Ukha is one of the oldest dishes of the national Russian cuisine. Try to cook it from crucian carp. Despite the fact that it contains many small bones, the high content of nutrients in comparison with other inhabitants of fresh waters and the amazing taste make this fish an ideal choice for preparing a hot soup.
It is necessary
- For a simple fish soup:
- - 1 kg of carp;
- - 3 liters of water;
- - 1 onion;
- - 5 sprigs of fresh dill;
- - 4 black peppercorns;
- - 1 bay leaf;
- - salt;
- For crucian carp fish soup with vegetables and millet:
- - 1 kg of carp;
- - 2 liters of water;
- - 2 onions;
- - 3 potatoes;
- - 30 g of celery root;
- - 100 g of millet;
- - 2 cloves of garlic;
- - 2 bay leaves;
- - a pinch of ground black pepper;
- - 5 allspice peas
- - dill;
- - salt.
Instructions
Step 1
Simple fish soup
Wash the crucian carp under running water, peel off the scales, cut out the gills, fins and tails, remove the giblets and wash the fish thoroughly again. If you come across caviar, do not throw it away, but put it in a bowl and save it. Added at the end of cooking in the ear, it will give it a beautiful amber shade and brighten the broth a little.
Step 2
Cut off the heads of the fish and cut each carcass into 2-3 transverse pieces. Put everything in a saucepan, cover with cold water and put on high heat. As soon as the liquid boils, reduce the temperature to medium and collect the resulting foam with a slotted spoon.
Step 3
Remove the husk from the onion, cut it in half crosswise and dip it into the soup. Boil the carp for 15-20 minutes, then remove the boiled vegetable head and discard it. This will give the broth the flavor and aroma you want, but the onion pieces will not float in it, creating an unsightly picture.
Step 4
Rub the caviar in a mortar and transfer it to your ear. Season the dish with pepper, bay leaves, chopped dill and salt. Place the lid on the pot and simmer the fish soup for another 15 minutes.
Step 5
Crucian carp fish soup with vegetables and millet
Prepare the fish as in the previous recipe, boil, gently remove from the broth and set aside.
Step 6
Peel the vegetables and cut them: potatoes and onions - into cubes, garlic - into small pieces, carrots and celery root - into strips or on a coarse grater. Wash the millet in several waters and pour boiling water over it.
Step 7
Place potatoes, carrots, onions and celery in boiling broth, boil again and add cereals. Boil the soup for half an hour, then return the carp pieces to it, toss in the garlic, both types of pepper and bay leaf, and salt to taste.
Step 8
Cook the fish soup for another 7-10 minutes over medium heat, remove from heat and let stand for a while. Pour hot dish into bowls and sprinkle with chopped dill.
