Ukha cooked in the open air - what could be tastier! At the moment, this dish is over 300 years old. It is a prominent representative of Russian cuisine. Prepared from any fish. Several types of fish can be used.
It is necessary
- - fish - 300-400 grams;
- - carrots - 2 pieces;
- - potatoes - 5 pieces;
- - onions - 2 pieces;
- - greens: parsley and dill;
- - spices: black pepper and salt.
Instructions
Step 1
We make a fire on the river bank, not forgetting to take fishing rods, a pot, fresh water and all the necessary ingredients with us.
Step 2
The fish must be washed, peeled and cut into small pieces. Of course, after catching it from the reservoir.
Step 3
Broth is boiled from scraps (head, tail, backbones, fins). It will take about 20-30 minutes to resist the broth.
Step 4
Next, you need to strain the broth. That is, get rid of all the scraps. Then add salt and add chopped potatoes and carrots to it.
Step 5
The fish with onion chopped into half rings is sent to the pot 15 minutes before being cooked. At the same time, black pepper is added.
Step 6
When the fish soup is ready, add the chopped greens, mix and let it brew for another 5 minutes. It is advisable to close the pot with a lid. During these five minutes, the ear is not boiled, but as experienced amateurs say, it is brewed.
