Mild aroma of fresh fish simmering in a saucepan with potatoes, onions and spices. Adherents of Russian cuisine know this smell very well. Some, having felt it, will say that there is an ear on the stove. The second will object: this is how fish soup smells. So what's the difference between these two dishes?
Earlier in our country was called earlier not only fish, but also meat and chicken. It became an exclusively fish soup about three centuries ago. By that time, the cookbooks of the hostesses were replenished with a fairly large number of recipes. Wuhu was prepared from river or sea fish, using one or more types of fish meat. This stew with vegetables and spices gradually became one of the most recognizable liquid dishes of Russian cuisine. The process of popularizing this dish was the reason for the formation of clear and rather strict requirements for the ear.
What common?
In addition to the fact that the basis of these two dishes is fish, there are a number of similarities, because of which the concepts of "fish soup" and "fish soup" are so often confused. First of all, both of these dishes belong to the category of liquid ones, therefore, both the fish soup and the fish soup should be at least 50% broth. Another similarity is the vegetables, which are necessarily present in both soups. Mainly onions - in its frame, fish meat reveals its best taste.
Soups are best cooked in non-oxidizable containers. It is not recommended to cover the pan with the fish soup during cooking.
Fundamental differences
One of the main indicators that it is not an ear, but a fish soup in front of you, is the presence of any kind of cereals in the broth. Recipes for real fish soup allow only the presence of vegetables, and even then in small quantities - onions, potatoes and carrots. The last two ingredients may be absent altogether: if the chef uses live fish. It is very important for fish soup to preserve the taste of fish in the dish, so fried dressing in broth is also a sure sign of fish soup. Another feature of fish soup, which cannot be distinguished by smell or appearance, is the degree of readiness of the fish. It should never be overcooked. From this, the fillet becomes tough, and the broth acquires a pronounced fishy taste - this is unacceptable for the fish soup.
The cooking time of fish depends on its type and ranges from 7 to 25 minutes. The exact time must be indicated on the recipe.
The process of making fish soup, unlike fish soup, is quite strictly regulated. It is best to use as fresh fish as possible. If you want to cook a national dish of frozen fish, the chefs advise sending it to the pan straight from the freezer without defrosting it. The ear does not contain cereals and overcooked vegetables. Only fresh onions and carrots are allowed, as well as spices suitable for a particular type of fish. Subject to strict adherence to the recipe and good quality products, at the end of cooking you will get the following result: a transparent broth with a delicate aroma and tender fish meat. Moreover, the process itself, as a rule, takes no more than half an hour. However, this does not in the least detract from the taste characteristics of fish soup, which, among other things, is more interesting to cook. Fish soup gives more opportunities for the chef's imagination.
