The result of your successful catch will be a delicious, rich fish soup, the recipe for which we will consider in this article.
Professional fishermen will always find how to use their catch to maximum advantage. For example, fish soup can be prepared using both whole fish and fish heads. For this dish of classic Russian cuisine, different types of fish are used, but pike, carp, pike perch, perch, ruff, rudd and carp are best suited. Fish for soup should be fresh and give a rich broth. Do not use fish species such as gudgeon or bream. See what kind of fish you have and choose the appropriate fish soup recipe.
Ukha is a hot liquid fish dish that many people mistakenly consider fish soup. It must be remembered that fish soup and fish soup are not the same thing. The tradition of making fish soup has evolved over the centuries. Fishing soup is very easy to prepare, the recipe for which will be described in this article.
What do you need to know before cooking fish soup?
Today, not every person knows how to cook fish soup - after all, cooking fish soup involves certain rules for selecting varieties of fish, choosing special utensils, a certain order for adding vegetables and spices, etc.
You can cook fish soup only in non-oxidizing containers - clay or enamel. According to the classic Russian recipe, fish soup should be cooked from varieties of fish that have a delicate taste and produce a clear broth (pike perch, whitefish, ruff, perch). However, you can also add fish that have a rich taste - primarily sturgeon, bream, crucian carp, burbot, ide or beluga.
Traditionally, Russian fish soup is prepared not from one type of fish, but from several (usually two to four types of fish are combined). The exception is red fish soup, which usually contains only one type of fish.
Some types of fish are absolutely not suitable for making fish soup - for example, ram, bleak, gudgeon, mackerel, gobies. Such fish can be used to prepare fish soups, but you cannot cook fish soup from them. You can also prepare fish soup from sea fish - halibut, cod, vomer, squama, notothenia.
Ideally, fish soup should be prepared from freshly caught fish - for example, directly from fishing. Vegetables should be kept to a minimum - usually limited to onions, a small amount of potatoes, and carrots.
But the set of spices for preparing fish soup can be quite wide: parsley, saffron, leek, dill, fennel, anise, tarragon, bay leaf, parsnip, nutmeg and black pepper - choose the spices that you think , will improve the taste of the dish.
The fish soup is cooked depending on the type of fish - freshwater fish is cooked for at least twenty minutes, and sea fish - from 8 to 12 minutes. Sea fish should not be overcooked - in this case, its meat may become tough, and the broth prepared on its basis may become less aromatic. A small secret to properly cooking fish soup is that you need to cook it without a lid - over low heat in an open container. The main indicator of the quality of finished fish soup is the transparency of the broth and the bright white color of the fish meat.
The fish soup is served with black bread or pies. So, how can you quickly and at the same time properly prepare fish soup while fishing?
The main and common ingredients for most recipes are fresh fish, fillets and fish heads, several potatoes, a couple of onions, fresh herbs, seasonings to taste, salt. Seasonings can be: nutmeg, saffron, bay leaf, black pepper.
Fishing soup recipe
For this fish soup you will need small fish like minnows, ruffes and perches, as well as 200-300 grams of pike perch or burbot.
Gut and wash small fish, divide it into 3 parts. There is no need to remove the scales. Place the first part in a saucepan with cold water, add salt and cook for half an hour over low heat. Cook the second and third parts in the resulting strained broth in turn.
Strain the broth and cook 2 whole onions in it for 15 minutes. Add the main fish, peeled, let it cook, sprinkle with pepper, salt, add bay leaf, potatoes if desired, and cook until fully cooked.
Ingredients
We will need:
- 1.5 kg of fish,
- 2 liters of water,
- 2 onions,
- 2 potatoes,
- 1 small carrot
- parsley root and greens,
- 1 parsnip root,
- 1 tablespoon fresh or dried dill,
- Bay leaf,
- tarragon,
- 8-10 black peppercorns
- salt to taste (about two teaspoons).
Cooking fish soup
Boil water, salt it and place potatoes cut into quarters, fish tails and heads, parsley root and carrots cut into strips, as well as finely chopped onions.
Cook the dish over low heat for 10 minutes, then strain the broth.
Add spices: pepper, bay leaf and parsnip root.
Boil the fish soup for another five minutes, then increase the heat and place the fish, previously cleaned and cut into pieces about five centimeters wide, into the broth.
Cook everything over low heat for about 15 minutes, without letting the broth boil too much.
At the end, add the dill, tarragon and parsley, remove the pan from the heat, cover with a lid and let the soup brew for at least ten minutes.
Now every fisherman knows how to cook fish soup while fishing!
Let's look at another fishing soup recipe below.
Try our fish soup recipe while fishing!
Ukha can be red, black and white (depending on the fish from which the dish is prepared). No matter how many fish soup recipes you see while fishing, there are several general provisions, if you violate them, you will not achieve that rich taste.
1. When preparing to go to the river, prepare dishes with a non-tearable surface (stainless steel). We recommend a thick cast-iron cauldron, which will heat the liquid evenly and give a good brew without unnecessary boiling.
2. Do not cover the pot while cooking soup. This should be done only after the container has been removed from the heat.
3. Do not be disdainful and collect water for the future fish soup from the reservoir where you caught the fish (if you are disdainful, collect spring water). Water and fish - only fresh.
4. Do not use oils or flavored seasonings that can distort the taste and smell.
5. Vegetables – minimum. Spices - to taste.
6. Caviar, milk - add. Do not overdo it with fat; too much fat may cause a burnt taste.
So, in the field, you will need to build a tripod, or use two slingshots and crossbars (like in the good old days). Light a fire, pour a couple of liters into the boiler and boil the water.
For the initial gain, use smaller fish (about a kilogram per 1.5 liters). There is no need to remove scales from small fish; cook them for about an hour. Cool the broth, strain and put the boiler back on the fire.
If the broth is not completely clear, don't worry, you can easily lighten it with the help of larger fish roe (an alternative is whipped egg whites). For a liter of broth you will need 1/3 of mashed caviar, then stirred in a glass of cold water. Add a little hot broth and pour the resulting mixture into the cauldron. Stirring, simmer the broth for 15 minutes.
To obtain optimal transparency, we recommend cooling the broth again and putting it back on the fire.
Throw in the potatoes, coarsely chop them and the whole onion.
Next, we take on the fish: clean it from scales, gut it, remove the fins. We cut the carcass into large pieces.
After the potatoes are ready, remove the onion and carefully place the fish in the cauldron. After salting the water, add a couple of bay leaves and pepper (preferably peas). Cook the fish soup for 10-15 minutes until done, then immediately remove from the heat.
The finished dish can be served to the table. We hope you will no longer have the question “How to cook fish soup while fishing?”
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Ear soup with millet
Fishermen cook fish soup over a fire, and each fisherman has his own recipe. Many people prefer to cook this dish at home for their loved ones. Ukha with the addition of millet turns out to be nourishing and aromatic. The fish soup recipe is very simple.
To prepare fish soup we will need:
1 carp (any river or lake fish);- 4 potatoes;
- 1 onion;
- 2 carrots;
- A few parsley roots;
- 5 black peppercorns;
- 2 bay leaves;
- 3 large spoons of millet;
- 1 lemon;
- 1 bunch of dill.
In theory, for fish soup to be tasty, it must be cooked from different types of fish, it can be red or white, river or sea. Who's lucky?
To prepare fisherman's soup, do not cut off the fish's tails and fins; they give the fish soup its special taste.
The fish must be scaled and its entrails removed. Cut the fish into several pieces. Take a large saucepan and add chopped fish, half an onion, 1 carrot and a few peeled parsley roots.
The contents of the pan must be filled with cold water and placed on the stove (kettle, if fishing). The fire should be high and should be reduced only after it boils. Salt the fish soup to taste. Place the bay leaf, half a lemon and pepper into the pan. Cook for 15 minutes. Then take a slotted spoon and remove the fish from the pan. Strain the broth through a fine sieve or cheesecloth.
We peel the potatoes and cut them into small pieces, then you need to peel the other half of the onion and chop it. The second carrot needs to be cut.
The strained broth must be put back on the stove and, adding heat, bring the broth to a boil. When it boils, you can put chopped potatoes, onions and carrots in it. Cook for about half an hour and pour the millet into the pan, which must first be thoroughly rinsed. Cook further along with the millet for another 15 minutes.
We take the fish and remove the bones and fins from it, put the pieces of fish in a pan and add the chopped dill into it. You need to taste the soup and if there is not enough salt, then you need to add it. Although not everyone welcomes an excessive passion for salt. Let the contents of the pan boil again, and only then can you remove it from the heat or let it sit for a while on the stove.
The fish soup should be served hot and can simply be served as a first course, but for many fish soup with the addition of millet is a complete meal. Bon appetit!
Secrets of making delicious fish soup
Each fisherman has his own secrets of preparing fish soup, mastered through experience, and which make his fish soup the best in the world. Each secret brings its own flavor and uniqueness to the final version of the prepared fish soup.
Here are the main secrets that the fishermen managed to obtain:
- In order for the soup to be rich, it is boiled for as long as possible without covering it with a lid.
In order not to subsequently strain the fish from the bones , it is better to immediately use a gauze bag into which the entire fish is tied.
- In order for the soup to be rich , it is boiled for as long as possible without covering it with a lid.
- The broth will lose minimal amounts of nutrients if you add salt to it when it boils.
- In order to remove turbidity, add a little vodka during cooking or dip a charred log into a cauldron for a few minutes. Vodka, in addition to clarifying, can also remove various odors of mud. The alcohol will instantly evaporate in the hot broth, so you don't have to worry about it.
- To soften and add sweetness to the fish soup, add a little honey - one teaspoon per five liters.
- In order to remove the specific smell of fish , it is useful to sprinkle it with lemon juice.
- After the yushka boils , it must be cooked over low heat in an open container.
- To prepare ushita, it is better to use spring water. In this case, it will be rich in tastes and smells.
- During stirring, fish soup, fish and potatoes often fall apart. Therefore, in order for the soup to turn out transparent, stirring it is not recommended at all. And to ensure that nothing burns at the bottom, the cauldron must be shaken periodically.
- At the boiling stage, it is imperative to remove the foam that appears.
- Using the onion with the skin on adds a beautiful hint of color to the fish soup.
- of butter thrown into it at the end improves the taste of the ear
Pike soup
For this fish soup you will need 1.5 kg of pike, 4 potatoes, 2 onions, vegetable oil, breadcrumbs, ginger and lemon juice.
Gut the cleaned fish and remove the gills. Place all the fish in a container for preparing fish soup and fill with cold water. Add the onion, parsley, ginger and bay leaf, cook for 10 minutes after boiling.
Remove the fish and separate it, the bones and fins will go back into the pan and cook for another hour, after which you will need to strain the broth and add potatoes and onions, fried in a frying pan in vegetable oil, salt and a little breadcrumbs. After a few minutes, add the fish to the soup, bring to a boil, turn it off and add nutmeg and a little lemon juice to taste.
Cooking method.
Gut the minnows and perches, remove the gills and eyes, rinse, add 1.5 cold water, add salt and cook for 35–40 minutes. Add peeled and washed onions, as well as parsley roots to the strained broth, add pieces of pike perch. Cook the fish soup for another 15 minutes over low heat, periodically removing the foam (although some fishermen believe that it contains all the fat and taste), add peppercorns and bay leaves, and salt. When the fish soup is ready, pour it into plates and sprinkle with washed and finely chopped parsley and dill.
Fish soup is a candidate for the best first course
First of all, this is a very simple and economical dish. For it, you practically do not need to use other ingredients besides your own caught fish, and products such as onions, potatoes and a couple of types of spices can always be found in any home. In addition, a not very used part of the fish is suitable for fish soup - fish heads, sometimes you can limit yourself to only them.
Secondly, the fish soup is natural and healthy - the fish does not contain anything that is stuffed with pleasure into animals destined for slaughter. On the contrary, fish contains a lot of proteins, vitamins, macro- and microelements, essential amino acids, and the first dish of fish will be low in calories.
Adviсe
If you are making fish soup from several types of fish, cook the small fish first.
Before the main fish, you can boil unpeeled, gutted ruffs - they will give the dish the necessary viscosity and aroma.
Use clay or enamel cookware that is not susceptible to oxidation.
Cook the fish soup in an open container, and let the finished dish sit for a while under the lid.
Eat your fish soup hot.
Master different recipes and experiment more to enjoy the unique aroma of fish soup in your home more often!
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