Ukha is a rich and appetizing dish with a characteristic strong aroma. The most delicious fish soup comes from fish heads. You will now learn how to cook fish soup from heads.

• Before cooking the fish soup, the gills and eyes must be removed from the heads;
• frozen heads are not defrosted before cooking, otherwise the soup loses its taste;
• fish soup can be cooked from the heads of different types of fish, excluding red;
• Ukha from the head of red fish is always cooked separately.

And now we tell you the recipe for how to cook fish soup from salmon heads.

Salmon head soup recipe

To prepare this recipe you will need:

• several heads of salmon,
• three potatoes,
• one carrot,
• one head of onion,
• three pieces of allspice,
• Bay leaf,
• ground black pepper,
• two pinches of dried herbs,
• half a bunch of fresh dill,
• salt.

How to cook fish soup from salmon heads?

1. We wash the salmon heads, put them in a saucepan and fill them with cold water.
2. Place the pan over low heat and bring the water to a light boil.
3. We monitor the formation of foam and, if it occurs, immediately remove it with a slotted spoon. After this, add allspice to the pan.
4. Heads for fish soup should be cooked for 30 minutes over very low heat.
5. At this time, wash and peel the onions, carrots and potatoes. Chop them finely and after 30 minutes add them to the broth. We also put salt and all the spices there. After this, cook for another 20 minutes.
6. When the salmon heads are completely cooked, remove them from the broth. Separate the fish meat from the bones. There is enough of it in the head of the salmon. We put the resulting pieces of fish back into the ear.
7. Let the ear from the heads brew for another 10 minutes. Then put finely chopped dill in it and cover with a lid. At this point the cooking process is completed and our fish soup is ready.

How to cook fish soup from pike heads?

If you want to cook fish soup from pike heads, the recipe will be slightly different.

1. The main distinguishing point in cooking fish soup from heads is that 300 grams of pike caviar is added to the fish soup. It gives the ear a refined and richer taste. The film must be removed from it. There are also some differences in preparation.
2. Next, you need to cook the cleaned pike heads, placing them in cold water. Remove any foam that appears. Pike heads cook quickly.
3. Cut potatoes for fish soup into large cubes, onions and carrots into rings.
4. Remove the heads from the broth and add the vegetables.
5. When the potatoes are cooked, put the peeled caviar into the pan.
6. Cook the fish soup for another 5 minutes and turn it off.
7. Pour the fish soup from the heads into plates, put the heads there and sprinkle with finely chopped dill.

Good afternoon everyone! Every housewife knows how to cook fish soup so that it comes out rich, aromatic, satisfying and tasty. My simple tips will help make this dish not only an everyday dish, but also a truly culinary masterpiece.

So, homemade fish soup is a strong, concentrated fish broth that can only be obtained from the head, fins and tail. What kind of fish is best to cook it from is decided by the hostess herself. The main thing is that the carcasses do not smell like river mud and provide a rich broth. If the fish has a specific smell, you can get rid of it by sprinkling it with lemon juice.

An important rule for preparing this first dish is to cook it over low heat. Then the broth will be clear and rich.

But if the ear has lost its transparency, then to lighten it, apply an egg white pull. An unpeeled onion will give the broth a beautiful color, a piece of butter will give it a taste, and fresh herbs will give it an aroma.

Other ingredients for fish soup are usually potatoes and onions. However, there are recipes with the addition of cereals, carrots and other vegetables. How long to cook the broth depends on the type of fish used. The river one will be ready in 15-20 minutes, the sea one in 10.

Ingredients:

• Head, fins and tail from one fish (this recipe uses silver carp)
• Bay leaf with peppercorns – 3 pcs.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Salt and black pepper - to taste
• Seasoning for fish soup – 1 tsp.
• - 1 PC. (optional)

How to cook fish soup correctly:

Wash the head, fins and tail and place in a cooking pot. Add the peeled onion, bay leaf, and peppercorns.

Be sure to remove the gills and eyes from the head. They give the dish an unpleasant taste and cloudiness to the broth.

Fill the fish with drinking water and place on the stove. Bring to a boil over high heat, then reduce the temperature, cover with a lid and continue cooking.

When the meat begins to fall away from the bones, it means the fish is ready. However, to make the broth more rich, it should continue to be kept on low heat for up to one hour.

If you use frozen fish, then immerse it in water without defrosting it straight from the freezer.

Remove the fish head, tail and fins from the pan with a slotted spoon and place in a colander.

Strain the broth through filtration (fine sieve or cheesecloth) so that it is clean, without bones and spices.

Remove the meat from the head, tail, ridge and other fish waste, sorting from the bones.

Peel and cut the potatoes and carrots.

Place vegetables in clean broth and place them on the stove to cook.

Add the sorted meat to the pan and cook the dish until the vegetables are completely cooked. After about 20 minutes the potatoes will be soft. A few minutes (approximately 5-7 minutes) before the end of cooking, season the dish with salt and pepper.

Homemade fish soup is usually served in a deep plate. If desired, season each serving with finely chopped dill.

Despite the fact that the soup turns out to be rich and satisfying, it is considered a wonderful dietary dish. Therefore, you can use it without worrying about your figure.

• If you cook fish soup outdoors over a fire, do not forget to put the burning flame into it at the end of cooking. This, firstly, will give the dish a unique smell of a fire, and secondly, it will remove the smell of freshwater fish, which smells like a swamp.
• If you wish, you can pour a shot of vodka into your ear, which will improve the taste of the dish.

An even more budget-friendly option for fish soup is fish; it is not expensive and tasty.

The time for hiking in nature begins, I offer you a video recipe for cooking fish soup over a fire. Take a look, it will come in handy!

A healthy fish head soup will help a sick person recover faster. The most delicious is made from catfish, but today I only had fish heads in the refrigerator. It's OK! It is also possible to prepare a wonderful dish from them. This one will be very rich.

Ingredients:

water - 1.8 liters;

fish heads - 3 large;

millet - 100 grams;

potatoes - 3 pieces;

onion - 1 piece;

carrot - 1 piece;

bay leaves- 2 pieces;

salt and pepper - to taste.

Making fish soup from fish heads.

We take the required amount of products.

The important part of this soup is the fish. It must be the freshest. I just had some heads left over from freshly cut fish, so I immediately decided to put them into action. Rinse the fish heads, remove the entrails and gills and rinse again. Place the heads in a saucepan and fill with cold water.

Let the fish broth boil. Then skim off the foam and add salt. Simmer the broth over low heat for 30-40 minutes. Afterwards, strain the broth through a fine sieve. The fish heads contain meat that we will need for the soup. Carefully separate it and check for bones. We won't need the rest of the fish heads, so you can throw them away. Peel the potatoes and chop them into large pieces.

Rinse the millet several times.

Add potatoes and cereal to the broth. Next add the laurel leaves. Onion

And chop the carrots.

Lightly sauté in a frying pan

And add it to the soup.

Cook the fish soup until the potatoes and millet are cooked through. At the end of cooking, add fish meat. Let the soup boil for another five minutes and now you can remove it from the heat. The fish soup will turn out very beautiful, since the broth will be quite transparent. Serve the hot soup immediately.

We present to you a classic recipe for fish head broth, it is simple, the main difficulty, perhaps, is only in the correct preparation and processing of the head of a large fish.

Products:

For 1000-1200 gr. fish heads

• 1 head of onion,
• 1 parsley root,
• parsley or celery;
• salt to taste.

How to process a fish head

The head of the fish, as well as the tail, remain after and are suitable for preparing delicious fish soup or healthy broth. Before you start cooking broth from fish heads, they must be properly processed.

Use a knife to cut out the eyes of the fish.

Although the head can be lowered into the broth with the eyes, professionals prefer this exact aesthetic treatment of the fish head.

Remove the gills from the head of the fish so that during cooking they do not add bitterness to the broth.

The heads of large fish can be cut in half or into 4 parts. Scald the head of the fish and rinse immediately with cold water.

Prepare the head, tail and belly of the salmon for cooking the broth.

Broth cooking process

1. Place the heads in a saucepan, add cold water, bring to a boil, carefully remove the foam and add salt, chopped onions and parsley root, as well as a “bunch” of celery and parsley;

2. Close the dish with a lid, significantly reduce the heat and cook the heads for 1 hour, then remove them, remove the meat from the heads and put it separately, and put everything that remains of the heads back into the pan and continue cooking for about 1 hour. .

3. Then remove the broth from the heat, let it sit for about 30 minutes, remove any floating fat and strain the broth.

Advice: To give the broth a more appetizing, attractive look, you can lightly fry the carrots, grated on a fine grater, in vegetable oil, and then strain 2-3 teaspoons of this oil into the broth.

It is advisable to use the pulp and cartilage of the heads for filling pies, which are good served with this broth.

Probably everyone knows that homemade fish soup made from fresh fish is extremely tasty. This dish began to be prepared a long time ago, and over hundreds of years a huge number of different recipes have been invented. It is believed that the most delicious fish soup comes from ruff, pike perch or perch.

Homemade soup

The recipe for this fish soup is quite simple, so even a novice housewife can handle preparing this dish.

For cooking you will need the following products:
fish tails and heads;
2 pcs. potatoes;
1 carrot;
1 onion;
2 pcs. bay leaves;
fresh greens
spices for fish soup.

Preparation:
Homemade fish soup, the recipe for which is quite simple, is prepared quite quickly and easily. Peel the vegetables and rinse. Place the whole onion and carrots in the pan, and cut the potatoes into large pieces. Pour water into a container and place on fire.

After the water boils, put the washed fish, salt and spices (pepper and bay leaf) into the pan. Cook for 20 minutes, then remove the pan from the heat and remove the boiled carrots and onions. These vegetables can be cut into small pieces and put back into the fish soup or removed from the finished dish. The fish soup is ready, you can serve it to the table sprinkled with herbs.

The most delicious homemade soup

This recipe for fish soup at home is very popular, and if you do everything correctly, you will end up with a simply wonderful dish that everyone will enjoy.

You will need the following ingredients to prepare the fish soup:
fish tails and heads;
2 pcs. potatoes;
2 garlic cloves;
1 celery root;
1 carrot;
1 onion;
salt;
spices for fish soup;

How to prepare homemade fish soup:
Pour a couple of liters of water into the container and put on fire. Add black peppercorns, allspice, coriander, cloves and a couple of bay leaves to the pan. Cooking fish soup at home begins with peeling vegetables. Cut the carrots into thick slices or simply divide the root vegetable into two parts.

If the celery root is small, you can use it whole or cut a piece of the desired size from a large rhizome. Make shallow cuts in a cross pattern on the onion. Place onions, carrots and celery in a saucepan with spices.

After the water boils, wait 14 minutes and remove the bay leaf and celery root from the pan. Place the potatoes and garlic cloves cut into large pieces into the pan (crush them a little). Remove the boiled onion from the fish soup. After the potatoes have boiled for 10 minutes, place the fish in the container. Cook the dish for another 20 minutes over medium heat.

Homemade crucian fish soup

This recipe for homemade fish soup involves the use of crucian carp. Although this is an ordinary river fish, it has a very rich taste.

Ingredients:
1 kilogram of crucian carp;
2 onions;
2 garlic cloves;
95 grams of millet;
3 pcs. potatoes;
1 carrot and parsley root;
20 grams of lard;
5 peas each of black and allspice;
2 teaspoons salt;
2 bay leaves;

How to cook fish soup at home:
Remove scales, entrails and gills from the fish, and wash the crucian carp well by rinsing them in running water. Place the prepared fish in a pan, pour water and put on fire. After boiling, remove the crucian carp from the pan. Peel and wash the onions and potatoes. Cut the vegetables into cubes, remove the skin from the carrots and chop them together with the parsley root using a grater.

Wash the millet and pour boiling water over it for 2 minutes. Peel the garlic cloves and finely chop. Chopped garlic can be ground with lard. Place chopped vegetables and roots into pre-prepared crucian carp broth. When the soup begins to boil, add the cereal to the pan and cook over low heat for about 28 minutes. When there are 10 minutes left before the end of cooking, add fish, spices, herbs, salt and crushed garlic to the pan. After this, all you have to do is finish the fish soup until it’s done.

Homemade fish soup with smoke

Everyone knows that fish soup prepared in nature, which has a light smoky flavor, is very tasty.

For this recipe for aromatic fish soup at home, you will need the following ingredients:
750 grams of any fish;
potatoes, carrots and onions - 1 piece each;
2 teaspoons salt;
2 tbsp. l. rice or millet cereals;
0.5 l. water;
splinter (birch is best).

Making fish soup at home:
Rinse the cereal and pour cooled boiling water over it, place the washed fish pieces in a saucepan, add water and put on fire. After boiling, reduce the heat and cook the fish for at least 16 minutes. Remove the fish from the broth and pour the cereal into the saucepan, let the fish soup boil. Meanwhile, cut the cooled fish and remove all bones. Cut the fish meat into pieces and place in the pan a few minutes before the end of cooking.

Peel and dice the onion, carrot and potato. Pour the vegetables into a container with fish soup after boiling the broth for ten minutes. Bring the soup to full readiness, this will take 15 minutes. At the end, don’t forget to add the fish meat into the saucepan.

You can add a pleasant smoky aroma to your fish soup at home, the recipe for which is given above. To do this, light a splinter and after a minute dip it into the finished ear. At the very end, add salt to the pan and stir. Serve the fish soup along with the greens.

Fish soup in a slow cooker

It turns out that fish soup can be cooked not only over a fire or at home in a saucepan, but there are also recipes for this dish for a slow cooker.

Ingredients:
500 grams of fish;
onion and carrot - 1 piece each;
5 pieces. potatoes;
allspice peas;
bay leaf;
fresh greens.

How to cook fish soup at home:
First, prepare the fish by removing scales, entrails and gills. If the fish is large, then it needs to be divided into medium-sized pieces. After this, prepare the vegetables: peel and wash. Use vegetables whole or divide them into several large pieces, cut carrots into circles.

Add prepared fish and vegetables to the multicooker container and fill them with enough water so that its level is at the maximum level. Add spices and salt to the soup. Set the multicooker to the “Stew” mode. The fish soup will take at least an hour and a half to cook.

In order for your dish to turn out to be of excellent taste, you need to follow a few simple rules:
the container in which you are going to cook the fish soup must have an enamel coating or be made of clay;
After boiling, the heat should be reduced to a minimum. The boil should be low;
During cooking, do not close the container with the fish soup with a lid.

Every gourmet knows the taste and aroma of real fish soup - perhaps the most famous and delicious dish for all fishermen in the world. Someone will say that real ushitsa can only be prepared in nature, in a boiling pot and with birch logs fired in the fire. But it’s not always possible to arrange one for yourself, and therefore it’s worth figuring out how to properly cook fish soup at home so that it turns out just as tasty and rich.

Classically, fish soup is cooked from those types of fish that will give a fragrant broth, characterized by stickiness and a peculiar “sweetness”. Regular perch, pike perch and, especially, small brushfish are most suitable for this. The specific mucus of ruffs gives the fish soup exactly that unique taste that distinguishes this national Russian dish from ordinary fish soup. An ear with such fat will be called “white”. Ear soup made from carp, carp or crucian carp has a different taste and is called “black”. To prepare the fatty “red” fish soup, which all Siberians love to feast on, you need to prepare a decoction of red fish: stellate sturgeon, sterlet, sturgeon or salmon.

But one type of fish is not enough for real fish soup. Usually this dish is cooked from two, three, and sometimes four types of fish. In this case, to prepare the broth, smaller fish are used, which gives the dish the required aroma, then it is removed from the container with the broth, and pieces of large fish, for example, pike, carp, burbot or chub, are immersed in it. Here it is worth remembering that bream, roach, bleak, gudgeon, and any herring fish are not suitable for fish soup. On the contrary, for fish soup you can also use some sea fish, for example, halibut, sea bass or cod. It is also important to understand that the fresher the fish for the fish soup, the more flavorful the dish will be. A frozen product must be thawed immediately before placing it in the pan.

Another difference between fish soup and regular fish soup is that you don’t put a lot of vegetables in the fish soup. It is better to diversify it with a small amount of sweet potatoes, as well as carrots and definitely onions. Let's look at the preparation itself.

In order to prepare real fish soup at home, you must strictly follow the cooking regime. First of all, the broth is prepared, that is, four potatoes cut into cubes need to be placed in a pan of boiling water. But you don’t need to completely peel the onion; you just need to wash it and cut off the roots, then put the whole onion in along with the peel. You can either finely chop the carrots or simply add a whole washed and peeled carrot to add flavor. After 5 minutes, you need to put the gutted small fish, preferably folded in cheesecloth, into the pan. It should be boiled for 10 to 15 minutes, after which it is removed from the pan and pieces of large, cleaned fish, bay leaf, salt and black peppercorns are added. Then the dish is cooked for another 15 minutes.

During this period, it is worth tasting the fish soup and determining which components are missing in it. If the dish turns out to be too salty, putting a bag of rice in your ear can quickly get rid of the salt that the rice grains will absorb. A few minutes before the end of cooking, add a little vodka to the ear. This will enhance the taste of real fish soup and at the same time remove the muddy smell of fish, if any. A slight separation of the fish meat from the bones and the transparency of the broth will indicate that the dish is ready. It can be served poured onto plates and sprinkled with green dill. Knowing how to properly cook fish soup at home, you can always organize a holiday for the whole family. Bon appetit!

The information on our website is informative and educational in nature. However, this information is in no way intended to be a guide to self-medication. Be sure to consult your doctor.

The aroma and incredible taste of fish soup cooked outdoors in the company of friends cannot be compared with anything else. But you can treat yourself to a delicious fish dish at home, when another trip to the forest is not expected in the near future. We offer you several alternative options for cooking fish soup in a saucepan instead of a kettle, which you will definitely like.

Secrets of delicious fish soup

There are many fish soup recipes, but they all boil down to following certain rules:

• Use only filtered or spring water.
• You need at least two types of fish, but ideally there should be four.
• Use fresh fish.
• The main ingredient is fish. The number of other components should be less.
• Don't overcook the dish. River fish takes 15 minutes to cook, ocean fish takes up to half an hour.

Finnish trout soup

List of products:

• Trout - 700 g.
• Milk or low-fat cream - 200 ml.
• Potatoes - 5 tubers.
• Onion - 3 pcs.
• Spices.
• Greenery.

Preparation:

• Clean the trout and divide into large portions.
• Peel and chop the vegetables.
• Prepare a pan and place vegetables and fish in it.
• Fill the food with cold water, add spices and salt. The water level should be 4 cm above the level of vegetables.
• Set the heat to medium and simmer the soup for 15 minutes.
• Add milk/cream and bring to a boil.
• Remove the soup from the heat and let it sit for 10 minutes.
• When serving, garnish the soup with herbs.

Pike perch soup in Russian

List of products:

• Pike perch - 1 pc. weighing 500-600 g.
• Onion - 2 pcs.
• Potatoes - 300 g.
• Carrots and tomatoes - 1 pc.
• Butter - 2 tbsp. l.
• Parsley root - 2 pcs.
• Greenery.
• Seasonings.

Preparation:

• Clean the fish from scales and gut it, divide into portions.
• Prepare the broth from the head and fins.
• After boiling, add roots, carrots and seasonings to the pan.
• After 20 minutes, strain the fish broth and put it back on the fire.
• Add potatoes, and after 10 minutes add fish and chopped tomato.
• A minute before readiness, add oil to the pan and greens to the plate.

Homemade fish soup with smoke

List of products:

• Any fish - 700 g.
• Potatoes and carrots - 1 pc.
• Water - 500 ml.
• Onion - 1 pc.
• A small birch splinter.
• Spices.
• Rice - 30 g.

Preparation:

• Place the fish in a saucepan, add water and simmer for 15 minutes over low heat, actively skimming off the foam.
• Pull out the fish and remove the bones.
• Meanwhile, add the washed rice to the fish broth.
• When the rice is almost ready, add vegetables and spices.
• After 15 minutes, add the fish meat to the broth.
• At the end, light a torch and lower it into the boiling soup for 2 seconds.
• Serve the dish with herbs and a slice of lemon.

Fish soup can be prepared from any type of fish, and there are many recipes for cooking not only on the stove, but also in a slow cooker or microwave. Don’t be afraid to experiment, because homemade fish soup is also delicious.

ha is one of the most common first dishes in the world. And no wonder! After all, if you prepare fish soup correctly, it will delight you with its unique rich taste. Although the process of preparing this popular fish soup is quite simple, there are still a lot of subtleties. Everyone has long known that the most delicious fish soup comes from good company in nature. And it is cooked over a fire in a cauldron. But how to cook fish soup at home to please your loved ones?

Ear at home

Ukha at home turns out no worse than cooked in nature, if you take into account a few rules. To prepare fish soup at home you will need good water and fish. To prepare a rich broth, take fish bones, ridges, heads and tails, which will remain with you after cutting the fish. It is not necessary to remove the scales, as they give the ear a special taste. When your aromatic and rich broth is ready, all you have to do is add a little vegetables to it, let the soup simmer, season it - and your delicious fish soup is ready!

There are a great many fish soup recipes in the world. But regardless of the recipe, it is very important to follow the following rules when preparing fish soup:

1. Use only clean filtered water for cooking fish soup, because the taste of the water greatly affects the final taste of the soup.
2. Experts recommend cooking fish soup from at least two types of fish. Classic fish soup is prepared using four types of fish. This is due to the fact that different varieties saturate the ear with different flavors. For example, perch and ruffe give the broth a rich taste, and if you add burbot, the soup will turn out tender and sweet.
3. The main rule is to use only fresh fish, although frozen seafood is also allowed if it does not need to be thawed first.
4. The main ingredient of fish soup is fish, so there should be a minimum of other vegetables - only potatoes and onions. Spices include tarragon, bay leaf, parsley, dill, green onions and any type of pepper.
5. In order to cook a good strong broth, use ruff, ide, whitefish, perch, pike perch or any other favorite fish. Fill it with cold water, bring to a boil, constantly skimming off the foam, and then cook over low heat without a lid for 10 - 15 minutes. Then your broth will be tasty and clear. After the broth is ready, you can discard the fish and add the white of a fresh chicken egg to it to delay the cloudiness that occurs during the cooking process. Then the broth is filtered. Pieces of cleaned and gutted large fish are added to it, which will already remain in the soup.
6. The cooking time for fish soup varies depending on the type of fish used. If you cook fish soup from river fish, then the cooking time is 15 - 20 minutes, and if from sea fish, then 10 - 15 minutes will be enough. The fish soup's readiness indicator is the separation of the fish meat from the bone. If it comes off easily, the soup is ready. Remember that you cannot overcook the fish soup, otherwise the fish will lose its taste and become tough.

Homemade fish soup recipe

Every family has its own recipe for homemade fish soup. And every housewife knows how to prepare homemade fish soup to please her loved ones. We, in turn, offer you two excellent recipes - classic Finnish trout soup and traditional Russian pike perch soup.

Fish soup in Finnish

To prepare trout fish soup we will need:

• trout – 0.5 kg
• potatoes – 0.5 kg
• onions – 3 pcs. average size
• cream or milk – 200 ml
• spices – salt, black peppercorns and ground, chopped herbs

Cooking method:

• Clean and wash the trout, then cut it into large pieces.
• Peel and chop the potatoes and onions.
• Place vegetables and fish in a pan.
• Fill them with cold water so that it covers the contents by 3 - 4 cm. Add black pepper and salt.
• Cook over medium heat until tender - about 15 minutes. At the end of cooking, add cream to the soup, stir and bring it to a boil.
• Remove from heat and let the ear stand for 10 minutes.
• Before serving, decorate the fish soup with chopped herbs.

Russian fish soup from pike perch

To prepare fish soup at home according to the classic Russian recipe, we recommend using pike perch because of its delicate, pleasant taste. For the soup we need:

• fish (pike perch) – 0.5 kg
• potatoes – 5 pieces
• onions – 2 medium sized pieces
• carrots – 1 piece
• tomato – 1 piece
• parsley root – 2 pieces
• herbs, spices - bay leaf, salt, black peppercorns and ground
• butter – 50 g

Cooking method:

1. We clean the fish from scales, gut it and cut it into large portions.
2. Cook the broth from the remaining heads, ridges, bones and fins.
3. When the broth boils, add parsley root, chopped onions and carrots, and also add a bay leaf.
4. Strain the broth and add chopped potatoes, onions and the second parsley root. Cook for 10 – 15 minutes.
5. Then put the pike perch fillet, chopped tomato and spices into the pan.
6. At the end of cooking, add butter.
7. Serve the fish soup, garnished with chopped herbs.

As you can see, cooking fish soup at home is as easy as shelling pears.

Fish soup at the stake

Probably everyone will agree that fish soup on the fire is a very special dish! It is filled with a peculiar hunting spirit, which makes the soup even tastier. Cooking fish soup over a fire is not that difficult. Here are some recommendations that will help you in this matter. Firstly, all caught fish should be carefully sorted. To prepare the broth, the smallest fish will do, but it must be gutted and washed very well. Cleaning is not necessary. Second, go after the big fish. It needs to be cleaned, gutted and cut into small pieces. Thirdly, prepare broth from small fish. Wrap the fish mixture in cheesecloth and place in a pot of boiling water. This will keep your broth clear. After the broth is ready - this is about 30 minutes on low heat, discard the gauze with the fish. Then add most of the chopped large fish to the resulting fish broth and cook it for about an hour. After this, take out the cooked pieces of fish and eat them. We won't need them in the soup.

The next step is to add the remaining fish, chopped potatoes, onions, carrots, herbs to the broth and cook until tender, about 40 - 50 minutes. If the soup thickens, simply dilute it with water. There are a couple more secrets of real fishermen! Before removing the pot from the fire, fishermen always pour a glass of vodka into the soup and dip a burning firebrand into it. The alcohol softens the fish bones, and the coals give the ear the aroma of a fire and draw out all the unpleasant odors. We wish you bon appetit!

From time immemorial, ukha has been considered a traditional dish of Russian cuisine; the history of its origin has conflicting facts and opinions, but they all boil down to one common opinion: previously, any decoction or soup, and not necessarily fish soup, was called ukha.

That is why in ancient Russian cuisine you can find such strange names in the modern world: pea soup, chicken soup or swan ear. Only, starting from the 15th century, did such a dish increasingly begin to be prepared primarily from fish, although it did not enjoy rapid popularity.

Nowadays, fish soup has become a unique dish; its preparation technology differs from other soups or stews, and although it can be classified as a first course, it should not be considered fish soup.

Today, fish soup is a tasty and incredibly healthy dish, which has its own special preparation technology, which allows you to obtain a transparent, aromatic and sticky broth, which contains juicy fish that has retained its consistency and pleasant taste. How to prepare delicious homemade fish soup?

It turns out that there is nothing complicated about this, because the recipe for the dish is quite simple, the main thing is to take into account some basic points and rules for its preparation. There are several types of such dishes, each of which differs in content and technological process.

It is believed that classic fish soup should look like a transparent, aromatic and fairly concentrated decoction of several varieties of fish. Why not from the same variety? Because each of them will add its own specific flavor shades to your finished dish, for example, perch gives richness in taste, and burbot gives tenderness.

True, here experts periodically disagree, there are also those who believe that it is still more correct to use one type of fish, the only thing that all experienced chefs adhere to is that for a good fish soup, the fish must be fresh, and even better, alive.

In the classic recipe, river and sea fish can be used; perch, pike perch, carp, ruffe, pike, carp and many others are perfect.

There are other varieties, for example, red fish soup, which is prepared exclusively from varieties of red fish, such as salmon or salmon, and if saffron is added during the cooking process, it is also called amber fish. You can also use freshly frozen seafood, however, they must be placed in the water immediately without defrosting.

How to cook fish soup correctly?

In addition to fish, it is permissible to add only onions, carrots and potatoes to the fish soup; such a dish does not require a large amount of other vegetables; in some recipes even carrots are excluded, and the onion is cooked as a whole.

The abundance of vegetables is replaced by a variety of herbs and spices, which, interacting with fish broth, give the fish soup a special and unique taste. The following spices can be used: bay leaf, fragrant and bitter, parsley, dill, green onions, tarragon.

To remove the specific taste of fish, which can especially appear in marine species, it can be sprinkled with lemon juice. Sometimes one type of fish can be used for such a dish, and another will be added to the already prepared fish soup.

For example, a rich and aromatic broth can be boiled on the head, tail and spine of a large fish or on whole carcasses of gutted small fish, then they are removed from the broth, and pieces of other large fish are added in their place.

Thus, you can prepare the so-called triple fish soup, for the broth of which one type of fish is used, and for the fillet in the finished dish - another (often several varieties at once).

In order for the finished broth to be light and transparent, the fish must initially be filled with cool and, preferably, purified water, it is brought to a boil, and then it must be cooked over medium or low heat.

The soup should not gurgle or splash out! To preserve the juiciness and aroma of the fish, it is necessary to bring it to a boil over high heat, skimming off any foam that forms.

Of course, it is believed that the most authentic and delicious fish soup is not prepared at home, but somewhere in nature, on a fire, in a real camp cauldron. The most ardent fans of such camping conditions recommend using only freshly caught fish, immediately gutted and peeled.

It is also recommended not to use a lid and use only spring water, this way your dish will be enriched with all the “tastes and smells” of nature and will turn out even more appetizing and unique. You should not disturb the fish soup, especially if you do not plan to replace the fish for the broth with a new fillet; sometimes it is enough to shake the pot slightly so that the contents do not burn.

The fact is that the fish boils quite quickly and if you constantly stir it with a spoon, you can end up with a not-so-pleasant mush, rather than a clear broth with pieces of fish and vegetables.

It is also important to remember to limit the cooking time of the dish; it varies depending on the type of fish used: for example, freshwater fish takes longer to cook, from 7 to 20 minutes, but sea fish is faster, it usually requires 10-12 minutes. True, first of all, you should still take into account the size of the fish itself or its pieces; the larger they are, the longer it will take to cook them.

Salmon fish soup recipe

To prepare you will need:

• ridge, head, tail, fins and salmon fillets;
• onions – 2 pcs.;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• fresh tomato – 1 pc. (large);
• parsley, celery root, dill;
• salt, allspice, bay leaf.

Initially, the fish must be gutted and divided into parts indicated in the list of required products. All parts are washed thoroughly, be sure to remove the gills from the head, otherwise they may taste bitter in the broth.

Fill the head, ridge, fins and tail with cold water in a saucepan (the best type of cookware for cooking is one that does not oxidize, for example, enamel or clay), put it on high gas and bring to a boil, skim off the foam.

When the broth has boiled, reduce the gas to medium and add peeled carrots and onions to it; the vegetables can be left whole or cut into small slices. Next, add the peeled whole celery root and allspice peas and continue to simmer over low heat for about half an hour.

After the time has passed, remove the broth, filter through cheesecloth, add the fillet to it and continue cooking for about 10 minutes. Then add the peeled and sliced ​​potatoes, cook for another 15 minutes, add finely chopped onion and chopped tomato.

In conclusion, we send all the necessary spices, in your opinion, to the ear; their volumes should be determined solely by your taste. After the soup with all the spices has boiled, turn it off and let it brew under the lid for another 20 minutes.