There are many recipes for cooking ukha. But there is a traditional one, which is simple, but very tasty and extremely useful. Properly cooked ear will take its rightful place on both everyday and festive tables.
A classic recipe for fish soup
The recipe for delicious fish soup requires the usual vegetables and fish. No extravagances are not provided here. You can choose any fish, sea or river fish, it all depends on your personal preferences.
350 grams of fish (you can use heads, bones, tails or small fish);
380-400 grams of large fish, cut into small pieces (fathead and pike-perch are excellent);
herbs and parsley root;
5 medium potatoes;
spices (bay leaf, black pepper);
Clean small fish from scales, take out the gills and giblets. After that rinse well under running water. It is very important to clean and rinse the fish well, otherwise it can be bitter.
Large fish should be gutted, cutting fins, head and tail. The carcass is cut into small pieces. After that, you need to rinse the fish thoroughly from mucus and blood.
Peel potatoes, wash them and cut into cubes.
Peel the onion and parsley root, chop it into small pieces. Parsley twigs should be well washed and finely chopped. Peel carrots and cut into 2-4 pieces. After cooking the broth, it will need to be removed.
Shallow fish with the head, fins and tail put in gauze. Tie a knot and send in water in this form. This is necessary in order to avoid bones in the broth. Otherwise, you will have to strain it through a fine sieve.
We put a knot with fish in a small saucepan and pour 2.5 liters of water into it. Bring it to a boil, remove the foam that appears. Add onion, parsley root, pepper and bay leaf. Cover with a lid and put on low heat. Cooking time - about half an hour.
Remove the gauze knot from the pot. Add potatoes.
After 10 minutes add pikeperch carcasses and cook for another 15 minutes.
A couple of minutes before the readiness of the ukha should be salted.
Now you know how to cook fish soup at home! Bon appetit!