Ear made from ruffs in gauze. Fish soup made from river perch, pike and ruff - interesting recipes for body and soul! Pike and perch soup with apple and bell pepper

You can also use pike perch or just pike perch heads as a “filler”. It is better to use pike perch fillet for cutlets, and the pike perch head contains enough meat. But the main thing in our ear is still the ruff. The recipe is presented below.

Clean, cut, chop

Usually this is the most unpleasant part of cooking - cleaning the fish. How to clean a brush? Now I will please everyone, but especially the men. There is no need to clean fish from scales! We remove only the insides. Gills are also possible - if not difficult.

We wash the cleaned fish under running warm water (I don’t wash it). We also wash the pike perch or pike perch heads and remove the gills. Cut large carcasses into pieces.

Perches, which can be used not only instead of pike perch, but also together with it, are also gutted and washed. You also don’t have to peel the scales - we will serve them separately from the stew.

Royal ruff soup

All ingredients are ready, let's start. Nothing complicated: a classic. I’ll say it again - the secret to a delicious fish soup is not in the recipe or what ingredients you use. Even if you don't want to stick to my recipe, that's no problem. The main thing is your mood and desire to cook a delicious delicacy.

We put water for the fish soup on the fire. While it boils, we do the vegetables. Fry finely chopped onions in sunflower oil. Add grated carrots and simmer together with onions.

Cut potatoes into cubes.

When the water boils, throw in a pot of ruffers. Salt to taste. The broth is cooked for no more than 20 minutes. During this time, the fish will be completely cooked and can be removed from the broth. Be sure to strain the broth and put it back on the fire.

Now comes the turn of perches and (or) zander (heads). Cook until done for 15-20 minutes. The potatoes are cooked at the same time as the fish. It takes about the same time to prepare.

5 minutes before the end of cooking, add it to the broth vegetable stew, peppercorns. Coarsely chopped greens are placed on plates when serving. This way it will better retain its taste and perfectly decorate the dish.

Here is a ruff soup, the recipe for which we looked at today.

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The Black Sea ruffe or scorpionfish is a very tasty and healthy fish. And not only in a gastronomic sense. According to the testimony of many scientists, scorpionfish, boiled, fried or otherwise prepared for consumption, is a powerful alternative to Viagra. Yes, yes, the Black Sea ruffe has a very positive effect on men's health.

At the same time, the fish is quite dangerous: the scorpionfish is armed with poisonous spines, which, if pricked by them, can cause a lot of unpleasant experiences for an unlucky fisherman or cook. Scorpionfish have tight white meat with a delicate taste; scorpionfish fillets make excellent fish balls. In addition, the sea ruffe, like its freshwater relatives, produces an excellent brew. On this occasion, there is even a saying in Crimea that an ear without a ruff is only half an ear. Today we will share with you a recipe for making scorpion fish soup in the Crimean style, with green apple and an egg. This Crimean version of fish soup was prepared especially for our culinary column on Cape Tarkhankut, near the historical Tarkhankut lighthouse, built in early XIX century in the westernmost point of Crimea.

Ingredients for 2 liters of fish soup:

• small scorpionfish - 3–4 pcs.;
• large scorpionfish - 2–3 pcs. (usually by number of servings);
• potatoes - 4–5 pcs. medium size;
• onions - 2–3 pcs.;
• garlic - 3–4 cloves;
• winter apple, green - 2–3 pcs.;
• carrots - 2 pcs. medium size;
• dill - a small bunch;
• parsley - a small bunch;
• pink ripe tomato - 1 pc.;
• Yalta onion - 1 pc.;
• Bay leaf;
• chicken egg 1–2 pcs.;
• allspice, peas;
• ground black pepper;
• ground paprika;
• red pepper, ground;
• sea ​​salt.

To prepare the dish you will need: a 4-8 liter cauldron or an appropriately sized pan, if the fish soup is being prepared at home, on the stove; ladle, bowls for ingredients, piece of gauze, colander, fork or whisk, deep plates for serving dishes, small plates for snacks.

Rinse the scorpionfish well under running water, gut it, and remove the gills from large fish. Place the fish in a colander and let drain.

Peel the onions and garlic. Peel and rinse the carrots, divide them into halves lengthwise. Put bay leaves and allspice into a cauldron (or pan - for example), add water and add salt. Send to the fire. Wrap a small scorpionfish in a bag of gauze, tie it and send it to the cauldron. Add onions, garlic and carrots there. Bring to a boil, skim off the foam. Cook for 45–50 minutes.

Remove fish, carrots and onions from the fish soup. Wash the apples and place in the cauldron. Peel the potatoes, rinse, divide each potato into 2-3 large slices, and place in the cauldron. Place a large scorpionfish into the cauldron (you can first cut off the tails and fins). Season the fish soup with red and black pepper and salt to taste.

Wash the greens, dry and finely chop. Peel the Yalta onion and cut into feathers. Cut the tomato into slices. Season the onion and tomato with salt. Pepper and vinegar.

When ready, remove the apples from the fish soup (they will become much lighter, and the skin will burst in 1-2 places). Bring the fish soup to readiness (guide by the readiness of the scorpionfish and potatoes; large scorpionfish are usually cooked for about 15 minutes). Remove the fish from the fish soup. Place the chopped herbs into the cauldron and stir. Beat the eggs into a bowl, lightly beat the eggs with a whisk (for example, a convenient one) or a fork and, stirring in a funnel shape, pour in the egg mixture in a thin stream. Remove the soup from the heat and let it brew under the lid for 10 minutes.

Place an apple, a pile of Yalta onions and a slice of tomato on a snack plate. Place a ruff into each serving plate and add fish soup. Serve the dish immediately, hot, with a glass of strong, well-chilled alcohol.

Notes:

• if desired, you can add suneli hops and 100 ml of vodka to the soup;
• also, if desired, for a more spicy taste, at the stage of obtaining the broth, you can drop a bunch of dill stems into the ear (later remove from the ear);
• To prevent the “tail” of the gauze bag from burning, it should be moistened with water and ensure that it is always wet;
• if you are preparing fish soup outdoors, take with you a small log from fruit tree, towards the end of cooking, scorch this log in the fire under the boiler (until charring) and as finishing touch extinguish the burning brand in your ear - this will give the dish a smoked taste.

Absolutely every fisherman should try fish soup at least once in his life. Experienced fishermen know that there cannot be a tastier dish made from ruff fish soup. Usually, due to their prickliness and small size, they are thrown out or taken home to be eaten by cats. But today we will tell you a recipe for making fish soup from ruffs and you will reconsider your views on this fish!

Ingredients

• Ruff 700-800 grams
• Onion 1 head
• Potatoes 2-3 pieces
• A couple of bay leaves
• Black pepper (corns)
• Water 2 liters
• Vegetable oil
• Celery (if you don’t have it on hand, you can do without it, replacing it with parsley and dill)

Preparing the fish

In order to cook delicious fish soup, you need to properly prepare the fish: gut it, rinse well under water. Some fishermen advise salting the fish after gutting and then rinsing it again with water. You don’t have to do this step, just rinse thoroughly after gutting. There is no need to remove the scales, since after cooking, the scales will easily fall behind the fish.

Stages of preparing fish soup

1. Place a pan of water on the fire. And until the water boils, we move on to the next stage of preparation - chopping vegetables.
2. Peel the onion and cut it into small cubes. Three peeled carrots on a coarse grater. For those who want to give their ear beautiful view, fry the onions and carrots in sunflower oil until the onions are golden brown.
3. Peel the potatoes and cut them into cubes.
4. By this moment our water should boil, put the pipe cleaners and potatoes in there, don’t forget to add salt and cook for 10-15 minutes.
5. When our fish is almost ready, remove it from the pan, strain the broth, and put the dish back on the fire.
6. Add fried (or not) vegetables, a pot of pepper and finely chopped herbs. Boil the broth for a few minutes.
7. Throw in a bay leaf.
8. Place the fish in each plate and pour the broth.

Recipe for fish soup from ruffs and perches

The ingredients remain the same, only instead of a whole volume of ruffs, we take 1:1 perches and ruffs. You can also add a couple of pinches of rice or millet to the dish, after rinsing them well in water. The preparation of this fish soup is almost the same as the previous recipe, only first we cook the ruff broth, and then add vegetables and perch along with millet. We cook the whole thing for 15-20 minutes, after which we add the fried vegetables and seasonings.

The soup is ready! Bon appetit!

Place live ruffs into a pot, pour in 2 liters cold water and leave for the ruffes to swim and fall asleep for 15–20 minutes. Carefully, so as not to prick yourself, remove the ruffs (save the water that should thicken from the “fish glue”), gut the fish and rinse.

Place the gutted ruffs in a metal colander or sieve. Place a colander in a pot of ruff water so that the fish is partially covered with this water. Bring to a boil over high heat, simmer for 15–20 minutes, remove the pot from the heat (you will no longer need the brushes). Strain the broth if desired.

Chop the onions and carrots very finely. Cut the potatoes into small cubes. Heat 4-6 tbsp in a cauldron. l. oil, add onion, fry, stirring all the time so as not to burn, 5 minutes. Remove the onion with a slotted spoon, add the carrots to the remaining oil in the pot, and fry for 5 minutes. Return the onion to the pot, pour in the broth, bring to a boil, cook for 10 minutes.

Place the potatoes and millet in the pot, bring to a boil, cook until the millet is almost ready, 20–30 minutes. Cut the pike perch fillet into small pieces, fry separately in oil on all sides until golden brown.

When the potatoes and millet are cooked, pour cream into the pot (depending on the thickness of the fish soup you want), add the pike perch, salt and pepper to taste. Cook for another 7–10 minutes. Serve very hot.

I offer readers a Photo Recipe classic recipe homemade fish soup made from ruffs. Ruff - no commercial fish, but not a single fish will turn out tastier and sweeter than fish soup.
For fish soup, the ruff does not need to be cleaned. And it is very difficult to do this, because, firstly, it is “snotty” - the fish secretes a kind of mucus, which gives the ear a special taste. Secondly, it is prickly (there are fins with spikes on the back), and thirdly, the scales of the fish are very poorly cleaned.
It is enough to wash fresh ruffs twice. Don't be afraid if mucus comes out. This is fine.

When serving, we will need greens.

Cooking time: PT00H40M 40 min.

Approximate cost per serving: 30 rub.