Royal fish soup (another name is triple ear) is remembered for its persistent fishy aroma and rich rich taste, it turns out an excellent snack for vodka. For several centuries, this classic dish of Russian cuisine has undergone many changes, and not always justified. It was possible to restore the traditional taste thanks to a recipe published in 1896 in one of the cookbooks. It was stated there that such an ear was served to the table of Russian tsars and emperors.
Theory
The real fish soup is royally prepared from three types of fish, which are boiled one after the other. The result is a triple broth. Naturally, fish is used, which is found in Russian rivers and seas. The total time spent is approximately 2,5 hours.
Some fishermen and hunters believe that if you add vegetables, you will get fish soup instead of fish soup, but in old recipes, potatoes, onions and carrots are common ingredients, there is no consensus on this matter.
The most delicious is the royal ear in a cauldron on a fire, but the dish can be prepared at home. Instead of a cauldron, an ordinary pan with a thick bottom and walls is suitable. From kitchen utensils, you will need a wooden stick or other device on which you can hang fish in gauze over a cauldron or pan.
Vodka eliminates the marsh smell of river fish and makes the ear transparent. Instead of vodka, well-purified moonshine or ethyl alcohol diluted with water is suitable.
Attention! Before introducing into the ear, the fish must be cleaned, gutted, then be sure to remove the gills and eyes that give bitterness.
Royal soup recipe
Ingredients for 10 servings:
- water – 5 l;
- small fish (crucian carp, perch, rudd or silver carp heads) – 1,5 kg;
- river trout or pike – 800 g;
- sturgeon, sterlet or beluga – 800 g;
- black caviar – 50 g (can be replaced with 1 beaten egg white);
- onions – 2 pieces (medium);
- carrots – 2 pieces (medium);
- fresh parsley – 1 bunch;
- potatoes – 800 grams;
- vodka – 50 ml;
- salt – to taste.
Preparation
1. Bring water to a boil. Fold the prepared small fish in gauze, tie it on a stick and dip it in boiling water. To cover with a lid. Boil for 1 hour, then remove the fish and discard. Get the first broth.
2. Cut the gutted trout or pike into large pieces, wrap in cheesecloth and lower into the first broth. Peel onions and carrots, do not chop, add whole to the cauldron. Cook under a closed lid for 30 minutes, then remove the carrots and onions, continue to cook for another 30 minutes. The second broth is ready.
3. Pull out the fish, remove the skin and bones, mash the fillet into a pulp with a fork.
4. Clean the fish for the third broth (sturgeon, sterlet or beluga), gut, wash and cut off the heads (not used in the ear). It is imperative to remove the chord from the carcass – the spine. To do this, cut the spine from the side of the belly and pull out the chord along the entire length of the fish.
5. Cut the carcasses into pieces 3 × 5 cm in size, you should get 20-30 pieces in total (2-3 for each serving).
6. Peel potatoes, wash, cut into small cubes. Add potatoes and fish in the ear (no gauze already). Salt to taste. Cook covered until potatoes are tender (about 30 minutes).
7. At the end of cooking, add black caviar to lighten the fish soup. Caviar can be replaced with chicken protein, whipped with a pinch of salt and two tablespoons of water.
8. After 5 minutes, add fish from the second broth to the ear and pour in vodka. Remove the container from the heat, cover with a lid and leave to infuse for 10 minutes.
9. Serve the fish soup royally hot, seasoned with chopped parsley. The dish goes well with pancakes with red caviar and is considered the best appetizer for vodka.
