Ukha is an old fish first dish. Most often, this soup is prepared in nature, so the recipe should be as simple as possible.
It is necessary
- - pike (about 2 kg);
- - potatoes;
- - carrot;
- - onion;
- - garlic;
- - Bay leaf;
- - pepper;
- - salt;
- -greens.
Instructions
Step 1
First, clean the pike. To do this, remove the scales so that the surface of the fish is smooth, then cut off the fins and tail. After that, cut open the abdomen and carefully remove all the insides. Rinse the fish well inside and out.
Step 2
Now cut the peeled pike into large enough pieces. Leave the head, it will also come in handy while cooking fish soup.
Step 3
Take a large saucepan, pour water into it and heat it up. Next, put the chopped fish and head in boiling water. Add 2 bay leaves, 5-6 peppercorns and an unpeeled onion right away to make your soup a beautiful color.
Step 4
Chop one small carrot with medium rings and also throw into the water. This vegetable will add brightness and unique fresh taste to your dish.
Step 5
Peel 4-5 small potatoes and cut into 4 pieces. Place them in the soup along with two to three parsley sprigs.
Step 6
Wait for the broth to boil again, skim off the foam, reduce heat and cook for about 20 minutes. There is no need to salt yet.
Step 7
After checking the softness of the vegetables in the soup, add the previously chopped green onions there. Season with salt and pepper as needed. Chop the dill and garlic and, after removing the soup from the heat, add them to the saucepan. Remove the unpeeled onion that was boiled in the soup.
Step 8
Wait until the ear has settled and cooled down a little, and you can pour it into plates.
