Ukha is a traditional Russian dish that for some reason always tastes better if cooked and eaten in nature. Perhaps it's all about clean air and a relaxing atmosphere. But what is also of great importance is what is cooked in this case on the fire and always from freshly caught fish.
Secrets of making delicious fish soup
Real ear should have a slightly sticky consistency, which only certain types of fish give to the broth. That is why for the preparation of such a dish it is better to use pike perch, ruffs, perch - from such fish we get a fish soup, which is usually called "white". You can also add catfish, tench, burbot to them. From crucian carp, carp or carp, the so-called black ear is obtained, which, however, is in no way inferior in taste to "white". Well, the "red" ear is usually cooked from sturgeon, salmon, nelma or beluga.
The fish soup should be cooked in a bowl with a thick bottom and walls, best of all in a pot. Moreover, it is obligatory without a lid, which can be used at the very end, when the dish is completely ready. It is also very important to cook the fish soup over very low heat, without boiling, so that the fish and other ingredients simmer in the broth.
Do not use too many spices, as they can overpower the flavor of the dish. It is best to add parsley or celery root, black and allspice, bay leaf to the ear. You can put several strings of saffron in a red fish dish.
Real fish soup is prepared without frying, flour or cereals, since the broth must be transparent. The only thing that can be added at the end of cooking is a glass of good vodka, which will make the taste of the dish even richer and more interesting, and also eliminate the possible smell of mud that often occurs when using river fish.
Recipe for delicious fish soup on the fire
Ingredients:
- 1-2 kg of fish;
- 2 heads of onions;
- tomato;
- 4-6 large potatoes;
- 10 peas of allspice;
- parsley root;
- 2 bay leaves;
- salt and black pepper to taste;
- 1-2 bunches of green onions;
- 150 ml of vodka.
Peel the fish, gut it, remove the gills from it, wash it thoroughly. Cut off the heads and tails, put them in a pot together with the peeled onions and parsley root. Cover with water and put on fire. When foam appears, carefully remove it. Cook for 15 minutes, then remove all contents, discard.
Put the remaining large pieces of fish into the boiling broth. When the fish soup boils, carefully remove the foam again and add the potatoes cut into 4 pieces. Cook until tender. 5 minutes before the end, add salt and all the spices, a tomato with a cruciform cut on top, pour in a glass of vodka. Then remove from heat, add chopped green onions, cover the pot and leave for 5 minutes to brew and taste even better. Serve with leftover green onions and brown bread.
