Wonderful fish soup - ukha, very tender from pike perch with tomatoes. This soup can be served as a first course. Any pike perch dishes go well with almost all vegetables.
It is necessary
- - 150 g butter;
- - 2 kg of pike perch;
- - 5 pieces. red tomatoes;
- - 2 pcs. onions;
- - 4 things. a clove of garlic;
- - 100 g of dill greens;
- - 50 g sour cream;
- - 1 PC. red bell pepper;
- - salt and pepper to taste.
Instructions
Step 1
To prepare this recipe for pike perch fish soup, it is best to take whole fish, but if there is none, you can simply take fish fillets from the store. The main thing is to defrost the fish fillets well before cooking. Rinse the fish, peel it, cut off the tail and head, but do not discard. Make an incision at the bottom of the abdomen and remove the insides, wash again and cut into pieces three centimeters thick. Rub with pepper and a little salt.
Step 2
Pour water into a saucepan of four liters, salt and bring to a boil. Peel the onion and garlic, cut the garlic into halves, coarsely chop the onion and add to the water. Place the fish's head and tail in boiling water and cook for forty minutes.
Step 3
Finely chop the second onion. Wash the dill, dry and cut. Wash the tomatoes and grate on a coarse grater, discard the peel. Melt the butter in a well-heated skillet, sauté the onions, add the tomatoes and simmer for fifteen minutes. Wash the pepper, remove the top and seeds, cut into slices and fry a little.
Step 4
Add vegetables, fried and fish fillets to a saucepan, cook for twenty minutes. Serve garnished with fresh dill and sour cream.
