Clear fish soup
Description
A hearty and aromatic soup. In most recipes for preparing fish soup (ukha), the sequence is as follows: sliced onions, potatoes, and carrots are placed into a pot. The vegetables are boiled almost until cooked, then fish is added, and the soup is cooked with the fish. In this version, all the fish foam remains in the pot, and the soup will never become clear. But if you prepare this dish according to my recipe, you'll get a broth as clear as a tear, and thus a perfectly clear ukha. Choose any fish you like or whatever is available. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cut off the head and fins of the mackerel. Gut the fish and remove the black membrane from the belly. Then rinse thoroughly.
- 3
Step 3
Cut the mackerel into pieces.
- 4
Step 4
Place in a pot and cover with fresh water.
- 5
Step 5
Bring to a boil, reduce the heat to the lowest setting, and skim off the foam. Cook the mackerel for 20-25 minutes.
- 6
Step 6
Remove the cooked fish from the pot and transfer it to a plate. Strain the broth. It will be completely clear.
- 7
Step 7
Peel the potatoes, wash them, and cut into cubes. Add to the strained broth.
- 8
Step 8
Peel and wash the carrots and onions, then finely chop them. I sautéed the vegetables in a frying pan with refined sunflower oil for 7–8 minutes. However, you can skip this step and simply add the carrots and onions directly to the fish soup.
- 9
Step 9
Add bay leaf, salt, and pepper to the pot. Cook until the vegetables are done. At the end, add chopped dill to the fish soup.
- 10
Step 10
The clear fish soup is ready.