Ukha is one of the most ancient Russian dishes, which have been cooked since time immemorial, because fish has always been available to the common man. For its preparation, the species of fish were necessarily used, which give the broth the necessary stickiness and aroma. And at the end of the brewing, they usually added a glass of the traditional Russian drink - vodka.
Why should you add vodka to your ear?
Today it is not known for certain when this alcoholic beverage was added to the ear and for what reason. According to one version, this was done to appease the ear, thereby making it more tasty and rich. According to the other, vodka served as a kind of enhancer of the taste of this dish, adding to it a light peppercorn, pleasant for a Russian peasant, which ordinary spices cannot give.
There is also an opinion that in ancient times they tried to disinfect the water in which it was brewed with vodka. After all, they collected it for fish soup usually from a river or reservoir - from the same place from where the fish was caught. Of course, in the event that it was cooked on the shore.
Currently, vodka is added to the fish soup in order to slightly neutralize the unpleasant taste and aroma of river fish, which often gives off ooze. In addition, this drink gives the dish a very special taste, especially if it is brewed in nature.
Perhaps it was the tradition of cooking fish soup near the place of the catch that led to the fact that this dish began to be flavored with vodka - a drink that most often accompanied a Russian man while fishing.
How to cook fish soup with vodka
To prepare rich fish soup you will need:
- 500 g of small ruffs or perches;
- 1 kg of carp or large carp;
- 3 liters of water;
- 4-6 potatoes;
- parsley root;
- onion head;
- bay leaves and allspice;
- ground black pepper and salt to taste;
- 2 tomatoes;
- a bunch of green onions and dill;
- 200 ml of vodka.
Peel the fish and gut it. In this case, be sure to remove the gills, otherwise the ear will turn out to be bitter. Then wash it thoroughly, put the small change in a saucepan, and set the large one aside for now. Add the peeled onion and parsley root to the saucepan. Bring to a boil, remove foam and simmer for 20 minutes.
It is very important that the ear does not boil for a long time. And it is advisable to cook it without a lid and in a non-oxidizable container - then it will turn out to be more tasty and aromatic.
Throw away small fish, onions and parsley root, and be sure to strain the broth. Then add large fish, which can be cut into pieces, and cook also for about 25 minutes. 15 minutes before the end, add coarsely chopped potatoes to the ear and cook until tender. Finally, add salt, spices, cruciform tomatoes and be sure to add vodka. Then turn off the heat, put the herbs in the ear and cover the pan with a lid so that the dish is infused for 10-15 minutes. Pour the prepared fish soup into bowls and serve with brown bread.
