Trout Fish Soup Recipe over an Open Fire

Description

Perfect for lunch. I should mention right away—this isn't quite a classic version of ukha, as we won't be making a broth, which will save some time. However, if you have fish heads and tails, feel free to start by boiling a broth, and only then add the vegetables. As for spices in ukha, it's very much a matter of personal preference. Some people like plenty of fish seasonings, while others prefer just salt, pepper, and bay leaf. Adjust according to your own taste. The soup is ready to serve.

Instructions

1. 1

   Step 1

   In a cauldron, melt the butter and add the chopped onion. Fry for another couple of minutes.

2. 2

   Step 2

   Add the sliced carrots and sauté for another 3 minutes, stirring.

3. 3

   Step 3

   Pour in clean water and wait for it to boil. Meanwhile, peel and dice the potatoes into small cubes.

4. 4

   Step 4

   Salt the boiling water, add spices if desired, and put the potatoes into the cauldron. Cook for about 10 minutes.

5. 5

   Step 5

   Cut the trout into medium pieces and place them in a cauldron.

6. 6

   Step 6

   Cook for another 15 minutes, adding chopped herbs to taste at the end.