Ukha is a hot broth made from fresh fish. It is recommended to cook small fish soup. From marine fish, perch, burbot, merou, horse mackerel, sea rooster, etc. are suitable for fish soup. From river fish it is worth using roach, bream, roach, as well as herring of all types. The most delicious fish soup is obtained from different fish cooked together. Traditionally, fish soup is cooked from at least two types of fish, and a maximum of four. The only exception can be red fish ear.
It is necessary
-
- 1 kg of fish (better than different types)
- 0.5 carrots
- 2 onions
- 3 potatoes
- 1/2 parsley root
- 2 bay leaves
- 3 peas of black and allspice
- 1.5-2 liters of water
Instructions
Step 1
Prepare vegetables and fish. Dice the potatoes and onions; cut the carrots into strips. It is better to cut the fish into large pieces.
Step 2
Put chopped potatoes, carrots and onions in salted boiling water. Boil for 10-15 minutes over moderate heat until the potatoes are half cooked. Then add spices to the resulting broth.
Step 3
After 3 minutes, add the chopped fish to the broth. Continue to cook the resulting broth for another 8 minutes. Sprinkle chopped dill or parsley over the soup before serving.
