Carp Head Ukha

Description

A hearty first course. If you've had a successful catch and have only a couple of fish heads and tails left, this is a perfect excuse to make an excellent fish soup! It will turn out light, with a pleasant aroma, beautiful broth color, and will be delightful both to taste and to look at. I think fish soup isn't an everyday dish for anyone, so the enjoyment from this meal will be doubled! Give it a try—the soup is ready to serve.

Instructions

1. 1

   Step 1

   First of all, it's necessary to remove the fish's eyes and gills, as they will make the broth look unappetizing, and the gills will impart a bitter taste. Next, bring water to a boil in a pot, and in the meantime wash and peel the vegetables. Add the vegetables to the boiling water and let them simmer for half an hour.

2. 2

   Step 2

   Meanwhile, cut the potatoes into cubes and set them aside. Remove the cooked vegetables from the pot, add the prepared fish pieces to the pot, season to taste, and cook for about five minutes.

3. 3

   Step 3

   After that, add the chopped potatoes, bring to a boil and cook for 15 minutes. If foam forms, remove it. Simmer gently over low heat for a short while. Before serving, add fresh herbs—and you can serve it to your guests!