What kind of grain is it cooked with?

Tender fish soup with a slight sweetish-creamy taste of fish was held in high esteem in Rus'. It was prepared in families of different incomes. The presentation and types of fish used differed, and recipes changed with the advent of new products.

Often rich fish broths were prepared for holidays and served with fish pie. French cuisine introduced its own rules for preparing fish soup in Rus'. Fatty fats are no longer considered signs of a tasty and properly prepared soup.

Cooking features

Fish soup has many preparation nuances: the dishes must be made exclusively from a certain material; under no circumstances should you cook it in cast iron or steel containers - the fish will simply lose its taste. Another subtlety is that each type of fish has its own specific cooking time. Small fish from freshwater reservoirs are cooked for 10-12 minutes, and sea fish for about 20-22, while the fish is added not to ordinary boiling water, but to vegetable broth.

Cooking features

There is also an interesting ancient technology for preparing fish soup - first, small live fish are boiled in vegetable broth to make the taste more intense, and only then larger fish, cut into large pieces, are added there. Sometimes the broth is made from fish giblets, heads and tails, and then fresh fish is added. The fish soup must be cooked uncovered, over medium heat.

There is even an option for preparing fish soup in the oven, in a large form, and a layer of yeast dough covers it on top. The fish soup is served with freshly baked bread, pies, pie and pies with meat and even fish!

Also, you need to carefully and wisely select seasonings - without them the taste will turn out bland, and if you choose the wrong ones or overdo it, the taste of the fish soup will be lost. Be sure to add black pepper and herbs; you can add sorrel, bay leaf and nutmeg.

Despite all these subtleties, the recipe is quite simple and will not pose any particular difficulties. The main thing is to strictly follow the recipe, grams and cooking time for fish and broth. In our article we will tell you about all these nuances, and also consider variations in the preparation of classic fish soup.

Classic ear

The most classic and delicious fish soup recipe! Creamy, incredibly tender fish, complemented by a broth of potatoes and carrots, which go well with it, and rich in flavor from bay leaves and black pepper - you get the perfect fish soup.

Here are the ingredients we need to prepare it:

• Cod fillet - 500 g (if you are cooking with two types of fish, then 200 g cod fillet and 300 g salmon fillet);
• Onion - 1 piece;
• Carrots - 2 medium-sized pieces;
• Olive oil - 2 teaspoons;
• Water - 4 glasses;
• Broth - 4 cups;
• Potatoes - 3-4 medium-sized pieces;
• Bay leaf - 3 pieces;
• Black peppercorns - 10 pieces;
• Salt - 1 teaspoon;
• Fresh parsley or dill - 1/2 cup for serving;
• Any cereal as desired (necessary for consistency).

Classic ear

Preparation:

1. Start by preparing the broth: add small fish or fish offal, tail and head to the pan and fill with water so that it completely covers them and is 3-4 cm higher. Grate small carrots, chop 1/4 onions, 2- 3 pieces of black peppercorns and 2 bay leaves. Place the broth on the fire, bring to a boil, then reduce the heat to low and simmer for 30-35 minutes. Remove fish, vegetables, bay leaf and pepper from the finished broth. It is advisable to pass the broth through a colander so that no fish bones or scales remain.
2. How to prepare fish fillets: wash the fish, rub it well with salt and leave for a couple of hours. Then wash again, remove scales and bones. Cut the fillet into 2-3 cm cubes.
3. Place the frying pan on the heat and add a couple of tablespoons of olive oil. While the pan is heating, chop the onion very finely, then add it to the pan and fry until it begins to caramelize. Add the finely diced or grated carrots and cook until softened, about 4 minutes.
4. Place a saucepan on the fire, add a little butter and heat well. Add carrots and onions, and then pour in the prepared broth, water, medium-sized potatoes, bay leaves and black peppercorns. Season with salt and nutmeg as desired and bring to the boil, then reduce heat, cover and simmer for 10-12 minutes.
5. After the time has passed, add any cereal if desired and cook for another 15 minutes until the cereal and potatoes are soft. If you do not add cereal, then reduce the amount of liquid by 1 glass! If you add it, it is best to use millet.
6. Carefully add the chopped cod fillets, stir and then return to the boil. The fish cooks very quickly, so you need to keep an eye on it, it shouldn’t be too boiled in your soup! And be sure to cook without a lid. The fish will be ready in 8-10 minutes. If it kneads well with a fork, it means it’s ready.

Serve the fish soup sprinkled with fresh herbs and with pies, pie or garlic croutons. Can be served both hot and cold. Pies with eggs and onions or fish kulebyak are the best options for a bite.

Fish soup with grains: what grains can you cook with?

Fish soup differs from fish soup primarily in the set of ingredients and, of course, in the cooking technology. Various grains must be added to it: semolina, pearl barley, buckwheat, rice and much more.

Without this, the vegetable soup will be too thin and will not satisfy your hunger so well. This first course is different from fish soup, but this does not mean that it turns out tasteless.

It is possible to replace fresh fish with canned fish, but what kind of grain is used to make fish soup? The choice depends on the step-by-step recipe with photos.

What grain to cook red fish soup with?

Sea fish (especially red) are especially popular when cooking fish soup. It is recommended to take heads, tails and various trimmings, and leave the fillets for other dishes.

The soup from the leftovers comes out very rich, aromatic and moderately fatty. This fish goes well with many cereals - it depends on the recipe and cuisine. Amber fish soup is made from red fish soup, but not all types are suitable for it.

It is recommended to cook the first course from pink salmon, trout or salmon. What kind of porridge is added to the ear:

• rice;
• millet;
• pearl barley;
• semolina.

As a rule, housewives use semolina, millet or rice to prepare mullet fish soup. This is explained simply - it takes a minimum of time to cook. The barley needs to be pre-cooked to speed up cooking. Semolina in the soup is almost invisible, as it only adds thickness to the stew. In this case, the broth becomes creamy and even a child will like it.

Cereals that are rich in carbohydrates are contraindicated for diabetics. It is permissible to cook soup from pollock or other fish with brown rice, pearl barley and buckwheat.

River fish soup with cereals

The classic version of the fish soup with cereal recipe does not require additional ingredients. Firstly, they can make the broth cloudy, and this is unacceptable. Secondly, the taste of cereals is sometimes brighter than fish and overwhelms it.

Thirdly, not every fisherman, when going to a pond, takes with him a lot of food: various vegetables, several types of cereals, spices. As a rule, even potatoes should not be added to the stew - only onions, carrots, a little pepper and fish.

This has been around since ancient times, because only the poor put rice or pearl barley in their stew to make it a little more nutritious. Wealthy people could afford to cook thick and rich fish soup from several kilograms of fish.

When cooking a dish at home, no one prohibits the use of cereals. The same rice, pearl barley or semolina may be suitable.

Housewives often choose millet, which boils quickly and gives the soup from pike, roach, and pike-perch the desired thickness. The rice retains its shape well after cooking and does not add cloudiness to the broth.

Cooking pearl barley takes the longest time, so many people refuse such recipes.

If semolina is added 5-10 minutes before the end of cooking the fish soup, then rice and pearl barley are thrown in along with the potatoes. Boiling will take from 20 to 50 minutes depending on the type.

Soups with canned fish

Canned fish soup is an excellent option for a quick, but tasty and satisfying lunch. They are inexpensive, ready to eat, which means they do not require long cooking in broth. It takes 20-30 minutes to prepare the first dish! However, the choice of products makes housewives think: what grains are most often added to fish soup and how long will it take to cook?

Everything again depends on the recipe and the canned food available at home. If it is salmon, then it is better to opt for rice and pearl barley. They perfectly complement the delicate red fish without overpowering its taste. Do not overcook, leaving the broth clear and liquid. It’s the same with canned cod - it doesn’t have a strong aroma, so it’s only important to make the soup more filling.

Canned saury or mackerel go well with buckwheat, although fish soups with it are cooked much less often. It is advisable to prepare the “lazy” dish for one time, since when heated, the buckwheat will turn into porridge. Serve the stew with rye bread and fresh herbs, and also throw a piece of butter into the plate.

To thicken the fish soup, 2-3 tbsp is enough. l. decoys. If you want to do without it, you can simply mash a few slices of potatoes into a puree.

Cooking time

When preparing fish soup, many people are afraid of the cooking time, because some grains take a long time to cook. This applies primarily to pearl barley - it should be simmered for about one hour! If you pre-soak the pearl barley, the boiling time can be reduced slightly. How long to cook other types:

• buckwheat - 15-20 minutes after boiling;
• rice - about a quarter of an hour;
• millet - about 20 minutes;
• bulgur - no longer than 15 minutes;
• the semolina will cook the least - just add it at the end and simmer for 5-7 minutes;
• barley - 20 minutes.

In broth, cooking sometimes takes longer. Often, porridge for fish soup is cooked separately in advance until half cooked, and then it is added to the pan and boiled with the rest of the ingredients.

To prevent the broth from becoming cloudy and the cereal from sticking together, it is recommended to rinse it thoroughly and only then put it in the pan. In addition, some housewives advise boiling pearl barley separately, and only then adding it to the first dish.

Adding eggshells will create a clear broth. Before adding vegetables, you need to strain it. Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Calorie content of dishes

Of course, fish soups with cereals are higher in calories, but they satisfy your hunger for a long time. KBJU of several popular dishes is presented in the table.

Fish soups should be included in your diet at least 1-2 times a week. For variety, you can cook the first of different types of fish, as well as add vegetables and cereals. The first places are occupied by: pearl barley, rice, millet and semolina. Buckwheat, bulgur and barley are used a little less often. The cooking time sometimes reaches 40-60 minutes, but there are several secrets to speed up the process.

You can ask your question to our author:

Source: https://CatFishing.ru/rybnye-blyuda/s-kakoy-krupoy-varyat-rybniy-sup/

Chowder with fish and shrimp

A little different from the classic, Spanish version of fish soup. In the original, it is prepared with the addition of mussels, langoustines and other seafood, and a special taste is given to it by a broth of fresh tomatoes, a little orange zest and seasoning. There is also a very large amount of fish here - for a couple of bowls of soup there are up to kg of fresh fish!

We will prepare a simpler variation of this soup with fish and shrimp, and here are the ingredients we will need for this:

• Water - 10 glasses;
• Broth - 2 cups;
• Salt - 1 teaspoon;
• Potatoes - 3 medium-sized pieces;
• Carrots - 2 medium-sized pieces;
• Tilapia fillet - 500 g;
• Shrimp - 2 cups, frozen or fresh;
• Olive oil - 2 teaspoons;
• Onion - 1 piece;
• Bay leaf - 2 pieces;
• Black pepper - 1\2 teaspoon;
• Fresh herbs (dill or parsley) - 1 teaspoon;
• Nutmeg - 1/8 teaspoon.

Chowder with fish and shrimp

Preparation:

1. For the broth: place a small saucepan on the fire and add extra water (about 5 cups). We also throw fish giblets, tail and head there. This broth can be prepared without adding fish, if you wish. Finely grate the carrots and chop the onion. Add to broth and bring to a boil. As soon as it starts to boil, reduce the heat and simmer, covered, for another 40 minutes. As soon as the broth has cooled a little, remove the contents from it and sift through a colander - a clear liquid without impurities should remain.
2. Pour 10 cups of water, 2 cups of our broth and a teaspoon of salt into a large saucepan. Place on high heat. Leave for a couple of minutes, during which time cut the potatoes into large cubes, then place them in the pan. Bring to a boil and continue cooking for another 10 minutes. Then add the carrots cut into slices and continue cooking for another 10 minutes.
3. While we are preparing the frying: add a couple of tablespoons of olive oil to a frying pan with a thick bottom and put on fire. At this time, finely chop the onion, and if desired, you can add celery. Place in a hot frying pan and fry until the onions begin to caramelize. This will take about 7-8 minutes. Once it starts to turn a caramel color, transfer it to the pan and stir well.
4. It is better to take thawed shrimp and rinse them well under cold water, then add them to the pan with the soup. Choose smaller shrimp and peel them before adding. Cut the tilapia fillet into small pieces and send it there. Cook for a couple of minutes, and then add bay leaf, 1/2 teaspoon of black pepper, and a teaspoon of fresh herbs of your choice. Wait until the soup boils, stir with a wooden spatula and cook for another 5 minutes until the fish and shrimp are completely cooked.

You can add more salt if desired and then remove from heat. You can serve it either cold or hot with black bread and enjoy!

Have you decided to make fish soup from asp? Great!

The process of cleaning fish for soup is common. The scales are removed, the gills and entrails are removed from the abdomens. The carcasses are washed well on all sides, and the film lining the abdominal cavity is carefully removed. The tails and fins of small carcasses can be left; from large fish they are cut off and dipped into the broth in a gauze bag to increase gelling.

The cleaned carcasses are placed in a saucepan, water is poured at the rate of 2-2.5 liters per kilogram of fish. To make the fish soup more rich, the ratio is changed: 1:1 (real fish soup) or 1:1.5. One and a half liters of water per kilogram of asp is a good proportion; when chilled, the broth looks like a soft gelatinous jelly.

Boil the fish for about half an hour, remove it, select the bones, separating the fish meat. The broth is strained. Vegetables (potatoes, carrots), salt, peppercorns are placed in it and the fish soup is cooked until the potatoes are ready. A couple of minutes before the end of cooking, lower the cooked fish to warm it up. When serving, put pieces of asp into plates and pour liquid.

The classic fish soup contains only potatoes, carrots, herb roots and spices. In the free version, all kinds of cereal additives, fried onions and other liberties are used. The dish is no longer a real fish soup, but a fish soup.

An important rule: the ukha should not boil vigorously - intense boiling will worsen its taste. As soon as the liquid boils, remove the resulting foam, immediately reduce the heat and finish cooking the fish soup at a very low boil, stirring occasionally.

The second important rule is that the utensils for cooking fish soup must be made of non-oxidizing materials: ceramic pots, enameled or cast iron (but not aluminum!) saucepans.