Homemade fish soup
Description
A hearty and aromatic soup. For making fish soup (ukha), it's best to use fish varieties whose flesh is tender, "sweet," and slightly sticky. The most suitable types include pike-perch, perch, carp, crucian carp, roach, salmon, and other fish species. However, some fish are not ideal for ukha—such as ruffe, roach, bream, Caspian roach, taran, mackerel, and all types of herring. You can also use sea fish for ukha: sea bass, cod, halibut, and notothenia. Check out the homemade ukha recipe with photos—and go ahead, get cooking! The soup is ready to serve.
Instructions
- 1
Step 1
Place the prepared fish in a pot with pepper, bay leaf, and cover with water.
- 2
Step 2
Bring the water to a boil and cook for about 20 minutes, until the fish is fully cooked. Strain the fish broth through a fine sieve.
- 3
Step 3
Remove the pepper and bay leaf from the pot. Set the fish aside to cool. Once cooled, flake the fish, removing all bones, and set aside. Add the chopped potatoes and carrots to the fish broth.
- 4
Step 4
Add onion and celery to the broth. Cook for about 15 minutes, until the potatoes are done.
- 5
Step 5
Add fish to the soup and garnish with fresh herbs.