Ukha triple: a classic recipe with a photo

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

Triple ukha is an amazingly tasty and extremely he althy treat with a special cooking technology. It is she who makes it possible to achieve aroma, richness and transparency of the broth, to which fish is added, which has retained its consistency, and many vitamins.

Description

How to make a triple fish soup with your own hands? In fact, there is absolutely nothing complicated about this, because the recipe for this traditional Russian dish is quite simple. Only one thing is important - to take into account the basic nuances and rules for preparing fragrant treats. There are several varieties of this tasty dish, but the classic recipe for triple fish soup is considered to be one that uses pike perch, perch and red fish, such as cod, halibut or sturgeon. This treat is always excellent.

Traditional fish soup is believed to have a clear, fragrant and rather rich broth made from several varieties of fish. Why not just one species? And all because each of them will give the finished treat richness and a certain flavor accent. For example, perch will give expressiveness to the dish, and halibut -delicacy.

In general, literally any fish can be used to make a triple fish soup, whether it is sea or river. For example, perfect fit: carp, pike, pike perch, carp, roach, crucian carp, bream, ruff, rudd, cod. The main thing is to stock up on truly fresh fish, and best of all, live.

How to cook fish soup

Besides the main ingredient, only potatoes, carrots and onions can be added to this dish. In fact, the ear does not require many vegetables. Some recipes even exclude carrots, while the onion is cooked whole.

The abundance of all kinds of vegetables is replaced in this dish with a large number of all kinds of spices and spices, which give it a unique taste, peculiar only to the ear. As seasonings can be used: hot and allspice, tarragon, dill, bay leaf, parsley and green onions.

To prepare a triple fish soup, the broth from one type of fish is first boiled, and the fillet of other varieties is added to the almost ready dish. So you can save a lot and make a decoction of the tail, spine and head. By the way, this broth turns out to be quite rich, fragrant and tasty, despite the budget.

Advice from experienced anglers

Of course, the most appetizing fish soup is deservedly considered the one that is cooked not within the walls of the house, but surrounded by nature, at the stake. Real fishermen advise cooking fragrant yushka from fresh catch.

Of course, the best food is cooked over a campfire. Recipetriple fish soup will help you cook a delicious dish at home. If you follow all the rules, as a result you will get a very fragrant, spicy, rich yushka.

Cooking secrets

In order to cook a really tasty, rich, fragrant fish soup, it is not enough just to know the recipe. You should read the recommendations of experienced chefs - they will tell you how to achieve the desired result.

• The trick to cooking traditional Russian fish soup lies in using the right proportions of spices, well-chosen varieties of fish and varieties of vegetables. Equally important is the quality of the liquid from which the broth is brewed. The most delicious fish soup is the one made from spring water.
• To get rid of the specific taste of fish, which is most often found in marine varieties, it should be sprinkled with lemon juice.
• It is worth saying that the broth should not boil and splash too much. In order to preserve the aroma and juiciness of the dish, it should be brought to a boil at maximum power, regularly eliminating the resulting foam.
• In order for the finished ear to turn out to be as light and transparent as possible, the fish must first be poured with cold clean water.
• The broth should not be stirred too often. Especially if you are not going to change the used fish for another fillet. It is enough just to shake the cauldron periodically so that its contents do not inadvertently burn. After all, the fish is capable ofboil rather quickly, and if it is constantly stirred, the result can be something that resembles gruel instead of a beautiful golden broth.

• Small carcasses, like gobies, perches or ruffs, can be boiled unpeeled, but pre-gutted and with impeccably washed tummies. Otherwise, the finished ear will come out cloudy, with an unpleasant bitter aftertaste.
• It is equally important to remember the time limits for cooking fish, which are determined by the varieties taken. For example, freshwater varieties take about 10-20 minutes to cook, but sea ones are enough to be on fire for only 10-15 minutes. Although, first of all, it is worth evaluating the size of the selected carcass and its pieces. After all, the larger they are, the longer they should be cooked.

Essential Products

Thick triple ear is a treat worthy of the highest praise. This dish is prepared quite simply, due to which it is popular among novice cooks and experienced housewives. It is very easy to make a real gastronomic masterpiece with your own hands using the proposed triple fish soup recipe with a photo. In addition, you can cook it not only after a successful fishing trip, but also just for a family dinner - the result will still be excellent.

So, to make triple fish soup according to the classic recipe, you will need:

• 5 small ruffs or groupers;
• 2 zander, bream or whitefish;
• 300 g halibut or cod fillet;
• large onion;
• large size carrots;
• 3 medium potatoes;
• parsley root;
• a handful of peppercorns;
• a few bay leaves;
• parsnips or celery;
• a couple of sprigs of dill;
• s alt to taste.

As for time, it will take about an hour.

Classic triple fish soup recipe with photo step by step

• Step 1. First of all, peel the carrots and onions, cut into large slices and burn in a preheated dry frying pan.
• Step 2. Fill the pot with water a little more than halfway. Send the fried vegetables and thoroughly washed parsley and celery roots to the container. S alt the water to your liking, reduce the power of the stove and cook for 15-20 minutes. Do not remove the lid from the pot while doing this.

Step 3. For the first broth, take small carcasses, gut them, but do not clean them. Rinse the fish thoroughly, paying special attention to the abdomen. Send the carcasses to hot, but not boiling water. It is necessary to languish the fish for half an hour, while regularly removing the emerging foam. Don't let the broth bubble too much

Second part

• Step 4. While the fry are cooking, start preparing the big fish. If necessary, remove all entrails and rinse thoroughly, preferably under running water. Cut the carcass into large pieces.
• Step 5. After the specified time, remove the pan from the stove andremove all small fish from it. Wait for the broth to settle and become clear - this usually takes about 10 minutes.

Step 6. Send half of the prepared fish to the pan, as well as pre-peeled and diced potatoes. Simmer the broth for 20 minutes over low heat. After the fish is cooked, remove it from the pan. Then remove the broth from the stove and let it stand again

Final stage

• Step 7. Return the pan to the oven and send the remaining raw fish, a small handful of pepper and a few bay leaves into it. As for spices, it is very important not to overdo it here - too many spices can simply kill the real taste of fish soup. You need to cook the broth for another 20 minutes, after which vegetables and roots should be removed from it. Now put the first half of the fish back in your ear. Finally, let the cooked treat sit for 10 minutes to become translucent.
• Step 8. It is customary to serve triple soup with finely chopped greens and, of course, a glass of strong drink.