Classic pike-perch soup with millet

Description

This delicious soup is made from different types of fish: white or red, river or sea fish. Fish heads and tails are used to prepare it, making the soup rich and hearty. Potatoes, carrots, onions, peppers, and other vegetables, as well as grains, are added to the fish. Uha is traditionally cooked over an open fire, but it can also be delicious when prepared at home. Serve the soup hot.

Instructions

1. 1

   Step 1

   Clean the carp, remove the innards, and cut into pieces. Place the fish in a large pot, add 1 onion, 1 carrot, and parsley roots.

2. 2

   Step 2

   Pour water into the pot and place it over heat, bring to a boil and reduce to a minimum. Season with salt to taste, add peppercorns and bay leaf, and add a few lemon slices.

3. 3

   Step 3

   Boil the fish for about half an hour, then remove the fish with a slotted spoon and strain the broth through a fine sieve.

4. 4

   Step 4

   Peel the potatoes and cut them into small pieces, peel the remaining onion and chop it finely, and slice the carrot in half.

5. 5

   Step 5

   Return the strained broth to the heat and bring to a boil. Add the potatoes, then the carrots and onions, and cook for 15–25 minutes. Then add the rinsed millet.

6. 6

   Step 6

   Debone the fish, remove the skin, and cut the fish into pieces. Place the fish in a pot and add finely chopped herbs.

7. 7

   Step 7

   Turn off the heat, season with salt, and serve the fish soup hot.