Ear with millet - 6 recipes for fish soup at home

Ukha is one of the first dishes available to our ancestors. Over the years, the recipe, of course, has been improved and ultimately there were such variants of fish soup, in which it is difficult to recognize the very taste of childhood. Therefore, I present to your attention a selection of the most classic recipes for every taste!

Classic trout fish soup with millet at home

Surely at least once in his life, everyone has tried the ear. But there are so many variations of this dish that it is quite difficult to find 2 identical recipes. Therefore, I propose to cook the classic version of fish soup with the addition of millet and trout trimmings.

Cooking time: 60 min.

Cooking time: 15 min.

Servings Per Container - 4.

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  First, let's cook the broth. To do this, put black pepper in boiling water, add a little salt and carefully so that the water does not splash, put the fish heads in the pan. Cook for 20-30 minutes until the trout is cooked.
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  As soon as the fish is ready, we take it out on a cutting board or plate and let it cool slightly. Strain the broth so that there are no bones left in it.
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  While the fish heads are cooling down, prepare the vegetables. We clean onions, carrots and potatoes. Three carrots on a coarse grater, and cut the potatoes into cubes. Put the broth on the stove again and add vegetables and millet to it. You do not need to chop the onion, we throw it whole. We only need it to give a certain aroma and taste.
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  We separate the meat from the cooked heads and also send it to an almost finished ear. We take out the head of the onion and discard it. We won't need it anymore.
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  Add salt and other favorite spices. Cook until the millet is ready.
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  When serving, decorate the ear with pink pepper. Now we can enjoy the fruits of our labors!

How to cook delicious fish soup from a salmon head with millet?

I don't like throwing away food, so I try to make the most of it. For example, when I buy a red fish, I immediately separate my head and prepare a delicious fish soup from it. By the way, they say that real ear is obtained only from fish heads.

Cooking time: 45 min.

Cooking time: 25 min.

Servings Per Container - 3.

Ingredients:

• Salmon head - 2 pcs.
• Millet - 0.5 tbsp.
• Potatoes - 2 pcs.
• Onions - 0.5 pcs.
• Carrots - 0.5 pcs.
• Spices to taste.

Cooking process:

1. Rinse the fish heads, put them in a saucepan and fill with water so that the saucepan is full, but does not flood the stove when boiling. Leave to cook until the meat is ready.
2. We will immediately prepare spices for the future fish soup. You can use your favorite additives as a seasoning. I have it ginger, dry adjika and traditional cardamom, bay leaf and peppercorns. You can add classic spices or just salt and pepper the broth.
3. When boiling fish, foam forms. We remove it with a slotted spoon. Now we can salt the broth and cover with a lid, immediately reducing the heat to a minimum. So the fish will be ready after 15-20 minutes.
4. Now let's move on to the rest of the ingredients. We clean onions, carrots and potatoes.
5. Finely chop the onion, cut the potatoes into cubes and the carrots into cubes.
6. Let's move on to millet. We wash the groats and leave them in a strainer on a plate so that the water can drain.
7. We take out the fish from the finished broth and put chopped vegetables and millet instead.
8. We also cook for 15-20 minutes.
9. After the indicated time, the ear is ready! We add fish meat to each plate in portions and enjoy real fish soup!

A simple and delicious recipe for fish soup with millet and potatoes

What I like about ukha is the availability of my products: millet and potatoes are clearly found in the kitchen of every housewife. And the recipe, which I will share with you today, attracts by its versatility, because you can take absolutely any fish as a basis for fish soup.

Cooking time: 60 min.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Millet - 3 tablespoons
• Onions - 0.5 pcs.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Fish soup set - 300 gr.
• Allspice peas - 3-4 pcs.
• Black peppercorns - 7-8 pcs.
• Bay leaf - 2-3 pcs.
• Butter - 50 gr.
• Salt to taste.
• Dried dill - to taste.

Cooking process:

1. Put a pot filled with water on the stove and bring it to a boil over medium heat. We wash the millet under running water and add it to boiling salted water. The groats will be ready in about 30 minutes. We clean and cut the onion, rub the carrots on a coarse grater and 10 minutes before the millet is ready, send the vegetables to the pan.
2. For a more aromatic broth, put allspice and black peppercorns in a saucepan.
3. Let's deal with potatoes. Rinse it thoroughly and peel it.
4. Cut the potatoes into medium sized cubes.
5. Let's move on to the main component of fish soup - fish. You can take any fish that you prefer. I took the salmon set. We cut large pieces into smaller pieces so that the meat cooks faster and add to the vegetable broth. Readiness will be determined by the potato - if it is soft, then the fish soup is ready.
6. A minute before cooking, add bay leaf and dill to the soup.
7. The only thing left to do is add the butter. Turn off the stove and let our ear brew under the closed lid.
8. Millet and potato soup is ready! Bon Appetit!

Fragrant pike ear with millet at home

Pike fish soup is a very tasty and satisfying dish, which is desirable to cook in nature and from a fresh catch personally by a fisherman. However, at home, you can cook an equally tasty dish. The main thing is to know the perfect recipe for making fish soup.

Cooking time: 45 min.

Cooking time: 20 min.

Servings Per Container - 4-5.

Ingredients:

• Pike (heads, tails) - 400 gr.
• Millet - 200 gr.
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Carrots - 0.5 pcs.
• Bay leaf - 1-2 pcs.
• A mixture of peppers to taste.
• Salt to taste.

Cooking process:

1. To prepare fish soup, we need pike heads and tails. Both fresh and frozen parts can be used. They need to be rinsed so that less foam is formed during cooking.
2. We put a pot of water on medium heat. After boiling, salt the water and dip the pike pieces into it.
3. While the pike is cooking, we can peel the vegetables. Cut the potatoes into cubes. I do not advise you to grind it, as too small pieces can boil and turn into porridge. Grate the carrots on a coarse grater.
4. But it is better to chop the onion finely.
5. After the pike is ready, you need to drain the broth. To do this, take a second pan and pour the ear into it through a sieve.
6. Now put the pot with broth on the fire and add millet and potatoes.
7. When the water boils again, we can add onions and carrots. Cook the cereals until cooked.
8. At this time, we separate the meat from the fish bones and also send it to cook in a saucepan.
9. To make the taste richer, add bay leaves.
10. I also recommend seasoning the ear with a mixture of peppers. You can buy a ready-made mixture, as I did, or you can mix different types of peppers yourself.
11. When serving, you can garnish with parsley or a whole piece of pike. Bon Appetit!

How to cook delicious and rich salmon fish soup with millet?

From pink salmon ear it turns out to be tender and non-greasy. Perfect for a light lunch or dinner. A pleasant bonus is the small time spent both for the preparation of products and for the cooking process itself. So you won't have to wait long!

Cooking time: 35 min.

Cooking time: 5 min.

Servings Per Container - 5.

Ingredients:

• Pink salmon (heads, tails) - 200 gr.
• Millet - 50 gr.
• Potatoes - 3-4 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Salt - 10 gr.

Cooking process:

1. Take a deep saucepan, put the fish pieces in it and cover with water. Salt immediately and put on fire.
2. Peel the onion, cut into halves and place with the fish. So the onion will give its taste and aroma, but the onion pieces themselves will no longer be in the finished soup. Ideal for families where some people love onions, while others always leave them at the bottom of the plate.
3. Peel the carrots and cut into slices. Add after the onion to the broth.
4. Rinse the groats several times until the water is clear. Place in a saucepan and cook for 10 minutes.
5. Cut the potatoes into medium-sized cubes and send to the ear. Cook for another 20 minutes.
6. Remove the fish from the soup and separate the meat from the bones.
7. Place the pink salmon in each serving plate.
8. Pour the finished ear on top. The dish can be served on the table!

A quick and easy recipe for homemade carp fish soup with millet

Now stores offer a huge range of fish, so problems with finding the now popular red fish for fish soup are unlikely to arise. The question is different. The price of such a fish is too high. In this situation, a more accessible relative of the river elite - the carp - will come to the rescue.

Cooking time: 35 min.

Cooking time: 10 min.

Servings Per Container - 4.

Ingredients:

• Carp - 400 gr.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Millet - 1 tablespoon
• Bay leaf - 1 pc.
• Peppercorns - 2 pcs.
• Salt to taste.
• Pepper to taste.
• Spices to taste.

Cooking process:

1. We start the cooking process with fish. If you will cook from live carp, then it must first be cleaned, washed and cut into large pieces. Peel all vegetables.
2. Cut the potatoes into pieces of arbitrary shape. Transfer to a pot of water and simmer over medium heat.
3. We also chop the peeled carrots at random.
4. Add the carrots to the broth and then send the whole onion. We only need it for the duration of cooking. After that it will need to be thrown out.
5. After 10 minutes from the moment the water with vegetables boils, we send the fish and washed millet to the pan.
6. It's time to give the soup a richer flavor: let the soup simmer for another 15 minutes. When serving, we can decorate the finished dish with finely chopped green onions. It's time to invite guests to the table!