Ukha is a dish that smells like a fire and nature! It reminds of summer sunny days and cheers up. But it is not necessary to wait for heat for a long time. Delicious fish soup can be prepared on the stove at home.
Recipe content:
- General principles of cooking red fish soup
- Useful tips for making red fish soup
- How to cook red fish soup
- Ear from the head of a red fish
- Delicious red fish soup
- Ear made from tails of red fish
- Video recipe
Ukha is the oldest first dish of Russian cuisine. For its preparation, all are suitable without representatives of salmon: salmon, salmon, trout and other species. The saturation and composition of the dish can be adjusted to taste. Since some believe that a delicious fish soup, to which Antonovka is added, is plucked straight from a branch, while others are sure that a glass of vodka must be poured into the broth.
General principles of cooking red fish soup
The best fish soup comes from only caught fish, and immediately cooked over the fire. However, unfortunately, such an opportunity is not always provided, so we will prepare an equally tasty salmon dish in the kitchen. For this, not even a whole carcass is suitable, but certain parts of it, and even waste: tail, head, bones and fins. Well, the most not economical option is steak ear. Although in any case, no matter what part of the carcass is used, the dish will turn out to be incredibly fragrant, tasty and with a rich broth. In addition, this type of fish is easy to clean and the meat is separated from bones and skin.
You can add to the soup: vegetables, cereals, spices, herbs, seafood. The order in which the components are inserted depends on the recipe. Although usually the ear does not cook for a long time, and the whole process takes no more than an hour. Sea fish is brought to readiness in 7-10 minutes. Therefore, it is usually laid after cereals and vegetables.
Useful tips for making red fish soup
- To make the broth beautiful and golden brown, boil the onion skins in it. But do not overdo it, leaving it for a long time, the soup will turn out brown.
- Many people think that vodka gives food an unusual taste. But in fact, it removes the smell of river mud. If the fish soup is made from non-river fish, then there is no need for alcohol.
- Do you want an ear like in nature? Light a few twigs or birch splinters, let them burn, and place them in a saucepan when the dish is ready. This simple method will give the food the aroma of a real fire.
- The most delicious dish will be only in spring water.
- Soup should not be mixed often, because boiled fish does not hold its shape, from which, from frequent touches, it falls apart and a porridge is formed.
- The fish soup will be tastier if cooked from different varieties.
- Vegetables for fish soup are cut coarsely; it is not necessary to chop them. The onion is cut in half, it will give the juice better this way.
- To make the broth clear with a concentrated broth, it is cooked over low heat with the lid open. Violent boiling should not be allowed. Also for this purpose, at the boiling stage of the broth, the foam formed on the surface should be removed.
- It is better to remove the skin of sturgeon fish, it gives a specific taste.
- If you don't like the smell of fish, sprinkle it with lemon.
- If the broth is cloudy, you can lighten it by adding raw egg white. When folded, it reanimates the appearance of the soup.
- Salt the ear at the very end. It is believed that salt "draws out" aromas and tastes from it, from which the taste deteriorates.
How to cook red fish soup
Red fish soup is a real royal soup! It may be expensive, but very tasty. It is not necessary to purchase a steak, even ordinary ridges, on which there is enough pulp, will do.
- Caloric content per 100 g - 120 kcal.
- Servings - 6
- Cooking time - 30 minutes
Ingredients:
- Salmon ridges - 1 pc.
- Salmon head - 1 pc.
- Broth or water - 2 l
- Potatoes - 3-4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Millet - 1/3 tbsp.
- Bay leaf - 2 pcs.
- Peppercorns - 4 pcs.
- Dill - bunch
- Salt with pepper - to taste
Preparation:
- Clear the head from the gills, and cut the ridges. Place the food in a saucepan. Pour in water, bring to a boil, remove foam, reduce heat and cook for 20 minutes.
- Remove the boiled head and ridges from the pan, and strain the broth.
- Disassemble the head with ridges. Return the meat to the broth.
- Add peeled and coarsely chopped carrots, onions and potatoes. Pour in washed millet.
- Boil the broth, make minimal heat, put bay leaves, peppercorns and cook until vegetables and cereals are cooked, about 15 minutes.
- At the end of cooking, season with salt and pepper, add chopped dill, boil for a few minutes and remove the pan from the stove.
Ear from the head of a red fish
You can dispose of the fish head by preparing a fragrant, satisfying and simple fish soup. This is an excellent way out of the situation when you are asking yourself an acute problematic question of where to put the fish leftovers.
Ingredients:
- Salmon head - 1 pc.
- Potatoes - 3 pcs.
- Carrots - 2 pcs.
- Water - 2 l
- Greens - 35 g
- Bay leaf - 3 pcs.
- Black pepper and salt to taste
Preparation:
- Remove the eyes and gills from the head. Fill the head with water for 30-40 minutes so that the remaining blood comes out of it, then there will be much less foam in the broth.
- Rinse your head and put it in boiling water. Simmer at a moderate boil and skim off the foam.
- Add chopped carrots, potatoes and onions to the broth. Continue to cook broth covered with lid over low heat for 20-30 minutes.
- After this time, remove the head from the broth and select the meat from it, which is returned to the soup.
- At the end of cooking, season the dish with salt, pepper, add bay leaves, chopped herbs and boil the food for about 5-7 minutes.
Delicious red fish soup
Of course, the most delicious fish soup is a fish soup cooked over a fire. However, even on the stove at home, you can cook a dish just as well. All you need to do is find a good recipe. And it is suggested below.
Ingredients:
- Trout steaks - 0.5 kg
- Millet - 100 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Ground paprika - a pinch
- Bay leaf - 2 pcs.
- Allspice - 3 pcs.
- Parsley - a bunch
Preparation:
- Pour the peeled and chopped carrots and onions with water and cook the broth.
- After 10 minutes of cooking, add washed millet, bay leaves and peppercorns.
- Place the washed trout steaks in a saucepan 7-8 minutes before the meal is ready.
- 1 minute before the fish is ready (it will be ready in 8 minutes), season the fish soup with salt, pepper, paprika and chopped parsley.
Ear made from tails of red fish
The tails of the fish are the same part of the carcass as the head. It's a pity to throw it away, it's not particularly suitable for cooking, but the ear is excellent.
Ingredients:
- Trout tails - 500 g
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Dill - bunch
- Saffron - 1 tsp
- Salt with pepper - to taste
- Sour cream - for serving
- Bay leaf and peppercorns - 3 pcs.
Preparation:
- Wash the tails, peel and boil with onion, bay leaves and peppercorns.
- Remove the finished tails from the pan, and strain the broth.
- Put chopped carrots and potatoes in the broth and cook until tender (15 minutes).
- Sort the chilled tails from the bones, and return the meat to the soup.
- Add chopped dill, saffron, salt and pepper 2 minutes before the dish is ready.
- Serve red fish soup with sour cream.
Video recipes:
[media =
