Fish soup with millet and potatoes

Ukha in a plate looks very appetizing.

Fish soup is one of the oldest dishes in the cuisines of different nations. It is cooked from fish, but it cannot be called fish soup. After all, its preparation technology and composition are special. There are many types of this dish, and in each country it is prepared differently. But any housewife can find her own recipe for making fish soup, which will delight loved ones with its special taste and aroma.

Cooking technology

Ukha is a fish broth. No cereals or other ingredients are added to the classic dish, only spices and sometimes root vegetables. It is believed that fish soup can only be cooked over a fire from freshly caught fish. Any small fish is used for it, and vodka is added to fight off the smell of mud. But you can cook delicious fish soup at home if you know the specifics of its preparation.

This is a simple budget dish that is cooked from any fish, bones, heads, tails. It is recommended to take at least two varieties, then the soup will turn out rich and aromatic. It is impossible to say for sure which fish makes the most delicious fish soup. The basic rule is to cook broth from fines and scraps, and then add large pieces. It is recommended to add less water and a minimum amount of additional ingredients.

In addition to choosing products for this dish, you need to follow the cooking technology. It is recommended to first cook fish broth from fines and trimmings. Then strain the broth and boil the vegetables in it. The main ingredient of fish soup - large pieces of fish - is best placed in vegetable broth, so it will retain its aroma, taste and remain juicy. You need to cook it for 10-20 minutes, the most important thing is not to overcook it. As soon as the meat begins to fall away from the bones, the dish is ready.

You should know how real fish soup is cooked. It should not be stirred, since fish is a very delicate product; you can damage it with a spoon and it will turn out to be porridge. For cooking, it is recommended to use enamel dishes; there is no need to close the lid to prevent the fish from boiling. Cook the soup over low heat; do not allow it to boil too high. During the cooking process, you should monitor the broth, skimming off any foam that forms.

It is important when to add different ingredients to the broth. It is recommended to add spices immediately, with the first portion of fish, and then strain the broth so that it is clear. Not everyone knows when to salt your fish soup. Be sure to do this at the very end so that the fish does not turn out tough. It is best to use sea salt for this.

Attention! After turning off the heat, close the pan and let the dish sit for 10 minutes. You can eat fish soup not only hot, but also cold.

Classic fish soup in a pan.

Wild Siberian fish soup

Photo: Restaurant “Honest Kitchen”
Recipe by Sergei Eroshenko, chef of the restaurant “Honest Kitchen”

• 3 liters of water
• 1 chicken
• 1 kg of wild fish trimmings (muksun, nelma, pike perch)
• 200 g onion
• 200 g carrots
• 500 g potatoes
• 1 kg fish fillet (nelma, muksun, pike perch, sterlet)
• 50 g cilantro

Step 1. First you need to cook chicken broth in 3 liters of water. Cook for 2 hours, skimming off the foam.

Step 2. Add trimmings (head, bones) of wild fish (muksun, nelma, pike perch) to the broth and cook for another 1.5 hours. Strain the finished broth.

Step 3. Cut the onions and carrots into thin strips. Sauté in vegetable oil.

Step 4. Peel the potatoes and cut into cubes. Place in strained broth.

Step 5. Add onions and carrots to the broth. We also put fish fillets there.

Step 6. You need to bring the broth to a boil and keep it on high heat for 7-8 minutes. Then reduce the heat and you are ready to serve. When serving, sprinkle with chopped cilantro. Recommended to serve with toast and herring mincemeat.

Forshmak recipes can be found here >>

Secrets of delicious fish soup

Not everyone knows how to properly prepare delicious fish soup at home. If you cook it like a regular first course, you will get just fish soup. The secret of the fish soup is that the broth should be transparent, and the fish should be added to it in large pieces.

There are several recommendations that will help you understand how to properly prepare fish soup.

• The fish in the finished dish should be whole. If it has a lot of small bones, for convenience, before putting them in the pan, they need to be cut in several places.
• The best fish for fish soup is fresh, even live. If you cook it from frozen, you do not need to defrost it.
• When cleaning, you need to remove the insides and gills. It is better to leave the fins, tails and head, as they make the richest broth. Sometimes they even leave scales.
• Some types of fish have a specific taste. It is recommended to remove the skin from sturgeon, it is tasteless. And if the aftertaste remains, you need to add lemon juice or vodka to the dish.
• It is better to add the whole onion, even with the peel, and then throw it away. This will help achieve a nice golden color to the broth.
• Many people know what is most often added to the ear, but they do not always attach importance to it. In fact, spices are a must; allspice, bay leaf, parsley and dill are especially often added. Moreover, the fattier the fish, the more spices there should be.

Ukha in a plate looks very appetizing.

What is fish soup and how does it differ from other fish soups?

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The first and main distinctive feature of the national Russian dish is an extremely meager set of accompanying products. Fish in the ear is the main and almost the only component. You could say she is a queen in a pot. All other additives are intended only to emphasize its taste. Therefore, for a beautiful color of the broth, they use a washed onion in the husk (then it is thrown away). Spices used include black pepper and bay leaf.

It’s another matter if you cook fish soup from small fish. It smells like mud, so at the end of cooking, add a shot of vodka to the dish. The distillate perfectly neutralizes unpleasant odors. Another distinctive feature of the Russian national soup is the order in which the ingredients are added. The taste also depends on this. For example, when should you put fish in your ear? Some kitchens make vegetable broth. And the quickly boiling fish is added at the end. There are other options.

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But in the classic fish soup recipe, the fish is poured with cold water, put on fire, and the “noise” is removed. You can put it in a slightly boiling, salted vegetable broth, having first pulled out whole onions, carrots and parsley root. The fish soup is boiled without covering the pot, and then left for 7-8 minutes.

What's included

The main ingredient for fish soup is fish. There is no clear opinion on what it should be; this dish is prepared from different varieties. But it is believed that it turns out tastier if you take several varieties, each of which will give the broth a unique taste. Classic fish soup is made from freshly caught fish, but at home you can even use frozen fish.

Important! The fish must be fresh; to check this, pay attention to the color of the gills, fins, transparency of the eyes and smell.

Each housewife herself chooses which fish to cook the broth from. The most commonly used fish are ruffe, pike perch, carp, pike, carp, trout, salmon, and halibut. The best fish soup is obtained from sticky fish, such as burbot or perch. Herring, roach, roach, bream, and mackerel are not suitable for this dish.

The peculiarity of this first course is that, in addition to fish, it is permissible to use a minimum set of products. Sometimes they add nothing to the fish soup except herbs and spices. There are recipes containing carrots, onions, and potatoes. The most common spices are:

• laurel;
• peppercorns;
• celery root;
• garlic;
• tarragon;
• dill;
• parsley;
• hot peppers.

Products prepared for making fish soup.

Fishing soup (TTK3350)

Readers: 975

TECHNICAL AND TECHNOLOGICAL MAP No. Fishing soup

1. APPLICATION AREA

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the Fishing Ukha dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

• The numerator is the net mass of fish, the denominator is the mass of cooked fish.

4. TECHNOLOGICAL PROCESS

Broth is made from small fish and filtered. Whole potatoes, onion heads, parsley, cut into thin slices, are placed in a boiling broth and boiled. 15 minutes before the fish soup is ready, add prepared portions of fish (pike perch fillet with skin and rib bones and burbot fillet without skin with rib bones). At the end of cooking, add butter to the ear. Finely chopped greens are served separately to the ear.

When preparing fish soup en masse, the fish is boiled separately and added during the holiday.

Fisherman's soup can be prepared without oil. It can be prepared from one pike perch or burbot, or from catfish, pike, chum salmon, carp, increasing the amount of fish accordingly.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer:

Varieties of dishes

Depending on the cooking methods and the types of fish used, there are several types of fish soup:

• triple is prepared in three steps;
• a combination of several varieties of fish;
• red from red fish;
• white from burbot, perch, pike perch;
• sweet is cooked with the addition of carrots;
• Donskaya - with tomatoes;
• fishing is prepared from live fish without vegetables.

In addition to the usual method, you can cook fish soup in a slow cooker. It is only recommended to use boneless fish fillets for this purpose. In this case, you won’t get a classic clear broth, since all the products are added together and cooked for 30-40 minutes.

Triple ear

It is believed that the most delicious fish soup is cooked in triple broth. This is a classic recipe that does not include potatoes or carrots. The peculiarity of its preparation is that it takes a long time to cook.

1. First you need to cook small fish, cleaned and without heads, for half an hour.
2. Then the broth is filtered and medium fish is cooked in it - crucian carp, ruff, perch. Only the entrails, scales and gills need to be removed. Along with it are the heads of large fish, parsley root, peppercorns and a whole onion. You definitely need to remove the foam.
3. After 20 minutes, strain the broth again, add salt, and then add large fish, cut into pieces, and a bay leaf into it. Do not stir during cooking.
4. When the fish becomes soft, remove the bay leaf, add chopped herbs and cover with a lid. The soup should sit for 10-15 minutes.

“Triple fish soup” is a type of dish.

Donskaya ear

The Don Cossacks have an original recipe for delicious fish soup. It has an unusual taste due to the presence of tomatoes and dill corollas. This dish is cooked in double broth.

1. First you need to boil small fish, trimmings and heads along with the whole onion.
2. After 20 minutes, strain the broth and discard the onion. Place large fish, diced potatoes, tomato, bay leaf, and pepper in it.
3. You need to salt the fish soup 5 minutes before it’s ready. Then take out the bay leaf, add chopped herbs and dill corollas, close the lid and leave to brew.

And in this plate, Donskaya Ukha is also an interesting option.

Carp soup

Photo: From personal archive
Recipe by Denis Perevoz, chef, board member of the National Culinary Association, chef consultant

• 1 live carp (about 1.5 kg)
• 300 g onions
• 100 g butter
• 100 g millet
• 600 g potatoes
• 5 liters of water
• 2 bay leaves
• Salt and pepper
• 400 g fresh tomatoes
• 30 g dill
• ½ lemon

Step 1. Gut the fish, clean and remove the gills, wash and dry with a paper towel. Take the fish with your hands under the gills and, using a knife, make an incision from the head to the spinal bone, then, turning the knife in the direction of the tail, cut off the fillet, turn the carcass over, cut off the fillet again from head to tail.

Article on the topic

Transparent and with tomato. How to properly cook fish soup Step 2. Cut the fillet into pieces 2 by 2 cm.

Step 3. Place bay leaf, bones, head into boiling water and add millet. We add the cereal at the very beginning, since millet takes a long time to cook.

Step 4. After 30 minutes of boiling, remove the carp bones and head from the broth.

Step 5. Add the potatoes cut into strips; the length of the cut should not exceed the size of a spoon.

Step 6. Cook for 10 minutes, add finely chopped onion, boil for 5 minutes, add diced tomatoes (size 1 cm), butter, fish fillet that we prepared, chopped dill, bring to a boil, squeeze the juice from half a lemon, remove from the fire. Let it brew for 10 minutes.

Tip: For a more intense taste and special aroma, if, for example, you are cooking fish soup over a fire, you can take a burning log from the fire and lower the boiler.

Fisherman's soup

Every fisherman knows how to properly prepare delicious fish soup. It is cooked from live fish in a pot over a fire, preferably with spring water. The peculiarity of this version of the dish is that no vegetables except onions are added. Usually fishermen cook fish soup from what they have on hand, but there is a classic recipe.

1. First, a broth is boiled from small fish, heads and onions. You also need to add peppercorns.
2. If possible, the broth should be strained. Or at least remove all large pieces and pepper.
3. Add good pieces of fish and add bay leaf. Cook until done.
4. To eliminate the smell of mud, pour in 50 ml of vodka and close the lid. Serve fish soup with greens.

Fishermen cook it right in the open air - this dish is simply called “Fisherman’s fish soup.”

How to cook “Ukha at home”

1. We will need a large 4 or 5 liter saucepan. Pour 3 liters of cold water into it. Prepare all vegetables and fish. Clean and rinse the fish. Peel and rinse the vegetables. If you are using small fish, you can sew it up in gauze.

2. Chop the vegetables coarsely - cut the potatoes, onions, parsley root into several parts, when the soup is cooked, you just need to select it. Cut the carrots into half rings.

3. Bring the water in the pan to a boil, add salt and vegetables.

4. When the potatoes are almost ready (after 10-14 minutes), add bay leaf and black peppercorns.

5. After a few minutes, add the fish to the pan. Cook for 7-8 minutes.

6. Rinse the dill, chop and add to the pan. Taste to see if there is enough salt. Add if necessary. Cook for another 2-3 minutes, then turn off the heat.

7. Place a slice of lemon in a plate, pour in the fish soup and serve. Bon appetit!

Homemade soup

The simplest and most common recipe for making fish soup is available to every housewife. You can cook it from any fish, even fresh frozen. But, according to many, the tastiest soup is made from sea fish. It does not have the smell of mud, so you can add less salt and spices. This fish soup is cooked in vegetable broth using only good pieces, without heads or trimmings.

1. First you need to boil diced potatoes, carrot slices, chopped parsley root, and a whole onion.
2. Add fish, cut into large pieces, peppercorns, bay leaf. Cook until tender, usually 15-20 minutes.
3. Remove the onion, pepper, bay leaf and salt. If necessary, add a little vodka or white wine to eliminate unpleasant odors.
4. Turn off the heat under the pan. Add dill or parsley, a spoonful of butter.
5. Serve with a slice of lemon. Greens can also be added to the plate.

“Homemade fish soup” on a plate looks appetizing.

Salmon fish soup recipe

Ingredients:

1. Salmon – 1.5 kg.
2. Potatoes – 4 pcs.
3. Carrots – 2 pcs.
4. Onion - 1 pc.
5. Greens – 1 bunch.
6. Bay leaf – 2-3 leaves.
7. Peppercorns – 4-5 pcs.
8. Salt - to taste.

Step by step recipe:

1. Add the head, fins, tail to boiling water, cook for 40-50 minutes.

2. Using a slotted spoon, remove the fish and separate the meat from the bones and head.

3. Do not cut the onion, cut the carrots, potatoes into cubes.

4. Add carrots, onions, potatoes, portioned pieces of salmon, and boiled meat removed from the bones into the broth.

5. Cook for 15 minutes, add salt and spices at the end. We cut the greens.

6. Remove from heat, remove onion, pour into plates, sprinkle with herbs.

Ukha team

This dish is called this because any fish can be used to prepare it: trimmings, heads, tails, small fish. But large pieces of salmon, salmon, pike perch or cod are also added. There are two options for how to prepare a combined fish soup: you can cook it all at once or make a double broth. In this case, small fish and trimmings are boiled first, only then large fish are added to the strained broth. This dish turns out to be more aromatic and rich.

1. Place large fish, onions, whole carrots, peppers and bay leaves into the strained broth from the fines. Boil over low heat for 15-20 minutes, be sure to remove the foam. You can't mix it. You can add a couple of lemon slices for flavor.
2. Carefully remove the fish and place on a plate. Strain the broth again and discard the vegetables. Then put diced potatoes and carrots in it. Cook until done. At this time, sort through the cooked fish, removing all the bones.
3. You need to know when to salt this fish soup. This is done before the secondary placement of fish. When the vegetables become soft, carefully place the fillet into the broth and simmer for another 5 minutes.
4. Add chopped dill, cover the pan with a lid and turn off the heat.
5. When serving, it is recommended to add a slice of lemon to the plate.

It’s not difficult to prepare real fish soup; you just need to know the peculiarities of its cooking and the order in which all the ingredients are added. And then, even at home, you will get a classic dish with a clear broth, a pleasant aroma and an unforgettable taste.

How to cook “Homemade fish soup”

Place the cut fish in a saucepan with pepper, bay leaf and fill it with water.

Bring the water to a boil and cook for about 20 minutes until the fish is cooked through. Strain the fish stock through a fine sieve.

Remove the pepper and bay leaf from the pan. Set the fish aside to cool. When cool, disassemble the fish, removing all bones and set aside. Add chopped potatoes and carrots to the fish broth.

Add onion and celery to broth. Cook for about 15 minutes until the potatoes are cooked through.

Add fish to the soup and garnish with fresh herbs.