Fish soup with whipped egg
Description
Perfect for lunch. Let the connoisseurs insist that uha (fish soup) can only be cooked over an open fire and with several types of fish. Let them call this uha a soup—this won't make it any less delicious :) In this simple recipe, I will tell you. Serve the soup hot.
Instructions
- 1
Step 1
If you have a small carp, you can cook the soup using the whole fish. Clean the fish, cut off the head, tail, and fins. Remove the gills from the head.
- 2
Step 2
Cut the remaining fish into pieces.
- 3
Step 3
Place the carp head, fins, tail, and fish pieces into a pot. Pour in water, add the peeled vegetables, and simmer for about 30 minutes.
- 4
Step 4
Remove the vegetables from the pot and mash them with a fork to create small pieces.
- 5
Step 5
Strain the broth. Remove the bones from the fish. Return the fish to the broth along with the vegetables and fish pieces.
- 6
Step 6
Add as much water as you need. Some prefer it thicker, others thinner. Add salt and spices. When the fish soup comes to a boil, slowly pour in the beaten egg in a thin stream, stirring the soup continuously.
- 7
Step 7
Let the soup simmer for another couple of minutes, then remove it from the heat. Let it steep for 5–10 minutes—and it's ready to serve, sprinkled with fresh herbs.