How to cook fish soup from river fish - small and large

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

Ukha is a delicious dish with a specific but pleasant aroma. Being essentially a fish soup, it must be prepared only from freshly caught products. Otherwise, the dish will no longer be considered a real fish soup. Moreover, the use of frozen ingredients is not allowed. This article describes how to prepare an ear from river fish. Getting this camping dish is quite easy and simple.

Important tips and tricks

The best and most delicious fish soup from river fish is obtained by using several of its types. When preparing this truly camping dish, immediately after the catch on an open fire, all the “little things” caught on a fishing trip are necessarily used. It is poured into the cauldron, while ruffs and perches can not even be cleaned of scales. But you still have to gut any fish, even small ones. The more species used, the richer and more flavorful the broth will be.

While the fish soup is being cookedriver fish, prepare the rest of the ingredients. Caught larger individuals are carefully and carefully released from the intestines, as it is possible to accidentally crush the gallbladder. Such a "defective" fish, butchered "hastily", can spoil the whole dish with a bitter taste. Therefore, if bile gets on the meat, cut it off without sparing, while capturing the surface around it a little, and then rinse thoroughly under running water. Divided into equal pieces, put medium and large carcasses into the broth after straining it. Also, river fish soup is usually seasoned with vegetables such as onions, fresh carrots, and potatoes. During cooking, be careful not to overcook the ingredients. After immersion in the ear of the fish mass, 10-20 minutes is enough. Be sure to use a variety of spices and herbs in large quantities. Serve hot, smoky, with a few pieces of fish on each plate.

How to cook fish soup from river fish "Private"

Ingredients:

- 2.5-3 kg of freshly caught (any) fish;

- 3.5 liters of raw plain water;

- 2 medium onions;

- 1 carrot;

- 1 small parsnip root;

- 4 medium potatoes, chopped;

- 3 bay leaves;

- 1 large bunch fresh young dill;

- 7-8 allspice black peppercorns;

- 1 tsp. dry tarragon powder;

- 1 incomplete art. l. common s alt.

Cooking

1. Bhot, lightly s alted water, put the potatoes, chopped into strips. You can immediately lower the fish heads (without gills) and tails.
2. After boiling, remove the resulting foam. Finely chop the onion and parsnip, and chop the carrots with a coarse grater. Put the vegetable mass into a saucepan and simmer for about 20 minutes.
3. Ukha from river fish must necessarily consist of large pieces, and not too boiled. Divide the most important mandatory ingredient into equal portions (5-6 cm wide) and dip into the finished broth with vegetables.
4. In 15 min. slowly cooking the fish will come to readiness. S alt to taste and add all the spices. Chopped greens are thrown into the ear after the fire is turned off. Let the dish rest for about 10 minutes. The aroma is indescribable, isn't it?