Ukha: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Delicious fragrant fish soup with the smell of a fire… Perhaps, for many, this dish is associated with cheerful gatherings in a pioneer camp, a fire "to heaven" and cheerful songs with a guitar. It seems that it will not work to cook the same rich, satisfying and fragrant fish soup at home. Not at all. At home, in the kitchen of a city apartment, you can cook the first dish, which will be no less tasty than a real fish soup at the stake. How to do it?

Basic cooking rules

All depending on the recipe you chose. It is important to know a few important nuances that will help in preparing the right fish soup.

• Only fresh fish is taken for cooking.
• The best dishes are those that are not subject to oxidation. The ideal option is a cast-iron pot (for a hike) and a pan with dense walls (for a fish soup recipe in the kitchen).
• It is important not to overload the fish broth with vegetables. The main thing in the dish is the aroma and taste of fish, and spices and vegetables can only be added "for the background" in small quantities.
• It is not recommended to add any oil or now popular bouillon cubes to the dish. The ear from the head and tail will turn out to be rich and fragrant on its own, withoutany additional tricks.
• To get a "glitter fish soup", add some caviar, ribbons of fat or pieces of milk to the broth.
• The size of the fish doesn't matter. For fish soup, you can use both very large fish, cut into pieces, and small whole fish.

Pike ear with rice

One of the popular fish that housewives most often use in cooking fish soup is pike. You can get this fish both in summer and in winter, which makes the recipe publicly available and off-season. In order to get a true culinary masterpiece, to combine aromas and tastes into one spicy composition, remember the classic pike soup recipe.

Required Ingredients

• Fish - 1-1, 5 kg.
• Five medium sized potatoes.
• Two small carrots.
• Onion.
• Half a cup of rice cereal.
• A couple of slices of lemon.
• S alt.
• Bay leaf.
• Peppercorns.
• Ginger (optional).
• Dill is a must, parsley is optional.

Preparing fish

Since the main ingredient of fish soup is fish, the cooking process should begin with its preparation. Get rid of scales and entrails. By the way, many experienced housewives advise cleaning pike scales with a fork, so insidious scales with a lot of mucus are removed faster and easier.

If you are going to add a head to the fish broth, then do not forget to remove the gills. The body of the fish is cut into portions,the thickness of which does not exceed five centimeters. We put the parts of the fish in a saucepan, pour two liters of water and put on fire. You can add any spices and seasonings to the water. The main ones are s alt, a whole onion and peppercorns, additional ones are bay leaf, ginger grated on a coarse grater.

Cooking

The recipe for fish soup from any fish is very simple. The main thing is to responsibly approach the choice and preparation of ingredients. After the fish has been cleaned, gutted and sent to the pan to boil, we proceed to the vegetables. Peel the potatoes and cut into small even cubes. You can do the same with carrots. The onion is cut into small pieces. It is not necessary to thoroughly fry vegetables before sending them to the ear. A rich broth will turn out without the addition of oily fried vegetables.

When the fish is cooked, take it out of the broth. We send potatoes, half a glass of washed rice and carrots into it. Lightly fry the onion (optional) and put it in the pan at the final stage of cooking. Cook for 10-15 minutes.

While the vegetables are boiling, we are working on the fish, which has already cooled down. We get rid of the head, tail and other parts that were added only to get a rich broth. As for the fillet, we advise you to carefully disassemble the meat into small pieces, carefully removing all the bones. Fish can be put on plates in portions when serving, or you can send it back to your ear.

When the potatoes and rice are cooked, turn off the gas, put a couple of lemon slices in the pan and leave the dishrest for ten minutes. Do not forget that any recipe for pike soup requires the presence of fresh dill and a piece of butter on the plate when serving.

Salmon fish soup with pearl barley

In order to taste a delicious and fragrant fish soup, it is not necessary to go to the big water. A rich fish soup can be made at home if you choose the right fish.

The next soup recipe that we would like to recommend is the first dish of salmon with pearl barley. This soup is very rich in taste, nutritious, satisfying, he althy and incredibly fragrant.

Products for the dish

• Soup set of red fish (salmon or trout).
• Potatoes.
• Carrot.
• Onion.
• Pearl groats.
• S alt.
• Grows. oil.
• Peppercorns.
• Fresh greens.

Cooking method

Shops sell ready-made kits for making red fish soup. The recipe is much easier and faster to master if you don’t have to mess around with cleaning and gutting the fish carcass. We put ready-made pieces (head, fillet, tail, fins) in water, add a whole onion, s alt a little, put a couple of peppercorns and two or three bay leaves.

On high heat, bring the broth to a boil, reduce the heat and cook for another 25 minutes. Don't forget to take off the foam. Cut potatoes, onions and carrots into fairly small cubes. From carrots and onions we make frying. Getting out of the brothfish parts. Despite the absence of a large number of small bones (ossicles) in salmon, the red fish soup recipe requires straining the broth before adding vegetables.

Put potatoes and well-washed pearl barley in a saucepan. The vegetable fried will be added at the final stage of cooking. When serving, we will flavor the salmon fish soup with butter, put a couple of sprigs of dill and pieces of fish fillet.

Ukha in nature

If you still managed to choose the nearest body of water in order to have a good time in the company of a fishing rod, the silence of nature and a fire, then we will give some tips regarding the fish soup recipe in a pot.

Such an ear can be double, triple, etc. Experienced fishermen say that the more varied fish there is in an ear cooked on a fire, the richer, tastier and more appetizing it will turn out. The best fat in the broth will give: salmon, trout, catfish head, burbot, ruff, pike perch. The following fish species will not be particularly valuable for cooking fish soup: ram, gudgeon, bleak, mackerel. The best option is a combination of lean and oily fish.

Important! S alt the broth should be with a margin. Fish takes s alt from the broth, so when cooking, add a little more s alt than the recipe requires.

Advice. If you are preparing an ear from fish caught in a pond, then the smell of mud can easily be removed by vodka. Add 40-50 g while boiling the broth. Alcohol evaporates very quickly, and the smell of mud disappears.