Do not advise a fisherman how to cook an ear!

The Russian side is rich in national dishes,colorful and no less caloric treats. Sometimes we forget that soups are an important part of our dinner table, and we do not give them enough attention. And in fact their preparation has not less subtleties, than cutting of salads or cooking of the second dishes. How to cook an ear, not everyone knows. It is necessary to correct such flaws.

Preparing soups is, you can say, almosta magical ritual of amateur fishermen and professionals. This is both the worship of the dish and the display of skill, although often it is also an occasion for legends and tales. The classic ear has its own cooking features and a constant set of components. Knowledge of how to boil properly to the ear, there are not all who start to prepare this meal. For even the kind of fish means its wisdom and special features.

The ear is a liquid, rich dish, a varietysoup. Ideally, to maintain and maintain the legend and the fishing fleece, it is prepared outdoors in marching conditions. But even cook the soup should be in a special dish. And in the "fishing soup" is added vodka, which repels the smell of mud. Sometimes in the ear for a while and put a burning bunt.

How to cook an ear, can tell not onlyinveterate fishermen, but also experienced housewives. The dishes should be enameled or clay, that is necessarily from non-oxidizing alloys. In the bookmark should be onions, carrots, potatoes and many spices. A fish can be used almost any, sometimes even with scales. It happens that some species of fish do not even need to be gutted, although in a certain period - when their intestines are empty. How to cook an ear on an open fire correctly, know a few. In fact, unlike fish soups, all fish are not used here, and broth should not be boiled on fire at all. The lid does not cover the lid. And these are the important nuances that make the soup rich and fragrant.

How to cook an ear from pink salmon, will help the recipe and a detailed description of the actions. This requires:

- trim pink salmon (fins, tail, head, ridges) - 300-400 grams,

- one onion,

- one carrot,

- 300-400 grams of potatoes,

- greens of dill,

- root of parsley,

- spices and condiments.

Initially, water is added to the vegetables. Therefore, in an enamel saucepan pour 2-2.5 liters of filtered water and put it on the fire. Onions must be cut into cubes of small size, carrots - the same method. And throw everything in boiling water. Adding cut potatoes with large cubes, salt the vegetable broth. After this, the fire is minimized until the end of the cooking process. Cook for 15 minutes and add the fish clip. Anyone who knows how to cook an ear correctly will never filter broth for clarification. To do this, it is enough not to let it bubble on fire. This is how you can achieve transparency.

Knowing how to cook an ear, you can move away fromclassic cooking and a little cunning, from which the soup will only become more delicious and rich. We can add slices of sliced ​​pink salmon with a width of 1.5-2 cm. Then it is just necessary to give more time for cooking, which in total will amount to 20-25 minutes after the bookmarking of the fish.

By taste: than the fish contains more fat, the more spices should be added. But here it is also important not to overdo it so as not to interrupt fish taste and aroma. Therefore, 3 minutes before the end, you need to put in a broth a few pieces of bay leaf, black pepper peas, parsley root. Turn off the heat and let's brew the dish for some time.

Finely chopped green dill add to ready-madedish. If you plan to leave your ear still the next day, then it is better to add greens to the plates to prevent souring. Wuhu can be served hot and cold, with pies and kulebyaka vprikusku.

For soup of pink salmon, you can add saffron. Such an ear will be called amber due to the coloration that this spice will give. Such an ear is usually prepared only from sturgeons and salmonids.

That's all the secrets, how to cook an ear, uncovered.