Ukha is the oldest dish of Russian national cuisine, the main ingredient of which is fish. You can cook fish soup from any fish, but perch, ruff or pike perch are best of all white varieties. It is recommended to eat the dish warm or hot.
Ingredients:
- 500 g fish fillet (white);
- 2.5 liters of bottled water;
- 1 onion;
- 1 medium carrot;
- 5 potato tubers;
- 3 red tomatoes;
- 1 lemon;
- 5 leaves of lavrushka;
- 5 allspice peas;
- fine non-iodized salt;
- 1/2 tsp pepper (black, ground);
- 1/3 cap of liquid smoke.
Preparation:
- Pour water into a saucepan and bring to a boil. Put fish fillet in boiling water, after defrosting it, a peeled whole onion, allspice peas and bay leaves. After the next boil, reduce the heat to medium, cover the pan and let it boil for 20 minutes.
- Peel and cut potatoes into medium-sized slices, rinse in cold water to remove any starch. This should be done so that less foam is released when cooking potatoes.
- Peel the carrots and cut them into slices (you can also cut them into halves or quarters).
- After 20 minutes, take out the cooked fish fillet and put it on a plate.
- Catch bay leaves and peppercorns. They can be thrown away, they gave up all their juices. Leave the onion for now.
- In the resulting broth, throw the previously cut vegetables - potatoes and carrots. Bring to a boil over high heat, then reduce to low and leave to simmer under a closed lid.
- Next, you need to process the tomatoes. This procedure is done in the following way: make cross-shaped cuts on both sides and place the prepared tomatoes in boiling water for 5-7 minutes. After rinsing the hot tomatoes in cold water, remove the skin (it should move away from the pulp without problems) and cut into medium-sized slices
- Wash and cut the lemon into quarters. Add the processed tomatoes and lemon slices to the broth. Catch the onion and discard.
- Season with salt and pepper and add a little liquid haze to add smoky flavor to the ear. Usually, making it over a fire, instead of a haze, a smoking stick is dipped into the broth.
- The main component of the fish soup is to cut or pinch the fish with your hands into pieces and put it in a saucepan. Let it simmer for another 15-20 minutes, turn off the stove.
- The finished ear should be infused for about half an hour, after which it is completely ready for use.
For spicy lovers, you can add red ground hot pepper to the plate.
