Ear of vodka with a head (summer post)

Category: First meal
Kitchen: Russian
Ear of vodka with a head (summer post)

Ingredients

Heads, fins, fish tails 1 kg
Small and medium fish 1 kg
Fish, large 1 kg
Millet half a glass
Carrots and other roots for broth set
Carrot 3 pcs
Potatoes 5 pieces
Spices and condiments 3 tbsp. l.

Cooking method

  • Here. Considering all sorts of claims about vodka and embers, without which an ear, supposedly not an ear ...
  • ... I looked at this surrounding splendor ...
  • Ear of vodka with a head (summer post)
  • Ear of vodka with a head (summer post)
  • Ear of vodka with a head (summer post)
  • … And impressed by it, I went and bought fishing rods.
  • And then they caught only one pike ... and then a medium-sized one. Such a good fish soup will not work. Well, no way.
  • Ear of vodka with a head (summer post)
  • But I was not much at a loss, because in time I remembered about the strategic reserve from the days of "Pike with yellow sauce", which was lying in the freezer bins.
  • Ear of vodka with a head (summer post)
  • By the way, and caviar, from the same pike.
  • Ear of vodka with a head (summer post)
  • We will only clean it thoroughly from the films. It will be useful to us. Then.
  • Ear of vodka with a head (summer post)
  • And, putting all these heads, fins, rump and all that stuff into the pot, they poured fresh well water inside it, and put the pot on the taganka. And of course the fire in the taganka ..., but then, of course. There is no other way to cook fish soup.
  • Ear of vodka with a head (summer post)
  • After waiting for the beginning of a violent boil, you will see quite a lot of foam. Even, it may be thick and not very beautiful. Do not be alarmed and take it off with a slotted spoon.
  • Ear of vodka with a head (summer post)
  • And then it is worth slowing down the light a little. Then let it gurgle a little more, believe me, the foam-scale will appear again. Take it off carefully. And add carrots, onions, black peas and lavrushka to the broth. Salt ... it won't get any worse.
  • Ear of vodka with a head (summer post)
  • And then ... and then I don't even "cook" the first broth. At this stage, I try to "tire" all the fishy entrails and the like, all the sweetness and fish essence. Allowing only light bubbling.
  • Yes ... this whole process takes place with the lid closed, of course. And remember, the fire must be sustained "barely". Well you torment, not cook.
  • He took off the cover ... solely for "show".
  • Ear of vodka with a head (summer post)
  • And this is the head from the aforementioned pike. It boiled down and exposed the animal, you know, the essence of this fish. There are some teeth. Like a medium sized dog.
  • Ear of vodka with a head (summer post)
  • And after about an hour and a half, we take out the fish essence. We put it in a colander. Let it drain and then send it back into the pot.
  • Ear of vodka with a head (summer post)
  • And while I was fiddling with this process, the second portion of small fish arrived in time. Bastards and roach were still there.
  • Ear of vodka with a head (summer post)
  • All this into the boiler, and after waiting for a boil, ... again remove the foam again (and where does it come from?), Cover the cauldron with a lid and again switch to the "simmer, not cook" mode.
  • Ear of vodka with a head (summer post)
  • An hour ... no more, waited and took out this fish.
  • And then the time for pike caviar came. We send it to the boiler.
  • Ear of vodka with a head (summer post)
  • I brought the broth to a boil and, you see, what was formed.
  • Ear of vodka with a head (summer post)
  • Here you have to let it boil. Required. So that the caviar is curled up and the broth is cleaned. She, caviar is needed for this. No Navara with her.
  • Ear of vodka with a head (summer post)
  • And then strain it well. I did this procedure twice. Through a fine sieve.
  • Ear of vodka with a head (summer post)
  • The broth became clear and transparent. Anything is expensive to see.
  • Ear of vodka with a head (summer post)
  • While it is boiling, let's rinse the millet well (I took a glass of an incomplete glass for an eight-liter boiler).
  • Ear of vodka with a head (summer post)
  • Cut the carrots into small pieces ...
  • Ear of vodka with a head (summer post)
  • ... and potatoes. And let all the "knowledgeable" out there shout that they don't put potatoes in the ear !!! So others say, and quite the opposite, that millet and ear are incompatible. Whom to listen to? Right! You don't need anyone. Do as you like and it will come - "Happily around a single pot."
  • Ear of vodka with a head (summer post)
  • Cook spices. A mixture of all kinds of herbs and peppers for soups and ... I decided to take a chance and use dried tomatoes this time. And dill, even though he was "born" only yesterday, but ... what has grown - that has grown. Yes, a couple of onions.
  • Ear of vodka with a head (summer post)
  • And as soon as it boils in the pot, we'll send millet there ...
  • Ear of vodka with a head (summer post)
  • ... and carrots.
  • Ear of vodka with a head (summer post)
  • He covered the pot with a lid and let it cook ... until the state of "millet is almost ready."
  • Ear of vodka with a head (summer post)
  • And then came the turn of the potatoes.
  • Ear of vodka with a head (summer post)
  • And then send the spices into the cauldron. Here it is necessary to resolve the issue of salt. It is possible, given that there will be a fish in front, slightly salt the yushka. But without fanaticism.
  • Cooking big fish. This time only pike. It is imperative to rinse well.
  • Ear of vodka with a head (summer post)
  • And as soon as the potatoes are half cooked, we send large pieces to the pot.
  • Ear of vodka with a head (summer post)
  • And cook until the "fish turned white" state.
  • Ear of vodka with a head (summer post)
  • And then. Then came the first of the canonical rituals. Vodka. About a hundred grams ...
  • Ear of vodka with a head (summer post)
  • … Pour it into the cauldron.
  • Ear of vodka with a head (summer post)
  • After that, I covered the cauldron with a lid and simmer for about ten minutes more. But then ... then I performed the second ritual. Was a birch smut taken and extinguished or extinguished solemnly in a cauldron with fish soup? In general, I dipped it into the cauldron once.
  • Ear of vodka with a head (summer post)
  • All!!! The ear is considered ready.
  • The fish was carefully removed from the kettle.
  • Ear of vodka with a head (summer post)
  • I poured finely chopped greens into the cauldron.
  • Ear of vodka with a head (summer post)
  • Darkened for three minutes and ...
  • Ear of vodka with a head (summer post)
  • ... Angela for you at a meal !!!
  • Ear of vodka with a head (summer post)
  • Subjectively. I will not pour any more herbs or tomatoes into the cauldron. ... You don't need this. The taste of the ear is washed out and ..., in general, it is not necessary there. Pampering is.
  • And carrots, by the way, do not spoil the ear at all ...

The dish is designed for

12

Time for preparing:

120 minutes

Svetlenki
Ivanych, well, what can I say ... I read the story twice, so that my brain would fit and the amazement passed - well, how can a man write in SUCH Russian ??? !!! (I hope I did not offend). pictures of Russian landscapes - take your breath away! And to cook on an open fire, like you, is generally a great, great art.

When I saw a photo of the purified and strained broth, I generally thought it was water and where did you get your ear? Delight in general!
Ivanych
(standing in the corner, becoming shy to the point of being reddened ...) you haven’t read any army notes and about the decisive ...
Song
Thank you, Ivanych! Noble ear!
Eh ... appetite broke out, for the night then ...
Bianchi
Quote: Svetlenki
I read the story twice, so that the brain would fit and the amazement passed - well, how can a man write in SUCH Russian ??? !!!
I also read the recipe with pleasure and interest, like a work of art !!!
Bianchi
IvanychThank you for such a detailed description of the preparation and wonderful photos !!! This is how a real ear should be !!!!
Svetlenki
Quote: Ivanych
Was a birch smut taken and extinguished or extinguished solemnly in a cauldron with fish soup? In general, I dipped it into the cauldron once.

Ivanych, listen, but seriously, does a smoked spirit dip in this smoldering brand in the ear? How do you think? Very unusual for an inexperienced type of me

Using caviar to cleanse stock and dipping smut are two of the biggest discoveries in this recipe.
julia_bb
Yeah, splendor, I'll tell you ... The ear turned out to be notable ... I wanted to get to nature as soon as possible and get fishing rods.
Ivanych, thanks for the recipe and mood
Ikra
Ivanych, shedding tears (this is smoke in the eyes) and saliva: And where did you take the fish, small things? A? I would have ... looked at her ... And I don't need pike! And all this super-sinister broth (rolling his eyes and twitching his lip nervously)...
Eh, after all there are happy people who have everything going well. Happiness to you in your affairs!
julia_bb
Quote: Ikra
And where did you take the fish, small things? A? I would have ... looked at her ...
By the way, yes, I also thought about entom
Ivanych
Quote: Ikra
And where did you take the fish, small things?
Quote: julia_bb
By the way, yes, I also thought about entom

She boiled over. In general, it's easy to smoke. Into the dust. This is every little thing. And the heads and rump - those ... that they could, they ate themselves. The rest was given to the chickens.

Ivanych
Quote: Svetlenki
But seriously, does a smoked spirit dip this smoldering brand in the ear?

Honestly, more than once they tried to discuss and understand this topic ... BUT WHY? ... came to the conclusion ... - Tradition! ...
Ivanych
Quote: Bianchi
This is how a real ear should be !!!!

Thank you. I did my best.

Quote: julia_bb
I wanted to go to nature as soon as possible and get some fishing rods.

"... Be strong people - SUMMER is coming soon !!! ... © ..."


Ikra
Quote: Ivanych
more than once they tried to discuss and understand this topic ... BUT WHY?
We also discussed this with friends, fishermen-cooks, at the Seliger forum. We decided this: firstly, the firebrand was probably lowered in order to just clarify the broth, and secondly, to give the dish a certain haze aroma. It’s like it’s fashionable now in molecular cuisine to make some kind of smoked flavor for products.
Wildebeest
Ivanych, thanks for such a real gorgeous ear.
What is the difference between fish soup and fish soup? We cook the soup at home, and the soup is cooked on a real fire from just caught fish, and be sure to add vodka. Of all the ingredients in the ear, fish predominates.

Eh, I never ate fish soup, which I regret very much, and especially after this recipe.
Ikra
Something seems to me that "ukha" somehow by itself indicates that in this soup, special attention was paid to cooking the broth. That in the ear he is especially rich, and with secrets Like an ear Ivanich - team, with a quickdraw and secret ingredients.

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