Fresh carp fish soup: how to cook? Video
Ukha is a traditional Russian dish made from fresh fish. Initially, in Russia, any fish soup was called that, and only later this word began to be associated with a separate hot dish. The classic fish soup is necessarily cooked from those types of fish, the meat of which is sticky and slightly sweetish in taste. Like carp, for example.
Fresh carp fish soup: how to cook
You need to cook fish soup only from fresh fish. Preferably freshly caught. Only then will it have the correct sweetish and slightly astringent taste. You can also add caviar to the ear.
It is undesirable to filter your ear. To make the broth transparent, the fish must be well cleaned and gutted, not forgetting to remove the gills. And, of course, wash it under running water. It is also very important to carefully remove all the foam when the broth boils.
The onion head added to the pan with the fish or a little earlier will also help to make the broth more transparent.
A real fish soup does not tolerate boiling, which is why you need to cook it over low heat, and cook the fish itself for only 8-15 minutes. It is also very important not to cover the pan with a lid while cooking, since the ukha is cooked only in an open pan.
Another condition for a tasty fish soup is a sufficient amount of spices. This can be black pepper, parsley root, bay leaves, onions, dill, and even saffron. But they should only emphasize the taste of the fish, and not clog it.
If you are going to eat the fish soup a few hours after boiling or leave it the next day, it is better to add the greens directly to the plate. Boiled herbs will make the dish less tasty.
Classic homemade fish soup recipe
Ingredients:
- head and tail of a large carp
- 3 liters of water
- 1 onions
- 1 carrots
- 5 medium sized potatoes
- 2 bay leaves
- parsley root
- salt and black peppercorns to taste
- bunch of dill
- a bundle of green onions
Place the peeled onion head, washed parsley root and a few allspice peas in a saucepan. Cover with water and bring to a boil. Salt.
Remove the gills and thoroughly wash the fish parts under running water. Add carp pieces to boiling aromatic water and bring to a simmer. Remove all foam thoroughly and cook for 12 minutes. Remove with a slotted spoon and place on a separate plate. Discard the boiled onions.
Peel the potatoes, cut into large cubes and add to the ear. Cook until tender, remembering to skim again. Place the bay leaf in a saucepan two minutes before the end.
Together with bay leaves, you can also add a couple of spoons of good vodka to your ear
Turn off the heat, add pieces of meat from the head and tail of the carp. Let the dish steep for a while without a lid.
Pour the fish soup into bowls and garnish with coarsely chopped herbs. Serve with ground pepper and black bread.