Ukha is a traditionally Russian first dish. Usually this soup is made from pike, but we will take carp and perch. It will turn out delicious too. The indisputable advantage of this soup is that it is quick to cook - only half an hour. So, how to cook fish soup from fresh river fish?
It is necessary
- For four servings:
- - 1 carp;
- - 1 perch;
- - 4 tomatoes;
- - 500 g of potatoes;
- - 3 onions;
- - 5 bay leaves;
- - peppercorns, sugar, salt;
- - fresh herbs.
Instructions
Step 1
Pre-clean the fish, gut, rinse well under running water. If the fish is very large, chop it into pieces, put the small one like this. In large fish, it is better to remove the gills, otherwise they can give bitterness. Place in a saucepan.
Step 2
Add chopped peeled potatoes, onions (cut each onion in half), and quartered tomatoes to the pan. Fill with water so that it covers the contents a little.
Step 3
Cook until fish is cooked. Here a lot depends on the chosen fish, on its size, but usually 25 minutes of slow boiling is enough for carp and perch.
Step 4
Add salt and pepper a couple of minutes before the end of cooking. You can sweeten it with a spoonful of sugar. Sprinkle with chopped herbs. The soup is ready!
