Many housewives, starting to prepare fish soup, wonder how the fish soup differs from the fish soup. Despite the apparent similarity of these dishes, there are still significant differences between them. If you want to pamper your home with real, rich perch fish soup, and want it to be a success, you should know the secrets of cooking this dish.
Basic canons for cooking fish soup
Unlike fish soups, the recipe of which provides for the addition of various vegetables, such as garlic, celery and carrots, ukha is prepared exclusively with potatoes, since the main ingredient in it is fish. Experienced fishermen believe that herbs and roots should not be added to the fish soup, as they overshadow the unique aroma of the freshly caught fish.
If you cook fish soup according to the recipe of Ukrainian cuisine, then you should add cereals, for example, millet or pearl barley, to it. In Russian cuisine, the fish soup is cooked without cereal, but it has one peculiarity - a steaming smut is placed in the cauldron with the fish soup. This allows you to give your ear a unique flavor. Even if you are cooking on a gas stove, the smut will make the dish look as if you were cooking fish soup on a fire.
If you are preparing fish soup from perch, then you should not peel the fish from the scales. It is only necessary to remove the gills and entrails.
The famous "triple ear" is brewed in a special way. All available fish are divided into three equal piles. First, one third of the catch is dipped into the pan. When the fish is cooked, they take it out, and filter the broth. Then the second batch is dipped into the finished fish broth, it is also boiled and filtered. The same is done with the rest of the fish.
How to cook amber fish soup from perch
Take a saucepan and put the gutted fish into it. Fill the fish with cold water so that it covers the fish by one and a half centimeters. If there is more liquid, you will not get a rich broth.
Put the saucepan on the fire and, as soon as the broth boils, reduce the heat and remove the foam. Place the washed large onion in the boiling broth. You do not need to peel the onion. It is the husk that will give the ear a beautiful amber hue.
Peel and dice 3-4 potato tubers. If you want your ear to appear thicker, you can increase the number of tubers. Take a clean saucepan, put a colander in it and pour the broth so that all the fish is in the colander. Remove the onion, it is no longer needed.
Remove the scales from the boiled perch. This is not as difficult as it might seem at first glance, since after cooking the scales simply slide off the fish carcasses.
Put the strained fish broth on the fire and add the potatoes to it. When the potatoes are ready, put the fish, peeled from the scales and washed under running water, in a saucepan with broth. Salt, season the fish soup with pepper, add one bay leaf to it if desired. Cook for another three minutes, then remove the pan from the stove and let the ear steep.
Before serving, add dill or parsley to the bowls with rich amber ear.
