Casserole Team Component Cartoofel - 500 g Beef without bones - 200 g Mushrooms Fresh - 200 g Eggplant Middle - 1 pc. Vegetable oil - 4 tablespoons sour cream - 3 tablespoons onion onion - 1 pc. Carrot - 1 pc. Flour - 2 Tea Spoon Butter Butter - 3 tablespoons

Casserole Team ingredients: 300 g. The kidneys, 50 g. The boiled language, 50 g. Ham, 50 g. Veal, 200 g. Mushrooms, 100 g. Cream oil, 50 g. solid cheese, salt. For Sauce: 2 tbsp. l. Tomato paste, 350 ml of sour cream, 50 g. Butter, 2 bulbs, 2 tbsp. l. flour, ground black pepper,

The prefabricated vodka roots to grind and pour vodka. Insist 3-4 days, then overtake and mix with sugar. After that, add to the solution leaves fresh guilty and mint and insist 3-4 weeks. Filter and pour on bottles. Components: Root nine, celery root

Ear on the dinner table - always a small holiday. A good ear is not ashamed to carry guests. And if the hostess tries and make it original, and besides, it will give beautifully - it will not stand anyone. But to cook the ear, we need art, and attention, and caution: you will digest fish - the taste and appearance will spoil it, do not communicate - too bad.

In short, the ear is not simple. There are many recipes for cooking the ear, and at least everyone has their own fans, but the basis of this dish is common. Before giving space to culinary imagination, you need to fully assimilate the basis.

Preparation of ohi ordinary

Finely chopped onions and parsley pour water, slaughter a bit, and then add prepared fish, peas pepper, salt and bay leaf. You can put a fish with roots, and spices at the end of cooking. The ear needs to be broken in minutes 20-30 under the lid. In a plate can be put on a piece of butter and freshly lined green, black ground pepper. For the oars, both small and large, better river.

Pike sometimes fits the smell of Tina. But, the taste of this fish is ransom, and as for the smell - it can be eliminated.

Ingredients:

• pike - 800 grams;
• potatoes - 2 things;
• parsley root - two roots;
• carrot - 1 piece;
• onions onions - 2 bulbs;
• parsley in a green fresh form - 1 beam;
• butter - at will;
• Spices and disposal - to taste.

Cooking technology

Roots cut into small straws, the onions are finely chopped, potatoes are cut into not large parses, put the pussy fish on it, pour into it a vegetable pickle, put the greens of parses, then pour water and cook until fish ready. At the end of the cooking and all challenging and the grinding seed of Cumin. When filing in soups, sprinkle with black ground pepper and drink creamy oil.

5. Ear of the national team

Ear will be much tastier if the fish is slightly preheated on butter. After that, put it in a pan with a chopper parsley and dill, sliced \u200b\u200bwith thin straw carrots and onions, salt, pour water and put on a slow fire.

The fluid should cover the fish by 8-10 cm. Cook without a lid, without stirring. Floom take care of cautiously not to strip fish. At the end of the cooking, add bay leaf and fragrant peas pepper. Fish trifle, you can pre-boil on the colander, and pour more decay large pieces fish. Set of fish to taste and possibilities.

6. Ear Rybatskaya

This ear is better to cook on a fire from just caught fish.

Product composition:

• fish - 2 kilograms;
• bulbs - 1.5 pieces;
• orange root root - 2 pieces;
• groats - Paul Gracana;
• potatoes - 200 grams;
• tomatoes - 4 tomatoes;
• bell pepper - 2 pieces;
• all the greens are according to the recipe or their taste;
• pucked fat - 2 teaspoons;
• seasonings and various vegetables - at discretion.

Cooking Oaks Fisherman

Potatoes cut into large strokes, and carrots and sweet peppers - very thin straw, onions finely chopping, tomatoes finely cut into semicircles. And now the washed millet, the chopped greens of dill and parsley. Fish, with the beginning of large pieces, and then small - salted, and then a trifle, pour water and put on the fire, but the fire should be small.

When boiling to remove the foam. Before the end of the cooking, add a pushed old fat, laurel and pepper peas. A small "bouquet" of the chastard is also desirable, it needs to be removed immediately as soon as the ear was removed from the fire, otherwise he will overcome all odors. Ear must stand. Suggest with fresh bread, grated garlic. Garlic can also be put in the ear. On the plate to serve fresh sweet, bitter pepper, tomatoes, dill, parsley, and everything else in the set.

I love to catch fish, cook your ear, so the continuation will still be other recipes.

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This dish is a gourmet dream and a delicacy for many

Not to mention the avid fishermen - for them eating the ears something like a sacred ritual. Recipes of this aromatic dishes, without exaggeration, hundreds.

Not just soup!

Despite the fact that the ear is considered one of the most ancient dishes of Russian cuisine, at the time of his occurrence it was not the characteristic explanation as it is now. According to some historical sources, the ear in the XI-XII centuries was called simply any soup, from anything he would consist. Moreover, some kinds of dishes were something like a modern compote. That is why at first the term "ear" always demanded additional specifics: the ear chicken, the ear of pea, the ear of the Swanazhi, finally, the fish's ear (and with the mention of the type of fish: Okunevaya, Sudaria, etc.).

Already from the 15th century, the ear was mainly prepared from the fish, and at the end of the XVII - early XVIII century the name "ear" was fixed exclusively at the fish dish.

In the dictionary of Vladimir Dalya, it is said: "Ear, Ushitsa, Well., Star., Meat and in general, all Navar, Summer, hot, meat and fish. Now: Fish Navar, Summer from Fish. "

Today, ear is not just a soup, but a unique fish dish of Russian cuisine with distinctive features of cooking and composition inherent only to Him.

Classics of the genre

The traditional ear is a transparent concentrated decoction of fish with a slight astringent taste.

Regarding how many fish varieties should be used, it does not exist solid. Some sources say that the ear always consists of one variety. This version is confirmed and historically: even after the name "ear" began to use exclusively for fish dishes, it continued to be called the type of fish. That is, there was ear soles, sturgeon, shuffling, etc., what we have already mentioned above. True, for any eye version, it was recommended to boil to the addition of a special stickiness and fragrance to the dish.

The second opinion, widely spread lately, states that the ear should be prepared exclusively of several varieties of fish. At the same time, again, it is better to use the technology at which the rams and ochunks are laying in the water, and it is advisable to not clean them, but only to comphee. And then, after removing the boiled minilag, put into the broth pieces of more noble fish.

But in any case, the ear in her classic version It has clear cooking technology. First, unlike fish soup, every fish cannot be used for it. Defined for the ear should be first of all fresh, even alive. Secondly, these varieties of fish are taken, the meat of which has adhesiveness, tenderness and sweet taste. Pike perch, perch, Ersh, Sig, Zhereh, Sazan, Golhavl, Carap, Karp, Krasnopherka are considered the most appropriate.

Other types of fish can also be used in the ear, especially in its regional versions, but not in classical. It is believed that it is not suitable in general roach, bream, sandwich, bleak, vobla, herring all types, mackerel, cements, bulls.

And finally, fresh for the ear can be used sea \u200b\u200bfish: Crack, halibut, not flow, coal, ice fish, sea \u200b\u200bbass. And although this evasion from the canon, it certainly does not reduce the taste quality of the finished dish.

Tableware, ingredients

The utensils for the classic eschi matters: it can be welded only in non-oxidized: enamelled either clay, but not in aluminum dishes. The ear on the fire, however, is successfully preparing in the bowler, and in the cast-iron.

The principle of preparation, special technology, allowing to obtain a fragrant transparent concentrated adhesive Navar, not giving fish. For this ear should be cooked in open dishes, without a lid, on a small or moderate fire, in no case does not allow the stormy boiling.

Fish is not laid immediately into the water, but in a boiling salted vegetable decoction. To obtain it, it is necessary to need a bow (either in the form of a whole bulb, which is then thrown away, or finely sliced). In the case when the ear is preparing from live fish, one onion from vegetables is enough. In all other cases, a small amount of potato chosen sliced \u200b\u200band a whole carrot, which is also deleted, is added.

Photo Doroshenkoe from Wikimedia.org

Next, it is necessary to observe the exact time of the cooking of the fish. Freshwater is preparing for 7-20 minutes (excluding large fish of Siberian rivers: it takes 25-30 minutes), the sea is brewed for 8-12 minutes. The duration of cooking depends not as much from the variety, as from the size of the fish (its pieces). Many determines the degree of readiness of the fish by the fact that her eyes were covered.

For the ear, a set of spices and spices is used. Must be attended: black pepper, parsley (root and greens), dill, green onions, bay leaf. Leek, estragon, Pasternak are desirable. Some types of ears add saffron, nutmeg, ginger, anise and fennel. The range of spices depends on the variety and taste of fish. What it is greater, the more they are required. In the ear of pike perch or perch, for example, a lot of spices are not put at all. It should be used to use them carefully so as not to kill the taste of fish. If the dish is planned to eat the next day, the greens must be put in a plate, and not in a pan, otherwise the ear will deteriorate.

After cooking, the ear must be under the lid for 7-8 minutes.

It has it delicious both hot and cold - with black bread, lard, sir, pie, pie, cakes, stuffed with izzigo, rice and eggs with onions.

Varieties of classic ohu

There are quite a lot of them, and they are distributed in various regions of the former USSR.

White ear Made from such varieties of fish as pike perch, perch, hero and sig. They usually add one third of Nalima, Soma, Line or Jias.

Black ear Cooked from Zherhek, Sazan, Harbor, Caoales, Carp, Red Pool.

Red ear - From sturgeon, Beluga, Sevryugi, Nelma, salmon. In cases where such a ear is cracked by saffron, it is called amber.

Triple ear consists of three different varieties Fish, and in some embodiments, alone is used only to obtain broth, and the fillets of others goes to the finished dish.

National team it is a mixture of different varieties of fish: for example, freshwater and red.

Caucan Ear Ensures use in eggs and can be prepared in two ways. The first: In the process of cooking, the dish is not up to the end, the boiled fish is removed, the egg, whipped with flour, is roasted and again falls into the broth. Second: fish, root and vegetables are lowered in clay pot, Cooked, and then from above neatly poured a whipped egg (you can with flour) so that it remains on the surface of the broth and baked until complete preparation.

Sloped ear boiled out of small dried fish Or a drying with the addition of fresh or dried mushrooms.

Plastic ear it consists of salted and peeled fish, weaving along.

Sweet ear - a dish with an elevated twice the content of carrots cut into small cubes.

Ear with crayfish It is a woof from crayfish and fish in a combination of 2: 1.

Carasey ear Prepared from karas with the addition of rice or pearl cereals.

Bulk ear - The ancient Russian ear of living fish, usually gutted fish poured with steep boiling water. The preparation of the dish is possible only for sturgeon, for example, sterlidi. The technology is that alive and not in winter or in spring, that is, when the fish have a blank intestine.

Concerning fishing ohhi , it must be considered a special option that does not have fixed technology. Selection of fish here may be different (depending on the catch), and, as a rule, due to the use of a large number of ear, it turns out to be concentrated. Often, vegetables are not used in the fishing ear. And she is preparing at a fire, which gives it an incomparable fragrance!

In some regions, this barcode is used as vodka in the ear (from a glass to Polbutilka). Vodka in addition to a certain improvement in flavoring qualities has also been repeatedly smelling. In addition, a burning head is dug into the finished ear for a few seconds.

Finally, there are a number national disheswho are also called the ear, but a little wrong in the sense, as they understand it in Russian cuisine. it baybes. , or Marseille ear, irish Ear, Finnish Milk Ear, Shcherba - fish soup with the addition of flour and a sludge characteristic of the diet of the Cossacks of the Zaporizhzhya Side, and gorudault - transparent broth From Tuna in Maldives.

And if you suddenly hear the expression "ear from the rooster", then do not lick ahead of time: it simply means something ridiculous and curious.

And finally - several recipes.

Photos from Mosfoodnews.ru

Ear of perch

1. Perch cleaned, cut off the head, turn, split into pieces, choose bones. It is advisable to complete fillet into the gauze.
2. Stay in a saucepan, pour water.
3. Louk clean and divide into 4 parts, throw in a saucepan.
4. Clear carrots and cut into large strokes. Add to saucepan.
5. Throw a large chopped root of parsley, salt, bay leaf.
6. Bring the ear to boil, fasten the fire and cook for 30 minutes, removing the foam.
7. Remove the plane: fish head, bone, etc. And serve on the table.

Ear from Kefali.

1. Kefal cleaned, rinse and cut into small pieces.
2. Place a saucepan with water on fire.
3. While water comes to a boil, clean and wash the onions and carrots. Onions Cut into cubes or half rings, carrots with circles. Wash celery.
4. When the water boils, salt her, add vegetable oil and pour out the cut onions, celery and carrots.
5. In a third of a glass of chilled boiled water, spread flour. 10 minutes after the ear with vegetables boiled, add the boltushka.
6. Put in the pan pieces of fish.
7. Bring to a boil, then reduce the fire and cook for another 15 minutes.
8. Meanwhile, rinse and grind the greens of parsley.
9. Add greens in the finished ear, stick to taste.

Astrakhan Eha

Needed: 800 g of sturgeon head, 300 g of sturgeon, 2 tomatoes, 3 bulbs, 1 yolk, 3 s. Spoons sour cream, 1 s. A spoon of rice, parsley greens, dill, bay leaf, peas pepper, salt to taste.
1. To destroy the sturgeon head on 4 parts.
2. In the pan, you need to pour water, salt, put the bay leaf, pepper, onions, sturgeon and cook on weak fire.
3. Ready broth must be strain, add chopped tomatoes, rice and cook for another 10 minutes.
4. Put the same sturgeon, cooked cartilage and bring to readiness.
5. The ear can be fed sour cream, egg yolks, sprinkle with greens.

Triple ear

We are necessary: \u200b\u200b400 g of fresh Vobl, 400 g of Sudak, 300 g of servers, 400 g of potatoes, 1 turn onion head, bay leaf, pepper, salt to taste.
1. Clear, clamp and rinse fish.
2. Lower B. hot water Wobble (remove eyes pre-removed).
3. Add salt, pepper, bay leaf and cook, removing foam.
4. When the fish is ready, remove it. Then throw a piece of pike perch into the boiling broth. After it is welded, postpone it into separate dishes, and the broth strain.
5. Put the broth on fire again. When boils, put sliced \u200b\u200bpotatoes and slices of serum, finely chopped onions. Boil until readiness.
6. When applying on the table, the ear is seasoned with greens.
By the way, the triple ear can be prepared from other varieties of "suitable" fish.

Cold ear

On the shelter, the fish are needed 1-1.5 liters of water, the head of the reptile bow, one carrot, boiled egg, fresh cucumber, 2 tbsp. Spoons of canned green peas, 2-3 tbsp. Spoons of finely chopped green onions, beam of greens, 2-3 tbsp. Spoons of mayonnaise, salt, spices.
1. Boil fish with vegetables and spices, remove from the broth, cool, separate the flesh from the bones and cut into pieces.
2. Broth strain and cool.
3. Green Luc To be lost with salt, add mayonnaise, pour a little broth, stir. 4. Put fish pieces, green pea, chopped egg, cucumbers and pour the remaining broth.
5. When applying for a table, sprinkle finely chopped with greens.

Ear team

Ear team - Cooking: The fishing part of the ears includes river and red fish in a 2: 1 or 1 ratio. The order of cooking is the same as for the ordinary oars. From the spices, in addition to those used in the ordinary ear from river fish, You can add saffron and ginger (on the knife tip).

Sweet ear

Sweet ear - Cooking: Cook, like an ordinary ear of river fish, but the carrots are twice as much more (a whole carrot instead of half) and cut it into it with small cubes. Also in the share of Pasternak, and as an additional spice in the broth in the gauze bag to boil for 5-7 minutes (and then remove) 1 hour. Spoon of anise or fenhel seeds.

Ushitsa

Ushitsa - In all the Finno-Ugric peoples, the existence of which millennia was associated with fisheries, there are many local species of the oces, often varying depending on the variety of fish. However, the most common and characteristic of most of them - Karelov, Veps, Komi, Komi Permyakov, Mansi and Khantov, and partly and Mordov - two types of "fast ears" remain to this day - the EUSHIT, which is distinguished by the high concentration of fish broth, typical precisely For fishing economy with its constant and abundant fish raw materials. Both of these species - the summer and winter ushitz - prepare from small fish of different varieties, since large fish is traditionally considered "commodity", i.e. it goes for sale or a job on a solesterol, smoking, riding or on topical preparation fish dishes, while having fallen into the nem small fish Must be used directly in everyday nutrition.
Structure:
for summer ushitsa:
1 kg fish
3-5 bulbs (laid entirely, then removed after the dishes readiness)
1.5 liters of water
1 glass of secheny greenery dill and parsley
for winter ushitsa:
0.5 kg of drying
1.5 liters of water
4-5 Lukovitz
1 tbsp. Spoon of bishnel cereals.

Big encyclopedia of culinary art. All recipes V.V. Pokhlebkin

Prepare the school's team from different species Fish: tail and heads of pink salts, ridges and tails perch and cod. After all, often in the separation of fish on fillet for baking or extinguishing are decent residues. So let them in the case - will get a wonderful ear: someone has a triple, someone, perhaps, and even large in the number of fish species.

Prepare products on the list or take the fish set for the ear, which you have. It is important that a lot of meakty remains on the part of the fish - it will later be multi-colored in this case the foundation of the oars.

A well washed and purified from scales of fish (cleaned carefully not even required - it will give an extra Navar, and the broth will still be filtered) Fold in a large pan. Add large sliced \u200b\u200bslices (1/2), carrots, celery, bay leaf and peas pepper. Fill fish with water so that it is just a little covered it, and put on fire.

Bring the team's ear to boil and boil on slow fire until fish ready.

Face contents remove and cool down.

Broth strain through fine sieve several times.

Prepare vegetables for the ear: potatoes, onions, greens. Finely cut onions, medium cubes - potatoes and add to the leaky broth. Boil to the potato semi-prepared.

Separate the flesh of the fish from the bones, it is different colors: pinkish-orange - at the pink salmon, and white - in cod and perch.

Lower the flesh of fish in the ear.

Finely cut the green parsley.

Add it to the soup along with a cube chopped carrot from the broth.

Clean under the lid, turning off the plate. That's all: the ear team from the humpback, perch and cod are ready!

Serve the ear of hot for lunch, refueling in taste with black ground pepper.

This is delicious! Bon Appetit!