How to boil an ear - the advice of experienced fishermen and cooks

The ear can be prepared in a variety of ways, but the most interesting and original is the "ear in an old fashion" in two versions - white and black. Our ancestors did not even think about how to cook an ear correctly - they knew perfectly well: the main secret in the right choice of the fish component. The white ear was made to cook from such varieties of fish as ruff, perch, whitefish or pike perch, with the addition of slices of boiled yazey, line, catfish and burbot into the ready-made dish. The second kind of food - the black ear - was prepared from bream, chubs, carp, asp and red rippers. In this case, spices, such as cloves, peppers or cinnamon, were used as spices. And the most delicious and elite ear - red or "amber", the most valuable and expensive breeds of fish - beluga, sturgeon, stellate sturgeon or salmon were used for creation. This dish was served on the table only to representatives of noble births and only at solemn feasts.

How to cook the soup so that the dish was uniquely delicious and fragrant? Follow the recipes of traditional Russian cuisine, in which there are dozens of different names: ordinary and dull dishes, guardian and plasted soup, Chudskoye or Pskov from snuts, Onega from small perches, ruffs, dried sushkas in a Russian stove, along with red ginger. In addition, in different regions of our country there are special features of cooking this wonderful dish - in the North, for example, it is accepted to put fish in boiling milk, and in the south - to add tomatoes to the broth. Today, every cook can cook an ear at home in accordance with any of the recipes, but only following certain recommendations - the "commandments" of these fishermen:

- for the most delicious, rich and aromatic soup, at least two varieties of fish should be taken, but not more than four, since in this case the dish will be filled with opposite taste qualities. For stickiness and bright flavors can be put in broth of ruff and perch, and for additional tenderness and sweetness of food you can take care of adding burbot or other fatty species of fish;

- Before cooking fish soup, fish should be thoroughly cleaned and gutted, and large specimens should be separated from small ones. A small fry wrapped in gauze, and after cooking it is thrown away;

- the fish must necessarily be poured into cold water to slowly boil and boil;

- ingredients should be sent to the ear in strict order of order - fish slices, chopped onions, chopped parsley root, spices, seasonings and salt

Among other things, it is very important to know how much to cook the ear, so that it remains thick, rich and, at the same time, transparent. Broth should be cooked until the fish is boiled, after which it will take 10-15 minutes to soften the vegetables and as much as to bring the dish to the full.

Real fishermen, who know how to not only fish, but also cook it, offer a recipe for Black Sea fish soup for beginners or homemakers. For it, you need to take: fish of several varieties (1.5 kg.), Vegetables - carrots, onions and parsley root (1 pc.), Potatoes (3-4 pcs.). You will also need millet (50 grams), sweet peppers and small tomatoes (2 pcs.), Various condiments and spices. Before cooking the fish, it is necessary to thoroughly prepare the fish - cut it into large pieces, after having cleaned and gutted it, and clean the chalk, wrap it in gauze and put it in cold water. When the soup boils, you can send potato cubes, washed millet, chopped parsley root and onions to it. After a quarter of an hour, when the vegetables become soft, the fire on which there is a pan with an ear, you can reduce, put slices of fish into it and "protomit" the dish for another 10-15 minutes. At the very end of the preparation, you should send pieces of sweet pepper and cross-cut tomatoes to the dish, give the ear a little insisting, and decorate with chopped herbs spices and seasonings to taste before serving.