Varieties of fish soup
The most delicious is considered to be red fish soup cooked from sturgeon, salmon, beluga, stellate sturgeon or nelma. It is called amber for the special color of the broth, steep broth and delicate sweet taste. In second place is white - a stew made from pike perch, ruff, perch and whitefish. They form a good combination with other species: catfish, tench, ide or burbot, but the main ingredient should be 3 times more.
Black fish soup is a fish made from carp, crucian carp, carp, rudd, asp and other species. This is not to say that it is tasteless, no. It’s just that such a dish sometimes turns out cloudy and also has a muddy taste. As a rule, this can be corrected by pouring a shot of vodka into the cauldron. In addition to red, white and black fish soup, there are many others - some are presented in the table.
| Name | The right fish for fish soup | Peculiarities |
| Team | Sea and river | In rare cases, potatoes are added |
| Sweet | Any suitable | Add 2-3 times more carrots |
| Cancerous | Crayfish and any fish | Products are taken in a ratio of 1:2 |
| Arkhangelskaya | Fresh halibut, cod | Season the broth with milk and heavy butter |
| Onezhskaya | Saffron milk caps and sushik | Requires salted fish |
| Donskaya | Pike perch, perch, crucian carp | Tomatoes are added to the stew |
A good fish soup can be prepared from sea fish: cod, halibut, sturgeon, vomer, ice fish, sea bass or squama. Due to the widespread belief that traditional Russian fish soup is prepared only from river fish, many refuse the royal recipe. It often includes shrimp or crayfish tails, and when served, the yushka is decorated with red caviar.
Denis Borisov
Assistant chef of the restaurant "Fisherman's House"
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Species such as gobies, mackerel, roach, and willow are definitely not suitable. They give off a too strong aroma, which is unacceptable. When cutting, it is important to remove the gills, as they negatively affect the smell and taste of any first dish.
Fish for soup
Fish soup is the main dish of fishermen. She is very popular and loved by many. Fish soup is cooked mainly while fishing and camping. But preparing it at home will not be difficult. If you think that ukha is just fish soup, then you are deeply mistaken. The difference between fish soup and regular fish soup is that it contains very few vegetables and spices. The broth is very rich. And the first place is given to the fish, and everything else fades into the background and is added solely to emphasize the taste of the fish.
The most important thing in preparing a good tasty fish soup is the right fish.
Of course, the best fish soup is made from freshly caught fish. Leaned fish will produce a cloudy broth when cooked. But not every fish can be used in fish soup.
It is best to use fish that gives a transparent fat, is sticky, tender and sweet - these are sturgeon, stellate sturgeon, salmon, pike perch, perch, catfish, tench, carp, crucian carp...
Use two types of fish for fish soup - small and large. Small fish will give a rich broth, and pieces of large fish will look beautiful in the broth.
To prepare fish soup, remove the gills and gut it. Boil freshwater fish with the head on, but if it is small, it is better to cut off the heads entirely rather than bother with the gills.
Wrap small fish in gauze and tie. Cook it like this and then take it all out together.
If the fish is large, then clean it and cut it into large pieces.
Ukha made from live fish has a unique taste that does not need to be emphasized or softened. You can complement this soup with an onion.
Here are a few recipes for delicious, proper fish soup.
River fish soup
Place the heads, small fish and tails in a saucepan or kettle. Fill with water until it completely covers the entire contents. Add some salt. You can add a little greenery and bay leaf.
Bring everything to a boil, skimming off the foam. Boil over medium heat for about 30 minutes. Then strain the broth. Return the broth to the pan, bring to a boil and add the vegetables - chopped carrots, onions and diced potatoes. Cook over low heat for 15-20 minutes until the vegetables are done. 5-7 minutes before the end of cooking, add the fish, cut into pieces.
Remove the finished fish soup from the heat and add a little herbs and ground pepper.
Red ear
This soup is prepared with red fish.
- Red fish with head - 1.5 kg.
- Salmon head - 1 pc.
- Potatoes - 6 pcs.
- Onion - 2 pcs.
- Salt, pepper - to taste
- Butter - 50 g
- Cream - 200 ml.
- Greenery
- Water - 3.5 l.
Pour water into the pan, add the heads and bring to a boil, skimming off the foam. Add chopped onion for flavor. Cook the broth for 20 minutes over low heat.
After 20-30 minutes, remove the heads.
Add chopped potatoes, salt and pepper. When the potatoes are half cooked, add large pieces of fish to the broth. Cook everything together for 10 minutes.
Before turning off, add cream and a little butter.
At the very end, add chopped herbs.
Homemade aromatic soup
- Fish - 1 kg.
- Semolina - 3 tbsp. l.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Vodka - 50 ml.
- Salt, pepper, bay leaf to taste
Cut the fish into large pieces, add water and bring to a boil, skimming off the foam. Then remove the fish and add chopped onions, potatoes and carrots. Cook over low heat.
Sort the fish, removing the bones and leaving only the flesh, which must be returned to the pan.
Then add semolina to the ear and boil for another 5 minutes.
To give your soup the scent of a campfire, take a wooden stick, set it on fire and simmer it in the soup. To give a more intense aroma, this procedure can be carried out 3-4 times. At the end of cooking, add a shot of vodka and remove the pan from the heat. This will give the finished dish a unique taste.
The soup is ready!
After cooking, any version of cooked fish soup should stand in the pan for a while and brew. A little. 15-20 minutes.
If you did everything correctly, the fish in your ear will not be boiled, but will be strong and elastic.
Whatever recipe for making fish soup you choose, in any case, a tasty, satisfying and rich first course awaits you.
Cook with pleasure!
Cooking secrets
Now that it is clear which fish is more suitable for fish soup, you need to decide on the technology. Despite all the tricks and efforts of the cook, it will not be possible to serve the right stew at home. It is prepared in nature, and not all types of fish are suitable. There are many recipes, supplemented with photos or videos. However, they do not always talk about such important things as cutting carcasses and cooking dishes. Particular attention should be paid to this - the aroma and taste of yushka depends not only on the ingredients taken, but also on the actions of the cook.
Things to remember:
- You should cook fish soup only from freshly caught live fish, which is sticky;
- try to use small fish and large carcasses - small fish give fat, and portioned pieces look great on a plate;
- fish of any size are cut, while for small ones it is better to cut off the head, for large ones it is enough to remove the gills;
- fillets of sea carcasses can be used for salting, since the heads and tails make the broth tastier;
- A little trick will help you avoid bones in the broth - boiling the carcasses in a gauze bag;
- the fire should smolder so that the dish simmers, and does not seethe or boil strongly (this will cause it to become cloudy);
- You can close the cauldron with a lid only at the very end.
Before removing from the heat, pour a shot of vodka into the soup and simmer a small coal so that the soup acquires the distinctive aroma of a campfire. After finishing cooking, cover the pot with a lid and leave to “rest” for 10-15 minutes. Serve with plenty of fresh herbs, a slice of tomato or lemon.
Denis Borisov
Assistant chef of the restaurant "Fisherman's House"
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The most important thing is to cook in a cauldron specially designed for a fire. Aluminum may not be suitable, as it enters into a chemical reaction and oxidizes the dish, which affects its taste.
Subtleties of cooking fish soup
- When preparing fish soup, everything is important, including the dishes. The pot or pan should not oxidize. An aluminum or brass container will not be suitable for its preparation. Ideally you need a cast iron.
- Stir the fish soup with a wooden spoon.
- Cook the fish soup in an open container over a moderate fire. The broth should not be allowed to boil violently.
- First, prepare a salted vegetable broth from potatoes, carrots, onions with small fish in a bag. Large pieces of fish are placed in a slightly boiling broth, and not in cold water. The duration of final cooking of fish should not exceed a quarter of an hour.
How to defrost fish correctly
It has already been said that fish soup requires only fresh carcasses, but such are not always available. In some cities it will not be possible to find (or the price will be prohibitive) live halibut, sturgeon, coho salmon, sea bass, which is why you have to buy frozen and cut fish. In this case, you should try to preserve the maximum of nutrients and the structure of the pulp. It is forbidden to place the fish in cold or hot water for quick defrosting, much less use a microwave oven.
You must first move the product from the freezer to the refrigerator for several hours. Only after this is it taken out and left in the kitchen. However, you need to monitor the room temperature and time so that the fish does not spoil.
Find out the secret of delicious soup
Secret 1
Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.
Secret 2
Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.
Secret 3
Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.
Secret 4
For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.
Cooking river fish soup
Almost all river varieties are suitable. It's better if there are several of them.
So, you will need:
- small and large river fish – 1.5 kg;
- potatoes – 4 pcs;
- water – 1.7 l;
- onion – 1 piece;
- pepper, salt and other spices to taste;
- fresh greens.
Cooking method
Peel the potatoes, cut into small pieces. Gut the fish thoroughly and rinse. Small ones can be placed whole without separating the heads. Cut large ones into pieces. Heads should also not be removed. Place the potatoes in a saucepan and add water. Bring to a boil and cook for 10 minutes over medium heat. Next, add fish, onions, and spices. Wait for complete readiness. Wash the greens and chop finely. Add greens to freshly cooked fish soup. Return to content
Royal ruff soup
All ingredients are ready, let's start. Nothing complicated: a classic. I’ll say it again - the secret to a delicious fish soup is not in the recipe or what ingredients you use. Even if you don't want to stick to my recipe, that's no problem. The main thing is your mood and desire to cook a delicious delicacy.
We put water for the fish soup on the fire. While it boils, we do the vegetables. Fry finely chopped onions in sunflower oil. Add grated carrots and simmer together with onions.
Cut potatoes into cubes.
When the water boils, throw in a pot of ruffers. Salt to taste. The broth is cooked for no more than 20 minutes. During this time, the fish will be completely cooked and can be removed from the broth. Be sure to strain the broth and put it back on the fire.
It’s the turn of perches and (or) zander (heads). Cook until done for 15-20 minutes. The potatoes are cooked at the same time as the fish. It takes about the same time to prepare.
5 minutes before the end of cooking, add stewed vegetables and peppercorns into the broth. Coarsely chopped greens are placed on plates when serving. This way it will better retain its taste and perfectly decorate the dish.
Here is a ruff soup, the recipe for which we looked at today.
Valuable fish species
Since tsarist times, when fish soup was also called “gravy” and “slush,” this dish was divided into ordinary and festive varieties.
The latter was also called “red ear” and “old-style fish soup”, and valuable varieties of fish were used for preparation: sturgeon, stellate sturgeon, beluga and salmon. This dish had a very appetizing amber color, and an additional aroma was given to it by saffron, then imported from distant countries, and now widely available. If you cannot afford to buy whole fish from the Sturgeon or Salmon family, there is a fairly acceptable solution - you can purchase so-called fish by-products. They are the ones needed to prepare fish soup, and the rest of the fish is only for additional “thickness” in the dish. Fatty and rich by-products include the fish head, tail and belly trimmings. But even here there are some preparation nuances. For example, you need to clean the head very carefully, since the presence of gills in it can impart excessive and completely unnecessary bitterness to the finished dish.
An excellent option is also the combination of sturgeon and salmon by-products in one dish. Such fish soup can become a real festive dish, literally worthy of a royal table. If you managed to purchase sturgeon by-products, be sure to remove the skin from the pieces of fish, as this too may impart a not very pleasant taste to the dish.
