Sea bass soup
Description
Hearty and aromatic soup. Preparing fish soup (ukha) from sea bass doesn't require much effort or special skills. The most important thing is not to skimp on the fish—use good quality fish. It's like the old joke about tea—don't skimp on the tea leaves! As a last resort, you can cook sea bass ukha without potatoes and carrots, but you should use at least two fish. Three liters of broth should be made from 350–400 grams of fish, no less—otherwise the soup won't be rich enough. Don't forget that to achieve the perfect taste, fresh herbs and sour cream should be added to the ukha when serving. Then your sea bass ukha will turn out absolutely wonderful. I promise :) Good luck with your cooking! Serve the soup hot.
Instructions
- 1
Step 1
We thaw the sea perch at room temperature. We clean them from scales, fins, and innards, cut them into pieces, and rinse thoroughly. Then we place them in boiling water and cook for about 15 minutes.
- 2
Step 2
Cut the carrots and onion into cubes. Sauté them in a small amount of vegetable oil in a frying pan until soft.
- 3
Step 3
Cut the potatoes into cubes.
- 4
Step 4
Remove the fish from the soup, separate the fillet from the backbone and bones. Carefully check to ensure no small bones remain.
- 5
Step 5
Add potatoes to the broth and cook for about 10 minutes. Then add the sautéed vegetables and fish. Season with salt, pepper, and spices to taste. Cook for another 10 minutes, then turn off the heat, cover the fish soup with a lid, and let it steep for 30 minutes. Ready! :)