Fish soup over a campfire
Description
Ukha is a very delicious fish dish! And if it's cooked over an open fire and made with fresh fish, it's absolutely irresistible. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. First of all, boil the small fish. This fish is used to make broth. It's not necessary to scale the small fish, but you should gut and thoroughly rinse it to prevent the broth from becoming cloudy or bitter. Once the fish is well-cooked, pour the broth from the pot into another container, and discard the small fish or eat it.
- 2
Step 2
2. Strain the broth and return it to the fire. Then add large fish (pike-perch, chub, or ide) to the broth. The large fish should be cleaned and gutted. Cook for about 40 minutes, until the fish is tender.
- 3
Step 3
3. When the fish has cooked sufficiently, remove it from the broth. What you do with it next is up to you—it will no longer be needed for the soup. Meanwhile, add chopped carrots, onion, herbs, pepper, salt, and the next batch of large fish pieces to the broth. If some water has evaporated, you can top it up with a bit of boiled water. Continue cooking the soup for another 30 minutes. Make sure the soup does not boil too vigorously (it should not bubble strongly); the boiling should be barely noticeable.
- 4
Step 4
4. After half an hour has passed since we added the fish to the soup, remove the pot from the fire, cover the soup with a lid, and let it steep for about 15 minutes. After that, it can be poured into bowls and eaten.