Ear Recipe ancient and modern

Once in the Russian kitchen, soup called various sweet soups, as well as broths from fish, poultry and meat. Quite a long time the word "ear" was synonymous with the word "gravy" or "zhizhka." But over time, meat broths began to be called broths in Russia, and fish soup or fresh fish soup or fish soup became known only as soup.

The soup is a Russian national dish, which has no analogues in the kitchens of other peoples, and belongs to the category of fish soups. But from other soups, including fish, the ear is different both in composition and in the technology of cooking, as well as in the absence of refueling.

For example, the ear can not be filled with croup or flour, vegetables, fried onion or butter. For a fish soup fresh and even live fish is used. It is believed that all freshwater fish should be cooked immediately after the catch, as it is worse stored than the sea.

If the ear is cooked from one type of fish, then it is called: sterlet, sigovaya or sturgeon. In general, about how many species of fish should be used in the ear, there is no strict rule: some consider that one, others - several. Ear recipe can be any, is cooked very quickly, 12-20 minutes after boiling. Fresh fish from the scales should not be cleaned - it completely dissolves, if you put the fish in cold water and cook over low heat until it boils. This ear can be ready in five minutes after boiling.

There are several ancient ways of cooking soup, for example, a "white" ear recipe consists of the following ingredients: onion and fish - ruff, perch, pike perch, whitefish. From this fish they cooked the ear, and then, in the already prepared dish, pieces of boiled burbot, yazee, catfish and line were added.

There was also a "black" ear whose recipe consisted of fish simpler, for example, carp, rudd. To prepare this soup used as chub, asp and ruff with the addition of spices: cinnamon, pepper and cloves. But the most notable was the "red" ear, which was also called "amber" or "royal".

The royal ear of which consisted of valuable species of fish and saffron, which gave the dish a pleasant aroma. To prepare "red" soup, sturgeon, stellate sturgeon, beluga, salmon and other equally noble fish were taken. In the old days at the feasts it was customary to serve pies and all kinds of soup. So in honor was the ear and white, and black, and royal.

Very interesting is the so-called triple ear recipe which is not complicated, but it may seem a little extravagant in our difficult times. The triple ear is also called fishing, because it takes a lot of fish to cook it.

First you need to boil in a saucepan of some low-value fish, and take the fish in a strict proportion - the more, the better. Brew karasikov and brushes need, pre-emptied them, but in the scales. After that, the broth should be drained into a separate vessel, and the fish should be given to the cat.

In the resulting broth, cook the second portion of fish, and the fish can be taken better - it can then be served on the table. Taking out the fish, in the same broth to cook pieces of valuable fish, onions, potatoes, you can add carrots and spices. Before serving, decorate with fresh herbs.

Such a fish soup in a triple broth is so delicious that it can very well become that dish which occupies the central place on the festive table, decorating it and causing at the feasting cries of admiration and genuine enjoyment bordering on ecstasy.

And, finally, you can imagine the most unique first dish, cooked from fish: the ear at the stake. First of all, it should be noted that this is the most popular ear among lovers of outdoor activities, when a small group of like-minded people leaves the stuffy dusty city and leaves for ten days on nature, and preferably away from all the benefits of civilization.

The exact recipe for cooking ears at the stake does not exist - this dish is created every time anew. But the obligatory ingredients are fish, water, salt, spices, a smoked pot and - a bonfire.