Ear from capelin. Capelin fish soup Capelin ear

Capelin fish soup recipe with step by step preparation.
  • Dish type: Soups, Ear
  • Recipe Difficulty: simple recipe
  • National cuisine: home kitchen
  • Reason: For lunch
  • Preparation time: 18 minutes
  • Cooking time: 35 min
  • Servings: 35 servings
  • Amount of calories: 84 kilocalories


Ukha can be cooked not only on fire. No less tasty it is obtained at home. For this, there is a recipe for how to cook fish soup from capelin. It turns out very tasty and fast, let's get started!
Capelin is a fish that can be bought and frozen for a long time, and if necessary, taken out of the freezer, thawed and cooked. It is inexpensive and is always on store shelves. The ear turns out to be rich and fragrant, and to make it more satisfying, we add more different vegetables.
Servings: 5

Ingredients for 35 servings

  • Frozen capelin - 0.5 Kilogram
  • Potato - 300 Grams
  • Zucchini - 1 Piece
  • Sunflower oil - 1 Art. spoon
  • Bulb - 2 Pieces
  • Carrot - 1 Piece
  • Parsley, dill - 1 bunch
  • Bay leaf - 1 piece
  • Salt, pepper - to taste

Step by step recipe

  1. 1. We take out the capelin from the freezer and defrost it. We clean the potatoes and onions, wash and cut into cubes, my zucchini and also cut into cubes, my carrots and three on a coarse grater.
  2. 2. Boil water in a kettle. Put capelin in a pot or pan with high sides, then potatoes and zucchini, pour boiling water over everything, add bay leaf, put on fire and bring to a boil.
  3. 3. In a pan with the addition of sunflower oil, fry the onions and carrots.
  4. 4. Add frying to boiling vegetables with fish. Wash and finely chop the greens, add it to the ear, salt and pepper to taste. Cook until cooked through for about 20 minutes, and then turn off. Ear is ready!

Fragrant capelin soup is a delicious dietary dish, indispensable in children's cuisine. The absence of bones makes this small fish completely safe, and its tender fatty meat is well boiled.

A miniature sea beauty should be carefully gutted. Bought in autumn, it contains a lot of caviar. Ready seasonings for fish include all the necessary spices in the required proportions. But they are not able to replace the peeled parsley or celery root.

Pearl barley is the best addition to rich fish soup. A whole onion with husks placed in the broth will significantly improve both its taste and color.

Ingredients

  • 250 g frozen capelin
  • 2-3 potatoes
  • 1 carrot
  • 1 bulb
  • salt and pepper to taste
  • fresh herbs
  • 2 bay leaves
  • 20 ml vegetable oil

Cooking

1. Peel potatoes, carrots and onions. Immediately rinse all vegetables in water and cut off the dirt, if any. We cut the carrots and onions into small cubes, and the potato tubers into medium cubes and pour into a saucepan in which the vegetable oil is already heated.

2. Fry the vegetable slices for about 5-8 minutes and pour boiling water over it, adding a few bay leaves. Boil the entire contents of the pan for 15 minutes - this is how long it takes the potatoes to reach readiness.

3. During this time, slightly rinse the frozen capelin in water and tear off each fish's head, cleaning it along with the insides. If there is caviar in capelin, we do not remove it, but wash it and add it to the pan with vegetable broth. Be sure to rinse the carcass from the inside, removing the black shell - it gives bitterness to fish dishes. Add capelin to the pan and simmer for about 8-10 minutes over medium heat.

There are days when you don’t feel like cooking, the refrigerator is empty, and the family asks for something tasty and, as always, quickly. Then I cook capelin soup. By the way, the Soup made from saury and zucchini is no less tasty.
I always buy frozen capelin and store it in the freezer. This is my strategic reserve in case of my laziness or strong employment. Capelin can be quickly fried, or if you are completely lazy, then cook a wonderful hearty fish soup.
By the way, I looked up the recipe on the Internet, however, to make the soup more satisfying, I added my own ingredients, and it turned out much better than I expected.
Cooking time depends on finely chopped potatoes and zucchini, about 20-40 minutes. Capelin soup is consumed freshly cooked, the next day it tastes not the same (my personal opinion).
Put a kettle of water on the stove to boil. Defrost capelin and wash. Peel potatoes and zucchini and chop finely to cook faster. We put the capelin in a frying pan with high sides, put the potatoes and zucchini on top, pour everything with hot water from the kettle. We put the pan on a large fire, let it boil, reduce the heat so that the soup slowly boils, but does not boil away.
While everything is cooking, fry the onions and carrots in vegetable oil until tender.
As soon as the potatoes are cooked, put onions and carrots, herbs, bay leaves into the soup, salt and pepper to taste.
Everything, capelin soup is ready to eat!
Bon appetit!




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