How the ear is made from carrots

Fish soup is a favorite dish not only for fishermen. It is readily prepared by everyone who likes sea and river inhabitants. However, if anglers prepare such a soup from all that is found in nearby water bodies, then people far from the mysteries of fishing rod handling have to resort to stocks of store counters. And in this case, one of the most successful decisions will be the ear from the carp - the fish is not too bony, not very expensive and large enough.

The classic ear of carp

Fish soup was prepared in our latitudes from time immemorial. Therefore, in the traditional version, it did not contain potatoes. However, if the first seems to you flawed without a favorite vegetable, you can also include it in your prescription. Cleaned and gutted fish is cut into large pieces, but it is not immediately put into water - first there go root crops. In the boiling water, onions, carrots and root parsley - peeled and washed, but not cut, fall. If you chose a potato variant, four whole potatoes are put together with the roots. According to the readiness of vegetables, they are extracted, and fish pieces are put in the broth. While carver is cooked, boiled carrots are cut into circles, and potatoes - cubes. After 20 minutes, when the fish is almost ready, a pile of vodka is poured into it , vegetables, peppercorns, salt and bay leaf are added (do not forget to remove it when the ear is ready). Completely finished ear from the carver is cheered with fresh herbs and served on the table.

Ear with millet

Many fishermen and fans of their prey such a variant of fish soup is called classical. Most of the "field" recipes without this cereal are not complete. To get a delicious ear from carp with millet, fish is first boiled-enough for a quarter kilogram of fillets or whole pieces of carcass for three liters of soup. Together with a carver we put a peeled bulb and pepper in boiling water. After half an hour of cooking, fish and onions are pulled out, the bulb is ejected, and the carp is disassembled into small pieces. In the broth put diced three potatoes, half a glass of cereals and fried from finely chopped carrots and one onion. The ear from the carp is considered ready when the potatoes are cooked. Then the soup is salted and seasoned with spices for fish. Served with greens.

Ear with a manga

The sequence of actions is as follows. First, in two liters of boiling water, three chopped potatoes are laid. After repeated boiling, the future ear from the carpenter is poured. In the pot put pieces of fish (this recipe requires a lot, more than 0.5 kg), circles of carrots, whole onions and strips of Bulgarian pepper. We wait until the ears of the carob boil, add seasonings and pour semolina (from one tablespoon to two, depending on the preferred density). The pan is covered tightly with a lid and left to languish for a quarter of an hour. Do not forget to sprinkle the soup with herbs!

Fish soup with nuts

The most "respected" variants of ears were always cooked in two ways: first prepared a decoction of small fish or fish residues, and then only added good bits. According to such ancient covenants, the ears of the carver are also prepared . The recipe prescribes to cut a half kilogram of fish and separate the fins, tail and head for the primary broth. After boiling, the broth is seasoned with pepper and laurel leaves and boils for another quarter of an hour. Then he strains, the boiled fish remains with condiments are sent to the trash can, and a large shredded parsley root and a bulb rush into the boiling broth. Together with them are put and large pieces of carp. With such ingredients, soup is cooked for about a third of an hour. That's almost ready and your ear from the carver! The recipe also includes the addition of half a glass of walnuts, which must first be roasted, crushed and poured into almost ready soup. After a minute you can turn it off. For piquancy, the lemon is squeezed into the pan. If you want to decorate a dish, then cut the lemon circles, spread out on plates and sprinkle your ear with greens. But in this case the sour will be much weaker.