Ukha - 10 recipes for making fish soup at home

There is an opinion that ukha is not the most popular soup. Some do not like it because of the specific taste that the slave gives. Some people do not like the cooking process, because the fish needs to be cut. However, there are many different recipes for fish soup, one of which will fall in love with even the fastidious.

Classic trout ear at home

Traditionally, it is customary to cook fish soup from river fish. But its taste is quite specific, and there are many small bones in such fish. Therefore, one of the variations of this soup is trout ear. This sea fish has a mild, delicate flavor and a beautiful pink color. Plus, it's full of healthy fats and minerals.

Cooking time - 40 minutes

Cooking time - 1 hour 30 minutes

Servings - 7

• 
  Prepare the trout at the very beginning. Wash the fish and remove the scales. Cut off the head and gills. Remove all entrails and bones. Try to find even small bones and remove them. Fillet will be used. Cut the fish into medium pieces. Pour water into a large saucepan and bring to a boil.
• 
  While the water is boiling, peel the potatoes and wash under cold water. Cut the vegetable into small cubes and rinse them again to remove excess starch. As soon as the water in the pot boils, send the potatoes there.
• 
  Cut the carrots into circles, semicircles or cubes, after peeling and washing them. Add to the pot at the same time as the potatoes. Season with salt, bay leaves and black peppercorns. Cook over medium heat until the potatoes are half cooked. Foam may appear on the surface of the water during cooking. Be sure to remove it with a spoon or slotted spoon.
• 
  Peel the onion and rinse under running water. Submerge it whole in the broth. Send chopped trout and parsley root there. Reduce heat to low, cover pan and cook for 15 minutes.
• 
  At this time, wash and finely chop the herbs. When ready, turn off the heat and add herbs to the soup. Cover the pot with a lid and let it brew for 15 minutes. Pour the soup into bowls and serve hot.

Bon Appetit!

How to cook delicious fish soup from a salmon head?

Salmon is a valuable fish. Therefore, they try to use it to the maximum. Fillets are salted or cooked as a main course. And from the head, tails and ridges, you can make a wonderful soup. By the way, it is the head that is most often used to make the broth more rich, aromatic and tasty.

Cooking time - 1 hour 10 minutes

Cooking time - 1 hour 40 minutes

Servings - 10

Ingredients:

• Salmon heads - 1 kg.
• Potatoes - 5 pcs.
• Carrots - 1 pc.
• Bulb onions - 2 pcs.
• Salt - 1 tsp
• Water - 2.5 l.
• Bay leaf - 2 pcs.
• Black peppercorns - 5 pcs.
• Dill - to taste
• Vegetable oil - for frying

Cooking process:

1. Start by preparing the fish. Rinse your hair thoroughly with water. Remove the eyes by poking them out with a knife. Cut off the gills. To do this, bend the plate and cut them along the edges with a sharp knife or kitchen scissors. This is necessary so that the broth is not cloudy and bitter.In addition to the head, parts of the tail can be used for the broth, after cutting off the fins.
2. Place the fish chunks in a large saucepan and cover with cold water. Put on low heat. Put the washed, but unpeeled onion there. The vegetable will give the broth more flavor and aroma, and the husk will tint it in a beautiful golden color. Bring to a boil, periodically removing any foam that appears with a slotted spoon.
3. Reduce heat to low and cover saucepan. Cook on a low simmer for about 40 minutes.
4. After a while, remove the bow, it will no longer be useful. Remove the fish from the broth and transfer it to a bowl.
5. Strain the broth through a fine sieve to remove any small bones, scales, and foam residues.
6. Wash and peel the carrots. Cut it into small cubes or grate it on a coarse grater. Peel the second onion, rinse and chop. Grease a skillet with a little vegetable oil and heat it up. Fry vegetables until golden brown.
7. Peel and wash the potatoes, cut them into cubes. Return the broth to the stove and bring to a boil. Place potatoes and sautéed vegetables in boiling liquid. Cook until potatoes are tender.
8. At this time, cut the boiled fish, separating the meat from the bones. Add the meat to the almost cooked soup. Salt the broth 5 minutes before cooking, add bay leaves, pepper and chopped herbs. Stir, cover and cook until cooked. Serve hot with croutons, croutons or wheat bread.

Bon Appetit!

A step-by-step recipe for making salmon fish soup

Ukha is one of those unique soups, the base of which can be absolutely any. Of course, this is a fish, but it can be of any kind: sea or river. You can use both fresh and frozen carcasses, and even canned food. Pink salmon ear is light, tasty and low-calorie.

Cooking time - 1 hour

Cooking time - 1 hour 25 minutes

Servings - 6

Ingredients:

• Pink salmon - 400 gr.
• Potatoes - 5 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Water - 3 liters.
• Ground black pepper - to taste
• Salt to taste
• Bay leaf - 2 pcs.
• Greens - 10 gr.

Cooking process:

1. Take the carcass and rinse thoroughly under running water. Scale, remove head, gills, entrails and fins. Cut into large pieces. You can use frozen fish. For quick defrosting, immerse it in cold water. Do not use a microwave oven for this!
2. Place the fish pieces in a saucepan and cover them with cold water. Cook for 40 minutes on a low boil.
3. During this time, wash and peel the carrots. Cut it into small pieces or cubes.
4. Peel potatoes and rinse with cold water. Cut into medium cubes. Soak them in cold water for 2-3 minutes.
5. Remove the cooked fish from the broth. Strain the liquid through a fine sieve to remove bones, scales and fins.
6. Separate the fish meat from the skin and bones. Grind lightly. Return the broth to the heat and place the chopped fish, carrots, and potatoes in it. Peel the onion. Rinse and cut into small cubes. Add to broth. Bring to a boil and cook for 10 minutes.
7. Wash the herbs thoroughly and pat dry with a paper towel. Chop finely. Add the herbs to the soup pot. Season with salt and pepper and add bay leaves. Stir and cook for another 3 minutes. Turn off the fire. Cover the pot with a lid and let the pink salmon ear steep for about 10 minutes. Pour into bowls so that each has a piece of fish. Serve hot.

Bon Appetit!

Finnish soup with cream - a classic recipe

Finnish soup with cream is the most delicate version of fish soup, originally from Scandinavia. It is tasty, satisfying, but low in calories. The combination of fish and dairy product can be confusing, but it is actually a winning option. For the soup, use any red fish and a minimum of spices.

Cooking time - 55 minutes

Cooking time - 1 hour 20 minutes

Servings - 4

Ingredients:

• Salmon - 1 kg.
• Bulb onions - 1 pc.
• Water - 2.5 l.
• Potatoes - 3 pcs.
• Carrots - 3 pcs.
• Leeks - 1 pc.
• Bay leaf - 3 pcs.
• Cream - 250 ml.
• Vegetable oil - 1 tablespoon
• Salt to taste
• Ground black pepper - to taste
• Black peppercorns - 4 pcs.

Cooking process:

1. Prepare the fish. Wash the salmon and remove scales and fins. Cut off the head and remove the gills. Remove the insides. Cut the fillet from the ridge, remove all bones from it. Cut salmon fillets into small pieces, cover with plastic wrap and set aside. Put the backbone and head in a saucepan. Send the onion, peeled and cut in half, peppercorns and salt there. Fill with cold water. Put on fire and bring to a boil. Remove the formed foam with a spoon or slotted spoon. Simmer for about 30 minutes.
2. At this time, finely chop the white part of the leek. Fry it in a little vegetable oil until soft. Peel and rinse the potatoes and cut them into small cubes. Do the same with carrots. It can be cut into cubes or a semicircle.
3. Remove fish and vegetables from the cooked broth. They will no longer be needed. Strain the broth to loosen small seeds, scales, and haze. Return the pot of liquid to the stove. Place chopped carrots, potatoes, sautéed and bay leaves in it. Cook for 10 minutes over medium heat until the potatoes are tender.
4. Add prepared fillets and cook for another 10 minutes. Add the cream by shaking it slightly in the stack or whisking it in a cup. Season with salt and pepper to taste. Stir.
5. Cook for another 2-3 minutes, then turn off the heat. Place the lid on the pot and let the Finnish ear steep for about 10 minutes. Serve hot with croutons or crackers and garnish with herbs.

Bon Appetit!

A simple and delicious pike fish soup recipe

Pike fish soup is a dish of the most successful fishermen. Catching such a fish is the dream of most fans of this type of hunting. The soup from it turns out to be rich, with a rich taste and aroma. It's good that today you can buy fresh pike in the store, and cook an amazing fish soup every day. And here is the recipe.

Cooking time - 50 minutes

Cooking time - 1 hour 30 minutes

Servings - 5

Ingredients:

• Pike - 700 gr.
• Water - 2.5 l.
• Onions - 1 pc.
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Bay leaves - 1-2 pcs.
• Ground black pepper - to taste
• Salt to taste
• Greens - for decoration

Cooking process:

1. Scale the fresh fish and cut off the fins. Gut the fish, being careful not to rupture the gallbladder. If this happens, the fish meat will become saturated with a bitter liquid. Rinse the pike thoroughly under running water and cut into medium sized pieces. Cutting too small is not worth it.
2. Pour cold water into a saucepan and put on fire. Once the water has boiled, transfer the fish pieces to it. Bring to a boil and reduce heat. Simmer for 30 minutes with low simmering. As the foam develops, remove it with a slotted spoon or spoon. You do not need to cover the pot with a lid.
3. At this time, prepare your vegetables. Peel the potatoes and cut them into small cubes. Rinse the pieces with cold water. wash and peel the carrots. Cut it into small pieces.
4. Peel the onion and rinse. First cut the vegetable into half rings, and then chop into smaller pieces. Remove fish from pan and leave to cool. Using a strainer, strain the broth into another saucepan and return to the stove. This will rid the soup of any remaining foam, scales, and trapped bones. Add prepared potatoes and carrots to the strained broth and salt. Bring to a boil. Add onions. Cook over medium heat.
5. While the vegetables are cooking, carve up the boiled pike. Separate the meat from the bones carefully. Once the potatoes are boiled, add the fish, bay leaves, and black pepper to the soup. You can use ground pepper or peas, black, white or red. Or a mixture of peppers. As you like best. But don't get carried away, add one thing.And do not use seasonings other than these, so as not to overpower the taste of the fish.
6. Turn off the stove. Cover the pot with a lid and let the soup sit for 10-15 minutes. Serve hot with a slice of rye bread and garnish with finely chopped herbs.

Bon Appetit!

How to cook a fragrant pike perch fish soup?

Pike perch fish soup is one of the oldest dishes in Russian cuisine. This freshwater fish has been appreciated at all times, since with a minimal fat content, almost a fourth of it is protein. Pike perch also contains all 20 amino acids, 8 of which are unique. Naturally, the soup made from it is extremely useful.

Cooking time - 50 minutes

Cooking time - 1 hour 30 minutes

Servings - 6

Ingredients:

• Pike perch - 1.2 kg.
• Water - 2.5 l.
• Bulb onions - 1 pc.
• Carrots - 2 pcs.
• Potatoes - 3 pcs.
• Bay leaf - 3 pcs.
• Black peppercorns - 8 pcs.
• Parsley root - 10 gr.
• Parsley stalks - 10 gr.
• Salt to taste

Cooking process:

1. Use fresh or frozen fish. For the latter, defrost without using the microwave. Wash the carcass thoroughly and remove the fins. Cut them off so as not to hurt the fish itself. Scale the walleye. Remove the gills and entrails.
2. Cut the fish into small pieces. Bones do not need to be removed at this stage. Fill a pot with cold water and place the heads and tails in there. Place on the stove over medium heat and bring to a boil.
3. When the water boils, reduce heat to low. Peel the onion, rinse and dry. Cut the head crosswise. Wash and peel the carrots. Place the onion, one whole carrot, parsley root and stems in the broth. Add bay leaves and black peppercorns. Bring to a boil again, then reduce heat and cook broth for 25 minutes. You do not need to cover with a lid. Foam will form during cooking. Remove it to keep the broth clear and appetizing.
4. At this time, peel the potatoes, rinse and cut them into small cubes. Remove all vegetables, fish and spices from the broth. Strain the liquid by pouring it into another saucepan. Bring to a boil again.
5. Add chopped potatoes and season with salt to taste. Cut the second carrot into half rings and send to the pan as soon as the broth boils.
6. While the soup is still simmering, add the prepared fish pieces to the saucepan. Reduce heat and simmer for 10-15 minutes at low boil until fish is tender. Do not stir the soup any more to avoid breaking the pike perch pieces.
7. Cover the zander ear with a lid and let it brew for 15 minutes. Pour into deep bowls and serve.

Bon Appetit!

Real fish soup on the fire in a cauldron

The most delicious food is that which is prepared and eaten outdoors. Freshly caught fish soup is the most popular summer camping soup. For her, you can use absolutely any fish, and even several types. Delicious and warming soup creates a special atmosphere of summer relaxation.

Cooking time - 50 minutes

Cooking time - 1 hour 10 minutes

Servings - 4

Ingredients:

• Water - 1.5 l.
• Pike perch head - 2 pcs.
• Perch - 1 pc.
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Vodka - 20 gr.
• Salt to taste
• Bay leaf - 3 pcs.
• Ground black pepper - to taste
• Black peppercorns - to taste
• Parsley - 10 gr.

Cooking process:

1. Cut off the zander heads. Wash them, remove the remnants of the scales. Remove the gills and eyes, they make the broth bitter and cloudy. Remove scales and entrails from the small perch. Cut off the fins, divide the fish into several parts.
2. Boil water in a cauldron. Put the zander's heads in there. Peel and rinse the carrots and onions. Send them entirely to the cauldron to the fish heads. Cook for 30 minutes. Remove the emerging foam with a spoon.
3. Peel the potatoes while the broth is cooking. Rinse and cut into small cubes. You can do this right in your hand, not forgetting that the knife is sharp. Cubes can be uneven or uneven in size, there is nothing to worry about. Half an hour after the start of cooking, remove the head and vegetables from the broth.Use a spoon to scoop out all possible scales, bones, or pieces of onion. Send chopped potatoes, perch, bay leaves, peppercorns to the pot. Season with salt and pepper. Cook for 20 minutes, until the potatoes are tender.
4. Rinse and chop the herbs. Pour it into the soup a minute before cooking. Pour in some vodka next.
5. Remove the kettle from the heat and cover. Let the ear sit for 5-10 minutes. Pour into bowls and enjoy the delicious hot fish soup.

Bon Appetit!

How to cook the right perch fish soup at home?

Perch fish soup is a great option for a homemade meal, especially if you have fresh, only recently caught fish. There are a lot of chowder ideas, even with tomatoes and apples! In this recipe, we'll talk about the classic version. The one that helps to fully reveal the taste of fresh perch and does not interrupt it.

Cooking time - 50 minutes

Cooking time - 1 hour 10 minutes

Servings - 4

Ingredients:

• Perch - 200-300 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Millet - 1 tsp
• Bay leaf - 4 pcs.
• Allspice peas - 3 pcs.
• Black peppercorns - 5 pcs.
• Salt - ½ tsp

Cooking process:

1. Rinse the perches. Do not peel them from the scales, it gives a special taste and makes the broth more rich. Remove the entrails from the fish. To do this, make an incision in the abdomen, from head to tail. Be careful not to hurt your gallbladder. Remove the gills. You don't need to cut off the heads, cook with them.
2. Rinse the gutted fish thoroughly from the inside. Place it in a large saucepan and cover with cold water. Place the saucepan over medium heat. Add bay leaves, allspice and black pepper now. Bring the broth to a boil. If foam appears, remove it with a slotted spoon.
3. Peel and wash the onion. Cut it in half. When the broth boils, add the onion. Reduce heat and simmer for 20 minutes with the lid open. During this time, the fish will be completely cooked.
4. While the broth is cooking, peel and wash the potatoes and carrots. Cut vegetables into small cubes.
5. When the fish is cooked, remove it from the pan. The meat will now easily separate from the bone. Remove the onion from the broth; you will no longer need it. Strain the liquid to remove seeds, scales and vegetable pieces. Return the broth to the stove. Add chopped potatoes, carrots, and millet to a saucepan. Cook until potatoes are tender.
6. At this time, clean the large boiled fish from skin and bones. Divide n pieces. The fish can be served to the ear on a separate plate, or you can put it in portions for everyone in the soup. Serve the cooked fish soup hot, garnish with chopped herbs.

Bon Appetit!

Homemade soup with millet

What could be better than going into nature and tasting a fragrant fish soup made from fresh fish! This soup brings back memories of warmth, relaxation and summer days. But if it's cold outside, and there is absolutely no way to go to nature, you can easily cook an equally tasty fish soup at home. Write down the recipe.

Cooking time - 50 minutes

Cooking time - 1 hour 10 minutes

Servings - 5

Ingredients:

• Fish - 1 kg.
• Potatoes - 3 kg.
• Millet - 3 tablespoons
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Salt to taste
• Black peppercorns - to taste
• Bay leaf - 2 pcs.
• Water - 2 liters.
• Vegetable oil - for frying

Cooking process:

1. Prepare the fish. You can choose any: the one that you like best, or the one that is in the fridge. Wash and scale the carcass. Cut off the head and tails. They will make a rich and rich broth. Remove the gills and eyes. Fold the head and tail into a saucepan and cover with cold water. Place over medium heat and bring to a boil.
2. Cut the fish, separate the meat from the skin and bones. Cut into small pieces.
3. Peel and rinse the onion and cut into cubes. Peel the carrots of dirt and skin. Grate the vegetable on a coarse grater. Heat vegetable oil in a frying pan and fry chopped vegetables in it for 5-7 minutes, until golden brown.
4. As soon as the water boils and a foam forms, carefully and thoroughly remove it with a slotted spoon. Salt the water.Reduce heat and simmer broth for about 15 minutes. Remove the fish from the liquid and transfer to a plate. Strain the broth with a fine sieve. This process will cleanse it of small bones and scales.
5. Return the broth to the stove. Bring to a boil again. Peel and rinse the potatoes, cut them into small cubes. Place the chopped vegetable in a pot of stock. When the water and potatoes boil, add the millet groats. Reduce heat and simmer for about 10 minutes, then add sautéed vegetables and fish pieces. Cook until cooked potatoes and millet. Add bay leaf and peppercorns 5 minutes before cooking. Turn off the stove and cover the pot with a lid. Let the soup sit for at least 10 minutes. Serve hot in pretty deep bowls, garnished with chopped herbs.

Bon Appetit!

Tsar's ear - a real old recipe

Ukha royally is the most delicious and satisfying recipe for this soup. In another way, it is also called a triple ear. This is because three types of fish are used to prepare the broth. This makes the broth rich and delicious. It is best to use freshly caught fish and cook the fish soup over a fire.

Cooking time - 1 hour 30 minutes

Cooking time - 2 hours

Servings - 5

Ingredients:

• Perch - 650 gr.
• Bream - 150 gr.
• Catfish - 200 gr.
• Bulb onions - 2 pcs.
• Carrots - 1 pc.
• Bay leaf - 2 pcs.
• Black peppercorns - 5 pcs.
• Salt - 1 tablespoon
• Fresh greens - to taste

Cooking process:

1. Start with the perch broth. Scale and gut the carcasses. Rinse inside and out. Place the fish in a pot and cover with cold water. Add the whole peeled onion, peppercorns, and bay leaf. Light the heat and let the broth cook for about 30 minutes. Use a spoon to gently skim off the foam from time to time.
2. At this time, cut up large fish, that is, bream and catfish. Peel them of scales and bones and cut into small pieces.
3. Once the perch is cooked, remove the fish from the broth. According to the classic recipe, the liquid must be filtered. Since it is difficult to do this in nature, catch all the unnecessary pieces with a spoon. Send the cut bream to the pot. Bring to a boil and simmer for another 25 minutes.
4. Remove the bream slices and once again catch all the bones and scales that have got into the broth. Peel and rinse the onions and carrots. Cut the carrots into slices and chop the onions into small cubes. Send vegetables to broth and cook for 10 minutes. After this time, add the coarsely chopped catfish. Simmer for 20 minutes until the fish is completely cooked. Season with salt at the end of cooking.
5. Wash and finely chop the herbs. Pour it into the bowl with the ear. Let it brew under a closed lid for 15-20 minutes. Serve hot with a slice of bread.

Bon Appetit!