Ukha is one of the favorite dishes of fishermen. How nice it is to sit by the fire, stirring it in a pot, delicious and rich. But sometimes you are faced with the fact that this dish turns out to be not so tasty if the broth is bitter. So that the ear does not become bitter. it must be prepared according to certain rules.
It is necessary
-
- 1 kg fresh fish
- 2 medium onions
- 4 cloves of garlic
- parsley root
- Bay leaf
- allspice and peas
- salt (preferably rock salt)
- saucepan or pot
- water 2, 5 liters
Instructions
Step 1
Before you start making fish soup, decide what kind of fish you will use. Ruff and perch are best for classic fish soup. Be sure to rinse the fish with clean water. If you are using a very small fish, it is not necessary to gut it, but a medium-sized fish should be gutted and rinsed again. Remember to completely remove the gills - they add bitterness to the ear. Be sure to remove your eyes - they will make the broth cloudy.
Step 2
Place prepared fish in a saucepan or pot, cover with cold water, add peeled roots, coarsely chopped onion and simmer for 40-60 minutes.
Step 3
Add bay leaves, pepper and salt 10 minutes before the end of cooking. After 10 minutes, strain the finished broth. If you want to lighten the broth, add pressed or black grained caviar. To do this, grind 50 g of caviar in a mortar, gradually adding cold water. Ultimately, you need to dilute the caviar in a glass of cold water, then add a glass of hot fish soup, stir and pour gradually into a saucepan with fish soup: after pouring the first portion, the fish soup should boil, then pour in the rest.
Step 4
When the ear boils again, remove the lid and cook over low heat for 15-20 minutes, then turn off the heat and let the ear stand for 10-15 minutes.
Step 5
Strain the fish soup before serving, pour into bowls and place over a piece of boiled fish.
