Ear soup with three types of fish
1 serving
90 minutes
Fish soup made from three types of fish is a traditional Russian dish with a deep history in folk cuisine. It was prepared in ancient times when fishing was not just a hobby but a means of sustenance. This recipe uses sturgeon, pikeperch, and trout, giving the soup a rich flavor with noble undertones. Vegetables, herbs, and spices enhance the aroma, while adding vodka at the end of cooking makes the broth clear and intensifies the taste. This dish is especially valued for its lightness, nutritional value, and ability to warm during cold seasons. Fish soup is not just a soup; it symbolizes unity with nature and the traditions of Russian cuisine, enjoyed particularly outdoors by a river or lake.
1
Add the prepared vegetables to the boiling broth. Bring to a boil and simmer for a few minutes.
- Fish stock: 225 ml
- Baby potatoes: 40 g
- Carrot: 25 g
- Shallot: 25 g
- Bell pepper: 15 g
- Tomato concasse: 30 g
2
Add salt, pepper, and check the vegetables for readiness. If the vegetables are ready, add three types of fish and cook until the fish is done. Then add vodka and simmer to let the alcohol evaporate.
- Mignonette pepper: to taste
- Salt: to taste
- Sterlet: 30 g
- Pike-perch (zander) fillet: 30 g
- Trout: 30 g
- Vodka: 5 ml
3
At the end, add greens and butter, adjust to taste. The fish soup is ready.
- Parsley: 15 g
- Dill: 2 g
- Butter: 5 g