Burbot soup - homemade recipes

Burbot is often called the royal fish, as it has tender and tasty, slightly sweet meat, and is very healthy. It is often prepared into entrees by baking it or frying it in a pan. However, first courses made from this fish are no less highly valued by gourmets. Burbot fish soup is rich and aromatic and has unique organoleptic qualities. You can cook it at home or outdoors. There are several recipes for this soup, and each version has its admirers.

Classic burbot fish soup

Burbot is considered a seasonal fish; dishes from it are prepared mainly in winter. Making burbot soup at home is quite simple.

For 3 liters of rich fish soup you will need:

• water – 2.5 liters;
• burbot meat – 3 kg;
• fresh parsley – 100 g;
• potato tubers – 4 pcs.;
• onion head;
• carrot root;
• salt;
• pepper;
• Bay leaf.

Prepared according to the following algorithm:

1. Place fish meat cut into pieces into boiling water, add spices - bay leaf, pepper.
2. Cut the onion into small cubes, chop the peeled carrots into round pieces.
3. Parsley is chopped into thin strips.
4. After 15 minutes of cooking, add chopped vegetables to the pan.
5. Salt and other spices are added to improve the taste.
6. Leave to simmer over medium heat until the vegetables are ready.
7. After cooking, crumble parsley into the broth.

Experienced cooks advise using black or allspice - it will give the soup a spicy note.

Cooking features

Recipes for fish soup, which can be prepared from burbot, are not always identical and may have different levels of complexity. However, even a novice cook can cope with cooking this soup if he knows and takes into account several important points.

• Ukha can be cooked from both fresh and frozen burbot, but first it must be allowed to thaw in natural conditions, without subjecting it to sudden temperature changes. An attempt to speed up the process of defrosting fish using a microwave or warm water will lead to a significant deterioration in the organoleptic qualities of the product.
• Burbot can be covered with a thick layer of mucus, which is extremely difficult to clean off, especially when outdoors. Therefore, the skin is usually removed from the fish. To do this, it is cut along the circumference under the gills, then pulled together like a stocking, if necessary, helping yourself with pliers.
• After removing the skin, the burbot should be gutted and washed thoroughly. To remove the insides, the tip of the knife is inserted into the anus and the belly is ripped open all the way to the head. Then, carefully, so as not to damage the gallbladder, the insides are removed. If the bile spills, both the fish and its liver, which is considered a particularly valuable product, will become bitter, and it will be very difficult to rid them of this bitterness. If bile still stains the burbot’s liver, it is easier to cut out these areas with a sharp knife.
• After the carcass is gutted and washed well, you need to separate the head and tail, cut the rest into steaks or fillet. The tail and head of the burbot, as well as its spinal part, are not thrown away; broth is boiled from them. The fillet is added to the already strained broth approximately 15-20 minutes before the dish is ready, unless other recommendations are given in the recipe. The liver and milt of burbot are considered tasty; they are also often added to the fish soup, after being cut into small pieces.
• When preparing burbot broth, peppercorns and laurel leaves, sometimes carrots and onions are added to it. When preparing the fish soup over a fire, the small fish and burbot head are wrapped in gauze; at home, the broth is filtered. Then the main ingredients are added to it. Most often, burbot fish soup includes onions, carrots and potatoes. For thickness and satiety, sometimes millet, rice or other cereals are added to this soup. Standing apart is the royal burbot fish soup, which is cooked in chicken broth and served with pancakes made with fish and chicken.

Cooking like a king

Royal fish soup is more difficult to prepare, but it also has the same taste.

Here you will need:

• burbot carcass;
• chicken – 1.5 kg;
• small fish – up to 1.5 kg;
• potatoes – 4 pcs.;
• peeled carrots;
• chicken egg – 2 pcs.;
• butter – 60 g;
• spices - salt, pepper.

Method for preparing royal fish soup:

1. Pour chopped chicken with water, salt, and cook over low heat. The finished meat is laid out; you only need broth.
2. Wrap small fish in cloth, place in a pan with broth, and cook until the fish begins to disintegrate. Strain the resulting liquid.
3. The burbot is cut into medium-sized pieces and boiled in broth for about 15 minutes. Remove the meat from the broth, filter the liquid itself, adding the whites of 2 eggs.
4. Cut the peeled potatoes, place them in the soup, and cook for 10 minutes. During this time, carrots are fried with the addition of onions.
5. The fish meat is placed in a closed clay container, boiled potatoes and a side dish are added. Pour in the prepared broth and place the resulting mixture in the oven for 30 minutes. Oven temperature – 200 degrees.

Experts advise cooking fish in large pieces; it turns out tastier and juicier.

Ear with liver

Another amazing option for a rich soup, which can be compared in nutritional value to a second course. The recipe for burbot fish soup with potatoes and liver will definitely become a favorite in your family. You will need:

• Burbot - 400 g.
• Liver - 30 g.
• Potatoes - 3 pcs.
• Greenery.

Pour the water into the pan and place it on the stove. The recipe makes two servings, which means you will need about two glasses of water. Potatoes need to be cut, greens should be chopped. Free the carcass from the bones and cut it, separate the liver. Place all ingredients in a saucepan and cook. The burbot liver needs to be fried until cooked and transferred to the soup. Pour into plates and enjoy the excellent taste. You can add half a boiled egg to the ear.

Fish soup in a slow cooker

The main difference here is the method of preparation. Cooking fish soup in a slow cooker is easier and faster.

Required products:

• carcass or head, tail of burbot;
• potato tubers – 6 pcs.;
• leek – 50 g;
• peeled carrots;
• parsley or celery root – ½ part;
• onion head;
• seasonings - pepper, salt;

Cooking method:

1. Before cooking starts, turn on the multicooker and set it to frying mode.
2. Chop onions and green onions.
3. Rub the roots with a grater.
4. Fry vegetables in oil.
5. Peeled potato tubers are chopped into cubes and placed in a slow cooker.
6. Wash the burbot meat. If the head is used, get rid of the gills and eyes. Place in the multicooker bowl.
7. Add 1 liter of water, salt, pepper, change the mode from “Frying” to “Soup”. Set a timer - 60 minutes.

Fish soup with cereals

In principle, you can choose any cereal, but most often fish soup is cooked with millet. If you have arnautka or corn grits on hand, you can use them. Burbot gives the first dish a unique flavor that harmonizes perfectly with grains. The finished fish soup turns out rich, satisfying and tender. It is very important not to overdo it with cereal. This is not porridge, but soup. You will need:

• Small fish - 500 g.
• Burbot - 200 g.
• Onions - 100 g.
• Parsley root - 60 g.
• Millet 1/2 tbsp.

The first step is to prepare the broth. To do this, small fish need to be gutted and boiled. Strain the broth. Now put vegetables in it, and after 20 minutes fish fillet and millet. Cook until they are ready.

The recipe for this soup can be changed to suit your taste. For example, if you can’t imagine fish soup with cereal, then replace it with potatoes. This will make the taste different, but it will definitely not worsen, especially since this is a classic combination. Perhaps you also have a signature recipe for burbot fish soup. A recipe with a photo can take its rightful place in your selection of favorite dishes.

Ear from burbot head

Necessary ingredients for preparing burbot head soup:

• several heads of fish;
• potatoes – 4 pcs.;
• onion head;
• carrot;
• salt, pepper, bay leaf.

Procedure:

1. Remove the gills and eyes, and rinse the head thoroughly under the tap.
2. Place a pan of water, and after boiling, add the heads. Cook for 15 minutes.
3. Remove from the water and leave the resulting broth to cool.
4. The cooled liquid is filtered and the bones are thrown away.
5. Chop onions and carrots into small cubes. Potatoes are cut into pieces.
6. Add chopped pieces of onions, carrots, potatoes, and spices to the broth for taste.
7. Bring the resulting mixture to a boil over medium heat and cook until tender. Then turn off the stove and let the soup brew.

You can check the readiness of the soup like this: the potatoes break easily, but retain their shape.

Signature winter dish

Only experienced fishermen can say exactly when to cook such fish. Of course, burbot is now available for sale all year round. But this does not mean that it is equally tasty, since it is more susceptible to seasonality than others. He gains the most fat in December. Before spawning, which takes place in early spring, burbot eats much more than usual.

It is at this moment that it is completely unnecessary to know the exact recipe for burbot fish soup. No matter how you cook it, the dish will still turn out fantastically delicious. But from March to November the fish becomes thin, in the heat it completely hibernates and does not feed. Cooking fish soup from it is just a waste of time.

First course in Finnish

List of products:

• burbot carcass – 0.5 kg;
• potatoes – 4 pcs.;
• parsley – 50 g;
• onion head – 2 pcs.;
• butter – 30 g;
• milk cream – 150-200 ml;
• carrot root;
• bay leaf – 4 leaves;
• garlic clove;
• spices.

Finnish fish soup is prepared like this:

1. The burbot carcass is washed under running water, cut up - the head and tail are cut off, and the milk is cut out.
2. Chop onions, parsley, potatoes, carrots.
3. Prepare broth using milk and head. Add chopped vegetables and spices to the mixture. Keep on fire until the fish begins to boil.
4. The broth is filtered and chopped potato cubes are poured into it. Cook on low heat for about 10 minutes. In the process, the resulting foam is removed.
5. Melt butter in a frying pan, fry carrots and onions.
6. The roast is added to the soup and poured with cream. Bring to a boil and leave the fish soup to simmer. This will take 10-12 minutes. Add herbs, garlic, and pepper to the portions.

Let's start cooking

The first step is to cut the fish, separate the fillet from the bones and skin. Place the skeleton, fins in a saucepan, add onion and black pepper. Place on the fire and simmer for 20 minutes. After this, the broth needs to be strained, now it is ready for cooking the fish soup.

The fillet should be chopped with a knife or twisted, add salt and pepper to it and mix well. We form fish balls from it. Place them in a saucepan, add liver and milk, bay leaf and herbs. When the fish is ready, add the capers and turn off the heat. Place olives and lemon slices on plates and pour hot fish soup over them. All guests will like it without exception.