5 recipes for soup - video recipes at home

The book VV Pokhlebkin "Kitchen of the Slavic peoples" - a real relic. Authors who do not need to represent anyone says, analyzes, teaches how to cook the most simple and complex Russian, Ukrainian and Belarusian cuisine.

Ancient Russian soup - soup can be cooked in different ways. Here are five recipes cooking researcher William Pokhlyobkin:

Ear series (of sea fish)

RECIPE UCN PRIVATE

from the book "Kitchen of the Slavic peoples"

SHOULD

1, 5 or 1 kg of fish, fillets 25 kg (approximately 0, 5 kg of cod, halibut, sea perch)

1, 75 l of water

2 onions

0, 5 carrots

3 potatoes

4 bay leaves

10-12 peas black pepper

1 leek

1 parsley

2 tbsp. l. dill

4-5 saffron stamens

2 h. L. salt

4 slices (slices) Lemon

to HOW TO PREPARE:

1. In salted boiling water put the diced potatoes, julienne-cut carrots and parsley, finely chopped onion.

2 Boil for 10-15 minutes on medium heat until the potatoes are half cooked, then lay all the spices except the dill and parts of leeks, and in 3 minutes - cut large chunks of fish and continue to cook for another 8 minutes on medium heat. If necessary, dosolit.

3 One minute until it is ready to fall asleep fennel, leeks.

4 Remove from heat, cover and let stand for 7-8 minutes, put the lemon.

Ear team

Team ear called because it is composed of the river and red fish in an arbitrary ratio.

RECIPE UCN TEAM

from the book "Kitchen of the Slavic peoples"

It is necessary:

The composition of fish soup portion includes river fish and red in the ratio of 2: 1 or 1: 1.

HOW TO PREPARE:

The order of preparation is the same as for ordinary soup. Of spices, in addition to those used in the private ear of river fish, add the saffron and ginger (pinch).

Ear patronize

Ear is so called because the first fish fillets lightly boiled and then dipped in beaten egg with flour and fried, or "watch over".

RECIPE UCN patronize

from the book "Kitchen of the Slavic peoples"

It is necessary:

Suite of products is the same as for ordinary soup.

Patronize the ear can be cooked in two ways.

HOW TO PREPARE:

The first way:

1. Heads, tails, bones of gutted fish to cook for 20-30 minutes on medium heat.

2. broth and boiled therein for 5 minutes, the coarse pieces of fish fillet.

3. Then remove the fish dipped in beaten 1 h. L. flour egg, lightly fried (opech - hence the "protectorate") in a pan with butter and again immerse in boiling fish broth for dovarivaniya for another 3-5 minutes.

The second method:

1. fish, vegetables, spices, put in a clay pot, pour boiling water, put in a preheated oven at high heat for 15 minutes.

2 When the ear begins to boil, remove from oven, add 1 tbsp. l. butter, pour over the eggs well beaten 1-2 and again put in the oven for 15 minutes - until all baking (opekaniya) eggs.

Ear Karasev

As the name implies, the ear of boiled carp.

RECIPE UCN Karasev

from the book "Kitchen of the Slavic peoples"

How to prepare:

Cooking like ear series of freshwater fish (see. Above) but instead putting 2 potato art. l. washed rice. First boil carp head separately, and then the broth and put in it carp themselves, not cutting them into pieces. This soup is not salted.