A tasty aromatic ear can cheer you up, add strength and energy, warm you up in the cold season and refresh in the heat. Cooked in a slow cooker, it turns out stewed, like from a Russian oven. The secret in the slow cooking mode is "Braising" or "Simmering", which allows you to preserve the beneficial properties of the products.
The recipe for classic fish soup in a slow cooker
To cook a classic ear in a multicooker, you will need the following products:
- 300 g of tails and heads of river fish;
- 500 g of any fresh fish;
- 5 potato tubers;
- 1 carrot;
- 1 onion;
- 1 liter of water;
- salt;
- ground black pepper;
- 1 parsley root;
- parsley;
- 1 bay leaf;
- 4 black peppercorns;
- ½ lemon.
Rinse the fish tails and heads, wrap them in a gauze cloth, put them in the multicooker bowl, add water and boil in the "Baking" mode for 40 minutes, periodically removing the resulting foam. Then remove the heads and tails, and strain the cooked fish broth.
Peel the onion and chop very finely, wash the carrots, also peel and grate on a coarse grater. Cut the washed and peeled potatoes into small cubes.
Wash the fish, peel and fillet. Then cut into large pieces.
Place the prepared food in the multicooker bowl. Sprinkle with pepper, salt and cover with hot broth. Then close the multicooker hermetically with a lid.
Cook the ear in the "Stew" mode for 1 hour. Add bay leaf, peppercorns and parsley root about 30 minutes after starting cooking.
When serving, sprinkle with herbs and garnish with lemon slices.
Recipe for salmon fish soup with millet
To cook salmon fish soup with millet in a multicooker, you will need:
- 1 kg of salmon;
- 2-3 potato tubers;
- 2-3 tbsp. l. millet;
- 2 onions;
- 1 carrot;
- greens;
- Bay leaf;
- peppercorns;
- salt.
Rinse the salmon very thoroughly, peel, cut into pieces, put in a multicooker bowl and fill with cold water to the top risk.
Then bring to a boil in the "Steam cooking" mode, remove the foam, put 1 whole onion, bay leaf, peppercorns and season with salt. Boil the ear for an hour in the "Stew" mode.
Then remove the pieces of salmon from the bowl and free them from the bones. Add carrots cut into strips, finely chopped onion, diced potatoes, chopped greens to the broth and cook for another hour in the "Stew" mode.
After about 15-20 minutes, when the potatoes are still half-baked, add the washed millet. About five minutes before the fish soup is ready, put the fish and let it boil. After the sound signal, the salmon ear with millet should be infused for 20-30 minutes in heating mode. Then pour it into plates, sprinkle with finely chopped herbs and serve.
