onions or oil. Only freshly caught fish is used in the fish soup, and besides, many fishermen prefer to prepare this dish from only one type of fish - there is perch, pike perch, whitefish, sterlet fish soup, etc. If we are talking about the original Russian fish soup, then only the so-called “white” (sweet) fish is used for it, but black fish, which according to long-standing folk traditions includes minnows, bream, roach, burbot and pike, cannot go into the fish soup .

Spices and seasonings for fish soup:

To obtain the unique taste of fish soup, add parsley and celery roots, as well as their greens, which are added at the beginning of cooking.
It is also possible to use bay leaves and peppercorns.
Vegetables are not placed in a real fish soup, with the exception of a whole onion and sometimes a couple of potatoes. And then, this is done only when the fish soup is prepared from dead fish - caught quite recently, but no longer alive.

All freshwater fish, in order to preserve their taste and nutritional properties, should be used for food immediately after catching, since dead fish loses these properties to a large extent. By the way, sea fish is preserved for cooking much longer.

Regardless of the type of fish soup, it cooks quickly: it is usually served within 12-20 minutes from the start of boiling. It is noteworthy that fresh fish on the ear is not cleaned of scales, but is placed entirely in cold water, and as it is heated, about half an hour before boiling, the scales dissolve without a trace and give the ear a special aroma and taste. If the fish soup was heated slowly, then within five minutes after boiling it is ready to eat.

Cooking fish soup

To prepare fish soup, use non-oxidizing dishes, preferably stainless steel. If the fish soup is prepared at home, then an enamel or ceramic pan will do.

The important thing is that you need to cook the fish soup without a lid; cover the pan with it only at the end of cooking, after removing the container from the heat.

No grains are added to the fish soup, otherwise it will no longer be the desired dish, but fish soup. In addition to the peppercorns and bay leaves mentioned above, other spices such as saffron, anise, nutmeg, tarragon, allspice can be used as seasonings for fish soup, and fennel can be added from herbs. Sometimes green onions or leeks are added at the end of cooking to add extra flavor.

How to cook fish soup over a fire

Pour clean water into a saucepan or kettle, add salt to taste and a couple of coarsely chopped potatoes. You can add an onion and parsley or celery root, cut into strips.
Next add small fish or fish heads and tails.
Cook the fish soup over low heat for about 10 minutes, then skim off the foam and strain the broth. After the procedure, the vegetables are put back into the container with the broth.
After this, spices and herbs are added to the future fish soup: bay leaf and pepper are a must, the rest is optional.
The fish soup should simmer for another five minutes over low heat, and then firewood is added to the fire and large pieces of fish are dropped into the fish soup. They should be quite large, at least five centimeters wide.
The fish soup is cooked for another 15 minutes over low heat, but it is important not to let it boil.
At the end of cooking, add parsley, dill or tarragon.
Remove the finished fish soup from the fire, cover with a lid and leave covered for at least 15 minutes. Now the ear is ready to eat.

Evaluate the manufacturing method:

How to cook crumbly millet correctly and tasty?

Millet is a valuable and healthy food, which in the old days was called “golden grain”. The advantage of millet is that its cost is several times less than that of buckwheat or rice, and its taste is very pleasant. Millet is a nourishing food; the cereal goes well with dairy products, vegetables, fruits, dried fruits and meat. From millet you can cook porridge, milk, soup, side dish, make casserole, add to dishes.

IMPORTANT: A tasty millet dish will only turn out when you learn the basic rules for cooking this grain. Then your porridge will be crumbly, the soup will not be thick, and the millet will not be bitter.

Cooking rules:

To make the porridge crumbly, the proportions of water and cereal should be strictly observed.
1 part millet requires 2 parts liquid
Dairy requires more milk than water for porridge or side dish (approximately half)
These liquid proportions are calculated for already washed cereals
To wash off dust from grains and separate yellow grains from black husks, do not ignore pre-rinsing
Do not make the cooking fire too high (this will allow the cereal to boil very much, but not be completely cooked)
The cereal is added only when the water boils
The approximate cooking time is from 15 to 17-20 minutes, then turn off the heat, cover the saucepan with a lid and let the porridge brew for a while (a mandatory stage in preparing porridge, allowing it to swell and not stick together)
Salt or sugar can be added to millet at the initial stage of the arch, when you pour in the cereal

INTERESTING: There is one feature of millet that you can determine even during the purchase of cereals. The darker the millet, the more crumbly it will be in the form of already boiled porridge. This cereal can be cooked not only on the stove, but also in multicookers and even in the microwave.

Dry cereal

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.

On a note! To make the fish soup more delicious, you can use different types of river fish. As they say, whatever is at hand will end up in your ear. As for spices and herbs, it is better to use special kits for preparing fish dishes. And of course, greens. Dill will ideally highlight the taste of crucian fish soup.

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.

Preparation:

We will prepare all the products according to the list.
Wash the fish thoroughly and remove scales.
Let's clean the insides, cut off the fin parts and tail.
Cut the fish into portions.
Place crucian carp and other river fish in a pan.
Fill with filtered water and place on the stove.
After boiling, cook the fish fillet until cooked. Please note that fish cooks quickly.
We wash the millet cereal, put it in a bowl and fill it with boiled water.
Leave it in this form for some time to swell.
Let's prepare the vegetables. Peel the carrots and onions.
Let's wash the vegetables. Grate the carrots and chop the onion with a knife.
Cut the sweet pepper, remove the stem and clean the seeds. Chop the pepper.
Heat the refined sunflower oil in a frying pan.
Place the vegetables in a frying pan and sauté until done.
Remove the boiled fish from the broth with a slotted spoon.
Place on a plate, cool, and then separate the fillet from the bone.
Strain the broth through a sieve or piece of gauze.
Pour the strained broth into the pan and bring to a boil.
Place millet grains into boiling fish broth.
Meanwhile, peel the potato tubers and cut them into cubes.
After about 10 minutes, add the potatoes to the pan.
When the potatoes are cooked, add the boiled fish fillet to the fish soup.
We wash the greens of any taste with running water, dry them and finely chop them with a knife.
Place the chopped greens into the pan. You can add a couple of bay leaves for flavor.
Bring the soup to a boil again.
Boil for just a couple of minutes.
Infuse the fish soup for a quarter of an hour in a sealed container.
You can serve the aromatic soup to the table.

Recipe of dish.

Let's prepare the ingredients. Gut the chilled pink salmon and wash it in cold water. Peel the vegetables. If necessary, we sort the millet, removing impurities and spoiled specimens.

First, let's start cutting the fish.

Cut off the tail, head and fins from the pink salmon. Then we separate the fillet from the bones.

Place all parts of the fish, except the fillet, into the pan, as well as carrots (50 g), onions (50 g), spices (3 g), salt (1 tbsp) and bay leaf. Fill all the ingredients with cold water (2 l) and place on the stove.

Bring the broth to a boil at maximum heat, then reduce the heat to medium. Cook the contents of the pan for about 20 minutes.

Do not forget to skim the periodically formed foam from the surface of the liquid.

While the broth is cooking, prepare the remaining soup ingredients.

Cut the onion (50 g) into small cubes.

Chop carrots (100 g) into strips.

Fry the onion in a hot frying pan with oil for about 1-2 minutes.

Then add carrots to the vegetable and fry them together for another 2-3 minutes over medium heat.

And now I will share with you a secret from the Pro Vkusnyashki website: how to get rid of the bitter taste of millet.

Take millet (1/2 tbsp), you can rinse it 1-2 times, fill it with water (1.5 tbsp) and cook separately for about 10 minutes.

Then drain the liquid from the semi-finished porridge and rinse the cereal with cold water. Thus, all the bitterness of the cereal has passed into the water and will not give our soup an unpleasant tint.

There is still a little time left until the broth is ready. We have time to cut pink salmon fillets into large pieces.

Strain the broth, brought to the desired state, discard the vegetables, and you can try to separate the meat from the bones and head and add it to the soup a couple of minutes before the end of cooking.

Place the liquid back into the pan and, adding fish fillets, bring to a boil.

Meanwhile, cut the potatoes into medium cubes.

Place the vegetable in the boiling broth and cook for about 5 minutes at medium heat.

Then place the prepared millet into the soup and continue the process for another 5 minutes.

Last we put the frying into the pan, then reduce the power of the burner to minimum, cover the dish with a lid and simmer our dish for about 5 more minutes.

The prepared soup can be eaten either hot or cold, but the most delicious, of course, is the first option, sprinkled with finely chopped onions or other herbs.

How to cook fish soup with millet

Fish soup with millet recipe

Bon appetit! This fish soup can be served with croutons. Our fish dish is ready!

Let it brew for a few minutes. Add to the pan and turn off the stove.

Finely chop the greens or grind them in a blender.

Cook for 3 minutes. Salt, pepper, mix. Then add vegetables and bay leaf to the ear.

Fry chopped vegetables in vegetable oil.

We do the same with pepper.

Finely chop the onion.

Grate the carrots on a coarse grater.

Continue cooking for another 10 minutes. Wash the millet and add it to the pan with the fish and potatoes.

Cook for 5 minutes. We put fish pulp and potatoes into it. Strain the broth and bring to a boil. Then remove the fish from the pan and separate the flesh from the bones.

Cook for 40 minutes. Clean the fish, add water and bring to a boil.

100vkusov.ru

Noble fish soup with millet in a slow cooker

Ingredients:

fish (salmon, salmon) – 500 g
millet – 1/3 multicup
potatoes – 3 tubers
onion – 1 pc.
carrots – 2 pcs. average
olive oil – 1 tbsp. l
salt, pepper, bay
chopped dill – 2 tbsp. l

How to cook:

All vegetables are peeled, washed, cut into neat cubes.
The fish is cut into portions. Skinned and milled.
The millet is washed in several waters and drained in a colander.
All vegetables, spices, and cereals are placed in the multicooker bowl. Drizzle with olive oil, salt and pepper.
Pieces of fish are placed on top. Pour 2–2.3 liters of water.
The multicooker is turned on to the “Stew” or “Soup” mode. Cooking time – 60 minutes.
After the signal that the dish is ready, add dill and leave the fish soup to steep for 15 minutes.

What's so good about this fish soup with millet? The recipe with photo in a slow cooker is more than simple. Even a novice cook can quickly master it. In addition, this is a win-win option for a very tasty and satisfying fish soup, the preparation of which takes very little time and effort.

How to cook fish soup at home, revealing the secrets of chefs

The national cuisines of many countries around the world have their own recipes for making fish soup. In Finland, it is customary to cook it from rainbow trout with the addition of full-fat milk or cream (and every self-respecting Finn is fluent in the skill of cooking fish soup). In Russia, various types of fish are used, both river and sea. And in Ukraine, millet or other grains are added to the fish soup. This is probably why the question of how to cook fish soup at home is difficult to answer unambiguously. But we will still try to do it!

Fish soup preparation technology

Here are some general guidelines that will help you get great results.

The key to a delicious fish soup is a strong broth. Cook it from ruff, ide, whitefish, perch, pike perch or other favorite fish.
Use several types of fish, at least two.
If you are preparing fish soup from fresh fish, the only other ingredients can be potatoes and onions.
Ukha differs from soups in the minimal set and quantity of vegetables.
Green onions, parsley, hot and allspice, dill, tarragon, and bay leaves will add a spicy taste to the soup.
The ear will acquire a rich taste when cooked over low heat. Keep the pan open all the time.
If the fish meat comes away from the bones, the fish soup is ready! Do not overcook the fish soup, as the fish will quickly lose its taste and become tough.
The cooking time for fish soup depends on the type of fish. Soup from river fish will be ready in 15-20 minutes, and from sea fish - in 10.
If the ear has lost its transparency, use an egg white pull to lighten it.
If you are preparing fish soup from frozen fish, put it in water straight from the freezer.

How to cook fish soup from river fish

To prepare a real fisherman's soup, any river fish is suitable, the main thing is that there is a lot of it.

river fish (small and large) - 1.5 kg,
water - 1.7 l,
egg - 1 pc.,
onion - 1 large head,
potatoes - 4 pcs.,
salt, pepper - to taste.

Wash and gut small fish (perches, ruffes are suitable), leave the gills, eyes and scales - these ingredients will give the fish soup the necessary consistency. For large fish, separate the head, tail and spine.
Place the fish parts in a saucepan and fill with water. Cook until the bones begin to separate easily from the fish.
Strain the broth. If cloudy, add egg white.
Place portioned pieces of large fish, onions, potatoes, salt and pepper into the prepared broth. Cook until done.

How to cook trout fish soup

If you are still deciding how to cook fish soup at home and what fish to use, try this Finnish recipe. The fish soup will be transparent and amazingly tasty.

trout - 500 g,
potatoes - 500 g,
onion - 3 medium sized heads,
cream - 200 ml,
boiled water,
salt and pepper,
greens - parsley, dill.

Clean and wash the trout, leaving the skin intact. Cut the fish into large pieces.
Prepare potatoes and onions: peel and chop. Place potatoes, onions, and trout pieces in layers on the bottom of the pan.
Pour in cold boiled water until it covers the fish by 3-4 cm. Add black peppercorns, salt and ground pepper.
Cook over medium heat until done. At the very end of cooking, add cream to the pan, stir and bring to a boil.
On average, the cooking time is 15 minutes, after which the soup should be allowed to brew for 10 minutes.
Serve the fish soup, garnished with chopped herbs.

Fish soup: recipe from pike perch

How to cook fish soup at home using a classic Russian recipe? Of course, using the simplest and most affordable products!

pike perch - 400 g,
onion - 2 medium sized heads,
carrots - 1 pc.,
potatoes - 5 pcs.,
tomato - 1 pc.,
parsley root - 2 pcs.,
greenery,
bay leaf, salt, pepper,
butter - 50 g.

Clean and fillet the fish. Place the heads, ridges, bones, fins in the pan and cook the broth.
When it boils, add parsley root, onions and carrots, bay leaf.
Strain the broth, add chopped potatoes, onions and parsley root.
After 10 minutes, add the fish fillet, tomato and spices.
Add butter before turning off.
You can serve the fish soup in plates or a deep dish, first garnished with herbs.

Try cooking fish soup according to a classic fisherman's, national Finnish or original Russian recipe. And every time you get a new, delicious dish for lunch!

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.

Fish soup with millet and vodka

Fish soup has long and firmly entered our cuisine, becoming one of the traditional dishes. It arose many centuries ago, but this word, according to ancient scriptures, was used to call any soup, no matter what it was made from. And all because the very origin of the word “ear” goes back to the ancient Indo-European language, to the word meaning “decoction”.

There are many varieties and cooking options, depending largely on the fish chosen. For the right fish soup, you need to mix fish types wisely:

or white fish soup (pike perch, perch, ruff and whitefish, with the addition of 1/3 burbot, catfish, tench or ide)
or red (types of fish such as sturgeon, beluga, stellate sturgeon, nelma, salmon)
or black (from such varieties of fish as asp, carp, chub, crucian carp, carp, rudd)
or triple (that is, from three different types of fish)

Usually, for better fat, there must be tails and heads, in addition to the loin.

This fish soup was prepared according to the red fish soup and I used salmon fillet, but the heads and tails were beluga and sturgeon. I added millet for satiety and vodka solely out of tribute to tradition, and certainly not for any practical purpose. Vodka is generally added when fishing, when preparing fish soup from fish and seasonings in a pot; some types of river fish can make the broth cloudy and bitter, which is why vodka is added to remove the cloudiness of the broth and the bitter aftertaste. At home, vodka is added solely for aroma and smell.

In fact, the soup is extremely easy to prepare, so even beginners, following the cooking instructions, can prepare a delicious soup without any problems. You can always easily find fish trimmings at any market in a fish shop; they are either already ready-made, or ask the sellers, saying what you need for a delicious fish soup, and they will select them themselves.

Ukha is also a very healthy soup that is low in calories. The classic version of fish soup does not include potatoes, so vary here depending on the desired richness of the soup.

Recipe
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Composition:

Salmon or salmon fillet 500 g
Fish trimmings, heads, fins of sturgeon, salmon, trout or beluga 1.5-2 kg
Potatoes 3-4 pcs.
Millet 3/4 cup
Young onions 5-6 pcs
Dill
Parsley
Salt
Pepper
Bay leaf
Allspice
Vodka 50 g

Go to Table of Weights and Measures →

Nutritional value per 100 g

150 kcal calories

Instructions

Step 1:

Wash the fish trimmings, peel them if necessary, pour half of them with cold water and cook. Bring to a boil and carefully skim off the foam. Add the second part of the trimmings and part 2 of the peeled onions, continue to cook over low heat for 20 minutes, skimming off the foam, add salt. We continue to cook for another 20 minutes, then turn it off, throw away the fish and onions, and strain the broth through two layers of gauze to make the broth transparent. Pour the broth back into the pan and let it cook.

Step 2:

Peel and wash the potatoes and onions. Wash the greens and tomatoes, cut them smaller. Wash and chop the greens.

Step 3:

We cut the fish fillet and put it in the broth, add thoroughly washed millet, chopped potatoes, bay leaves, peppercorns, allspice, salt to taste, cook for 10 minutes.

Step 4:

Add chopped tomato and onion, cook for another 10 minutes, at the end add chopped herbs and a glass of vodka. Turn off and let sit for another 15 minutes.

Recipe for classic fish soup with millet

Among the persistent myths is this: fish soup and shish kebab do not tolerate female hands. Nonsense. Ukha prepared by a woman is no worse than the male version. It’s just that men came up with this myth to puff out their cheeks and prove their importance.

Hence the stories about birch coals from a fire and other heresy. At a fire, everything already takes on the smell of smoke, so there is no point in organizing shamanic dances with unburned fuel residues.

As in any business, the fundamental principle is important. Not understanding him, women make the main mistake. They treat the fish soup like soup. That is, they are trying to cook something satisfying. That's why the soup comes out. That's why it doesn't work out as it should. Meanwhile, the matter is primitive. You need to treat your ear like dessert. I'll explain now.

The value of fish soup is in the fish soup. Ukha is not soup. This is broth. But the broth must be strong and blended. That is, there should be a lot of fish. It must be river. And it should be different. All science. Having understood this, you have almost learned how to make real fish soup.

The first step is to wash, clean and sort the fish. Very small ones are selected for the first brew. They also let in hopelessly bony species with the fins and heads (it’s best to get rid of the gills) of large fish, cut into portions. They try to get rid of the mucus, but the scales are often left behind.

Once it boils, turn the heat to low. Otherwise, the soup will be cloudy - the same principle as when cooking chicken broth. Some people advise boiling in a canvas bag, but I never liked this idea - there is no place for a rag component in the broth.

Cook until the fish meat is completely cooked. Then they add a new portion of fines. This is if this portion is available. No - then they filter it. You can use a cloth or several layers of gauze - this is how we get rid of bones, scales and other unnecessary nonsense. Back on the fire.

Next, add onions and carrots into the strained soup. Someone throws the whole onion. I like the shredded version better. Carrots are also of arbitrary configuration. In rings, strips, whole - whatever you like

The only important thing is that all this goes a little. Even, I’m not afraid to say, it’s criminally small

The next stage is a little millet. Literally a pinch. No potatoes! This is not soup!

And then portioned pieces of fish and all sorts of frills. Excesses are all sorts of peppers and bay leaves. Also at a minimum.

As soon as the last portion of fish is cooked, remove from heat. It would be nice to splash some vodka in your ear. Again, without fanaticism. For a 3-4 liter pan, 25-30 grams. Then cover with a lid and let it brew.

After waiting 10-15 minutes, we begin to eat and be proud of our talents as a cook. Before serving, it’s a good idea to add parsley to your fish soup. It will be delicious. But dill and fish soup do not combine so harmoniously.

Interesting detail. If you add cream or milk to your fish soup, you get a Finnish version of this dish. In general, Finnish cuisine is characterized by the use of large amounts of milk and cream. So if you want to get Finnish fried potatoes, stew them with milk. The same goes for the fish soup. You need Finnish soup - add milk. And the rest is the same.

As you can see, everything is very simple. And there is nothing masculine about it. Everything is quite unisex.

anisima.ru

How many minutes does millet cook in soup?

How often do you use millet to make soups? Don't use it?! And in vain! The fact is that this small grain boils perfectly and does not spoil the first courses at all. On the contrary, millet allows the dish to acquire its unique flavor, making it nourishing, dietary, healthy and tasty.

You can cook:

Soup with millet and potatoes
Soup with millet and meatballs
Soup with millet and vegetables
Soup with millet and mushrooms
Soup with millet and pumpkin
Fish soup with millet

There are some features for preparing millet soup:

Before adding millet to the soup, it should be washed and soaked in water.
Millet in soup is cooked for about 25 minutes
As a rule, millet is added to the soup at the stage of cutting potatoes.
Remember that millet boils and swells very much, so you should not add too much grain to the soup.
For one 3-liter pan, only 2-3 tbsp is enough. cereals
After preparing the soup, it should sit for 10 minutes under a closed lid.

Millet soup: an example of a finished dish and its serving

Ear soup with millet from pike perch

To prepare 5 servings you will need:

To prepare a delicious fish soup, you need:

Clean the fish and rinse well. Remove the gills from the heads (the broth cooked on the gills may be a little bitter). Pour water over the fish in a saucepan and put it on the fire.
When the water boils, remove the foam from the broth, add 2 peppercorns, salt and add a bay leaf.
Rinse the millet in cold water. Peel the potatoes and carrots and cut them into small pieces. Peel and rinse the onion.
When the fish meat begins to come away from the bones, remove the fish from the broth and cool. If there are scales left in the broth, strain it, add the cereal and vegetables and put back on the heat.
Separate the fish meat from the bones and finely chop the greens. When the vegetables are cooked, place the fish on plates, pour the soup and sprinkle with herbs.

To make the fish soup truly delicious, you need to know a few generally accepted rules for its preparation. When cutting fish, be sure to remove the gall bladder so that the broth does not turn out to be too bitter. The milt, caviar and liver of the fish are boiled separately or used to prepare salads or appetizers - they make the fish soup too cloudy. In order to avoid cloudiness of the broth, the fish should be filled only with cold water and cooked over minimal heat.

sinyorita.ru

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.

Ear soup with millet: general principles of preparation

• Millet can be added to any fish soup, regardless of the type of fish from which it is cooked: river or sea. The principle of preparing the dish is no different from the classic version, and its taste largely depends on the quality of the fish and the properly cooked broth.

• In cooking, you can use not only whole or cut into pieces carcasses. Ukha cooked from the heads and tails of large fish with millet turns out to be no less tasty and satisfying. The main taste of the dish depends, in addition to the fish, on the properly cooked broth and the quality of the millet cereal.

• If you purchase millet by weight, pay special attention to its color. High-quality grains have matte grains with a pronounced yellow color.

The shiny-looking millet is not used in cooking; it is fed to birds. If you add it to your ear, it will taste bitter. As a rule, you won’t find such cereals in packaged packages, but you shouldn’t take them “with your eyes closed.” Check the contents of the package carefully to ensure there are no cereal moths in it.

• Fish soup with millet for a brighter taste is supplemented with vegetables: carrots, potatoes, onions, tomatoes or sweet peppers, although they are often prepared without potatoes. Cooks have a special rule for cutting vegetables for fish soup - the fewer ingredients it contains, the larger they are cut.

• Millet is added during the broth cooking process, when the potatoes have reached a semi-cooked state. If you cook without it, add the cereal 20 minutes before the dish is ready. The grains should have time to soften without boiling over. Otherwise, the broth will become cloudy.

• Salt and season the fish soup at the end, a couple of minutes before it’s ready. The greens are added along with spices or sprinkled on the soup already poured into plates.

Recipe for fish soup in nature

INGREDIENTS (for 5 liters of water):

1 kg small fish
1 kg large fish
1 kg potatoes
2-3 onions
Parsley - to taste
Spices - to taste

STEP-BY-STEP PREPARATION METHOD:

1. Place small unpeeled fish and large heads (without gills) in a cauldron and cook for at least 15 minutes.

2. Strain the broth through a sieve and cheesecloth so that there are no bones in the ear.

3. Throw boneless fillets of large fish into the broth and continue cooking.

4. Cut the potatoes into small cubes. Onion - in half rings. Chop the parsley. Add all this to the broth along with spices.

5. Cook until the potatoes are cooked. Some people also add a little vodka at this stage, but it’s up to you to decide whether you like this exotic taste.

The soup is ready! You can sprinkle with herbs or add mayonnaise, or something else. It’s up to your imagination.

That's all. I hope that you will use these recipes and enjoy the aromatic and amazing fish soup, which is also healthy and low in calories, containing only approximately 46 kcal per 100 g. So you don’t have to worry about ruining your figure! Needless to say, fish is full of minerals and vitamins: iodine, iron, magnesium, phosphorus, B vitamins... the list is endless!

Additional Ingredients

There are several types of additional ingredients that go very well with fish in the ear.

Vegetables

Standard vegetable set - potatoes, onions, carrots, celery, bell peppers and tomatoes. Some fish soup recipes recommend cooking the dish using vegetable broths. Such decoctions are prepared from a regular vegetable set.

Cereals

To make the fish soup more satisfying and rich, some housewives add various grains to the fish soup. The following are suitable for this: rice, millet and pearl barley. There are many recipes where dumplings (flour lumps made from flour and eggs) are added to fish broth.

Spices

As spices, you can add garlic and hot pepper to the soup for spiciness. Now ready-made mixtures are sold that can be added to fish dishes. It should be remembered that they contain salt, so you should not add salt to the dish immediately, but only after adding ready-made spices.

Greenery

The greens in the fish soup should be added at the end so that they do not lose their aromatic and taste qualities, however, when choosing greens, it is not recommended to take herbs with a strong characteristic aroma (basil, cilantro and rosemary), since such an additive can interrupt the taste of the fish. Ideal for cooking fish soup, green onions, parsley and dill.

Description of preparation:

To prepare fish soup with millet according to this recipe, we need about 600 grams of fish. I always use a couple of heads and some fillets. At the end of cooking, I remove the heads, leaving the fillets in the pan (by the way, I like them with skin, but you can take out the fish, remove the skin and bones and return only the fillets to the pan). The soup gets a beautiful yellow hue from the spices (a little turmeric and curry). The soup turns out to be very filling and quite fatty. But don’t forget that fish oil is extremely beneficial for humans, so this soup is simply vital for each of us :)

Good luck and bon appetit!

Purpose: For lunch / For dinner / Inexpensive Main ingredient: Fish and seafood / Vegetables Dish: Soups

How to cook fish soup with millet

Fish soup recipes are found in many national cuisines. Professional chefs advise cooking fish soup using several types of fish (that is, at least two, and it is best to combine lean and fatty fish). Depending on the fish used, the fish soup can be white (from pike perch, burbot, ruff, ide or catfish), black (from carp, crucian carp, rudd, chub or carp) and red (from salmon, trout, nelma or sturgeon). Gourmets consider red fish soup to be the best, since it is prepared from expensive varieties of fish.

To make the soup have a richer taste, cook it over low heat and do not cover it with a lid. The richest, most satisfying and delicious fish soup is prepared by fishermen over a fire.

Cooking fish soup over a fire is not at all difficult

First you need to light a fire and place a tripod over the wood. Place a pot half filled with water over the firewood, and while the water is boiling, peel the potatoes and cut them into medium-sized pieces. Place potatoes into boiling water.
After 20 minutes, place the peeled and sliced carrots into the pot. Pour millet into the pot and mix everything well.
Peel the onion, cut it with a cross from the roots to the tail and place it in the ear. Add salt and add water if necessary.
Clean the fish, cut into small pieces and place in a pot.
Cut the lard into small cubes, mix with fresh herbs (for example, parsley or dill) and, when the fish has been boiled for another 15 minutes, add the lard to the fish soup.
Pour vodka into the fish soup to remove the smell of mud from the fish (the taste of alcohol evaporates after 1-2 minutes of boiling and is not felt at all). Place black pepper and a few bay leaves into the cauldron, remove the cauldron from the heat and leave to steep for 15 minutes, covering it with a lid.

At the end of cooking, the fish soup must be checked for salt, since some of the salt is taken from it by the fish. If the soup turns out to be over-salted, add a little water to it and bring to a boil.

Despite the fact that fisherman's soup is considered the most delicious, at home this dish is no less attractive.