How to cook your ear? Recipe for soup, how to cook an ear at home from the head and tail?

Tasty homemade food always has it and leaves pleasant memories. Not one restaurant in the world will not be able to boast as tasty and sincere food as our home kitchen and golden hands of the hostess.

How to make an ear at home from the head and tail?

Incredibly delicious exquisite ear can be prepared at home. Why exquisite? - Because this is not ordinary canned food soup, but a real first dish, soaked in thin fish taste and aroma. You can use the most “unnecessary” parts of the fish to prepare such a soup: the head and tail.

I bring to your attention the recipe for my home soup, which the husband and even a little daughter loves so much. With the help of a detailed step -by -step recipe with a photo, you can easily cook this dish at home using the simplest ingredients and your love.

For cooking, I used the head and tail of river salmon, but this does not mean that you cannot cook pike or carp broth. My fish was fat enough, but this is not a mandatory factor that affects the taste of soup. Following all the rules of cooking, you will easily achieve an excellent result in any case.

Ear recipe, phased preparation. Ear recipe with photo

To prepare home soup will be required:

• The head and tail of the fish. (Carp, thick -rolled, Pelengas, salmon, etc.)
• Onions (1 pc)
• Carrots (1 pc)
• Potatoes (7-8 not large pcs)
• Rice (2-3 stipls)
• Greens (to taste)
• Salt
• Pepper (black, black peas, white and mixture of peppers)
• Bay leaf
• Sunflower oil for frying

Stages of work:

• I wash the fish parts under running water and put in a pan filled with 2/3 with water. Do not salt! The time for salt will come. Here it does not matter to give a taste to the head and tail, but it is important to “pull” all the taste and nutrients from them. Cook the broth for 1 hour over low heat. At this time, pour rice with warm water in a separate bowl
• On the stove, we put a few eggs in a separate saucepan
• After the broth boiled, it is necessary to carefully remove part of the fish on a separate dishes. The broth is necessarily reboiling through a culinary sieve or gauze to another container. We carefully wash the pan from the scale and “rags” remaining after long cooking. They can not be avoided
• Standed broth is poured into a clean pan
• Meanwhile, cut the carrots and onions with small cubes
• For aesthetic pleasure, it is best to cut vegetables with cubes, and not rubbing. But, these are the preferences of every mistress. Fry the chopped carrots and onions in sunflower oil for 15 minutes, until golden -colored onion

We put the broth on the fire. When it boils - add prepared roasting and sliced \u200b\u200bpotatoes to it with small cubes (all for the same aesthetic pleasure).

We reduce the fire on the stove and at this time we carefully disassemble parts of the fish on the meat. Be sure that in your head and tail you will find a sufficient amount of the ball that will decorate and enrich your dish. At the same time, we put salt (a tablespoon without a hill), bay fox, several pepper peas and other spices (here you can use those spices that you like).

The following stages of cooking:

• In the pan, add the “mined” fish meat and the already infused, swelled rice. Mix and cook the soup for another 20 minutes
• We leave the ear to "relax for 15-20 minutes. After time, add greens to the saucepan (fresh or frozen)
• Sold the dish. In a plate, we must put half a half in a steep egg, which goes very well with fish and incredibly emphasizes the taste of your ear
• We enjoy it!

Homemade ear, cooking features

This recipe is striking in its simplicity and taste. You very easily cope with a similar dish and diversify the table for your favorite households. Please loved ones with a truly home and exquisite dish that are not like everyone else, and it will quickly become indispensable in your family on weekdays and holidays!

Video: " Fast ear. Various and useful! Recipe for sulfur from the head and tail of the fish "