Sokolova Svetlana

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Ukha is an ancient Slavic dish based on fresh fish. It has been brewed for a long time, but it is still popular today. The top spot in terms of taste characteristics is occupied by white fish soup. It is usually prepared from ruff, pike perch, or perch. The second position belongs to black fish soup, for the preparation of which chub, beluga, carp, or. The red ear closes the top three. It is based on stellate sturgeon, salmon, salmon, and sturgeon.

Red fish soup recipes

Salmon soup

The uniqueness of fish soup lies in the fact that it has no analogues in other national cuisines. Fish soup is often called fish soup; this is not entirely correct, since flour, cereals and fried vegetables are not used in its preparation.

I only use salmon tails, heads and trimmings. The rest of the fish.

Ingredients

Servings: 10

  • salmon 800 g
  • water 3-4 l
  • bulb onions 2 pcs
  • carrot 1 PC
  • potato 3 pcs
  • greens to taste
  • bay leaf to taste
  • ground black pepper taste

Per serving

Calories: 51 kcal

Proteins: 6.05 g

Fats: 1.95 g

Carbohydrates: 2.94 g

50 min. Video recipe Print

    I put a pan of water on the stove. While the water is boiling, I rinse the salmon thoroughly. I do not use aluminum utensils to prepare fish soup, since the combination of fishy taste and aluminum creates a metallic taste.

    I always try to keep the broth clear. To do this, I first let the water boil, add salt and only then add the fish.

    After the broth boils, I skim off the foam and add the onions and peppers to the pan. I make sure to turn down the heat.

    I determine the cooking time by the eyes of the fish - they should turn white. The fish takes no more than 20 minutes to cook.

    I peel the potatoes and cut them into large cubes. I peel the carrots and chop them coarsely. If you have a grater on hand, you can use it.

    I remove the finished fish from the pan, let it cool and separate the meat from the bones. I strain the broth, return it to the pan, add potatoes, carrots and boneless fish. I put a little noble laurel in the pan with the fish soup. Cook until the potatoes are ready.

    I steep the finished treat for about 20 minutes. I put the greens directly into the plates with the fish soup.

In our regions we have to buy salmon. If you can afford it, be sure to make salmon chowder. It will delight you with its unusual taste. If you want a little variety, crack a few raw eggs into a saucepan with boiling fish soup and stir quickly. The result is a satisfying mess.

Recipe for red salmon soup

Ingredients:

  • salmon -- 1 kg
  • water -- 2.7 l
  • potatoes -- 6 pcs.
  • carrots -- 1 pc.
  • onion -- 1 pc.
  • bay leaf, pepper, herbs and salt

Preparation:

  1. I'm preparing the fish. I take out the insides of the salmon, trim off the fins, and cut them into small pieces.
  2. I wash, peel and cut the vegetables indicated in the recipe into cubes.
  3. I pour water into the pan, put it on the stove and let it boil.
  4. After boiling, add chopped vegetables, add a little salt and pepper, and boil for 7 minutes.
  5. I add pieces of fish to the broth, reduce the heat to low and cook for about a third of an hour until tender.
  6. Before the end of cooking, I add a few bay leaves to the pan with the fish soup. I close the lid and leave for a few minutes.

Making salmon soup is not difficult. Before serving fish soup, do not forget to put a little chopped herbs in each plate. It will decorate the dish and make it more flavorful.

River fish soup recipes

Cooking carp soup

Carp soup is not difficult to prepare. For comparison, cooking it from sterlet is much more difficult. I cook carp fish soup over low heat, without covering the pan.

Ingredients:

  • carp -- 1.5 kg
  • onion -- 1 pc.
  • potatoes -- 2 pcs.
  • small tomatoes -- 8 pcs.
  • water -- 2 l
  • herbs, salt, pepper and bay leaf

FOR THE SAUCE:

  • garlic -- 4 cloves
  • lemon juice -- 50 g
  • vegetable oil -- 100 ml

Preparation:

  1. I process the fish: I clean the scales, remove the entrails, and rinse well. I cut the carp into pieces up to 3 cm.
  2. I take a 5 liter pan. I put diced potatoes, peeled onions and pieces of fish in it along with the head. Then I fill it with water and set it to cook.
  3. I cover the dish with a lid. After the water boils, remove the lid and reduce the heat to low. I cook for about 20 minutes. Then I examine the head of the fish. If the eyes pop out and turn white, the ear is almost ready.
  4. Salt, add bay leaf, tomatoes, pepper and herbs. If the tomatoes are large, I cut them into pieces. I cook for about 10 more minutes. I mash the tomatoes in a plate to give the fish broth a sour taste.
  5. I put pieces of boiled fish on a dish and pour garlic sauce over it, which is not difficult to prepare. I finely grind the garlic, gradually adding sunflower oil. At the end I add lemon juice.

Video recipe

I serve the finished fish soup on the table with chopped herbs. If you don't like the sour taste, don't add tomatoes or reduce the amount.

How to cook crucian fish soup

Popular wisdom says that it is impossible to cook delicious fish soup from crucian carp. This is wrong. A wonderful fish soup is made from crucian carp if the fish is fresh and cooked over a fire.

My family leads a healthy lifestyle and loves to relax in nature. I often cook crucian fish soup when we go to the river.

Ingredients:

  • crucian carp -- 1 kg
  • potatoes -- 5 pcs.
  • onion -- 2 pcs.
  • parsley root
  • allspice
  • greenery

Preparation:

  1. I clean and gut the crucian carp, remove the entrails, cut off the tails and fins. I wash the fish pieces well, put them in a saucepan and put them on the fire, after filling them with water.
  2. While cooking crucian carp, I tend to vegetables. I wash the onions and potatoes, peel them and cut them into cubes. I definitely keep an eye on the broth: skim off the foam, add salt and pepper.
  3. I put allspice, half an onion, bay leaf, chopped parsley root and potatoes into the pan with the crucian carp. I cook for about half an hour, constantly skimming off the foam.
  4. I remove the fish soup from the fire and let it brew under the lid for 15 minutes.

Before serving, be sure to sprinkle the fish soup with chopped herbs. You will receive a beautiful and aromatic dish that you won’t be ashamed to present to guests or family members, especially if it’s for the second course.

Perch fish soup recipe

Perch soup is a dish created by Slavic chefs. According to sources, in the 12th century all soups were called fish soup, regardless of the ingredients. Some varieties of ancient fish soup resembled modern compote.

Ingredients:

  • perch -- 1 kg
  • potatoes -- 800 g
  • onion -- 150 g
  • carrots -- 150 g
  • greens, salt, bay leaf and pepper

Preparation:

  1. I clean the perch. I put the tail and head in a four-liter saucepan, fill it with water and boil for half an hour. Then I take it out and filter the resulting broth.
  2. I cut the peeled perch crosswise into pieces 3 cm long. I chop the onion and sauté. I grate the carrots and fry them.
  3. I cut the washed and peeled potatoes into cubes and place them in a pan with boiling broth, add pepper and salt. As soon as the liquid boils again, add the perch and cook for about 10 minutes.
  4. Then I add the bay leaf, remove the pan from the heat and let the fish soup brew for about half an hour.

How to cook fish soup at home

The most delicious fish soup is cooked over a fire. This does not mean that it cannot be prepared at home.

In this recipe I add a little pearl barley to make a rich and satisfying treat.

Ingredients:

  • carp head -- 3 pcs.
  • medium potatoes -- 5 pcs.
  • pearl barley -- 150 g
  • small carrots - 2 pcs.
  • large onion - 1 head
  • greens, pepper, salt, noble bay

Preparation:

  1. I boil the pearl barley until tender and rinse it well.
  2. I remove the gills from the carp heads and start cooking. I remove the foam with a slotted spoon.
  3. While the broth is preparing, I tend to the vegetables. I clean it and rinse it with cold water. I cut the potatoes into cubes and throw them into a saucepan. Salt.
  4. After about 10 minutes, add chopped onion and grated carrots. Stir and cook until done.
  5. At the end of cooking, I add pearl barley, herbs, pepper and laurel to the pan. I turn off the heat and let the soup brew.

As you can see, you don’t even need to fry vegetables or make dressing to prepare it.

How to cook fish soup over a fire

Many people are interested in fishing. Especially men who happily spend their free time on the shore of a picturesque body of water.

The most suitable dish for fishing is fish soup cooked from freshly caught fish.

Preparation:

  1. I carefully sort the caught fish. I choose the smallest fish and gut them. I don’t always clean it, but I definitely wash it.
  2. I clean, gut and cut larger fish into pieces.
  3. I make broth from trifles. Before cooking, I put it in cheesecloth and put it in water. The result is a broth, on the basis of which the fish soup is prepared. After preparing the broth, I throw away the small fish.
  4. If there is no gauze, I make the broth in a different way. I cook small fish for about half an hour. Then I remove the cauldron from the heat and wait until the fines sink to the bottom. Then I pour the broth into another bowl.
  5. I put a couple of pieces of large fish into the fish broth and cook until done. I remove the finished fish from the pot and continue to cook the soup.
  6. I send the remaining pieces of fish into the broth along with potatoes, herbs, carrots and onions. If the soup turns out thick, add a little water. This does not affect the taste.
  7. I mix all the ingredients well and boil for about 40 minutes. I focus on the readiness of the vegetables.
  8. During cooking, I often don’t stir so that the fish doesn’t fall apart and you end up with a runny porridge instead of fish soup.
  9. To prevent the soup from burning, I shake the cauldron periodically. I don’t cover the dishes with a lid, but take water from a spring. As a result, the dish absorbs the aromas of nature, and the taste becomes multifaceted.

Step-by-step video recipe for fish soup from salmon head

When cooking fish soup over a fire, I don’t use dill or parsley. This greenery has a pronounced taste that easily overpowers the aroma of fish.

I decided to end the article with a few tips that will make your fish soup even tastier.

  1. You need to eat the finished fish soup from a cauldron using wooden spoons.
  2. Fish is the main ingredient. Try to put in as many fish as possible. You shouldn't overdo it with vegetables.
  3. You can safely add salt and pepper to the finished dish. At the very end of cooking the fish soup, you can add a little laurel to the pot. It is recommended to remove it when cooking is complete. Otherwise, the treat will become bitter.
  4. If the company consists mainly of men, add a little and a few coals from the fire to the soup. As a result, the alcohol will soften the bones, and the coal will bring the aroma of the fire, removing unpleasant odors.

Finally, I’ll pay a little attention to spices and seasonings. Most often I use bay leaf, parsley, parsnips, black pepper, dill and green onions. In some cases I add fennel, anise, ginger and saffron.

When choosing spices for fish soup, I am guided by the type of fish. If it is oily, I take more spices. If I cook perch, I don’t add any spices at all.

Real, rich, campfire-smelling fish soup can only be obtained by fishing and only from a fresh catch. However, you can also prepare good fish soup at home, and not just ordinary fish soup with vegetables and seasonings.

To do this you need to know a few simple rules. True, they are not always willing to share with us; sometimes they are shared with us by avid fishermen, who usually prefer to cook fish soup themselves. But, nevertheless, many housewives have quite successfully mastered this skill and keep in their collection of recipes various methods of preparing “fisherman’s stew.”

And today we will talk about how to cook fish soup from river fish at home; we will recall the beneficial properties of river fish, which are highly valued by nutritionists. Let's start with some culinary tricks:

Features of preparing real fish soup

To get a real fisherman's soup, prepare the broth from small fish, and add large pieces later to get richness.

Be sure to thoroughly clean all fish (large and small) from the entrails and cut out the gills. For large fish, the heads and tails are completely removed. If the scales are not very large, you don’t have to peel them off - they give the broth a slightly sticky density, richness and a characteristic aroma.

Many chefs say that the most delicious fish soup is made from predatory fish. In addition, their meat is the richest in nutrients needed by humans.

When the broth is cooking, do not stir it or add water. This will make the ear watery and worsen the taste.

Add fresh herbs (dill and parsley) not to the pan, but to the plates with the steaming stew.

Before you start cooking, make sure you have quality water. Chlorinated tap water will completely spoil the taste and kill the aroma of the dish. Therefore, at home, it is best to use spring, well, filtered or purchased bottled water.

To make your soup at home have the characteristic smell of a campfire, light a small sprig of hazel and put it in the pan for a minute. Then you take it out, and the delicious smell remains.

To make the broth transparent, beat in raw egg white while the small fish is boiling. Leave for a minute, then strain the broth. Then pour it into the pan and continue cooking. If you cook fish soup from heads and fins (I’ll tell you the recipe a little later), the broth can be clarified using the same method.

Recipes for delicious fish soup from small and large river fish

The first recipe for river fish soup at home has long been established, and therefore is quite traditional.

Classical:

For a medium saucepan you will need (approximately): 300 g of small fish, 1-2 large ones (depending on size). You also need vegetables: 2 potatoes, 1 onion, salt, a pinch of black peppercorns, bay leaf, a piece of butter, finely chopped herbs.

Cooking:

Clean and rinse the fish well. Place shallow water in boiling water, cook for 15 minutes, strain the broth, pour back into the pan. When it boils, add coarsely chopped potatoes and onions. When the vegetables become soft, add large fish cut into pieces, salt, pepper, bay leaves and butter.

Cook at a gentle simmer for 15 minutes. Pour into plates, sprinkle with herbs and place on the table.

Of heads and tails

If you have fresh large river fish, you can fry it, stew it, prepare aspic, etc. And from the cut off heads, fins and tails, prepare a rich, tasty fish soup.

For cooking we will need: heads, fins, tails from three fish, 1 large onion, 2 potatoes, carrots, bay leaf, salt, peppercorns, finely chopped dill.

Cooking:

When the water boils in the pan, add coarsely chopped potatoes, onions and carrots, cut into slices. Cook for 10 minutes. Now lay out the well-washed, processed fish remains (be sure to cut out the gills from the heads). Cook at a very low simmer for 20 minutes.
Remove the resulting foam with a slotted spoon.

Now you can add salt, bay leaves, and a few peppercorns. Cook for another 5 minutes. Pour the hot stew into portioned plates, sprinkle with herbs, and place on the table.

Fish soup at home with cereal

We will need: river fish (approximately 1 kg), 2 potatoes, 1 carrot and onion. Let's also take half a glass of wheat cereal, salt, bay leaf, peppercorns, a piece of fresh parsley root, finely chopped dill.

Cooking:

When water or strained broth from small fish boils in a saucepan (as we prepared in the first recipe), lay out the diced vegetables. Cook for 5 minutes. Then add the cereal and cook for another 10 minutes. Just now add pieces of large fish and cook for 10 minutes.

Place a bay leaf in a saucepan, add peppercorns and salt. Cook for another 5 minutes. Pour into plates, sprinkle with herbs.

River fish soup - beneficial properties

River fish broth is rich, satisfying and nutritious, but not too high in calories. It is perfectly absorbed by the body and contains many beneficial substances necessary to maintain good health. Therefore, the ear is recommended for weakened people, for example, after illnesses.

Properly prepared ear (not overcooked) contains all the useful micro- and macro-elements found in the fish itself, including calcium, phosphorus, etc. In addition, the ear is a source of valuable, easily digestible protein.

Fisherman's soup is recommended to be included in the diet of adults and children to maintain good condition of the skeletal system, teeth, and improve brain function. Fish chowder is a valuable product for the prevention of diabetes, arthritis, and arthrosis. The vegetables that are used in its preparation are no less useful. By the way, if you have a good catch and only a small fraction of it ends up in your fish soup, you can also prepare sprats (from small river fish they turn out excellent at home!). You can also cook fish in foil in the oven. But it’s true that larger fish will be needed for this purpose. In general, there would be a catch, and there would be something to use it for! Eat right and be healthy!

Ukha is considered an ancient Slavic dish and refers to the first liquid dish ( fish soup), consisting mainly of fresh fish. And today his popularity continues unabated. After all, fish soup is so tasty, and most importantly, very healthy. So let's learn how to cook different types of fish soup.

Ukha is usually cooked not from a specific type of fish, but from different ones - at least two or four. With the exception of red fish soup, which needs to be cooked only from a certain type of fish. Classic fish soup is cooked mainly from fish that produce a clear broth, which are also distinguished by their tenderness and so-called stickiness. For example, perch, pike perch, ruff - these types of ear make the best, it is called white ear. The second place in taste is taken by fish soup made from carp, crucian carp, carp, beluga, chub, etc. This fish soup is called black fish soup. Finally, there is red fish soup (beluga, sturgeon, nelma, salmon, stellate sturgeon) and it is called red (or amber - a very fatty fish soup and it is made with saffron) fish soup.

How to cook fish soup? Fish soup recipes.

Fishing soup.

Divide the catch into two parts: in the first part - large fish, in the second - small fish. We gut all the small things (perches, pipe cleaners) and then cook them, not previously peeled, for about an hour over low heat. Since the scales will give the ear taste and richness. Strain the broth through several layers of gauze and immediately clarify it by dipping fresh chicken protein into it. After the broth has settled a little, drain and immerse in it pieces of large fish (peeled and washed), some chopped potatoes, a clove of garlic, an onion cut into small pieces, pepper, and salt. Add boiling water and continue cooking over low heat for twenty-five minutes. At the end of cooking, add three bay leaves. You need to cook the fish soup by covering it with a lid and not letting it run over the edge. Remove the finished fish soup from the heat and add a little lemon juice or a sprig of dill. The fish soup remains just as tasty, even when it’s cooled!

The ear is simple.

You can make fish soup from various fish. First, boil water and cook, cut into pieces, potatoes and a little cereal - millet, rice; potatoes should be added at a rate of seventy hundred grams, and do not overdo it with cereal (no more than a spoon per liter of water, as the soup will become too thick and not very tasty).

Thoroughly clean the fish soup from scales, trim the fins, gut the insides and do not forget to cut out the gills. Cut larger fish into pieces and add in portions, but do not overfill the dish. Then salt the fish soup, season with onion, salt and pepper, and add a bay leaf. Cooked fish is easy to identify externally: its meat becomes swollen and milky white; the eyes harden and become white, then fall out. After finishing cooking, you can remove the fish.

Burlatsky soup.

Boil a broth from smaller fish, bones, heads, and swim bladders, strain and add potatoes and onions cut into larger pieces. Fifteen minutes before the end of cooking, add larger pieces of fish, bay leaves, pepper, salt and butter. Products used: small fish - two hundred and fifty grams, large fish - two hundred grams, butter - twenty grams, potatoes - three hundred and fifty grams, onions - two small heads, peppercorns - four or six pieces.

River fish soup.

Boil water, salt it and add coarsely chopped potatoes, fish tails and heads, finely chopped carrots, onions, you can add parsley and cook at a low boil for twenty minutes. Skim off the foam (or strain), then add the peppercorns and bay leaves, boil for another five minutes, at the end add the fish cut into pieces, and cook for another fifteen minutes. At the end of cooking, add salt, add herbs if desired and leave to brew for ten minutes. Products: two kilograms of fish, two liters of water, two potatoes, one carrot, two onions, a bunch of parsley with herbs, two bay leaves, one teaspoon of salt, seven peas of allspice or black pepper.

Amateur ear.

Take live ruffs so that they fill your pot by a third. Wash the fish thoroughly, then simply remove it from the water and leave it in the fresh air until it falls asleep. Then put it back into the pot again, along with onions, peppers and bay leaves to taste. Pour water almost to the brim of the pot and place it over high heat. Then, after the water boils, salt it and place pieces of fish and several leaves of sorrel (you can add lemon) into the pot. Give it time to boil again. The fish soup will be much tastier if the ruffs are well boiled.

Ear on “strings”.

They prepare it from fish and be sure to look at the depth of the pot. After the fish has been washed and cleaned of its entrails, trim the fins and pass a strong thread under the gills, then hang the fish from sticks and lower it into a pot of boiling water. The chopsticks should be placed on the edges of the pot. The pot usually holds ten medium-sized fish. Add spices and various fish soup additives to the water. The fish soup will be ready when the fish is completely cooked, you will understand this by the fact that the meat will separate from the bones, and the bones will remain hanging on threads.

The ear is transparent.

Cleaned small items (perches, pipe cleaners, fish heads) need to be filled with water and boiled thoroughly for about half an hour, then cooled and strained through cheesecloth. Then dip two egg whites into the cooled ear. Thanks to the proteins, the turbidity in the broth will settle to the bottom of the pot, and the liquid will become completely transparent. Then pour the broth into the pot and put peppercorns, salt, bay leaf there and place back on the fire. Place larger fish into the boiled broth and cook until the dish is completely cooked (fifteen twenty minutes), at the end of cooking, put a little dill in the fish soup. The fish soup will be very tasty and fragrant.

Double fisherman's soup.

It should be cooked from small gutted fish, removing the gills. Rinse the fish thoroughly in running water, then put it in boiling water and cook for twenty minutes, sometimes removing any foam that forms. Then strain the finished broth and cook a second portion of small fish in it. Strain the broth again, then add pearl barley, chopped potatoes, onions and cook until the pearl barley is half cooked. Add salt and spices, bring to a boil and add pieces of fish. The soup will be ready in ten minutes.

Enjoy your meal!

Fish soup is the main fishing dish; it is often cooked on fishing trips and on river trips. But it turns out well at home, on the stove, in an ordinary pan. The main thing is to take good fish.

What is ukha

Ukha is not just fish soup. More precisely, it is not fish soup at all. The fish soup is distinguished by a very small amount of vegetables, transparency and richness of the broth. And also a limited amount of spices. That is, in the ear, the first place is given to fish. Everything else is just to emphasize her taste.

What kind of fish to take

The fresher the better. The best fish soup comes from live, freshly caught fish. But not every type of fish can be used for fish soup. The fish needs to be sticky and have a delicate, sweetish taste and aroma. The best are: pike perch, perch, ruff and whitefish, but asp, carp, chub, crucian carp, carp, rudd are also suitable.

Not suitable for fish soup: roach, bream, gudgeon, bleak, roach, ram, herring, mackerel, sabrefish, gobies.

Although fish soup is made primarily from freshwater fish, sea fish can also be used. Suitable: cod, halibut, grenadier, notothenia, ice fish, sea bass.

How many types of fish to take

It is believed that you need at least 2 varieties of fish. But more than 4 is already too much. It is best to choose small and large fish. The fines will give a rich broth, and pieces of large fish will look beautiful in the broth.

Preparing the fish

All fish must be gilled and gutted. You can leave only milk and caviar. It is better to boil freshwater fish with the head, but if the fish is small (and this is great for fish soup), then it is easier to cut off the heads than to remove the gills.

It is also better not to clean small fish. And wrap it in gauze, tie it, boil it, and then remove it all together.

Large fish must be cleaned and cut into large pieces. They are often called "links".

What to add

Usually the fish soup is supplemented with carrots, potatoes, and onions. Vegetables are either boiled whole (carrots and onions) or cut into large pieces.

Live fish soup

This is the most delicious soup; you don’t need anything else for it, except maybe an onion. You don’t even need spices, since live fish has a unique taste that does not need to be emphasized or softened.

What is yushka

This is the name for fish broth, broth, or soup liquid. Yushka should be transparent and rich. Therefore, the fish is placed in cold water. The heads and tails are not removed (the gills must be cut out) - they add a rich taste. But the fins can be trimmed. After boiling, cook the fish over low heat with the lid open.

How to achieve transparency

The best fish soup is with a light transparent broth. So be sure to remove the foam from it after boiling, several times. If the broth has darkened, it can be cleared with whipped egg whites. You need to stir the protein foam into the broth, bring to a boil, then strain.

In the old days they used a caviar guy. If you come across fish with caviar, you can lighten the broth according to old recipes. Grind 1/3 cup of fish roe, pour in ½ cup of cold water and a glass of hot, strained broth. Pour the mixture into the ear and stir. Cover the fish soup with a lid and cook over low heat for 15 minutes, then strain and bring to a boil again.

Spices, herbs, roots

Parsley root, black peppercorns, bay leaf - all the well-known and beloved spices are suitable for fish soup. Sometimes freshwater fish smell like mud, to get rid of the smell you need to add a little lemon juice.

It’s good to add chopped green onions and parsley-dill to the finished fish soup.

And a glass of vodka

It is added if the fish soup is cooked using small fish. This fish gives off a very strong smell of mud as it feeds on it. And vodka takes away the smell perfectly. Moreover, it improves the taste of the fish soup. There is no need to be afraid of alcohol - it instantly evaporates in the hot broth.

In the end

You can add a piece of butter to the soup, cover with a lid and let it sit for about 10 minutes. Then place the chopped herbs on plates and pour into the soup.

Triple ear

Triple ear Photo: Shutterstock.com

It is called that because it is cooked in triple broth. First - a broth of small fish, then a medium white fish, and finally, in the third round, a large noble fish.

1 kg of small fish (ruffes, perches, minnows)

1 kg of white fish (catfish, bream, crucian carp)

1 kg carp, pike perch, sterlet, taimen

3 onions

5-6 potatoes

Bay leaf

Parsley root

50 ml vodka

Greens for serving

Step 1. Wash small fish, gut them, remove gills. Clean and trim the fins of large fish.

Step 2. Tie it all in a gauze knot and put it in cold water. Add salt, onion and parsley root.

Step 3. When it boils, remove the foam, turn down the heat and cook for half an hour. Then remove the fish, onions and roots, and strain the broth.

Step 4. Prepare large fish: clean, gut, cut into large pieces.

Step 5. Place the fish of the second run into the pan. Cook for 15 minutes. Remove the fish from the broth.

Step 6. Peel and coarsely chop the potatoes and place in the soup. Cook for 15 minutes.

Step 7. Place the fish of the third run in the ear. And also bay leaf and peppercorns. Cook until the fish is done. Pour in vodka.

Step 8. Turn off, cover with a lid and let the ear stand for 5-7 minutes. Serve with greens.

Pomeranian milk soup

Pomeranian fish soup Photo: Shutterstock.com

0.5 l milk

500 g cod or halibut

2 potatoes

1 onion

1 tbsp. ghee

Salt and pepper

Step 1. Cut the frozen fish into pieces.

Step 2. Peel the potatoes, chop them coarsely and steam in hot water. Adding pepper and salt.

Step 3. Chop the onion coarsely and fry it a little in melted butter.

Step 4. Add cod and onion. Cook until the fish is done. Then add hot milk and a little ghee.

A real relic. The author, who does not need to be introduced to anyone, tells, analyzes, teaches how to cook both the simplest and most complex Russian, Ukrainian and Belarusian dishes.

An ancient Russian soup - ukha can be prepared in different ways. Here are five recipes from culinary researcher William Vasilyevich Pokhlebkin:

Common fish soup (from sea fish)

RECIPE FOR PRIVATE FISH CUP

NECESSARY:

1.5 kg fish or 1.25 kg fillet (about 0.5 kg each cod, halibut, sea bass)
1.75 l water
2 onions
0.5 carrots
3 potatoes
4 bay leaves
10-12 black peppercorns
1 leek
1 parsley
2 tbsp. l. dill
4-5 saffron stamens
2 tsp. salt
4 slices (circles) of lemon

HOW TO COOK:

1. Place diced potatoes, chopped carrots and parsley, and finely chopped onions into salted boiling water.

2. Boil for 10-15 minutes over moderate heat until the potatoes are half cooked, then add all the spices except dill and part of the leek, and after 3 minutes add fish cut into large pieces and continue cooking for another 8 minutes over moderate heat. If necessary, add salt.

3. A minute before it’s ready, add dill and leeks.

4. Remove from heat, close the lid and let it brew for 7-8 minutes, add lemon.

Ukha team Ukha team

It is called the fish soup because it contains river and red fish in an arbitrary ratio.

RECIPE FOR COMBINED OVEN FISH
from the book “Cuisines of Slavic Peoples”

NECESSARY:

The composition of the fish soup includes river and red fish in a ratio of 2:1 or 1:1.

HOW TO COOK:

The cooking procedure is the same as for ordinary fish soup. Among the spices, in addition to those used in ordinary river fish soup, you can add saffron and ginger (at the tip of a knife).

 Ear protected

Ukha is so called because the fish fillet is first lightly boiled, and then dipped in beaten egg and flour and fried, or “baked.”

RECIPE FOR FISH FISH
from the book “Cuisines of Slavic Peoples”

NECESSARY:

The set of products is the same as for ordinary fish soup.

Baked fish soup can be cooked in two ways.

HOW TO COOK:

First way:

1. Boil heads, tails, bones from cut fish for 20-30 minutes over moderate heat.

2. Strain the broth and boil large pieces of fish fillet in it for 5 minutes.

3. Then remove the fish, dip in whipped water with 1 tsp. flour, lightly fry the egg (opeche - hence “baked”) in a frying pan in butter and again immerse in boiling fish broth to finish cooking for another 3-5 minutes.

Second way:

1. Place the fish, vegetables, and spices in a clay pot, pour boiling water over it, close it, and place in a preheated oven over high heat for 15 minutes.

2. When the soup starts to boil, remove from the oven, add 1 tbsp. l. butter, pour 1-2 well-beaten eggs on top and place in the oven again for 15 minutes until the eggs are completely baked.

 Carp ear

As the name suggests, ukha is made from crucian carp.

RECIPE FOR KARASEVA CUP FISH
from the book “Cuisines of Slavic Peoples”

HOW TO COOK:

Cook in the same way as ordinary river fish soup (see above), but instead of potatoes add 2 tbsp. l. washed rice. First, boil the heads of the crucian carp separately, and then strain the broth and put the crucian carp into it without cutting them into pieces. This fish soup is not salted.

Plast ear

Plast fish soup is made from salted and dried fish spread out lengthwise, hence its name.

RECIPE FOR PLASTIC FISH SOUP
from the book “Cuisines of Slavic Peoples”

HOW TO COOK:

Prepare it in the same way as ordinary fish soup, but from salted and dried fish, spread lengthwise.