The ear from the heads of the carp. Information and recipes

Before you learn how to boil an ear from a carver, it would not hurt to start wondering what it is and what fish it is made from. And also whether the carnival heads are suitable for making a delicious and nutritious soup.

Ear

In translation from Indo-European means "decoction". This is an ancient dish from Russian cuisine. Earlier it was customary to call any soup an ear. But now only fish oil is named. Thus, the complete definition of this concept is as follows: a clear and slightly astringent concentrated fish broth.

It is desirable to cook fish soup from one, and not several, types of fish. Unlike fish soup, not all types are suitable for its preparation. Use those varieties, whose meat is tender, sticky, with a sweet taste. It does not fit herring, vobla, bream, catfish, etc. Sea fish are desirable, as well as whitefish, pike perch, ruff, etc. The most important condition: the fish should be fresh. It is advisable to take a living one.

Silver carp

This is a freshwater fish, but by the amount of fat is not inferior to sea. The meat of the carp is delicious and tender. It is rich in vitamins and is a full-fledged source of protein. It is widely used in dietary nutrition. Its frequent use reduces the amount of cholesterol in the blood. For those who prefer to cook an ear from a silver carp caught by one's own hands, it is important to know that it can be caught from the first half of May to the second half of September.

The ear from the heads of the carp - a delicious, fragrant and satisfying dish. There are a lot of recipes for cooking. Therefore, it remains to present some of them, and the choice is already for the reader himself.

Recipe # 1: with the addition of tails and fins

To prepare the soup from two heads and carpal tails (you can also add carved fins) to us, first, you need to remove the gills and rinse thoroughly the head and tails under cold sewage. Put them in a saucepan with cold water and put on a strong fire.

While the contents of the pan boil, you need to peel two bulbs from the husks, rinse and finely chop. Three or four potato tubers are also cleaned, washed and cut into cubes. As soon as the water with the fish heads boils, the fire must be reduced and continue to boil for about an hour, but already on low heat.

An hour later, get the fish out of the pan, and put onions and potatoes in the onions and cook until ready. When the vegetables are almost ready, add the bay leaf, salt and pepper. Ear of carnal heads Will continue to boil for 3-5 minutes. Then turn off the fire, pour in the vodka. Then stir and cover for 15-20 minutes. The ear is ready. You can serve on the table.

It is interesting that this dish is more nutritious and richly obtained from heads than from fish fillets.

We demanded the ear from the heads of the carpal carver:

• 2 heads of carp (also tails and fins);
• 2 onions;
• 3-4 potatoes;
• 20-30 grams of vodka;
• Bay leaf, salt, pepper;
• 1.5 hours cooking time.

Ear of carnal heads - prescription number 2

The second recipe from the first is distinguished by the addition of carrots, semolina and black peas.

And if more specifically, all the same we remove the gills from the heads, carefully wash it, lower it into the water with cold water and put it on a strong fire. As soon as the water boils, the fire is diminished and continues to boil, but more than one hour, as in the first recipe, but only 20 minutes. While the heads are boiled, clean, wash and cut one onion, one carrot and 3-4 potatoes. Carrots can be grated on a grater. Before you put the vegetables in the fat, it should be salt and pepper. And now add in turn: potatoes, when it is almost ready, add onions and grated carrots. If the carrot is cut with a knife, we put it together with the potatoes. Vegetables are cooked for another 10 minutes. Now add 3 tablespoons of semolina - another 5 minutes, and now it's time to fill the dish with black peas and laurel leaves - another 3-4 minutes. Then pour 40-50 grams of vodka into your ear and turn off the stove. Close tightly with a lid and leave to stand for a few minutes. The ear from the heads of the carver is ready, you can serve on the table.

In both recipes, you can add greens of dill, parsley, if desired. The greens give a beautiful view to the dish. But the connoisseurs of the fishy soup aroma greens may just seem superfluous. Bon Appetit.