Ukha is one of the oldest dishes of the Orthodox people. However, they love her not only in Russia, but also in many other countries. I suggest you cook Budapest fish soup.
It is necessary
- - small carps weighing 350-400 g - 2 pieces;
- - fresh carp caviar - 200 g;
- - large onion - 1 pc;
- - hot red pepper - 1 pc;
- - lemon - 1 piece;
- - bay leaf - 2 pcs;
- - fat sour cream - 150 g;
- - ground sweet paprika - 1 tablespoon;
- - salt.
Instructions
Step 1
The first thing to do is to clean and gut the fish. Rinse it thoroughly. Then cut off the head, tail and fins of the carp. Pour 3 liters of water into a saucepan and put the fish heads in it. As soon as the broth boils, add the salt and paprika to it and cook for another 60 minutes. Don't forget to skim off the foam.
Step 2
Chop the onions and hot peppers. The first is in half rings, and the second is in rings. Remember to remove the core from the pepper. With lemon, do this: divide it into 2 equal parts. Squeeze the juice out of one, and cut the other into circles. Cut the fish into pieces, the width of which should be equal to 3 centimeters. Remove the film from the caviar.
Step 3
After cooking the broth, remove the boiled fish pieces and strain. Then put it back on the fire. When it boils, add the following ingredients: chopped fish pieces and onion. Cook for 10 minutes, then remove the fish and let cool.
Step 4
Next, add lemon juice and bay leaf to the fish broth. Cook for 5 minutes.
Step 5
After the time has elapsed, combine the broth with caviar and sour cream. Mix everything thoroughly and cook over very low heat.
Step 6
Remove all bones from the cooled boiled fish. Transfer the pulp to the broth. Also, at this stage, lemon and hot peppers, cut into circles, should be added to it. Cook the dish for 5 minutes. Budapest fish soup is ready!
