Ear with millet

Quick ear of red fish with millet at home. Russian Russian soup is one of the oldest dishes of Russian cuisine, but at the time of its origin (and it is impossible to establish it), it was not a characteristic and unique dish of Russian cuisine, as it is now. According to well—known sources, soup in the XI-XII centuries was called any soup, whatever it was made of; moreover, some types of dishes were something similar to modern compote.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Red Fish

350

Millet

100

Potatoes

Carrots

Onion

Peppercorns

Allspice

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 10 % 1 g

Carbohydrates 60 % 6 g

45 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Prepare the ingredients. to prepare fish soup with millet, we will need: clean drinking water, the tail part of the fish (I have trout, but you can use any fish to taste), potatoes, a small onion, carrots, millet, allspice and black pepper and salt.
Step 2:
Wash the fish, dry it, cut it into steaks. Peel the onion.
Step 3:
Put the fish steaks, a whole onion, peas of allspice and black pepper and 1 tsp salt in a saucepan. Pour in the water. Put on fire and bring to a boil. Simmer over low heat, removing the foam, for about 30 minutes.
Step 4:
Cut potatoes into medium cubes, grate carrots on a coarse grater.
Step 5:
Remove the fish, strain the broth. Return the broth to the fire and bring to a boil.
Step 6:
Sort the millet and rinse thoroughly.
Step 7:
Add millet, potatoes and carrots to the boiling broth. Cook on low heat for 10-12 minutes until the potatoes are ready.
Step 8:
Return the fish to the soup. If necessary, add salt to the soup. Cook for another 2-3 minutes.
Step 9:
Remove the finished soup from the heat, cover with a lid and let it brew for 10 minutes. Then pour into plates. Enjoy your meal!

Ear &ndash; liquid hot fish dish, which, however, would be wrong to call fish soup. The name &ear&raquo; was assigned exclusively to fish broth only from the end of the XVII &ndash; beginning of the XVIII centuries. In the XI &XII centuries. &fish soup &raquo; was also called a broth from meat, in the XVI &XVII centuries. &ndash; from chicken. However, since the XV century. fish soup is increasingly being made from fish, which made it possible to create a dish that is fundamentally different from the rest of the liquid dishes of the Russian table better than other products. The ear has turned into a fast-cooking dish, with a transparent liquid similar to broth, so it cannot be refilled like fish soup, butter, cereals, flour, overcooked onions, etc .