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Ukha is now the name given to a rich fish soup, but previously in Rus' this was the name given to any soup. The dish has many recipes, many of which include the addition of cereal. While the classic ear does not require its addition.

The dish includes fish heads, fins, and tail. And also vegetables: carrots, potatoes, onions and roots. At the end, sprinkle the finished fish soup with herbs. Cereals are added to make the dish more filling. Pearl barley is best, as it will add viscosity to the broth. It is pre-soaked in water for two hours to speed up the cooking process. Throw barley in front of the potatoes and cook for 20 minutes. Don't overdo it with the grains, otherwise the soup will taste more like porridge.

Also, what kind of grain is added to the fish soup?

You can add millet or rice to your ear. They are washed in cold water until it becomes clear and placed in the stew ten minutes before they are ready. Corn grits are also added, which will make the fish soup similar to a puree soup.

Experiment and mix cereals. For example, buckwheat and barley add a special taste.

If there is a lot of caviar in the fish, then adding cereals will be unnecessary. It will successfully replace this product in stew.

Recipe for fish soup with corn grits

To prepare such a hearty and tasty fish soup you will need:

1. Fish (preferably silver carp) – half a kilo.
2. Corn grits - 3/4 cup.
3. Water - three liters.
4. One carrot.
5. One onion.
6. Three medium potatoes.
7. A tablespoon of salt.

Separately for the broth: carrots, onions, fresh parsley or dill.

First, cook the broth from carrots, onions and herbs, salt it. Then remove the roots and herbs and add the fish and cook for ten minutes. Having previously laid out the fish, add the cereal. Boil it for fifteen minutes, then add the chopped and peeled potatoes. Cook for another ten minutes.

Sauté the dressing in a frying pan: diced onion, grated carrots. Remove skin and bones from the fish and add to the broth along with the prepared dressing. Let the soup boil for one minute and sprinkle with herbs. Let the soup sit for half an hour. Of course, it differs from the classic fish soup, but is not inferior to it in taste and nutrition.

Recipe for fish soup with pearl barley

Most often, fish soup is cooked with pearl barley; the recipe is very simple.

Take the following ingredients:

1. Fresh carp.
2. Three liters of water.
3. Bulb.
4. Parsley root.
5. Potatoes – 3-4 pieces.
6. Pearl barley - five tbsp. spoons
7. Bay leaf.
8. Salt, pepper, maybe allspice.
9. A bunch of dill or green onions.

Rinse the pearl barley and soak in water for 2 hours. Clean the carp, rinse it, cut off its head and fins. Place fish, onion and parsley root in a bowl. Bring the future soup to a boil, skim off the foam and cook for fifteen minutes.

Remove all ingredients from the pan and discard the parsley root. Strain the broth and put it back on the fire with the pearl barley and pieces of fish. After fifteen minutes, add the diced potatoes. Five minutes before cooking, add salt and bay leaf.

Sprinkle the soup with herbs and let it brew for about 20 minutes.

The choice of grain for fish soup is a matter of taste; experiment, because each dish will turn out unique and tasty in its own way.

Norwegian fish soup

As the name suggests, this type of dish came to us from the sons of the north, the Norwegians. This is a dish prepared from different parts and types of fish (although salmon is preferable). But butter and/or cream must be added to its recipe, so the second name for this soup is creamy.

Ingredients:

• Three potatoes
• One carrot
• 350 grams of salmon,
• 50 g butter,
• 160 ml cream,
• Greens to taste
• 1 liter of water,
• 25 g celery,
• 50 g hard cheese.

Preparation:

For the broth, take a liter of water and pour it over the salmon bones. Let the broth boil for an hour, and it is almost ready, all that remains is to strain. Then peel the potatoes and cut them into cubes. Chop the celery in the same way. Cut half the carrots into small cubes and save the rest for now. Add chopped vegetables to the soup.

Then cook the rest of the vegetables. Cut the onion into rings, celery into small cubes, and grate the carrots, fry and also add to the soup. Then cook for a few more minutes.

Finally, cut the salmon, separating the fillets and sending them to the pan to cook for 10 minutes. Then pour cream and grated cheese into the soup. Let the soup sit and then pour into bowls.

Cereals suitable for fish soup

Ancient fish soup recipes do not require the addition of any grains, because since ancient times this dish was prepared exclusively from one type of fish, herbs and aromatic roots. And they ate this fish soup with bread on ordinary days and with pies on holidays. This is where such names as sterlet ear, sturgeon ear and others came from. Over time, they began to prepare this dish from several types of fish, which always produces a rich, fragrant and slightly sticky broth. Such fish soup, for example, can be obtained from carp, crucian carp, carp, sterlet or halibut.

Well, to make the fish soup more satisfying, you can add a small amount of cereal to it. The best choice, of course, is pearl barley - it will give such a dish the viscosity it needs. Such cereals must be pre-soaked in water for several hours, otherwise they will cook for a very long time. And in the fish soup it is added before the potatoes and cooked for 15-20 minutes. But under no circumstances should there be a lot of grain in the ear, otherwise the dish will begin to resemble more porridge than fish soup.

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Millet or rice is also often added to the soup. This cereal is thoroughly washed in cold water several times and added about 10 minutes before the end of cooking. True, although fish goes well with rice, a dish with such grains will already resemble fish soup more than real fish soup.

Cheese fish soup

In some ways, this soup is reminiscent of Norwegian, but here instead of cream and butter there will be cheese, which will give the dish an exquisite taste and high nutritional value.

Ingredients:

• One onion
• Salt, pepper to taste,
• Liter of water,
• 10 ml olive oil,
• One bunch of dill
• Three potatoes
• One carrot
• Four processed cheeses,
• 200-300 g fish fillet.

Preparation:

Cut the onions and carrots into small cubes, then sauté in olive oil.

Pour water into the pan and let it boil. Crumble the cheese and add it to the pan, stirring well. Send the potatoes there, which must first be cut into cubes. Cook the potatoes until half cooked.

Then the onions, carrots and fillets will go into the pan. Let the soup simmer for 5 minutes.

Then remove from the stove and chop the dill. Let it brew for another 5-10 minutes and serve.

Recipe for delicious fish soup with barley and vodka

To prepare this dish you will need: - 1 large fresh carp; — 3 liters of water; - a head of onion; - parsley root; - Bay leaf; - 4 potatoes; - 6 peas of allspice; - salt and ground black pepper to taste; - a shot of vodka; - 5 tbsp. spoons of pearl barley; - a bunch of green onions and dill.

Wash pearl barley and soak in cold water for 3 hours. Meanwhile, clean and gut the carp, remembering to remove the gills. Wash thoroughly under running water. Cut off the head, tail and fins. Place them in a saucepan along with parsley root and peeled onions. Fill with water and bring to a boil. Then carefully skim off the foam, reduce the heat and simmer uncovered for 15 minutes.

Place the head on a plate, and discard the tail, fins, onion and parsley root. Strain the broth, put it back on the fire, add the remaining pieces of fresh fish and pearl barley. After 15 minutes, add coarsely chopped potatoes to the soup. When it is almost ready, salt the fish soup, add bay leaf and allspice. After 5 minutes, take out the bay leaf, pour a shot of vodka into your ear, pepper and sprinkle with herbs. Cover with a lid and let sit for 10 minutes.

There are many fish soups in the culinary cuisines of different nations. In Hungary it’s halasle, in France it’s bouillabaisse, among the Finns it’s kalakeitto, and in Russia it’s ukha. The preparation of this fish soup has reached such heights that there are dozens of varieties of the dish. And not only in terms of regional nuances, although this also occurs (remember, for example, the Pskov fish soup made from smelt, the Volga fish soup made from sterlet, the Arkhangelsk fish soup made from cod liver). But this Russian national dish also has variations regarding cooking technology.

There are prefabricated, baked, plastic, flaccid and even sweet fish soup. The types of fish soup are also distinguished according to the set of accompanying products. We are accustomed to the presence of cereal in the ear. You will be surprised, but this product is not in the classic recipe! Cereals are added to the fish soup by poor people who cook a liquid broth. And cereals, as you know, make a dish more satisfying. Well, we're not rich either. Let's see which ear grains are best with it. But first, just for reference, here is an old classic recipe for the dish.

Finnish trout soup with cream

Cream is often added to red fish soups. The result is a very satisfying and rich soup with a delicate taste. Finnish trout soup is also prepared with cream. To make such a fish soup, we will need the following products:

• 500 g trout
• 500 g potatoes
• 200 ml cream
• 3-4 onions
• 2-3 peas of allspice
• salt, ground black pepper, parsley (greens) - to taste

Wash the fish and cut into slices without peeling the scales. We peel the potatoes and cut them into cubes, we also peel the onions and finely chop them. Take a deep pan, put potatoes on the bottom, a layer of onions on top, and place pieces of trout on top of the onions, scales up.

Boil water in a separate pan and pour boiling water over the trout and vegetables so that the fish is completely covered with water. Add allspice, salt and pepper to taste. Cook the fish soup over medium heat for 15 minutes. A few minutes before the end of cooking, add cream and bring the fish soup to a boil.

Let the finished fish soup brew for 10 minutes, add finely chopped parsley and serve.

Bon appetit!

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

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.

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.

Soup with canned saury “Summer”

Tender saury meat and vegetables are an excellent combination for summer soup. A quick and satisfying lunch for the whole family.

Ingredients:

• canned saury – 1 jar
• potatoes – 2 pcs.
• carrots - 2 pcs.
• green onion
• rice – 100 g
• vegetable oil
• tomatoes – 2 pcs.
• parsley root – 1 pc.
• dill
• pepper
• salt.

Preparation:

Place diced potatoes and washed rice into boiling water.

While the potatoes are boiling, prepare the vegetables: chop the carrots and parsley root, finely chop the onion.

Sauté onions with carrots, parsley and tomatoes in oil. Transfer to the pan when the potatoes are soft.

Add canned food to the soup and boil a little. Add salt to taste. Add any spices.

When serving, sprinkle with herbs.

If you add a little tuna or salmon to the soup, you will get an unusual combination that will create an extravaganza of taste.

Classic recipe (general principles)

How to cook fish soup correctly so that you get a concentrated, astringent, slightly sticky broth? There are a few simple rules that must be strictly followed. Firstly, the choice of dishes. The pan must be either clay or non-oxidizing, enameled. No matter what the fishermen say, a cast iron cauldron is not suitable for this dish. The roots for the soup (onions, carrots, parsley, and celery if desired) are boiled whole. The vegetable broth is salted before adding the fish. Under no circumstances should the liquid be allowed to boil violently.

The fish soup should be cooked in an open container. The rules for the duration of heat treatment of fish should be strictly followed. This depends on both its type and size. Freshwater fish takes seven to 20 minutes to cook. Marine - from 8 to 12. The fish caught in Siberian rivers stands apart. It needs to be cooked for 25 minutes to half an hour. Only after the fish is cooked are spices added. The rule that applies here is the fattier the type, the more seasoning. For fish soup, clarification of the broth by extracting is unacceptable. The soup must be steeped under the lid. Fresh herbs (dill, parsley) are crumbled into a plate before serving.

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What kind of grain is used to cook fish soup?

Adding a satiating component in the form of cereals to fish soup is a late component. And this practice was introduced into everyday life not only by poor people, but also by fishermen. If the former wanted to make a large pot of soup from a small amount of fish, the latter simply did not have the opportunity to take vegetables and spices from home. But in both cases there was only one way out: throw a handful of cereal into the soup. When dry, it does not take up much space in a fisherman’s luggage. And it’s incredibly cheap, which is a godsend for a poor family.

But what kind of grain is used to cook fish soup? This mainly depends on the type of fish. Millet is more suitable for some inhabitants of rivers and lakes, and pearl barley is more suitable for others. Ukrainian Cossacks generally practiced adding flour with sour cream. There are options for fish soup with wheat, barley, corn, buckwheat, semolina or rice. It should be borne in mind that all these grains are cooked differently. Therefore, you cannot simply replace one type of cereal with another. You must adhere to the recipe every time. Ukha, depending on the type of fish, can be:

• triple (or team),
• black (carp, crucian carp, rudd, chub, carp, asp),
• white (whitefish, ruffe, perch, pike perch),
• amber (from red fish, as well as from sturgeon, sterlet, beluga), such a soup is usually tinted with saffron, which is why it got its name.

Fisherman's soup

This is a special dish both in terms of preparation technology and composition of ingredients. Usually fishermen store their good catch to bring home. And on the spot they eat what they usually give to cats. But this small fish is very fresh, often alive. The fish soup is cooked over a fire in a cast iron pot, which gives the dish a special smoky aroma. The fishermen do not have any vegetables with them. But they must have pearl barley, which they use as bait on the hook. Therefore, the question of what kind of grain to cook fish soup with is idle.

1. The small fish is poured with cold water and placed on the fire. Cook for a long time until you get a thick, even slightly viscous broth.
2. Then they filter and throw away the fish. Put the pot on the fire again.
3. Throw two or three tablespoons of pearl barley into the ear for three liters of soup. The small fish smells like mud. You need to get rid of the smell. Therefore, fishermen pour vodka (a glass or two) into the fish soup. The alcohol in the taste of the soup is not felt - it immediately evaporates in boiling water. But vodka neutralizes the unpleasant odor and also makes the water softer.
4. In the end, the fishermen extinguish the burning brand in their ears. It gives the food an additional smoky flavor and further eliminates the smell of mud.
5. The fish soup is cooked without a lid. But before serving, the dish is infused.

Homemade classic fish soup with millet

In an equipped kitchen, cooking technology changes. The fish soup is not cooked over a fire, but on a stove. And they do not use a cauldron, but an enamel pan. The cook also has a variety of vegetables and seasonings at hand. In some areas of Russia, tomatoes and garlic (in the south), and potatoes are actively used. And in the north, it’s generally customary to add milk and a piece of butter to the soup at the end. Let's consider the prefabricated version of preparing this dish as a classic.

Triple fish soup, as the name suggests, is made from 3 varieties of fish. You can take two or four, but more is already too much.

1. There should be small fish in such an ear. She's being gutted.
2. The tails and heads of other fish species are added to it. The gills are cut out.
3. This is used to make a rich broth called yushka.
4. Then it is filtered and, if necessary, clarified with lemon juice.
5. Make a vegetable decoction in another container. It is connected to the yushka.
6. Three tablespoons of millet are washed until the flowing water becomes clear. Add to soup.
7. And they add expensive varieties of fish cut into pieces, seasoning the dish with spices.

Ear soup with corn grits

We understand the basic principles of preparing Russian national fish soup. Now let's see what kind of grain the fish soup is cooked with. When choosing cereals, they focus not only on the type of fish, but also on its quantity. For example, pearl barley will make the liquid broth richer. Millet and corn grits are similar in appearance to eggs. This soup will be nourishing and tasty. Corn grits are also good because they do not boil into a sticky porridge.

1. First, cook the roots for the soup in three liters of water.
2. We take them out and put in half a kilo of silver carp.
3. After 10 minutes of cooking, take it out too.
4. Add half a glass of corn grits if you plan to add potatoes and fried vegetables. And if not, then you need to add more grains.
5. Cook for a quarter of an hour.
6. Place three peeled and cut into pieces potatoes.
7. We make frying from onions and carrots. Put it in the soup.
8. Return the silver carp to the pan. Cook for another minute.

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Soup with canned saury and rice

Soup with fish and rice is hearty, but low in calories. It is suitable for those who watch their figure and everyone who simply loves delicious food.

Ingredients:

• canned saury - 2 pcs.
• rice – 100 g
• potatoes – 4 pcs.
• carrots - 1 pc.
• onion – 1 pc.
• greenery
• seasonings
• Bay leaf
• salt.

Preparation:

Place washed rice in a pan of boiling water. After a few minutes, add the chopped potatoes into the pan.

Chop the onion and carrots and fry in oil.

When the potatoes and rice are ready, put the roast, herbs and chopped saury into the pan. Add spices and salt to taste.

Ear soup with pearl barley

This cereal takes a very long time to cook. Therefore, you need to soak it for 2 hours ahead of time. It is better to cook fish soup with pearl barley from carp and similar fish.

1. First we make vegetable broth with the head, fins and tail.
2. Let's strain it.
3. Bring to a boil again and add the washed barley (5 tablespoons).
4. You can also add carp pieces (fillets) to the soup.
5. After a quarter of an hour, add potatoes (optional).
6. After another 10 minutes, add salt, add spices and bay leaf.

Fish soup with bulgur

Dried and slightly fried coarsely crushed wheat groats, unlike semolina, do not soften or swell. Therefore, bulgur is often used to prepare various soups. Fish soup with wheat grain can be cooked from any fish, including small fish or carp heads.

1. The latter must first be brought to a boil and the water poured out.
2. Then pour in a new one and cook again with onions, roots and spices.
3. When the broth is ready, strain it.
4. Return to the stove, add 2-3 chopped potatoes and half a glass of bulgur.
5. When the vegetables are ready, cut 2-3 tomatoes (or add a tablespoon of tomato paste).
6. Finely chop a clove or two of garlic.
7. Cook for about five minutes. Salt to taste, let it brew.

With chicken broth

For a homemade lunch, a hearty puree soup with millet and vegetables in chicken broth is perfect. Thanks to the presence of cheese, the treat has a delicate taste with creamy notes, and fragrant seasonings and herbs give the dish sophistication and freshness.

Required ingredients:

• chicken meat – 0.8 kg;
• three potatoes:
• wheat cereal – 70 g;
• two processed cream cheese;
• carrots – 75 g;
• onion - head;
• chicken broth – 2.3 l;
• parsley, bay leaves, seasonings, sea salt - to taste.

Cooking:

1. Rinse the chicken and divide into pieces, then place them in a pan with oil and fry until light brown.
2. Peel the onion and carrot, chop into squares and add to the meat. Fry the products together for eight minutes, then pour in the broth (250 ml) and add chopped parsley.
3. After a few minutes, put the sliced ​​potatoes into the pan, add the millet and add the rest of the broth.
4. Cut the cheese into cubes, then put them in a blender, dilute with a small amount of water and grind thoroughly.
5. When the vegetables and millet are cooked, add salt, bay leaves and seasonings to the soup. After this, pour in the cheese mixture, mix well and turn off the oven after a minute.

It is recommended to serve puree soup with wheat grains twenty minutes after preparation. It is advisable to decorate each plate with a treat with pieces of parsley.

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Fish soup with barley

This cereal is not universally loved. Those who served in the army developed a persistent idiosyncrasy towards him. But here we will still present a recipe for fish soup with barley for a slow cooker. Give it a try. Your attitude towards cut barley may change.

1. We make frying from onions and carrots.
2. Transfer it to the multicooker bowl.
3. There we also place potatoes cut into cubes (3 pieces), red bell pepper chopped into strips, salmon steak, three tablespoons of barley and salt.
4. Fill it all with two liters of water.
5. Turn on the unit in “Soup” mode for 45 minutes.
6. Before serving, remove the bones from the fish and disassemble it into pieces.
7. This salmon soup can be seasoned with sour cream.

Salmon ridge soup

Do you want to treat yourself to red fish? Salmon ridges are a very affordable product. You can use them to cook homemade fish soup with millet.

1. Pour 2.5 liters of water into a saucepan and set to boil.
2. At the same time, let's make a frying mixture of finely chopped onions and grated carrots.
3. We will wash two ridges of salmon.
4. Peel and cut two medium potatoes into cubes.
5. Rinse 2 tablespoons of millet.
6. When the water boils, add vegetables to the pan and season with a mixture of peppers.
7. Cook until the potatoes are ready.
8. Place the ridges into the pan.
9. After five minutes we take it out and remove the bones.
10. Add millet.
11. We return the meat scraped from the ridges to the ear.
12. Salt and add bay leaf.
13. After 10 minutes, turn off the heat and let the soup brew under the lid.

Field soup with millet

Field soup with millet has a dense consistency, so choose products that combine especially well with each other.

This amazing dish is made from pork ribs broth with the addition of potatoes, high-quality millet and ripe vegetables.

Required ingredients:

• pork ribs (smoked) – 1.3 kg;
• hot pepper – 6 g;
• five potatoes;
• onion (large) – 1 pc.;
• three cloves of garlic;
• one bell pepper (yellow);
• cereal – 0.15 kg;
• three medium tomatoes;
• carrots – 110 g.

Cooking:

1. Peel all vegetables, wash well and chop into large cubes.
2. Place chopped onions, bell peppers and carrots in a saucepan, add a little butter and fry until light brown.
3. Then add the chopped tomatoes and simmer for twelve minutes, remembering to stir the ingredients.
4. Divide the ribs into pieces, put them in a large saucepan, put the roasted tomato on top, then sprinkle the washed millet.
5. Pour all the ingredients with water, salt, add finely chopped hot pepper, garlic, seasonings and cook until the cereal is ready.

Field soup with millet should be served fresh and hot. The dish will be much tastier if eaten with sour cream and herbs. Bon appetit!

Watch this video on YouTube Source

Fish soup in Finnish

Russia's northwestern neighbors also fell in love with this dish. True, they adapted it to their taste, adding cheese and creamy notes. They make fish soup from red fish, not from the ridges, but richly, from the fillet.

1. We put two liters of water to boil.
2. Cut 500 g of salmon into cubes.
3. Place a whole onion and three tomatoes and coarsely chopped carrots into boiling water.
4. The Finns prefer buckwheat out of all the cereals for red fish soup. It needs to be sorted out and washed. You will need 150 grams of this cereal.
5. After adding the buckwheat, salt the soup, season it with ground black pepper and bay leaf.
6. After some time, remove the onion.
7. Add 250 grams of processed cheese (like “Yantar”), wait until it melts in the soup.
8. When the buckwheat is ready, add the red fish.
9. Cook for about five minutes.
10. Pour in a glass of vodka, turn off the heat and leave under the lid.