The ear from the head of carp: how to cook?

The ear is a beautiful, indispensable invention of mankind! And nourishing, and navyarista, and not too high in calories. In many countries it is a national dish. In practice, this fish soup is brewed from any fish (some believe that only from predatory, some - that of different species). There are many options with the addition of various components: rice, millet, spices. We offer you a dish: the ear from the head of carp. It is quite economical, because the heads and tails of fish are usually inexpensive, but very nutritious and pleasant to the taste.

Main Ingredients

Head carp - on a large pot you need to take a couple, you can add and tails. Vegetables: potatoes - half a kilogram, carrots - a couple of pieces of medium size, onions - a couple of heads, a glass of rice, greens, spices, lean oil.

Preparation of products

The ear from the head of carp is usually cooked in a large saucepan. First, the heads themselves take up a lot of space. Secondly, the ear (like Ukrainian borsch, for example) refers to dishes that are especially good when "insisted" - on the second, third day.

We buy several carnivores (you can also grab the tails). We clean fish heads thoroughly from scales, remnants of entrails, pull out the gills, rinse inside and outside with cold water. Some cooks still take their eyes out.

Potatoes are cleaned, my, cut into large pieces or straws. Carrots are cleaned, mine, cut into large cubes (grate is not recommended, since grated carrots absorb a large amount of fat). Chop the onions finely. Rice should be rinsed and soaked for a short time in cold water to cook more quickly. After preparing the food, we start preparing a dish called "Ear from the head of carp." Remember that all the ingredients are cooked quite quickly, so the whole process will take you no more than an hour.

The ear from the heads of the carvery: how to cook?

We take a good frying pan with a non-stick coating, reheat it. On vegetable oil, lightly fry carrots and onions. Meanwhile, in a large saucepan, cook the broth from the heads prepared in advance. It will be ready in half an hour. Then - according to the rules - it is necessary to pull out the heads, cool and "disassemble" them, separating the pieces of meat from the bones. Broth filter, to completely eliminate the ingress of bones and scales in the ear. Meat, selected from the heads, put back into the pan and pour filtered strained broth. Bring to a boil. We put the prepared rice and potatoes. A little later - we add fried carrots and onions. A delicious ear from the head of the carver is ready. Before the very willingness to throw a little spices for fish, greens. We serve the table in hot form as a full-fledged first course.

Some secrets

• Try replacing rice with wheat. This kind of "fishing" ear is well prepared in nature, at the stake, in a special bowler hat. It will be much more delicious.
• Pour a glass of good vodka (not more than 30-50 grams) in the ear before the very end. This kind of "intoxicating" ear is usually prepared for fishing in the midst of avid fishermen.
• For home-made soups, some cooks sometimes use bread kvass, cooked with their own hands. Also before the very end of the preparation, pour in a glass of kvass, bring the dish to a boil and immediately turn it off.
• In order to make the broth transparent, you need to put a cleaned bulb in the pan completely. And to neutralize a stable characteristic fishy smell, put the fragrant pepper into the boiling broth and pea leaves in small quantities.

So the ear is prepared from the head of carp. The recipe for its preparation is simple. Ingredients are available. Why not try to cook?