Perch soup
Description
The recipe won't take much time. Preparing the fish soup (ukha) using a special technique results in a fragrant, clear broth without a sharp fishy odor (which can be unpleasant). One of the key points in making ukha is to always cook it uncovered, in an open pot, over medium or low heat, avoiding vigorous boiling. The second important point is to first prepare a vegetable broth, and only then cook the fish in this broth. Of course, the vegetable broth should be cooked with a generous amount of suitable spices. Usually, the choice of spices depends on the type of fish used for the soup. And one more very important note: the most delicious ukha is made from any fish cooked outdoors over a campfire. A small amount of vodka is often added to such ukha for preservation. Good luck! The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making bream soup.
- 2
Step 2
We thoroughly wash the fish. Remove the eyes, gills, and internal organs. It is essential to remove the gills, as they release a strong bitterness when cooked.
- 3
Step 3
Peel the potatoes and onions. Add the onions to the pot whole, and the potatoes cut into small cubes. Cook over medium heat. Don't forget to add salt and whole black peppercorns at this stage.
- 4
Step 4
Slice the carrots into rounds and add them to the soup together with the bay leaf. Cook the vegetables until half-done, then place the fish into the pot. Cook everything for 7-10 minutes.
- 5
Step 5
Then add finely chopped fresh herbs to the soup. Let it steep for a while, covered, and serve.