True ukha
Description
A hearty first course. In this case, only potatoes and fish are used, no grains. If desired, you can also add some carrots or tomatoes. In my opinion, red fish is perfect for fish soup. The broth has a truly amazing aroma. Be sure to give it a try.
Instructions
- 1
Step 1
1. Wash the fish set for broth, cover with water, and place over heat. Add a peeled onion and whole peppercorns. After boiling, simmer for about 45 minutes over low heat, skimming off the foam. Be sure to strain the finished broth!
- 2
Step 2
2. While the broth is cooking, peel and dice the potatoes.
- 3
Step 3
3. And also fish.
- 4
Step 4
4. Put the strained broth back on the heat, add the potatoes, season slightly with salt, and cook for about 15 minutes. Then add the fish, a little pepper, and a bay leaf, and cook for another 10-12 minutes.
- 5
Step 5
5. Before serving, add chopped fresh herbs.