River fish soup. 3 classic river fish soup recipes with photos

Ukha in a plate looks very appetizing.

Fish soup is one of the oldest dishes in the cuisines of different nations. It is cooked from fish, but it cannot be called fish soup. After all, its preparation technology and composition are special. There are many types of this dish, and in each country it is prepared differently. But any housewife can find her own recipe for making fish soup, which will delight loved ones with its special taste and aroma.

Cooking technology

Ukha is a fish broth. No cereals or other ingredients are added to the classic dish, only spices and sometimes root vegetables. It is believed that fish soup can only be cooked over a fire from freshly caught fish. Any small fish is used for it, and vodka is added to fight off the smell of mud. But you can cook delicious fish soup at home if you know the specifics of its preparation.

This is a simple budget dish that is cooked from any fish, bones, heads, tails. It is recommended to take at least two varieties, then the soup will turn out rich and aromatic. It is impossible to say for sure which fish makes the most delicious fish soup. The basic rule is to cook broth from fines and scraps, and then add large pieces. It is recommended to add less water and a minimum amount of additional ingredients.

In addition to choosing products for this dish, you need to follow the cooking technology. It is recommended to first cook fish broth from fines and trimmings. Then strain the broth and boil the vegetables in it. The main ingredient of fish soup - large pieces of fish - is best placed in vegetable broth, so it will retain its aroma, taste and remain juicy. You need to cook it for 10-20 minutes, the most important thing is not to overcook it. As soon as the meat begins to fall away from the bones, the dish is ready.

You should know how real fish soup is cooked. It should not be stirred, since fish is a very delicate product; you can damage it with a spoon and it will turn out to be porridge. For cooking, it is recommended to use enamel dishes; there is no need to close the lid to prevent the fish from boiling. Cook the soup over low heat; do not allow it to boil too high. During the cooking process, you should monitor the broth, skimming off any foam that forms.

It is important when to add different ingredients to the broth. It is recommended to add spices immediately, with the first portion of fish, and then strain the broth so that it is clear. Not everyone knows when to salt your fish soup. Be sure to do this at the very end so that the fish does not turn out tough. It is best to use sea salt for this.

Attention! After turning off the heat, close the pan and let the dish sit for 10 minutes. You can eat fish soup not only hot, but also cold.

Classic fish soup in a pan.

Secrets of delicious fish soup

Not everyone knows how to properly prepare delicious fish soup at home. If you cook it like a regular first course, you will get just fish soup. The secret of the fish soup is that the broth should be transparent, and the fish should be added to it in large pieces.

There are several recommendations that will help you understand how to properly prepare fish soup.

The fish in the finished dish should be whole. If it has a lot of small bones, for convenience, before putting them in the pan, they need to be cut in several places.
The best fish for fish soup is fresh, even live. If you cook it from frozen, you do not need to defrost it.
When cleaning, you need to remove the insides and gills. It is better to leave the fins, tails and head, as they make the richest broth. Sometimes they even leave scales.
Some types of fish have a specific taste. It is recommended to remove the skin from sturgeon, it is tasteless. And if the aftertaste remains, you need to add lemon juice or vodka to the dish.
It is better to add the whole onion, even with the peel, and then throw it away. This will help achieve a nice golden color to the broth.
Many people know what is most often added to the ear, but they do not always attach importance to it. In fact, spices are a must; allspice, bay leaf, parsley and dill are especially often added. Moreover, the fattier the fish, the more spices there should be.

Ukha in a plate looks very appetizing.

What's included

The main ingredient for fish soup is fish. There is no clear opinion on what it should be; this dish is prepared from different varieties. But it is believed that it turns out tastier if you take several varieties, each of which will give the broth a unique taste. Classic fish soup is made from freshly caught fish, but at home you can even use frozen fish.

Important! The fish must be fresh; to check this, pay attention to the color of the gills, fins, transparency of the eyes and smell.

Each housewife herself chooses which fish to cook the broth from. The most commonly used fish are ruffe, pike perch, carp, pike, carp, trout, salmon, and halibut. The best fish soup is obtained from sticky fish, such as burbot or perch. Herring, roach, roach, bream, and mackerel are not suitable for this dish.

The peculiarity of this first course is that, in addition to fish, it is permissible to use a minimum set of products. Sometimes they add nothing to the fish soup except herbs and spices. There are recipes containing carrots, onions, and potatoes. The most common spices are:

laurel;
peppercorns;
celery root;
garlic;
tarragon;
dill;
parsley;
hot peppers.

Products prepared for making fish soup.

Varieties of dishes

Depending on the cooking methods and the types of fish used, there are several types of fish soup:

triple is prepared in three steps;
a combination of several varieties of fish;
red from red fish;
white from burbot, perch, pike perch;
sweet is cooked with the addition of carrots;
Donskaya - with tomatoes;
fishing is prepared from live fish without vegetables.

In addition to the usual method, you can cook fish soup in a slow cooker. It is only recommended to use boneless fish fillets for this purpose. In this case, you won’t get a classic clear broth, since all the products are added together and cooked for 30-40 minutes.

Triple ear

It is believed that the most delicious fish soup is cooked in triple broth. This is a classic recipe that does not include potatoes or carrots. The peculiarity of its preparation is that it takes a long time to cook.

First you need to cook small fish, cleaned and without heads, for half an hour.
Then the broth is filtered and medium fish is cooked in it - crucian carp, ruff, perch. Only the entrails, scales and gills need to be removed. Along with it are the heads of large fish, parsley root, peppercorns and a whole onion. You definitely need to remove the foam.
After 20 minutes, strain the broth again, add salt, and then add large fish, cut into pieces, and a bay leaf into it. Do not stir during cooking.
When the fish becomes soft, remove the bay leaf, add chopped herbs and cover with a lid. The soup should sit for 10-15 minutes.

“Triple fish soup” is a type of dish.

Classic river fish soup with potatoes at home

My family absolutely loves this soup recipe. It is prepared very quickly, and most importantly - easy. The calorie content of the dish is 26.7 kcal per 100 g. This is a very dietary dish, so you don’t have to count calories or think about your figure. And its benefits for the body are simply invaluable!

Required ingredients:

1 kg of fish;
3 large potatoes;
1 carrot;
1 onion;
1-2 bay leaves;
5 peppercorns;
1.5 liters of water;
fresh herbs - to taste.

Start cooking:

1. Clean and gut the fish. For the broth, take the heads, tails and ridges. Set aside the meat pieces for now.

2. Fill the fish with water and put on fire. Bring the broth to a boil and skim off any foam that forms. Add salt and cook over medium heat for 10-15 minutes. Strain the finished broth, remove the pieces and return it back to the heat.

3. Cut the potatoes into large cubes and place them in the pan. Disassemble the fish meat.

4. Cut the onion into cubes and the carrots into slices. Place the chopped vegetables into the broth. Add pepper and bay leaf. Cook over low heat for 15 minutes.

5. Cut the reserved fish steaks into portions. After 15 minutes, place them in a pan with vegetables and cook for another 15 minutes.

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Remove the fish soup from the heat and let it brew. And lek is perfect as a spice. To do this, crush 2 cloves of garlic into a separate container. Add 1-2 ladles of boiling broth to it and let it brew for 10-15 minutes. Pour the soup into serving bowls, garnish with finely chopped herbs and serve with lek and homemade yeast-free bread. Bon appetit!