Ukha is a traditional Russian dish that turns out to be especially tasty in nature from a freshly caught catch. Among other fish, perch is suitable for making fish soup - a small freshwater fish with tender meat, from which a rich, and most importantly, transparent broth is obtained.
Perch fish soup with tomatoes
The soup according to this detailed recipe will appeal to those who love sour dishes. This flavor will be given to the ear by fresh tomatoes dipped into it shortly before the end of cooking. To prepare this first course you will need:
- 3-5 medium-sized perches;
- 3.5 liters of water;
- 7 medium sized potatoes;
- 4 small tomatoes;
- 1 head of onion;
- 1 parsley root;
- 2 bay leaves;
- 5 peas of allspice;
- a bunch of green onions and dill;
- salt and black pepper to taste.
If you want to cook really tasty fish soup, cook it only with fresh fish.
Peel the perch from the scales, gut and remove the gills from them, otherwise the ear will turn out to be bitter. Then rinse the fish thoroughly under running water, put it in a saucepan and add the washed parsley root and a peeled onion head to it. Cover everything with water and bring to a boil. Then skim off the foam, season with salt and simmer for 20 minutes.
Put the boiled fish on a plate, discard the onion and parsley root, and strain the broth. Put it back on the fire and bring to a boil. Dip coarsely chopped potatoes into it and cook until tender. 5 minutes before the end, add allspice and bay leaf to the ear. Then lower the tomatoes into it, making a deep, cruciform incision on them.
The secret to delicious fish soup is also to cook it in non-oxidizable dishes over very low heat, but do not cover the pan with a lid.
After a couple of minutes, remove the foam again, turn off the heat and throw greens in the ear. Cover and let sit for 5 minutes. Then pour into bowls and place on the table. Serve boiled perch, cut into three parts and sprinkled with fresh herbs, to the ear.
Rich fish soup with vodka
Ingredients:
- 5 perches;
- 3 liters of water;
- 6 potatoes;
- 2 heads of onions;
- carrot;
- parsnip root;
- allspice;
- Bay leaf;
- green onions and dill;
- 50 ml of vodka;
- salt and black pepper to taste.
Peel and gut the perch. Cut off their fins, tail and head, and then put it all in a saucepan. Add peeled onions, whole carrots, and parsnip root to these. Cover with cold water and bring to a boil. Skim off the foam, season with salt and simmer for 15 minutes. Then discard the vegetables, roots and parts of the fish, and strain the broth through cheesecloth.
Bring the broth to a boil again, put the rest of the fresh fish in it and cook for about 10 minutes, remembering to skim off the foam. Then add coarsely chopped potatoes to the broth and cook until tender. Add spices, pour in vodka and boil for 2 minutes. Turn off the heat, put the herbs and let the ear steep for a few minutes. Serve with black bread and a lemon wedge.
