Secrets of cooking delicious rich fish soup with cereals. Recipe: fish soup with pink salmon
Good day to you, friends! May holidays will come very soon, which means that it will be possible to go to nature and ... cook a delicious fish soup with fresh fish! But it's wonderful. Absolutely any fish (both sea and river) has meat containing high-quality protein. It can be compared to dietary chicken as it is easily absorbed by the body. And this product also contains valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium. Marine species are rich in iodine. Fatty, such as salmon, chum salmon, trout, give a person an indispensable substance - the Omega-3 amino acid. It is not for nothing that nutritionists prescribe fish for losing weight, since it lowers cholesterol levels and at the same time saturates the body with protein. Ukha recipe classic with millet - something worth cooking!
Useful qualities are also expressed in the fact that it improves the functioning of the nervous system, strengthens memory, normalizes the functions of the shield and metabolism, blood coagulation. Those who regularly use this product live long and retain sharp eyesight, strong nails and teeth until old age. Fish should also be eaten by healthy people - for the prevention of cardiovascular diseases. Therefore, let's not delay the preparation of a delicious fish soup. Today we will learn how to do it. But those who do not have the opportunity to go out into nature should not be upset either, because we will also learn about homemade fish soup, which is practically not inferior to the one on the fire. We will start with her. So, I present to you this recipe.
Traditional fish soup with millet
INGREDIENTS:
- 1 kg of fish
- potatoes - 3 pcs.
- 3 art. tablespoons of wheat
- one carrot
- 1 head of onion.
- Salt, bay leaf, peppercorns.
- Greenery
STEP-BY-STEP RECIPE (for 2 liters of water):
1. Cut off the head and tail of the fish, remove the gills. Let simmer until boiling. (head and tail make good broth)
2. Peel and cut the onion into cubes. Peel the carrots and cut into slices. Simmer everything together for five to seven minutes in a pan.
3. As soon as the water in the pan starts to boil, remove the foam from it and add a little salt. Boil for about 15 more minutes. Then take out the fish, and strain the broth through a sieve to get rid of the bones.
4. Remove the bones from the fish and remove the skin. Cut fish meat into medium-sized pieces.
5. Set the broth back to boil. Bring to a boil again. Add chopped potatoes to the pot. As soon as it boils, throw millet into the pan. Boil for about ten minutes and add the fried vegetables and fish. Cook until the potatoes and millet are ready, 5 minutes before the end, add the chopped greens, bay leaf and peppercorns.
Ear is ready!
And now let's move on to the recipe for fish soup at the stake. It is prepared a little easier, except for the fact that you need to go out into nature.
Fish soup recipe in nature
INGREDIENTS (for 5 liters of water):
- 1 kg small fish
- 1 kg large fish
- 1 kg potatoes
- 2-3 bulbs
- Parsley - to taste
- Spices - to taste
STEP-BY-STEP COOKING METHOD:
1. Put a small unpeeled fish and a large head (without gills) into the pot and cook for at least 15 minutes.
2. Strain the broth through a sieve and cheesecloth so that bones do not come across in the ear.
3. Throw boneless large fish fillet into the broth and continue cooking.
4. Cut the potatoes into small cubes. Onions - half rings. Chop the parsley. All this is added to the broth along with spices.
5. Cook until the potatoes are cooked. Some at this stage still add a little vodka, but then decide for yourself whether you like such an exotic.
Ear is ready! You can sprinkle with herbs or add mayonnaise, or something else. That's your imagination.
That's all. I hope that you will use these recipes and enjoy the fragrant and amazing fish soup, which, on top of everything else, is also healthy and low in calories, 100 g contains only approximately 46 kcal. So you can not be afraid to spoil the figure! Needless to say, fish is full of minerals and vitamins: iodine, iron, magnesium, phosphorus, B vitamins ... the list is endless!
Video recipe:
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Take the fish. River fish is best suited for fish soup, because it is inexpensive and a rich broth is obtained from it. But if there is an opportunity to choose red fish, then do not hesitate and boil the fish soup from it - nothing can be more vitamin than red fish broth. So, the fish you have chosen must be thoroughly cleaned and cut into portioned pieces.
Pour water into the pan, place the fish in it and boil the broth for 40 minutes. During this time, check several times to see if foam appears on the surface of the water, and if it does, remove it.
Now you need to peel the potatoes, rinse them under running water and cut into small cubes. Make sure that the potato pieces are approximately the same. This is necessary so that they boil evenly and there is no such phenomenon when some pieces are boiled soft, and some are still damp.
Remove the fish from the broth and strain the broth through cheesecloth, folded into several parts. Put the strained broth on medium heat, and at this time separate the fish meat from the bones, and check that there are no bones in the pulp. When the broth boils, put the fish pulp and potatoes into the pan. Cook it all together for another 5 minutes.
Now rinse the millet well and clean it of debris. Drain off any excess liquid, then add the millet to the pot with the fish and potatoes. Continue cooking for another 10 minutes.
Take care of vegetables. To do this, you must first wash the vegetables, peel and rinse the onions and carrots again, and remove the stalk, seeds and membranes from the bell pepper. Also rinse the peppers. Grate the carrots on a coarse grater, finely chop the onion into cubes, do the same with the bell pepper - finely chop it into a cube.
Take a frying pan and heat sunflower oil on it. Put the onion first, fry it until half transparent, then add the pepper and carrot and fry for a few minutes until the vegetables are soft.
Now add the prepared vegetables to the ear, send one bay leaf there as well. At this stage, you need to season our dish with salt, pepper, and other seasonings, if you have such a desire.
Rinse well, dry the herbs. Remember that the more greens in the ear, the tastier it is. Greens not only saturate the ear with fresh taste and provide a beautiful combination of colors. It also provides a large amount of vitamins in the finished dish. So, the greens need to be finely chopped or chopped with a blender / food processor.
Add chopped herbs to the ear, stir, cook for a couple more minutes, and then turn off the heat and cover the pan with a lid. Now let the ear brew under the lid for 5-10 minutes, and you can serve, because the dish is ready! Bon Appetit.
If you want a fragrant and bright ear to flaunt on the table, this recipe is the best choice, and even though it is classic with millet, its taste is very pleasant and will please everyone. And most importantly, this fish soup is homemade, which means that the recipe with millet will be useful and saturate the body with vitamins and other trace elements.
Useful properties of the ingredients of the dish:
- Any fish that you want to use for your fish soup contains a lot of vitamins necessary for normal life. These are B vitamins, which have a good effect on the nervous system and the functioning of the immune system. Fish also contains the essential fatty acids omega-3 and omega-6. They have a positive effect on brain function and mental activity, so this soup will also be useful for children.
- Millet is a source of proteins and carbohydrates that are not stored in fat, but provide energy and improve metabolism. If you do not fry vegetables, then you can significantly reduce the number of calories in the finished dish, so it can be consumed even by those who are on a diet. And if you choose a low-fat type of fish, you can generally make this dish very light and easily digestible.
- The greens, which should be in abundance in this soup, are an inexhaustible source of vitamin C. It has a positive effect on the functioning of the immune system, which makes it much easier for a person to cope with various viral diseases. Also, greens significantly improve digestion, so the soup will be easy to digest.
So feel free to take note of this recipe and treat your loved ones! They will definitely remain grateful to you for such a healthy, and most importantly, tasty and satisfying lunch, which is suitable for both adults and the smallest. Fish soup is often served with sour cream, and you can also dry rye bread croutons and serve with soup. If you wish, when serving, you can sprinkle the soup with additional fresh herbs, or add it to sour cream.
The secret of real fish soup is in the richness of the broth. The broth should be strong, rich, with a bright fishy taste. And be sure to be transparent. This is the base of the dish. Why does the people enjoy special love with millet?
A recipe with a photo can be found not one, but dozens. From simple and familiar in our opinion, to original and exotic. But most importantly, in any of the options, the soup turns out to be excellent - fragrant, satisfying, healthy. The main thing is to be able to cook it correctly.
- For the preparation of the base broth, fresh river fish is taken - this is a classic. But even from sea fish, broth with millet is no worse.
- To get a rich broth with a rich taste, it is advisable to use not one, but several types of fish.
- Small fish (perch, minnow, rudd, ruff) are ideal for the base broth.
- The main component of fish soup can be any large fish, including marine or freshwater, with fatty or dietary white meat.
- In order for the fish to remain juicy after cooking, it cannot be digested. It is better to lay not in cold, but in boiling water.
- Carcasses in the broth are laid whole or in portions.
- Offal (heads without gills, tails, ridges, milt, caviar) is also used to make fish soup with millet. On this basis, fish soup turns out to be no less tasty, rich, satisfying.
- The basic broth is boiled in the ear for about 40-60 minutes, depending on the type of fish chosen. During this time, the product will boil completely, giving the water a maximum of nutrients.
- To make the broth transparent, cook the fish at a low boil. During the cooking process, the foam formed on the surface is removed. Ready broth is always filtered.
- Then vegetables are added.
- Before laying, millet must be washed in several waters, dried in a colander. The laying of cereals is done at the moment the potatoes are half cooked. If there is no potato in the recipe, millet is poured into fish broth 20 minutes before removing from heat. The main rule is not to overcook. Otherwise, the ear will turn out to be cloudy, similar to porridge.
- The taste of fish soup largely depends on high-quality cereals. Millet for this dish should be clean, without foreign inclusions. The surface of the grains is matte, bright yellow. Glossy millet is not used in cooking because of the characteristic bitterness.
- The dish is salted and seasoned with spices and spices 2 minutes before the end of the process.
- Be sure to infuse for 10-15 minutes before serving. Sprinkle greens, pouring fish soup into plates.
Classic fish soup from zander with millet
Ingredients:
- fish trifles or trimmings for the base broth - 0.5 kg
- pike perch (only fillet) - 200 g
- millet - 0.5 tbsp.
- onion - 2 pcs. medium
- carrots - 1 pc.
- parsley (root) - 60 g
- salt, pepper, parsley
- vodka - 25 ml
How to cook:
- Small fish are cleaned, gutted, washed.
- Put the fish in boiling water (3 l). Cook for half an hour.
- Strain the hot broth. Return to the stove.
- While the fish broth boils, peel the vegetables.
- Put the products cut into arbitrary pieces in the broth. Let it boil, reduce the heat to a minimum, cook for 20 minutes.
- Portion pieces of pike perch fillet are added to the broth along with millet. Boil, removing the periodically rising foam, for another 20 minutes.
- salt, pepper, pour in vodka.
The finished dish is allowed to brew for 15 minutes. Sprinkle with chopped herbs before serving. In a classic fish soup with millet, you can add a little cream or full-fat milk, as they do in Finland. The taste of the dish from this will become more tender, softer.
Ukha with millet and potato dumplings
Ingredients:
- ready-made oily fish broth (optional - salmon, tuna, sturgeon, catfish, bream, etc.) - 2 l
- millet - 0.5 tbsp.
- onion - 3 pcs
- potatoes - 8 tubers
- carrots - 1 pc.
- flour - 200 g
- minced red fish (preferably salmon or sturgeon) - 300 g
- butter - 50 g
- salt, ground pepper, laurel, parsley
How to cook:
- Washed, dried millet is placed in boiling fish broth. Salt, pepper, put a bay leaf.
- Carrots and 2 onions are peeled, cut arbitrarily. Passer in oil.
- Introduced into a weakly boiling broth. Boil 10 minutes.
- Potatoes are peeled, washed, rubbed coarsely on a grater. Throw back on a sieve to drain the allocated juice.
- After 10 minutes, potato chips are mixed with flour, salted and a little pepper is added.
- The remaining onion is cut very finely. Minced fish is salted, mixed with onions.
- Small cakes are made from potato dough. Inside, put a teaspoon of minced fish and form balls.
- Dumplings are lowered into the ear with a slotted spoon. Turn off after 5 minutes.
The finished dish is served to the table in 15 minutes. Decorate with parsley leaves.
Amber ear with salmon and millet
Ingredients:
- salmon bellies - 350 g
- millet groats - 100 g
- potatoes - 2 tubers
- onions and carrots - 1 pc.
- salt, spices, parsley leaves for decoration
How to cook:
- Vegetables are cleaned and washed. Carrots are cut into half rings, potatoes - medium-sized slices. Leave the onion whole.
- Bouillon is made from onions and carrots.
- After 10 minutes add potatoes. Bring to half readiness.
- Salmon bellies and millet are washed thoroughly. Lay in vegetable broth at the same time.
- Continue to cook the ear for another 10 minutes, removing the rising foam.
- 2 minutes before the end of the process, salt, season with spices. They take it off the fire.
This recipe is good not only for its simplicity, but also for the fact that it takes a little time to cook. As a result, it turns out amazingly tasty with millet - hearty, rich, with an unusually beautiful amber color.
Ear from silver carp with millet at the stake
Ingredients:
- carcass of a silver carp weighing 1.3–1.5 kg
- potatoes - 3 medium tubers
- onions and carrots - 2 pcs.
- salt, peppercorns 5–8 pcs., bay leaf
- millet - half a glass
- vodka - 30 ml
How to cook:
- While the fire is burning, prepare food for the fish soup. Vegetables are peeled and washed, cut into large pieces. The millet is washed and put on cheesecloth to remove excess liquid. The silver carp is cleaned, gutted, cut off the head and tail. Remove gills. The carcass is divided into portions.
- Pour 3-4 liters of water into the cauldron. Hang on a tripod over a fire and wait for a rapid boil.
- Place potato wedges in boiling water. As soon as it boils, remove the lid from the cauldron. The firewood in the fire is stirred a little so that the flame is not very strong.
- When the potatoes are cooked until half cooked, millet, bay leaf, onions, carrots are sent to the broth. Salt and pepper.
- After 10 minutes, pieces of silver carp are placed in a cauldron. The head and tail of the fish in the ear with millet on the fire are added as desired. Whoever loves more savory, more satisfying these by-products are never neglected. Boil over an already fading fire for 15 minutes.
- At the very end, a glass of vodka is poured in.
Before removing the cauldron from the fire, the firebrand is stewed in it. Thanks to this little trick, you get a real camping ear with millet. A recipe with a photo on a fire, any, no matter what ingredients are used in it, this stage is mandatory. What is the secret is not clear. But it is unrealistically difficult to cook such a fragrant and tasty fish soup at home.
Ear with millet and crayfish
Ingredients:
- ready-made fish broth (cool) - 2 l
- crayfish large - 8 pcs
- fish fillet (, pike perch or other fish with white meat) - 300 g
- millet - 30 g
- loaf - 3 slices
- cream (up to 18%) - 125 ml
- butter - 50 g
- egg - 2 pcs.
- salt, ground black pepper, laurel
- dill (for crayfish), parsley leaves for decoration
How to cook:
- Crayfish are washed, boiled in salted water with a bunch of dill. Cool down. Meat is taken out of claws and tails (necks). The shells are removed, washed with running water.
- Crayfish meat from claws, along with fish, is ground in a meat grinder. Mix with eggs, loaf (soak in cream), warm butter. Salt, pepper.
- Knead minced meat until smooth. They fill their shells.
- Put the broth on the fire, let it boil. Pour the washed millet. Boil 8 minutes.
- With a slotted spoon, the shells stuffed with minced meat are carefully lowered into the ear. Cook on low heat for 10-12 minutes.
- They take it off the fire. Add cancer necks. Insist 15 minutes.
Crayfish soup with millet is served only in portions, putting 1 stuffed shell and 1 neck on a plate. Decorate with chopped herbs on top.
Ear from noble fish with millet in a slow cooker
Ingredients:
- fish (, salmon) - 500 g
- millet - 1/3 multicup
- potatoes - 3 tubers
- onion - 1 pc.
- carrots - 2 pcs. medium
- olive oil - 1 tbsp. l
- salt, pepper, laurel
- chopped dill - 2 tbsp. l
How to cook:
- All vegetables are cleaned, washed, cut into neat cubes.
- The fish is cut into portions. Skinned, milled.
- Millet is washed in several waters, thrown into a colander.
- All vegetables, spices, cereals are placed in the multicooker bowl. Drizzle with olive oil, salt and pepper.
- Lay the pieces of fish on top. Pour 2–2.3 liters of water.
- The slow cooker includes the "Stew" or "Soup" mode. Cooking time - 60 minutes.
- After the signal that the dish is ready, add dill and leave the ear to infuse for 15 minutes.
What is good about such an ear with millet? The recipe with photos is more than simple. Even a novice cook can quickly master it. In addition, this is a win-win option for a very tasty and satisfying fish soup, the preparation of which takes very little time and effort.
Carp ear with millet "Hangover"
Ingredients:
- carp carcass (fillet on the bones + head) - 900 g
- milk and carp caviar - 200 g each
- millet - 30 g
- onion - 3 pcs.
- sour cream - 150 ml
- lemon - 1 fruit
- ground paprika - 20 g
- hot pepper pod - to taste
- salt - 1 tbsp. l. without a slide
- Bay leaf
How to cook:
- Carp is cleaned and washed. Cut into portions. The head is washed, the gills are removed. Caviar and milk are washed under running water.
- Onions are cleaned. Leave whole. The lemon is divided in half without removing the peel. Juice is squeezed out of one half, the second is cut into thin slices.
- In boiled water (2 l) lower the head, bulb. Salt and pepper. Boil the base broth for 60 minutes.
- Add pieces of carp. Boil for 10 minutes on minimum heat.
- They send milk and caviar to the ear. Boil 5 minutes.
- Portioned pieces of carp are taken out with a slotted spoon, cooled, bones are removed. The broth is filtered. Return to the fire, let it boil.
- Washed millet is poured into the broth. After 10 minutes, season with lemon juice and bay leaf. Continue cooking for another 5 minutes. Pour in sour cream.
- The cooled portion pieces of carp and chopped lemon are dipped into the broth. Season with paprika and cook the ear for another 5 minutes.
The finished dish is infused for 15 minutes. Serve soup with millet "On a hangover" necessarily hot, pouring into deep bowls.
The benefits of fish soup with millet
Why, when they talk about the nutritional value and taste of fish soup with millet, do they always mention the beneficial properties of this dish?
It's quite easy to explain:
- The basis of any fish soup, fish is a source of phosphorus, animal protein, calcium, fatty acids, iodine, vitamin D. Sea, in addition, contains Omega-3 acids. Vitamins, micro and macro elements, organic fats and acids are necessary and important for maintaining the normal functioning of the human body. Calcium - for bones, iodine - for the endocrine system, phosphorus - for the brain, fatty acids for the cardiovascular, circulatory, digestive systems.
- The absence of complex carbohydrates makes fish an easy-to-digest product. It is not for nothing that the menu of therapeutic diets often includes not only broths from lean meats, but also fish soup. In addition, the ear with millet, for all its nutritional value and satiety, is a dietary, low-calorie dish.
- The vegetables, spices and herbs used in the recipes increase the useful qualities of the fish soup, saturating the broth with vitamins, dietary plant fibers, and natural minerals. The systematic consumption of first fish dishes only 1-2 times a week is a guarantee of the normal functioning of the gastrointestinal tract, strong immunity, and the absence of problems with the intestines, kidneys, pancreas, and liver.
- Millet is a unique cereal crop. In terms of the content of substances valuable for humans (proteins, amino acids, minerals, vitamins), millet groats surpass even pearl barley and buckwheat. In addition, millet stimulates the digestion process and helps to cleanse the body of toxins, harmful substances, toxins.
- Finally, the combination of cereals and vegetables in first courses is always a very harmonious combination. That is why the ear with millet in any version has such a bright taste and amazing aroma.
As for the varieties of fish soup with millet, there are much more of them than can be fit in one small article. Not without reason in Russian, as well as in the cuisines of various countries and peoples, fish soups occupy one of the first places of honor. Having studied the basic rules and the recipe for different options for fish soup with millet, you can be sure that the dish will turn out to be unusually tasty.
The video shows Finnish fish soup from chum salmon:
They say that every housewife has an exceptional taste of borscht. That's nothing, imagine how many variations of fish soup exist! After all, they cook it separately and together, and each composition of the fishing team is a separate version of the camping brew.
Perhaps the most discussed point is cereals, their varieties and quantity. There are two main options: pearl barley or millet, and each has approximately equal number of supporters. One can argue endlessly - what products go to the bookmark, one can definitely say only this: if the spoons got to the bottom of the dish, everything was cooked correctly.
Millet can be added to any ear, regardless of the type of fish from which it is cooked: river or sea. The principle of cooking the dish is no different from the classic version, and its taste largely depends on the quality of the fish and properly cooked broth.
In cooking, you can use not only whole or chopped carcasses. Boiled from the heads and tails of large fish, ear with millet turns out to be no less tasty and satisfying. The main taste of the dish depends, in addition to fish, on properly cooked broth and the quality of millet groats.
If you buy millet by weight, pay special attention to its color. In high-quality cereals, the grains are matte, of a pronounced yellow color. Brilliant-looking millet is not used in cooking, it is fed to birds. If you add it to the ear, it will be bitter. As a rule, you will not find such cereals in packaged packages, but you should not take it “with your eyes closed” either. Look carefully at the contents of the package so that there are no cereal moths in it.
Ear with millet for a brighter taste, dishes are supplemented with vegetables: carrots, potatoes, onions, tomatoes or sweet peppers, although they are often cooked without potatoes. Cooks have a special rule for slicing vegetables for fish soup - the fewer ingredients are included in its composition, the larger they are cut.
Millet is added in the process of cooking the broth, when the potatoes have reached a state of semi-readiness. If cooked without it, the cereal is poured 20 minutes before the dish is ready. The grains should have time to soften and at the same time not boil soft. Otherwise, the broth will become cloudy.
Salt and season the ear at the end, a couple of minutes before readiness. Greens are added along with spices or sprinkled with fish soup already poured on plates.
Half a kilo of fatty and large sea or river fish;
Potato - 3 tubers, medium size;
Two fresh tomatoes;
Allspice peas - 4 pcs.;
Two umbrellas of carnations.
1. Gutted, peeled and cut into pieces, dip the fish into freshly boiled water (3 liters) and wait for it to boil again. In the process, be sure to remove the foam, otherwise the ear will turn out to be cloudy. After about 40 minutes, when the fish is completely cooked, put the pieces in a separate bowl and cover it with a lid.
2. Strain the fish broth through cheesecloth folded in two layers, pour into another saucepan and quickly bring to a boil.
3. Scald the tomatoes with boiling water, cool by placing under a stream of cold water. Carefully remove the peel from the tomatoes, cut the flesh into medium-sized slices. Cut the potatoes into thin, small-sized cubes, onions - medium-sized, into pieces. Rinse the millet in cold water, transfer the grits to a sieve to dry.
4. Dip the potatoes, onions and tomatoes into the boiling fish broth. With a slight boil, loosely closing the lid, boil the vegetables until half cooked. Add dried millet, continue cooking until potatoes soften.
5. Separate the boiled fish fillets from the bones and lower them into the ear a minute before they are ready. At the same time, season the ear with spices, add salt, dip the cloves in the umbrellas washed with water.
6. Before serving, let the ear stand for ten minutes so that it absorbs all the aromas of spices and spices.
Recipe for fish soup with millet, tomatoes, bell peppers and Hungarian egg
Two heads of large fish;
400 gr. fish fillet;
Two onion heads;
One bell pepper;
A third of a glass of millet;
A spoonful of butter;
Fresh green dill.
1. Remove the gills from the heads and rinse them thoroughly under running water. Especially carefully inspect the places where the gills were located. Put the heads in a saucepan, pour two and a half liters of cold water into it and boil.
2. Remove all the foam from the boiling fish broth, dip a couple of peas of allspice, peeled onion and lavrushka into it. Turn the heat down a bit and, uncovered, cook for 20 minutes. If foam appears, do not forget to remove it.
3. Cut the peeled tomato pulp into medium-sized pieces, the pulp of bell pepper and potatoes into short strips.
4. Chop the remaining onion, fry in butter until a characteristic, golden hue. Then add the tomato with chopped tomatoes, stir, heat for a couple of minutes and turn off the heat.
5. Remove the heads from the broth, strain the liquid on a fine sieve or gauze folded in several layers, pour into a separate pan. Put on intense fire.
6. When it boils, put the potatoes with bell pepper, leave to cook over medium heat until half cooked. Then add the washed millet, dip the fillet pieces, season the fish soup with spices, salt.
7. In a small bowl or cup, shake the egg well with a fork and, in a thin stream, while intensively stirring the broth, enter it into the ear.
8. When serving, pour some finely chopped greens into each plate.
Pumpkin pulp - kilogram;
600 gr. hake or any other marine fish;
Five sprigs of young parsley;
Medium sized carrot;
1. Cut the pumpkin into large pieces, put in a saucepan and pour a liter of water. With intense heat, wait for the boil, then, reducing the heat, boil for twenty minutes.
2. While the pumpkin is cooking, boil two liters of water in a separate saucepan. Put small pieces of carrots, large slices of potatoes, chopped onions into boiling water. Add bay leaf and, after boiling again, pour in the washed millet. Cook at a moderate temperature without letting the broth simmer.
3. Cut the gutted and peeled carcasses into pieces. Grind the pumpkin with a blender, right in the water in which it was boiled.
4. Ten minutes after the millet was poured into the water, dip the pieces of hake into the pan. Boil the ear for a quarter of an hour, constantly removing the foam. Add the cooked pumpkin puree and cook until tender, simmering on low heat for ten minutes.
5. Add chopped parsley, salt to the finished ear, mix and let stand for at least ten minutes.
Half a kilo of small river fish;
A small parsley root;
Half a glass of millet groats;
A bunch of greens at the discretion of the cook (dill or parsley);
A small carcass of zander.
1. Put the gutted and well-washed fish into the pan along with the heads. When cleaning, be sure to remove the gills from the heads, otherwise the broth will become cloudy. Pour the fish with two and a half liters of cold water, cook from boiling over low heat for forty minutes.
2. Strain the finished fish broth into a clean saucepan, bring to a boil again. In a saucepan with boiling broth, lower the thin half-rings of carrots, the onion cut in half and the parsley root.
3. After twenty minutes, put the carcass of pike perch cut into pieces in the boiling broth, pour in the millet thoroughly washed with cold water. Cook at low temperature, uncovered, until fish is done. Foam will form on the surface, remove it.
4. Salt the finished ear to your liking, season with ground pepper. You can add some spices "For fish dishes."
5. Pour finely chopped greens into each plate when serving.
Chicken carcass, weighing about 800 gr.;
One large onion;
A kilogram of oily river fish;
1. Rinse the chicken with cold water and place it whole in a large pot. Put the parsley root cut into large slices or straws and the onion cut in two here. Pour everything with three liters of water and put on moderate heat.
2. After waiting for the boil, remove the foam from the surface of the chicken broth. Lower the temperature slightly, cover and continue to cook for about an hour. Lay out the finished chicken, and use it at your discretion, it will no longer be needed for the fish soup, and strain the broth into a clean saucepan.
3. Rinse the gutted fish well, especially in the abdomen area and put in a slightly boiling meat broth. Cook over medium heat, skimming off the foam, for about half an hour.
4. Put the finished fish on a plate, cool and cut into portions.
5. Put potato cubes in the broth and boil until half cooked. Add millet, continue cooking until potatoes are soft.
6. Put pieces of boiled fish in the ear, salt, add chopped greens and, bringing to a boil, remove from heat.
Fatty sea or river fish - 700 gr.;
Head of bitter onion;
One and a half tablespoons of heavy cream or butter;
1. Put one and a half tablespoons of oil into the cooking bowl. Add finely chopped onion, add chopped carrots on a coarse grater. On the baking or roasting program, sauté the vegetables until soft.
