Many housewives, starting to prepare the fish soup, are wondering about how the ear differs from fish soup. Despite the apparent similarity of these dishes, there are still significant differences between them. If you want to pamper your family with a real, rich perch ear, and want it to work out well, you should know the secrets of cooking this dish.
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The main canons of cooking soup
Unlike fish soups, the recipe of which provides for the addition of various vegetables, such as garlic, celery and carrots, the ear is cooked exclusively with potatoes, since the main ingredient in it is fish. Experienced fishermen believe that you should not add herbs and roots to your ear, as they overshadow the unique aroma of the freshly caught fish.
If you cook an ear according to the recipe of Ukrainian cuisine, then cereals should be added to it, for example, millet or pearl barley. In Russian cuisine, the ear is cooked without cereals, but it has one peculiarity - a smoking smut is placed in a cauldron with an ear. This allows you to give your ear a unique aroma. Even if you cook on a gas stove, the smut will make the dish as if you were cooking soup on a fire.
If you are cooking fish soup from a perch, you should not clean the fish from scales. Only gills and entrails need to be removed.
The famous "triple ear" is cooked in a special way. All available fish are divided into three equal heaps. First, one third of the catch is lowered into the pan. When the fish is boiled, they take it out, and filter the broth. Then a second batch is lowered into the finished fish broth, also boiled and filtered. The same thing is done with the rest of the fish.