Ukha - recipes and cooking tips. River fish soup How long to cook fish for fish soup

, pike soup, trout soup, carp ear, sterlet ear, perch soup, pink salmon soup, pike perch ear, crucian fish soup, catfish soup, sturgeon soup, carp fish soup, salmon soup, bream ear, saury fish soup, cod fish soup, ear made from ruffs, pollock ear, cod fish soup, mackerel soup, ear from pelengas, silver carp ear, burbot fish soup, roach ear. A second opinion and a second technology allows for cooking fish soup from several varieties of fish - mixed or in several stages. For example, first they boil small fish, and then cook more expensive and tasty fish in this broth. Ukha, recipe which includes changing three portions of fish, is called triple fish soup. Royal fish soup is prepared according to the same principle, however, with chicken or even mushroom broth. Ear, recipe which involves its preparation in chicken broth, also called rooster soup.

Calorie content fish soup depends on the type of fish and varies from 45 to 70 Kcal per 100 g. Fish for fish soup can be very diverse. Traditional, real ukha comes in several types. White ear is an ear made from river fish: from ruff (it is believed that ruffs make the most delicious fish soup - because of the ruff mucus), perch, pike perch, whitefish. Black fish soup is made from fish less suitable for fish soup: asp, carp, chub, crucian carp, carp, rudd. The fish soup made from red fish is called red fish soup. Fisherman's fish soup stands apart. Fish soup on a fire is not like cooking fish soup at home. Fisherman's soup is prepared from any fish that can be caught. How to cook fish soup Any fisherman knows: the water must be from the river, the smoldering firebrand must be extinguished in the almost finished ear, and be sure to add a little vodka or pepper to the ear at the end. As you can see, there are many ways to prepare fish soup. Cooking fish soup often has its own local characteristics. For example, fish soup with millet or other cereals has long been common among the Cossacks. In the Russian North, among the Pomors - fish soup made from salmon heads. Typically, the Volga ear is an ear made from sterlet. The original recipe has Finnish soup. Finland is a country of a thousand lakes, and Finns know how to cook fish soup. Finnish soup with cream few will leave anyone indifferent. Today even canned soup is quite popular. The recipe for canned fish soup is captivating in its simplicity: throw canned fish into a decoction of vegetables, and the canned fish soup is ready.

If you are looking for: salmon fish soup recipe, pike fish soup recipe, trout fish soup recipe, perch fish soup recipe, pink salmon fish soup recipe, crucian fish soup recipe, sterlet fish soup recipe, sturgeon fish soup recipe, royal fish soup recipe, fish soup catfish recipe, carp fish soup recipe, fish soup recipe with photos, you will find many options for delicious recipes on our website.

How to cook fish soup correctly.

Do not cook fish soup in an aluminum pan.

How to cook clear fish soup? Don't put potatoes in your ear.

- How long to cook fish soup The eyes of the fish will tell you - they should turn white. Just in case, add another five minutes, but the total time is a maximum of 20 minutes. Then let the ear sit for a while.

After cooking the fish soup, remove the bay leaf from it, otherwise the fish soup may become bitter later.

Place the greens in a plate with fish soup, not in a pan.

Previously, fish broth was called fish soup, which was eaten with pies. The aperitif was cold vodka. Currently, only the recipe for the fish dish has changed, but the principle of consumption has not changed at all. The main thing is to strictly adhere to all stages of preparing this dish.

What kind of fish is suitable for the dish?

Before that, you need to think through all the stages of preparation. Of course, you also need to get the main ingredient.

Real fish soup is cooked from a fisherman's fresh catch, but sometimes you want to enjoy fish soup without a fishing excuse. In this case, you will have to look for the main ingredient on the market or supermarket shelves.

The choice of fish depends on the culinary preferences of the housewife. There are some tips you can use to help optimize your search. Conventionally, fish soup is divided into types according to the color of the broth that is obtained from boiling the fish: white, red and black.

White ear is obtained from ruff, perch or pike perch.
The red one is made from salmon, sturgeon or stellate sturgeon.
Black - from carp, asp, cheese.

Of course, the fish must be fresh and preferably large. Other types can also be used. Some housewives skillfully combine, creating a real culinary masterpiece.

Stages of preparing fish for fish soup

Many housewives know how to cook fish soup, but not many know how to properly prepare the main component. The preparation of the ingredient differs depending on the type. Naturally, all fish need to be thoroughly gutted, but further preparation is carried out as follows:

If you take into account the nuances regarding the preparation of fish, you will get a very tasty and rich fish soup.

Main stages of product preparation

Old Believers and avid fishermen know how to cook fish soup correctly, so they advise using a minimum of vegetables in the cooking process. Such components can interrupt the taste and aroma of fish broth. If the fish is good, then only onions are used.

Many chefs and cooks advise using a variety of spices, which are not limited to ground black and allspice, bay leaf, and salt. Saffron, dill, parsley, nutmeg, turmeric, fennel, parsnips are suitable for cooking. Spices with a strong smell and taste are used in minimal quantities.

The quantity and variety of spices, as well as vegetables, which can be used at the same time in fish soup, depends on the quality and type of fish. If the main component is fresh, then everything is minimized. For fatty fish soup with not very fresh fish (thawed), it is better to use more spicy roots.

How to cook fish soup in nature

Each fisherman has his own recipe for making fish soup from all kinds of catch. But cooking in nature is still a pleasure. To streamline this process, it's worth knowing a few tricks.

How to cook fish soup outdoors from a fresh catch:

Secrets of making delicious fish soup

You need to know not only how to cook fish soup correctly, but also how to cook it deliciously. To do this, just learn a few secrets about preparing the dish:

To make the broth golden and aromatic without additional spices, you need to throw the whole onion, along with the husk, into boiling water.
You can remove bitterness or an incomprehensible taste or aroma by throwing a small birch coal into the prepared broth.
So that each piece retains its own taste, and the dish does not turn into a mushy mass, the fish soup should not be stirred during the cooking process.
The taste of fish is preserved if you use the right salt - sea salt. In addition, you can add salt to the broth only at the end. This will help you get the perfect taste.
Fish from stagnant water - lakes, reservoirs, creeks - must be lubricated with lemon before storing. This will kill the unpleasant taste and smell of mud.

How to cook fish soup without a fire

If you can’t go fishing, but you really want fish soup, then you can prepare this fishing delicacy at home. It seems that all housewives know how to cook fish soup at home. But in this cooking method, it is important to preserve the authenticity of the taste and smell of the dish over the fire.

Some housewives have come up with tricks that can tell you how to cook fish soup at home no worse than in the wild:

The laying process and the cooking principle do not change. Cooking time at each stage is reduced. Between each addition of fish it is worth maintaining a time interval of 10-15 minutes.
To prevent the broth from becoming cloudy, you need to keep the heat on low on the stove. The broth should not boil - it should simmer.
It is better to use a camping pot for cooking. This equipment retains its taste and smell after trips, even if it is washed well.
At the end of cooking, it is advisable to extinguish several birch branches scorched from the gas stove in the broth.

One of the recipes for making homemade fish soup

If you want to try homemade fish soup, then you won’t have to bother for long in this case. All you need to do is choose fresh and tasty fish. There is no single recipe for how to cook homemade fish soup, so everyone chooses the appropriate recipe for themselves. The most popular recipe is still the following.

Products needed for cooking:

Cooking principle:

Boil 2 liters of water in a saucepan, add bay leaf, allspice, unpeeled onion, carrots cut in half, parsley root.
After boiling the contents, after 10 minutes, remove the parsley root and bay leaf.
Place potatoes, cut into large pieces, into the aromatic broth.
Remove the onion, replacing it with crushed garlic.
The potatoes should boil for 10 minutes, and then the prepared fish is thrown into the vegetable broth.
The fish and vegetables are cooked for approximately 15 minutes. Adding the desired taste is done with the help of additional spices.

Methods of serving food

Fish soup can become a real decoration for a festive and everyday table if the dish is skillfully and beautifully served. To achieve this, there are a few tips to remember:

Before cooking fish soup, it is worth considering the serving principle in order to make the dish even more attractive and appetizing.

Rich fish broth called “ukha” is a traditional dish of Russian cuisine. Fish soup recipes can differ significantly from each other, but the technology for preparing the classic dish contains fundamentals and principles that apply to any version. How to cook fish soup correctly to get a tasty, rich and aromatic broth?

Subtleties of cooking fish soup

It seems that there is nothing complicated in cooking fish broth, but there are still some peculiarities in its preparation. First of all, real fish soup is prepared only from fresh fish, preferably live fish. Frozen will not produce a rich, sticky broth, and the aroma of the finished dish will not be as bright and rich. For fish soup, they use varieties of fish whose meat is tender and sweet; after defrosting, not a trace of such inherent sweetness will remain.

What fish to use for making fish soup

Usually, for classic fish soup, one type of fish is used, but a combination of them is also allowed. To obtain a rich broth, you should first boil small fish, gutted but not cleared of scales, then strain the broth and cook large fish, cut into pieces, with the addition of the remaining ingredients.

Not all types of fish are suitable for making fish soup, for example, herring, mackerel, bream, roach, sardines, which have too spicy a taste. You can prepare fish soup from river or sea varieties.

Types of fish soup

There are many varieties of fish soup. Recipes differ in cooking technologies, regions, combinations of fish and other products. Different types of fish can be used - freshwater and sea - this is a collection of fish soup; Amber fish soup is prepared from red fish; with the addition of a large amount of carrots and onions to the broth, a dish called “sweet ear” is obtained. In some recipes, crayfish, mushrooms, and cereals are added to the broth; others are cooked from fish liver.

Important points in preparing fish soup

Some of the main principles in preparing fish soup:

The fish is not placed in cold water for cooking, but in boiling, salted water;
For real fish soup, a large number of additives that we are used to seeing in soups are not used. The fish is cooked in a decoction of vegetables, which are then removed from the broth;
Spices and seasonings must be added: black pepper, bay leaf, parsley (root and herbs) and others;
The broth should not boil too much - cook over moderate or low heat;
The fish soup is prepared without covering with a lid;
Cooking in cast iron or aluminum containers is unacceptable; used clay, glass, enameled or coated: ceramic, Teflon, non-stick.

How long to cook fish soup

It is important not to overcook the fish so that its meat remains intact and does not fall apart throughout the container in which it is cooked. Cooking the broth for too long also has a detrimental effect on its properties: it will not be viscous, rich, and the aroma will change. The cooking time for fish soup depends on the type of fish and its size (or the size of the pieces into which it is cut). On average, small river fish need 7-12 minutes, large ones – 15-20; sea fish is boiled for 10-15 minutes, cut into large pieces.

At the end of cooking, after turning off the heat, the fish soup must be allowed to brew for 10 minutes under the lid.

Cooking fish soup over a fire

The fish soup prepared from freshly caught fish is significantly different from the one prepared at home. It contains many varieties of fish - whatever is caught is cooked. It is more concentrated and usually without the addition of any vegetables. Vodka is poured into such fish soup, cooked from river fish, to get rid of the smell of mud, and at the end of cooking, a burning log from the fire is dipped into the broth.

Classic fish soup recipe at home

For this recipe, take 5-6 pieces of small crucian carp and one large carp.

Clean the fish from giblets and remove the gills. It is not necessary to remove scales from crucian carp.

Pour 2 liters of water into a saucepan, put one whole medium peeled onion, and put on fire. Season with salt, add 5-6 black peppercorns and 2 bay leaves.

When the water boils, place whole crucian carp in it, let it boil, cook for 15 minutes. Skim off the foam periodically.

After the time has passed, strain the broth, remove the fish, onion and spices, return it to the heat, add a shot of vodka, a diced onion and one parsley root, cut into thin circles, bring to a boil, reduce the heat.

After 7 minutes, add one finely chopped carrot and 4 potatoes, cut into slices.

10 minutes after the broth boils, lower the carp, cut into large pieces, into it, cook for 15 minutes, and skim off any foam that forms. At the end of cooking, add a tablespoon of butter, a mixture of ground peppers, and salt if necessary.

If you plan to eat the whole fish soup at once, then finely chop a bunch of parsley, dill and green onions into it, let it sit for 10 minutes and serve. If the finished fish soup will be stored in the refrigerator, do not add the greens to the pan, but to the plates immediately before serving.

It is not correct to call traditional river fish soup soup. This is an isolated, unique dish of Russian cuisine, which is a fragrant transparent brew based on a slightly astringent, sticky, concentrated fish broth.

How long does it take to cook the soup?

It depends on the type of fish used and the chosen cooking technology. Freshwater “trifle” is boiled for 7-20 minutes. The maximum time is maintained when fish soup is purposefully used with scales and fins. Such fish are only washed from mucus and gutted, leaving all other parts for fat. The scales can boil completely, adding stickiness and a special taste to the broth, but without affecting the transparency and smell.

Large ones are boiled for 25-30 minutes at the lowest boil. This way it maintains a dense consistency. Overcooked pieces lose their juiciness and inherent taste.

In addition to fish, there are other ingredients in the ear that can be added at the beginning, during the cooking process, or just before its end. The total cooking time for fish soup is 45-60 minutes.

Instructions for cooking river fish soup at home

The main task is to obtain a transparent, concentrated broth with adhesive properties, with pieces of uncooked fish that retains the juiciness and flavor inherent to the variety.

To get excellent results, you should follow the rules:

Cook the fish soup in a non-oxidizing container (enamel pan);
Do not cover the pan with a lid (so that the broth does not become cloudy);
Use moderate heat, do not allow rapid boiling;
Do not pour cold water over the fish, but place it in a boiling broth of vegetables;
Use only fresh (not frozen) fish;
Do not put the greens in the pan with the fish soup, but add them to portioned plates.

The classic recipe involves using one or more types of fish. River “trifle” is bony, but it allows you to get an aromatic and tasty broth. A delicate and sweetish taste of the broth will be obtained by boiling ruffs and perches. In this case, you can do without spices, limiting yourself only to onions and black pepper. Rich fish soup is also obtained from rudd, chub, whitefish, pike perch, pike, carp, and asp. Catfish and tench are used in the form of large pieces, placed one at a time in the center of a plate with fish soup.

Technology for cooking classic fish soup:

Prepare vegetable broth. Cut the onion and carrots into large pieces, put in salted water and boil for 15-20 minutes. Remove vegetables and discard.
Dip the gutted and cleaned river “trifle” into a boiling broth.
Cook for 7-20 minutes depending on the variety.
Carefully remove the “trifles” from the broth.
Add diced potatoes, finely chopped onions and large pieces of fish. Add spices (celery and parsnip root, peppercorns, bay leaf). Cook for 20-25 minutes.
Turn off the heat, cover the pan with a lid and let the soup brew for 15 minutes.

If only large fish are prepared for the fish soup, then omit the point about preparing a concentrated broth from small fish. Pour the finished fish soup into bowls and be sure to sprinkle with dill and parsley. If the soup is cooked from fatty varieties, the composition of spices can be expanded: add fennel, tarragon, saffron, nutmeg.

The highest stickiness will be found in fish soup made from live or freshly caught fish.
If a valuable variety of river fish is used for fish soup, then in this case it is recommended to first prepare a decoction from small species that give stickiness. Ukha can be called by the type of fish that “dominates”: pike perch, pike, sterlet.
Bream, roach, gudgeon, and bleak are not suitable for fish soup. They “fall apart” too much during cooking and spoil the aesthetics of the dish.
Pike-perch and perch have a distinct taste of their own. It is not recommended to interrupt their natural taste and aroma with too many spices.
There are several methods for clarifying broth. But in the case of fish soup, you can only do harm by changing the consistency of the broth. You should try to cook so that the broth itself remains transparent (boiling mode, cooking without a lid), without using unnecessary straining and adding clarifying ingredients.
Fish soup is eaten hot or cold. Accompaniments include black bread, pies with fish, pies with rice and eggs.

Varieties of river fish soup

There are many regional varieties of fish soup. The dish is prepared from the fish that is mainly found in the area where it is caught. Quite unexpected ingredients are sometimes used as additives.

Flaccid ear

It is prepared from small river fish, sun-dried or oven-dried (a type of preparation). During the cooking process, mushrooms are added to the soup: fresh or dried.

Team

For cooking, several varieties of fish of different values are taken. Sometimes white and red varieties of fish are combined.

Karasevaya

The dish is prepared exclusively from crucian carp. Pearl barley or rice is used as an ingredient.

Guardian

Its peculiarity is the use of eggs, omelet or a mixture of eggs and flour. The finished pieces of fish are taken out of the broth, coated with a liquid mixture of flour and eggs, fried in a frying pan until crusty and returned to the common pot. Another way is to pour a beaten egg into a clay pot with the finished dish and bake in the oven.

Sweet

For the dish, take 2 times more carrots than usual. It is cut into small cubes and added at the same time as the fish.

Donskaya

The fish soup is prepared in the usual way, but peeled and diced tomatoes are added along with other vegetables.

Onezhskaya

This option also uses dried fines, called “suschik”. Salted saffron milk caps are present as a strong flavoring ingredient in the ear.

In addition to Russian culinary culture, fish soup is also present among other nations. Examples include French bouillabaisse, Finnish milk soup kalakeitto, Cossack soup with fish and lard sherba, thick Irish fish soup served with sour cream.

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