Few people know that for a long time the word "ear" was perceived as a common noun. It came from the Indo-European root "jus" - broth, broth. Thus, any soup was designated - fish, meat or vegetable soup. Only later, when the rest of the soups got their name, "ukha" was assigned to the soup made from fresh fish.
It is necessary
- - 400 g salmon fillet;
- - 150 g of onions;
- - 500 g of potatoes;
- - 200 g of carrots;
- - 3 tablespoons of tomato paste;
- - 1 clove of garlic;
- - spices to taste.
Instructions
Step 1
Traditional Russian fish soup is very easy to prepare as it is based on three key ingredients: fish, potatoes and carrots. It is worth noting that it should be cooked for a fairly long time. It is also necessary to choose the right cooking container. Cook the ukhu in a special non-oxidizable saucepan (earthenware or enamel). A container made of cast iron or aluminum is absolutely not suitable for the preparation of this soup.
Step 2
The main rule when preparing traditional Russian fish soup is to use fresh fish. As a rule, for cooking soup they use: pike perch, crucian carp, perch or carp. These are the most common types of fish used in the preparation of fish soup. Famous chefs also advise to cook the soup over an open fire without a lid.
Step 3
Undoubtedly, fish soup in Russia first began to be prepared a very long time ago. Poor peasants could not afford any gastronomic delights, and fresh fish soup was very useful for the dinner table. Fish soup was prepared, as a rule, from river fish. The one that they caught. To this day, the ear is an integral part of the everyday menu of many families.
Step 4
To prepare fish soup, rinse salmon fillets well with cool running water. Cut the fish into portions. In a 3-liter saucepan, bring the water to a boil, lightly salting. Start the fish after the water has already boiled. Peel and chop the potatoes. Add bay leaves and spices to taste. Cook the broth over medium heat for 25-30 minutes. Remember to remove it if limescale builds up.
Step 5
Peel the onions and carrots while the fish and potatoes are cooking. Chop vegetables. Fry the carrots and onions with the tomato paste in a skillet. Add the cooked stir-fry to the fish stock. Cook the soup for another 10-15 minutes. Pour the prepared fish soup into portioned deep bowls. Garnish with fresh, finely chopped herbs.
