Ear - soup recipes from different cuisines of the world

Ear like to cook and not only in Russia - like fish soups are popular all over the world, and everywhere they are prepared in different ways. In this article you will find a variety of fish soup recipes from different cuisines of the world, simple and proven chefs throughout the world.

Soup in our time is any soup with fish, which, of course, did not like real fishermen who know: the traditional ear is made from fish with potatoes, onions, carrots, laurel and black pepper, peas - that's all the ingredients. However, it should be noted that the fishermen there and in other countries, and there are also fish and cook it from your ear - there will not argue. Let's see what kind of soup do Finnish, Hungarian, Bulgarian and other fishermen.

Soup recipe in Hersonski

Ingredients:

120g potatoes
100g small fish and pike / walleye / bream
20g onion
15g tomato puree
10g parsley root
by 5g fat, lard and butter
1 clove of garlic
Parsley
bay leaves
black peppercorn
salt

Method of preparation:

How to cook soup in Hersonski. Of small fish and fish waste (heads, tails, etc.) to prepare the broth, season it with pepper and cooking polka dots laurel, then broth, bring to a boil. Put the potatoes in the soup, cut it into cubes, chopped onions, chopped parsley root, boil for 10-15min, put the split portioned pieces of fish (without skin and bones), tomato puree (pre-fried in butter), salt the, ear boil for another 10 -15min on low heat. Before serving soup in herskonski fill crushed garlic and bacon, sprinkle with chopped parsley.

Soup recipe for Irish

Ingredients:

150g fish sea
100g potatoes
70g tomato
30g onion
25g lard
15g dill and parsley
10g cream
3d nutmeg
ground black pepper
salt

Method of preparation:

How to cook soup for the Irish. Clean, rinse fish fins, bones and head cover with cold water, boil for 30 minutes, strain the broth. Shredded onion fried in lard in a large pan, put the diced potatoes, tomatoes (peel them from the skin and seeds, chopped), nutmeg, peppercorn, salt, mix well. Pour the products fish broth, boil over medium or low heat for half an hour, put the pieces of raw fish, boil until its ready. Ready to fill the soup with chopped greens, quickly bring to a boil, boil for 1-2min, sour cream and serve soup in Irish to the table with croutons.

Recipe for soup-Yugoslav

Ingredients:

240g zander
200g small fish or fish waste (heads, tails)
40g onion
30g of bread
3g vinegar 3%
? egg yolk
parsley and celery
bay leaves
allspice and black pepper
salt

Method of preparation:

How to cook soup in a Yugoslav. Clean and put a small fish in a pan, add chopped onions, spices, herbs, pour cold water - it should cover products, boil for 15-20min after boiling over low heat, removing the foam. Strain the resulting fish broth, put in a fillet of pike-perch, podsolit, boil for another 20 minutes on low heat. Mix egg yolk with vinegar, pour 1-2st.l. hot broth from the soup, stir and season with a mixture of the ear. Cut the bread into pieces of 50g, fry. Feeding on ear-Yugoslav each plate to put a slice of fried bread, a piece of fish soup and pour manure.

Soup recipe in Arabic

Ingredients:

400g gutted fish without head
4 cloves
1 lemon (juice), a clove of garlic, hot pepper, bay leaf, onion
1 bunch of herbs (cilantro, dill and thyme)
4st.l. olive oil
1st.l. wheat flour
ground ginger
white pepper
salt

Method of preparation:

How to cook soup in Arabic. Cleaned fish into pieces, insert clove buds in purified bulb, not cutting it. In a saucepan, bring to a boil 1.5 liters of water, put the onion, herbs, spices, chilli whole, pour olive oil, salt the, broth boil over moderate heat for 10 minutes, then add the fish and cook for another 10 minutes on low heat. Remove from the pan fish and greens, throw the last, to cut fish into fillets. Flour to dissolve a small amount of water, stirring constantly to enter into the broth, again brought to a boil, put the pieces of fish, boil the soup still 5min, season with crushed garlic, stir and remove the pan from the heat. Pour the soup lemon juice, apply ear in Arabic to the table.

The recipe for the soup-Caspian

Ingredients:

400g fresh sardines
100g potatoes
1 liter of water
1 onion
spices
greens
salt

Method of preparation:

How to cook soup in the Caspian. Clear fresh pilchards, remove all but the calf of the abdomen, leaving the head and tail. Pilchards pour water, boil in a saucepan of stainless steel or cast-iron cauldron until half, season with chopped onion, chopped herbs, pepper, salt, laurel, boil until cooked fish (it should seethe well). Next, strain the broth from the soup, put the soup potatoes, bring to its availability and submit your ear in the Caspian to the table.

Soup recipe in Bulgarian

Ingredients:

200g fish
for 50g onions and carrots
30g butter / vegetable oil
by 5g parsley, celery and parsnip
bay leaves
black peppercorn
salt

Method of preparation:

How to cook soup in Bulgarian. Finely chop the onion, carrot, celery, parsnip and parsley, put in boiling salted water, boil, strain the broth and vegetables rub, combine with broth. Bring mixture to a boil, put the prepared (washed and cleaned) fish, laurel, pepper, salt, fill with oil, boil the soup over low heat for 20-25min. Hot ear in Bulgarian served seasoned with lemon juice and chopped parsley and slices of boiled egg, and if the ear served cold, then it must also fill with eggs and parsley and chopped pickles.

Soup recipe in Hungarian

Ingredients:

150g for small fish and perch / walleye
1 egg white
bay leaves
red and black pepper
dill
salt

Method of preparation:

How to cook soup in Hungarian. Clean, rinse well with small fish, fill it with cold water, boil for half an hour, cool and strain broth. Fill in the cold broth beaten egg white steep peaks, let stand for 10 minutes, pour carefully into the pan, sprinkle with black pepper and red, salt, put laurel, turn on medium heat, bring to a boil, put the pieces of large fish, boil soup still 10-15min. Before serving ear Hungarian sprinkle with chopped dill.

The recipe for the soup-Black

Ingredients:

400g mullet or other fish
50g celery
2 carrots
1 onion
2st.l. vegetable oil
? tablespoons flour
parsley
ground black pepper
salt

Method of preparation:

How to cook soup in the Black Sea. Finely chop the celery, onions, carrots, put in boiling salted water, pour the oil, boil 15 min, add flour, diluted with cold water, vigorously stirring the soup so that no lumps, put the pieces of fish. Boil soup 10-15min until cooked fish. Ready-to-ear Black Sea dressed with parsley and black pepper.

Another interesting recipe - soup in Finnish, see videoretsepte.

Videoretsept soup in Finnish