Chum soup is the first hot dish with a great taste and wonderful aroma.
The ear is prepared mainly in nature, but at home they often forget about this dish, and in vain: after all, an ear from chum salmon is not only tasty and satisfying, but also useful, and also fast.
Chum ear - general cooking principles
Preparing the soup is elementary! First you need to get chum. It is unlikely to buy fresh fish, but frozen fish is easy. See that the chum salmon is not stale, of a pleasant color, without signs of damage and plaque of different colors. Snow and ice should not adhere to the fish. You can not use the whole fish, but only parts of it: head, tail, fins.
Thoroughly washed fish is laid out in a pan with water, boiled for about 20 minutes, after the chum salmon they are taken out, the meat is separated, the broth is filtered.
After vegetables are laid in the broth: potatoes, onions, carrots, season to taste with salt and spices. For a greater flavor, onions and carrots can be pre-passaged in butter.
Vegetables are followed by cereals: millet, rice, corn, buckwheat, barley. Depending on the vegetables and cereals used, the interval between the laying of a product may increase or decrease. For a long time, cereals, such as barley, are boiled separately, only then they are put in a common pan.
When all the ingredients are cooked, they put the previously prepared fish and greens to taste in the soup, after which they bring the dish to a boil and turn off the fire.
This is the easiest cooking option for chum fish soup, which can be modified by adding additional vegetables, eggs, and any other foods that are combined with chum and fish stock to taste.
The chum salmon soup is served mainly with sour cream or heavy cream, which gives the dish a special delicate creamy taste.
1. Chum ear: a classic recipe
Ingredients:
• chum salmon fish weighing up to one kilogram;
• onion - 1 head;
• 1 carrot;
• 5 potatoes;
• 1 bunch of greenery;
• black pepper - half a teaspoon;
• salt - a pinch.
Cooking method:
1. Place the pot of water on the stove and boil.
2. We clean the fresh chum salmon, take out the insides, wash it and cut it into medium pieces.
3. Put the chum in boiling water and reduce the heat.
4. Cut the peeled potatoes with an average cube, carrots - in circles, onions - for the fish soup does not need to be finely chopped, and therefore we cut it into four equal parts.
5. Put the chopped vegetables in the water to the fish, cover with a lid and cook for 15 minutes.
6. I put a half of a bunch of greenery in my ear 3 minutes before being ready without cutting the stems and roots.
7. The second part of the green bundles is finely cut with a knife and laid already at the very end of cooking, since it is from finely chopped greens that the ear will become even more aromatic.
8. When serving, pour on plates hot.
2. Ear of chum salmon from the head
Ingredients:
• 4 middle heads of chum salmon;
• 1 onion head;
• 1 carrot;
• 5 medium potatoes;
• parsley, dill - one bunch each;
• saffron - one teaspoon.
Cooking method:
1. Heads of chum salmon thoroughly rinse, cut gills and eyes.
2. We put our heads in hot water, boil for 10 minutes.
3. We lay carrot and onion chopped into cubes, boil again for 10 minutes.
4. Put the medium-sized diced potatoes and cook for a few more minutes.
5. We take out the chum salmon heads from the pan and separate the soft part from them.
6. Put the meat from the head into the pan again.
7. About 3 minutes before the soup is ready, pour a little saffron or other seasonings and spices. Saffron will give a greater flavor to the ear.
8. We serve by pouring hot fish soup on plates, sprinkled with herbs, and you can also embellish the look of fish soup with fresh tomato slices and lemon slices.
3. Chum soup with aromatic gravy
Ingredients:
• chum salmon - 0.5 kg;
• onion - 1 head;
• carrot - 1 pc.;
• potatoes - 0.5 kg;
• greens - 2 bunches.
For gravy:
• garlic - 3 cloves;
• vinegar - 20 ml;
• soup from the soup - half a glass.
Cooking method:
1. In a pot of boiling water, put prepared pieces of chum salmon, cook for 10 minutes.
2. Lay the onions, chopped in large strips, carrots and potatoes - in small cubes, cook for another 20 minutes until the vegetables are ready.
3. The whole fish stock is poured into another pan, which is useful for gravy.
4. The fish itself is removed from the pan, the bones are separated from it and mixed again with vegetables.
5. Pour chopped greens to fish and vegetables, close the lid and leave to insist.
6. Cooking the gravy: in the broth prepared in advance, put the garlic squeezed through the garlic press and a little vinegar, mix everything well.
7. When serving, serve fish and vegetables on portioned plates and put the cooked gravy in a separate bowl. Such gravy can be washed down with the main fish side dish or dipped in the fish in it.
4. Ear of chum salmon with corn grits
Ingredients:
• 1 middle chum;
• potato - 5 pcs.;
• onion - 2 heads;
• 1 small carrot;
• corn grits - 70 g;
• sunflower oil - 30 ml;
• green onions - 1 bunch;
• parsley, dill - 1 bunch each;
• salt - 10 g;
• allspice - 3 peas;
• hot pepper - 5 g;
• 2 leaves of lavrushka.
Cooking method:
1. Cut the ketu: we separate the fins, tail, cut out the gills and eyes from the head, and rinse under running water.
2. We put all the components of the fish in a metal container, add to them a lavrushka, allspice and half onion.
3. Pour cold water and put on moderate heat.
4. Reduce the heat and boil with the lid closed for 40 minutes.
5. The second part of the onion is cut into small crumbs, carrots - into thin slices. Put in a pan and simmer a little over low heat with sunflower oil, but just do not fry.
6. In a separate container, put the potatoes in a cube, pour the filtered fish stock there and boil. After boiling, pour corn grits, stewed onions with carrots and boil again for 30 minutes.
7. In the cooked soup, lay the chum pulp, separating it from the bones and ridges, and again cook for 15 minutes.
8. At the end, pour the chopped herbs, seasoning and leave to infuse for 20 minutes.
9. When serving, pour on hot plates, season with sour cream.
5. Ear of chum salmon in a slow cooker
Ingredients:
• 1 chum weighing half a kilogram;
• potatoes - 450 g;
• onion head;
• 1 carrot;
• Lavrushka - 2 leaves;
• black pepper - 20 g;
• salt - a pinch;
• greens - 2 bunches;
• 20 ml of sunflower oil.
Cooking method:
1. Onion head cut into thin strips, carrots on a fine grater. We all passer in sunflower oil.
2. Cut the potatoes into a cube, put in the capacity of the multicooker, add the fried vegetables and processed chum salmon.
3. Pour the entire contents of the slow cooker with cold water until the ingredients are completely covered, add the butter.
4. Set the slow cooker in the "soup" mode and cook for about 50 minutes.
5. Three minutes before being ready, pour in chopped greens, boil a little, turn off the slow cooker and let the ear brew.
6. Ear of chum salmon in Cossack
Ingredients:
• head, ridge, fins, chum tail;
• onion - 1 head;
• 1 carrot;
• 2 tomatoes;
• 1 bell pepper;
• 2 potatoes;
• Lavrushka - 3 leaves;
• greens - 1 bunch.
Cooking method:
1. On low heat we put a pot of water.
2. As soon as the water in the pan boils, put the potatoes, diced.
3. Prepare the remaining vegetables: remove the peel from the tomato, cut into four parts and remove the pulp. We take out the seeds from sweet pepper, cut into small crumbs, onion in a large cube, carrot in a cube. We pass everything in oil until softened.
4. When the potatoes are cooked a little, put all the components of the chum salmon, allspice, lavrushka and cook for 20 minutes.
5. After boiling the fish with potatoes, remove the scum.
6. To the fish and potatoes we spread the fried vegetables and finely chopped tomatoes, boil for five minutes.
7. A few minutes before readiness, lay the greens coarsely chopped along with the stems, add salt.
8. Ready soup before serving, let us brew.
Ear of chum salmon - tips and tricks
• Does your ear have a strong association with nature and bonfire and do you miss these flavors in your home version? Nothing is easier! Pour 3-4 drops of liquid smoke into a saucepan with prepared soup. There is another way to add flavor: 5 minutes before the soup is ready, light two or three wooden skewers and lower it for a couple of seconds in the broth, then remove immediately.
• To prevent the fish from falling apart in the broth, do not interfere with the soup when cooking chum salmon. So you and the meat will remain whole, and the broth will turn out appetizingly transparent.
• Also, so that the broth does not cloud, do not let the soup boil too much, the ear should languish.
• If you do not like sautéed or carrots, onions in the broth, do not give up these ingredients at all. Just don’t grind. Put a whole carrot and onion, boil for a while, and then just discard. These products give the broth a special taste and beautiful color.
• The infused ear is more fragrant and tastier, so do not rush to pour the soup on the plates immediately after cooking, soak it under a closed lid for about half an hour.
• Do not put a lot of spices in the ear of chum salmon, otherwise they will kill the aroma and taste of the fish and the broth itself. Use only the most necessary: a little pepper, laurel, greens.
• For cooking a light diet soup, do not use cereals to get a hearty full meal - put a handful or two.
• Wuhu can be prepared not only from chum salmon, but also from a mixture of different fish: pink salmon, salmon, river fish. Some, having previously used fillet for other dishes, do not throw out the “illiquid”, but put it in the freezer, and after collecting enough, they cook a fragrant, tasty ear. Good appetite.
