Ear soup with millet recipe

A hot soup that warms you up on cool winter days is the best thing a housewife can do to amuse her loved ones. Not everyone loves soups, but watery food is an integral part of every person’s daily diet. To fill yourself up, satisfy your hunger and get a lot of energy, you can prepare a dish such as fish soup with millet; it’s especially easy to prepare, using a step-by-step recipe with photos.

This first course will be an addition to a hearty family dinner for those who love fish and eat tasty, but cheap. In addition, especially the fish soup will be a good variety to the constant diet of first courses, when everyone in the household is tired of borscht and buckwheat soups.

The recipe for fish soup with millet allows you to prepare a fragrant and very attractive dish, as can be seen in the photo. It immediately causes appetite and activates the feeling of hunger. So let’s not delay and tell you how the fish soup is prepared (recipe with millet) and provide a photo of the finished dish.

Ingredients for the dish

It doesn’t matter what kind of fish – 0.5 kg.

Potatoes - 6 medium pieces.

Unsullied water – 2 liters.

Millet cereal – 0.5 cups.

Carrot – 1 piece.

Large onion - 1 piece.

Small bell pepper - 1 piece.

Parsley – 1 bunch.

Dill greens – 1 bunch.

Green onions – 2 pcs.

Table salt - to taste.

Ground dark pepper - to taste.

Bay leaf (optional) – 1 piece.

Other seasonings are of your choice - to taste.

Making a dish step by step

Take the fish. River fish is ideal for fish soup, because it is cheap and produces a rich broth. But if you have the opportunity to choose reddish fish, then do not hesitate and cook fish soup from it - nothing can be more vitamin-rich than broth from reddish fish. So, the fish you have chosen must be carefully cleaned and cut into portions.

Pour water into the pan, place the fish there and cook the broth for 40 minutes. During this period of time, check a couple of times to see if foam appears on the surface of the water, and if it does, remove it.

Now you need to peel the potatoes, wash them under running water and cut them into small cubes. Make sure that the potato pieces are approximately similar. This is necessary so that they are moderately cooked and there is no such phenomenon when some pieces are boiled, while others are still damp.

Remove the fish from the broth and strain the broth through cheesecloth folded into several parts. Place the strained broth over medium heat, and at this time separate the fish meat from the bones, and check that there are no bones in the pulp. When the broth boils, place the fish pulp and potatoes into the pan. Cook it all together for another 5 minutes.

Now wash the millet cereal thoroughly and clear it of debris. Strain off the excess liquid, then add the millet to the pan with the fish and potatoes. Continue cooking for another 10 minutes.

Tackle your vegetables. To do this, you must first wash the vegetables, peel the onions and carrots and rinse again, and free the bell pepper from the stalk, seeds and membranes. Also rinse the pepper. Grate the carrots on a large grater, finely dice the onion, do the same with the bell pepper - finely dice it.

Take a frying pan and heat sunflower oil on it. First add the onion, fry it until semi-transparent, then add the peppers and carrots and fry for several minutes until the vegetables become soft.

Now add the cooked vegetables to the ear, and add one bay leaf there too. At this step, you need to season our dish with salt, pepper, and other seasonings, if you so desire.

Wash and dry the greens thoroughly. Remember that the more greens in the ear, the tastier it is. Greens not only saturate the ear with the freshest taste and provide a wonderful combination of colors. It also provides a huge amount of vitamins in the finished dish. So, the greens need to be finely chopped or chopped using a blender/food processor.

Add the chopped greens to the soup, stir, cook for a few more minutes, then turn off the heat and cover the pan with a lid. Now let the fish soup steep under the lid for 5-10 minutes, and you can serve, because the dish is ready! Bon appetit.

Step-by-step recipe for traditional fish soup with millet with photos

Have a nice time of day, friends! The May holidays are coming very soon, which means that you can go into nature and... cook the most delicious fish soup with the freshest fish! But this is magical. It is absolutely unimportant what kind of fish (both sea and river) has meat containing high-quality protein. It can be compared with dietary chicken, since it is simply absorbed by the body. This product also contains valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium. Marine species are rich in iodine. Fatty foods, such as salmon, chum salmon, and trout, provide a person with an essential substance - the Omega-3 amino acid. It is not in vain that nutritionists prescribe fish for those losing weight, as it lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) and at the same time saturates the body with protein. Traditional fish soup recipe with millet - something worth making!

The beneficial properties are also expressed in the fact that it improves the functioning of the nervous system, strengthens memory, restores the functions of scale insects and metabolism, blood clotting (the internal environment of the human and animal body) . Anyone who frequently uses this product lives a long time and retains sharp vision, strong nails and teeth until a very old age. Healthy people should also eat fish to prevent cardiovascular diseases. Therefore, let’s not delay making the most delicious fish soup. Now we will find out how to create this. And those who do not have the ability to go out into nature should not be upset either, because we will also learn about homemade fish soup, which is actually not inferior to the one on the fire. That's where we'll start. So, I present to your attention this recipe.

Regular fish soup with added millet

1 kg of fish (fish soup can be made from fish that suits your taste: carp, trout, silver carp, pike)
potatoes – 3 pcs.
3 tbsp. spoons of millet.
one carrot
1 head of onion.
Salt, bay leaf, peppercorns.
Greenery

STEP-BY-STEP RECIPE (for 2 liters of water):

1. Cut off the head and tail of the fish and remove the gills. Bring to a boil. (a good broth comes out of the head and tail)

2. Peel the onion and cut into cubes. Peel the carrots and cut into slices. Simmer everything together for five to seven minutes in a frying pan.

3. As the water in the pan begins to boil, remove the foam from it and add a little salt. Boil for about 15 minutes more. Then remove the fish and strain the broth through a sieve to get rid of the bones.

4. Remove the bones from the fish and remove the skin. Cut the fish meat into medium-sized pieces.

5. Set the broth to cook again. Bring to a boil again. Add chopped potatoes to the pan. When it boils, throw the millet into the pan. Boil for about 10 minutes and add fried vegetables and fish. Cook until the potatoes and millet are ready, 5 minutes before the end, add chopped herbs, bay leaf and peppercorns.

Now let's move on to the recipe for fish soup on the fire. It is not much easier to prepare, except for the fact that you will need to go out into nature.

Recipe for fish soup in nature

INGREDIENTS (for 5 liters of water):

1 kg small fish
1 kg large fish
1 kg potatoes
2-3 onions
Parsley - to taste
Spices - to taste

STEP-BY-STEP PREPARATION METHOD:

1. Place small unpeeled fish and large heads (without gills) in a cauldron and cook for at least 15 minutes.

2. Strain the broth through a sieve and cheesecloth so that there are no bones in the ear.

3. Throw a large boneless fish fillet into the broth and continue cooking.

4. Cut the potatoes into small cubes. Onion - in half rings. Chop the parsley. Add all this to the broth along with spices.

5. Cook until the potatoes are cooked. Some people add a little vodka at this step, but here it’s up to you to decide whether you like this exotic taste.

The soup is ready! You can sprinkle with herbs or add mayonnaise or something else. It’s up to your imagination.

That's all. I hope that you will use these recipes and enjoy the fragrant and wonderful soup, which, in addition to everything else, is also necessary, and low in calories, 100 g contains only about 46 kcal. So you don’t have to be afraid of spoiling your figure! It is worth saying that fish is full of mineral substances and vitamins: iodine, iron, magnesium, phosphorus, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B... the list can be endless!

Video recipe:

Don't forget to subscribe to my blog and watch for updates. Well, if you like these recipes, be sure to share them with your friends on social networks. See you soon!

Traditional fish soup - a detailed recipe with various ingredients

Traditional recipe for cabbage soup made from the freshest sorrel with photo

3 recipes for making silver carp fish soup at home and in the fields

How to prepare high-quality sturgeon soup according to traditional recipes

Traditional recipe for making navaga in the oven

Fish soup with millet and home-made potatoes

Ukha is a unique fish dish, common in Russian cuisine. Our very distant forefathers adored her. Currently, the dish continues to be popular, especially among fishermen.

Manufacturing Description:

I suggest you try an unusual method of making fish soup. The unusual thing about this method is that the fish soup is prepared with millet. The dish (and ukha is a fish dish, not a soup) turns out to be very tasty and nutritious. So, I’m sharing a recipe for making fish soup with millet!

Ingredients:

Fish - 400-500 G
Potatoes - 5-6 pieces
Water - 1.5-2 Liters
Millet – 1/2 cup
Carrots – 1 piece
Onion – 1 piece
Bell pepper - 1/2 piece
Greens - To taste
Salt - To taste
Pepper - To taste
Bay leaf – 1 piece

Ear soup with millet recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Fish	400-500 g.
Potato	5-6 pcs.	83
Water	1.5-2 l.
Millet	1/2 tbsp.	334
Carrot	1 PC.	33
Bulb onions	1 PC.	43
Bulgarian pepper	1/2 pcs.	27
Greenery	taste
Salt	taste
Pepper	taste
Bay leaf	1 PC.

Step-by-step recipe for making Ukha with millet with photo

So, let's get to work:

Clean and rinse the fish, fill it with water, put it on the fire, and let it cook for 40 minutes.

Peel the potatoes and cut into small pieces.

Remove the fish from the broth, separate the bones from the pulp, strain the broth, put it back on the fire and let it boil.

As the broth begins to boil, add fish meat, potatoes and cook the products together for 5 minutes.

Wash the millet thoroughly, place it in a saucepan with the rest of the ingredients, cook everything together for another 10 minutes.

Peel and grate the carrots, using a coarse grater.

Peel the onion and chop.

Wash the pepper, remove the core with seeds, and chop as well.

Now you need to put the frying pan on the fire, pour in the vegetable oil and start frying all the cooked vegetables.

Later, add bay leaf, fried vegetables to the soup, salt, pepper and stir, cook the food for a couple more minutes

Wash and chop the greens.

Turn off the heat, add fragrant herbs to the soup, cover the dish with a lid and let it sit for a few minutes. That's all, the freshest fragrant ear with millet is ready!

Video recipe for fish soup with millet

Pike soup with millet

And no less tasty is pike soup with millet, and now we want to offer you to prepare this particular dish!

So, in order to prepare fish soup according to this recipe, you will need:

Ingredients:
potatoes – 250 g;
onion – 1 head;
carrots – 0.5 pieces;
water – 1.3 liters;
pike – 400 gr;
salt - to your own taste;
millet – 3 tablespoons;
dried bay leaf - 1 piece;
dill – 0.5 bunch;
dark ground pepper - to your own taste.

So, let's get to work:

Later, peel and grate the carrots, using a coarse grater.

Peel and chop the onion.

Rinse and clean the pike, add water and cook for half an hour.

Then remove the fish, remove the bones, and strain the broth.

Next, you need to put the pan with the broth on the fire, put the pike meat and potatoes here again and cook the food for 10 minutes.

Place the frying pan on the fire, pour in the vegetable oil, and now fry the carrots and onions.

Place the fried vegetables in a container with the rest of the ingredients, add salt and pepper, add bay leaf and cook together for another 10 minutes.

Rinse the millet and add it to the soup, stir and cook for 20 minutes.

After this time, turn off the heat, sprinkle the dish with fragrant chopped dill, cover with a lid, and let it sit for 10 minutes. That's all, the most delicious soup is ready!

Bon appetit!