ᐉ Rich tench fish soup - fish recipes - ✅ ribalka-snasti.ru

Description of preparation:

Tench is a very tasty and aromatic fish, and it has one remarkable feature - it does not need to be scaled, as it dissolves in water during heat treatment. And now I’ll tell you how to make excellent fish soup from tench with vegetables very easily and quickly, so let’s prepare all the necessary ingredients and get down to business.

1) First we need to cut the fish. That's why we gut it, cut out the gills and eyes, but don't cut off the head, because it has a richer taste. Wash the fish thoroughly under cold water. 2) Pour water into the pan and put it on fire. When the water boils, add the diced potatoes into it. 3) After 10 minutes, add pre-washed rice. 4) Now peel and beautifully chop the onions and carrots, add to the soup, add salt and season. 5) Cut the tench into medium pieces and place in a pan 10 minutes before the potatoes are ready. 6) Pour the finished soup into plates and decorate with fresh herbs. Here is such a wonderful and at the same time simple recipe for tench fish soup. You can safely start tasting. Enjoy your meal!

Purpose: For lunch / For dinner Main ingredient: Fish and seafood / Tench Dish: Soups / Chowder

Seasoning for fish soup from tench: preparing lek

A tench fish soup recipe would be incomplete without this miracle seasoning. Spicy and aromatic, it adds flavor and aroma to fish soups, making them absolutely incomparable! Preparing lek:

Pour boiling water over one tomato and remove the skin, then mash it with a fork (if cooking at home, three on a grater or through a sieve). To the tomato we add a clove of crushed garlic, half a tablespoon of vinegar, hot ground red pepper and finely chopped herbs. Mix everything and put a teaspoon in your ear.

Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 20 minutes

cooking fish soup from tench

Good day, dear lovers of healthy recipes! Everyone knows that time wasted just like that is too valuable. That is why we have prepared for you the preparation of fish soup from tench, that is, the recipe that you needed. Watch all stages of cooking, learn and improve your skills, because beautiful food is a wonderful reason to please yourself and your friends.

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We believe that a collection of culinary recipes on the topic of making fish soup from tench is exactly what you needed. Cook deliciously and come again!

Ear from tench

Tench fish soup in a slow cooker

Perhaps the multicooker can be considered one of the best inventions for the kitchen. You can cook absolutely everything in it: from porridge to dessert. Fish soup in a slow cooker turns out to be as aromatic and tasty as cooked on a fire, but without the smoke. The potatoes remain whole and do not boil over, and the fish pulp retains its juiciness. There are some subtleties, for example, it is quite problematic to strain the broth. It is worth cutting the fish well in advance so as not to waste time cleaning the fish from bones. Ingredients:

• tench - 0.6 kg;
• potatoes - 3 tubers;
• white onion - 1 head;
• small carrot;
• butter or vegetable oil - 1 tbsp. l.;
• garlic - 1 clove;
• bay leaf - 1 pc.;
• salt and spices at the discretion of the cook.

Gut the tench, clean it, remove the fins and heads. If the carcasses are medium in size, then cutting them into pieces is not required. Peel and chop the vegetables: chop the potatoes and onions into cubes, and grate the carrots.

Place the oil in the multicooker bowl and heat it. Add onions and carrots, selecting the “Frying” or “Baking” mode, sauté for 5-7 minutes until golden brown. Add potatoes, add hot water. Add prepared fish, salt and seasonings. Pass the garlic through a press.

The tench fish soup will take about 45-60 minutes to cook in a slow cooker. To do this, select the “Soup” or “Cooking” function in the device. You can assess readiness by looking at the vegetables - they should become soft, but retain their shape. Before serving, leave for ten minutes using the “Keep Warm” mode. It is advisable to complement the aromatic ausita with chopped herbs.

Tench fish soup recipe step by step

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Tench is an unpretentious fish in breeding, distributed from Europe to Lake Baikal. It is often caught by fishermen in stagnant ponds or reservoirs. Despite the fact that tench are rarely used in the fishing industry, this fish is hearty and tasty, although somewhat bony. And the soup from it turns out rich and aromatic. That's what we'll cook!

Minichi is invited to prepare fish soup from tench with vodka and logs*

Since the Minichi reservoir is of the crucian-line class, there is a lot of tench here. And he constantly falls for the bait of fishermen. And tench is a hearty and tasty fish, although somewhat bony. And the soup from it turns out to be very rich and incredibly aromatic.

RECIPES OF TENCH FISH WITH VODKA AND LEGINS

It's simple! You will catch fish, the rest of the ingredients are standard. You will need:

• tench – 1 kg, • water – 3–3.5 l, • potatoes – 5 large tubers, • carrots – 1 pc., • onion – 2 pcs., • egg – 1 pc., • vodka – 50 g, • stems of parsley, dill, salt, allspice, bay leaf, peppercorns to taste, sour cream (for the finished dish).

Preparation

We put a pot of water on the fire and peel the vegetables: cut potatoes and carrots into pucks, onions into rings. Throw the vegetables into boiling water and cook the broth. Add salt, peppercorns and allspice, you can add a bay leaf. We wrap the stems of parsley and dill with thread so as not to catch them in the ear, and also add them to the broth. Don't forget to skim off the foam from the broth while the vegetables are cooking.

We prepare the fish for fish soup: we wash the tench to remove mucus, gut it, cut out the gills and cut the carcass into portions. When the potatoes in the broth become soft, put pieces of tench in the ear. Next, you need to scramble the egg with a fork and pour it into the broth, stirring lightly.

Let it cook for another 7-10 minutes. After this, remove the pot from the heat, pour in vodka in a thin stream and, to give the ear more flavor, lower the charred firebrand into the pot for 5-10 seconds. All! The most delicious tench soup is ready!

COOKING LEK (miracle seasoning for fish soup made from tench)

Pour boiling water over one tomato, remove the skin and mash it with a fork in a small cup. Then add a clove of crushed garlic, half a tablespoon of vinegar, hot ground red pepper and any finely chopped herbs to the tomato. Mix everything and the lek is ready! You need to add a teaspoon to the finished tench fish soup. Well, very tasty!

The Minichi reservoir with an area of ​​526 hectares is located in the Lyakhovichi district of the Brest region. The variety of fish in the reservoir is impressive: crucian carp, perch, tench, pike, ruffe, roach, silver carp, grass carp and others. The coastline is equipped for amateur fishermen with bridges, gazebos, barbecues, and fire pits. You can stay overnight in cozy houses, rent from 20 rubles/day. There are also places where you can stay with tents.

Camping services (persons) 10 rub. / day (place in the gazebo, barbecue, toilet, firewood) Ax rental 5 rubles / day Kettle rental 5 rubles / day Tent rental 10 rubles. / day

Come fish, eat fish soup and enjoy your vacation!

Details by phone. + 375 29 821-96-95 and on the website https://klevoe.by/

PE "Myslobozh" UNP 290867942

Author: As an advertisement*

Ingredients:

• Tench – 1 piece
• Potatoes – 4 pieces
• Onion – 1 piece
• Carrots – 1 piece
• Rice - 3 tbsp. spoons
• Bay leaf – 2 pieces
• Salt - To taste
• Spices - To taste

Number of servings: 5-6

Rate the Tench Ear recipe:

average rating: 4.0, total votes: 22

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The editors recommend: Collections of recipes:

Tench fish soup: homemade version

The first recipe for tench fish soup is so simple that even someone who has never stood at the stove can handle it! The result is a delicious fish soup that can warm you up in the cold season, and in the summer it will satisfy even the hungriest fisherman. We will need the following ingredients for the fish soup:

• tench carcass - approximately 1-1.5 kilograms,
• potatoes - 4 pieces,
• onion - 1 piece,
• carrots - 1 piece,
• rice - 3 tablespoons,
• bay leaf - 2 pieces,
• salt, pepper, spices for fish - to taste,
• dill and parsley for serving.

Tench is an ideal fish for fish soup. Its cutting is very simple: scald with boiling water to remove mucus from the carcass, cut out the gills and eyes - they can give a bitter taste to the ear, remove the entrails. Tench's scales are thin; they will simply dissolve during cooking, so there is no need to clean them. After cutting, the carcass should be thoroughly rinsed with cold water and cut into pieces. The best broth in the ear will come from the head and tail, and the meat will add thickness.

Place a pan of salted water on the stove. While it boils, peel the potatoes, carrots and onions. Cut the potatoes into cubes and put them in boiling water, and add the carrots, cut into pucks. After 10 minutes, when the potatoes and carrots have boiled a little, add the washed rice to the pan. We clean the onion and cut it into thin rings and also send it to boil in the soup. Adjust the broth with salt and pepper, add spices, and after another 10-15 minutes put pieces of fish and bay leaves in the fish soup - the tench cooks quickly, and after 10 minutes you can turn off the heat. Now you need to let the fish soup brew for at least an hour - while it cools down, set the table and don’t forget to look at the Fishing website for everyone to have a good time. Serve the fish soup with chopped dill and parsley, fresh bread and lek sauce.

Fish soup with crucian carp

Bon appetit! This will be interesting Quick soup with homemade stew Soup with meatballs and rolled oats Soup with sea kale Millet kulesh soup with chicken Kuban borsch Lightly salted salmon, dry cured Salad with smoked mackerel and rice Bulgarian-style lentil soup Hot beetroot soup Khashlama Pickled herring Lightly salted herring or mackerel.

What's the cooking time?! How long does each step take? Example - we throw pearl barley, then this, then that

VKontakte X. Denis:. Polina Svetlichnaya:. Irina :.

Delicious fish soup can be prepared not only over a fire, but also at home on a regular stove. Firstly, fish soup is cooked from at least two types of fish.

Tench habitats

The habitat of tench is in almost all European reservoirs and lakes of Central Asia. Most often they are found in rivers, mainly where:

• weak current;
• depth more than 1.5 - 2 meters;
• pure water;
• dense vegetation;
• There are deep-sea pits.

Unlike other types of fish, tench tolerate a lack of oxygen very well, so individuals are often found in small lakes and ponds.

Amazing properties of lines

Some characteristics of this fish cannot but cause surprise. Her skin is incredibly strong and thick, like for a fish. And this is the first fact that surprises novice fishermen. But the researchers were more struck by another fact. The body of tenches produces a unique protein substance (other fish do not have it), which has the properties of a powerful antiseptic. Experiments have confirmed that it is very effective against many viruses, bacteria and skin parasites. Thanks to this substance, tenches are almost not susceptible to diseases that affect other inhabitants of water bodies. This fact interested Japanese scientists so much that they wanted to create a very powerful antibacterial drug from the mucous secretion of tenches. However, after several years of research, it turned out that although this is possible, it is very difficult and expensive.

Scientists were also surprised by the results of a study of tench blood. It turned out that it contains ichthyotoxins - substances with toxic properties. Although it must be said, similar compounds were also found in the carcasses of river eels, carp, tuna, bonito and some other freshwater and marine inhabitants. By the way, the most dangerous in this regard is the conger eel. Experience on laboratory mice has shown that after contact with its toxic substance, death occurs in almost 85% of cases, and almost immediately - up to 10-30 minutes. The maximum concentration of ichthyotoxins in fish bodies is observed during the spawning period. Researchers do not yet know what this feature is connected with.

And now - good news: the presence of ichthyotoxins in tench carcasses is not a reason to refuse to eat this fish. During heat treatment (58 degrees Celsius is sufficient), the poisons are destroyed. The only danger to humans arises only when ichthyotoxins enter directly into the blood of the human body.

What kind of fish is suitable

Since there are a lot of different fish in Russia, there are also many types of fish soup:

• black;
• white;
• triple;
• double;
• red.

Triple fish soup is prepared from three types of fish. Sometimes the broth is made from one fish, and then the fillets of two other fish are simply added to it, but three types can be used for cooking at once.

Black fish soup can be cooked from chub, carp, carp, asp.

Among the marine species suitable for cooking are notothenia, halibut and cod.

White fish soup is prepared from burbot, ide, pike perch, and ruff.

Red is made from red fish - stellate sturgeon, trout, salmon.

According to the technology for preparing the ear, it can be:

• national team;
• with crayfish;
• reservoir;
• lethargic;
• crucian carp;
• bulk

It is not possible to cook fish soup from gobies, gudgeon, ram, mackerel and bleak - it will turn out to be fish soup.

The presented fish does not provide the necessary fat.

How to cook fish soup from river fish

It is not correct to call traditional river fish soup soup. This is an isolated, unique dish of Russian cuisine, which is a fragrant transparent brew based on a slightly astringent, sticky, concentrated fish broth.

How long does it take to cook the soup?

It depends on the type of fish used and the chosen cooking technology. Freshwater “trifle” is boiled for 7-20 minutes.

The maximum time is maintained when fish soup is purposefully used with scales and fins. Such fish are only washed from mucus and gutted, leaving all other parts for fat.

The scales can boil completely, adding stickiness and a special taste to the broth, but without affecting the transparency and smell.

Large fish are boiled for 25-30 minutes at the lowest boil. This way it maintains a dense consistency. Overcooked fish loses its juiciness and inherent taste.

In addition to fish, there are other ingredients in the ear that can be added at the beginning, during the cooking process, or just before its end. The total cooking time for fish soup is 45-60 minutes.

Technology for cooking river fish soup

the task is to obtain a transparent, concentrated broth with adhesive properties, with pieces of uncooked fish that retains the juiciness and flavor inherent to the variety.

To get excellent results, you should follow the rules:

· Boil the fish soup in a non-oxidizing container (enamel pan);

· Do not cover the pan with a lid (so that the broth does not become cloudy);

· Use moderate heat, do not allow rapid boiling;

· Do not pour cold water over the fish, but place it in a boiling broth of vegetables;

· Use only fresh (not frozen) fish;

· Do not put the greens in the pan with the fish soup, but add them to portioned plates.

The classic recipe involves using one or more types of fish. River “trifle” is bony, but it allows you to get an aromatic and tasty broth. A delicate and sweetish taste of the broth will be obtained by boiling ruffs and perches.

In this case, you can do without spices, limiting yourself only to onions and black pepper. Rich fish soup is also obtained from rudd, chub, whitefish, pike perch, pike, carp, and asp.

Catfish and tench are used in the form of large pieces, placed one at a time in the center of a plate with fish soup.

Technology for cooking classic fish soup:

1. Prepare vegetable broth. Cut the onions and carrots into large pieces, place in salted water and boil for 15-20 minutes. Remove vegetables and discard.

2. Dip the gutted and cleaned river “trifle” into a boiling broth.

3. Cook for 7-20 minutes depending on the variety.

4. Carefully remove the fish from the broth.

5. Add diced potatoes, finely chopped onions and large pieces of fish. Add spices (celery and parsnip root, peppercorns, bay leaf). Cook for 20-25 minutes.

6. Turn off the heat, close the pan with a lid and let the fish soup brew for about 15 minutes. If only large fish are prepared for the fish soup, then omit the step with preparing a concentrated broth from fines. Pour the finished fish soup into plates and be sure to sprinkle with dill and parsley.

If the soup is cooked from fatty fish, the composition of spices can be expanded: add fennel, tarragon, saffron, nutmeg.

Useful tips

The highest stickiness will be found in fish soup made from live or freshly caught fish.

If a valuable variety of river fish is used for fish soup, then in this case it is recommended to first prepare a decoction from small species that give stickiness. Ukha can be called by the type of fish that “dominates”: pike perch, pike, sterlet.

Bream, roach, gudgeon, and bleak are not suitable for fish soup. They “fall apart” too much during cooking and spoil the aesthetics of the dish.

Pike-perch and perch have a distinct taste of their own. It is not recommended to overwhelm the natural taste and aroma of this fish with too many spices.

There are several methods for clarifying broth. But in the case of fish soup, you can only do harm by changing the consistency of the broth. You should try to cook so that the broth itself remains transparent (boiling mode, cooking without a lid), without using unnecessary straining and adding clarifying ingredients.

Fish soup is eaten hot or cold. Accompaniments include black bread, pies with fish, pies with rice and eggs.

Varieties of river fish soup

There are many regional varieties of fish soup. The dish is prepared from the fish that is mainly found in the area where it is caught. Quite unexpected ingredients are sometimes used as additives.

Flaccid ear

It is prepared from small river fish, sun-dried or oven-dried (a type of preparation). During the cooking process, mushrooms are added to the soup: fresh or dried.

Team

For cooking, several varieties of fish of different values ​​are taken. Sometimes white and red varieties of fish are combined.

Karasevaya

The dish is prepared exclusively from crucian carp. Pearl barley or rice is used as an ingredient.

Guardian

Its peculiarity is the use of eggs, omelet or a mixture of eggs and flour. The finished pieces of fish are taken out of the broth, coated with a liquid mixture of flour and eggs, fried in a frying pan until crusty and returned to the common pot. Another way is to pour a beaten egg into a clay pot with the finished dish and bake it in the oven.

Sweet

For the dish, take 2 times more carrots than usual. It is cut into small cubes and added at the same time as the fish.

Donskaya

The fish soup is prepared in the usual way, but skinned and diced tomatoes are added along with the fish.

Onezhskaya

This option also uses dried fines, called “suschik”. Salted saffron milk caps are present as a strong flavoring ingredient in the ear.

In addition to Russian culinary culture, fish soup is also present among other nations. Examples are French bouillabaisse, Finnish milk soup kalakeitto, Cossack soup with fish and lard sherba, thick Irish fish soup served with sour cream. “u000eWk

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Fishing dishes

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Folk recipe of the middle zone

Generally accepted recipe with modification

General recipes for fish soup from freshwater small fish are very close to recipes for fisherman's fish soup: the fish is usually unpeeled, a minimum of ingredients, a small amount of root vegetables or their absence, ease of preparation. This is understandable - they try to use the change on the shore so as not to embarrass themselves at home. However, in reality, small fish should not be neglected at all. Fishing happiness is fickle, so why deprive yourself of a plate of amber fish soup? This is especially true in winter, when pike don’t want to be caught, but perch are here! So I brought them home.

There are no particular difficulties in preparing this fish soup - we will cook it using the double fisherman's fish soup technology. The only problem is to select the “large” fish for the second set.

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