Correct ear

Ukha brass

Who here loves reddish fish? Come on. ))) I just can’t get away from my newest acquisition – a heat-resistant saucepan, everything in it comes out so deliciously.

Capelin soup “Uyok in Sakhalin style”

Naturally, it would be prepared from freshly harvested capelin that smells like the freshest cucumbers, but how annoying it would sound and oh! You will say I was mistaken - fish are not collected, but caught. No, specifically on Sakhalin it is possible to collect capelin and there it is called funny and amusingly - “uyok”. I was lucky, and more than once, to watch the silver shore of the Sea of Okhotsk and try to catch fish before the waves. These are indelible memories, now I cook and remember with pleasure. Help yourself.

Fish soup

I want to show you the most ordinary and real Ukha, it’s done in a trivial way. Yes, yes, specifically a real one, which has nothing to do with the fisherman’s soup “Ukha”, which for some reason is categorically considered “true fish soup” and nothing else, everything else is said to be not an ear. But this is not so, because since ancient times, every fish soup has been called a stew made from all the ingredients -) So, I’m showing a real fish soup , and how it’s served with a glass, in bad weather. goes... And on the festive table, there is no shame in serving it first, the guests will be happy. In general, an all-purpose soup.

Homemade soup with the smell of a fire

Variant of fish soup made from coho salmon with semolina. I usually add rice to my soup, but someone once treated me to soup with semolina. At first I was quite taken aback - what is it like, semolina in your ear? And you see, I was completely fascinated. So now, as an option, I also cook it with semolina. But the ear is not ordinary. For real gourmets and those who miss summer on long winter evenings.

Creamy soup

Delicious fish soup, very rich and tender)))

Fish broth “Cock soup”

They say that the royal fish soup is made with chicken broth and with reddish fish and sturgeon. Am I a ruler, or not a ruler?! – I thought about it. Naturally, no, I’m not a ruler or a queen, but with a “king in my head” - this is literally, oh, he doesn’t give me peace, he often invents such things. Like, for example, now - a couple of recipes for the “Immaculate Couple” competition. It’s up to you to judge what and how, but we had a tasty, very tasty bite, no weaker than royalty. I suggest you pamper your family and “reign” in pleasure.

Fish soup in Finnish

My mother's recipe. My favorite creamy soup!

Ukha in Nikolaev style

The history of this dish originates in the Kinburn Spit, Nikolaev region. The spit in the north is washed by the Dnieper-Bug estuary, the Yagorlytsky Bay in the south, and in the west by the Black Sea. Behind the area given to us is the mouth of the Dnieper River. The length of the Kinburn Spit is approximately 40 km, and the width is about 9 km. The population is just over 800 people. On the ground, due to sea waters on the one hand and river waters on the other, a specific local climate is created. The peninsula is covered with feather grass steppe, where a huge number of coniferous trees, willows, birches, and oaks grow. In total, more than 500 varieties of medicinal plants are represented on the spit: thyme, St. John's wort, immortelle, valerian, chamomile, a huge number of types of mint, centaury and other herbs. On the Kinburn Spit in Nikolaev you can witness the nesting of more than 200 species of birds: pink pelicans, storks, swans, pheasants and cranes. There are a large number of lakes with healing mud, as well as salt and fresh water. The Kinburn Spit in the Nikolaev region is a large nature reserve in Ukraine, with untouched areas, a boundless sea and rich steppe nature. I was very lucky, because my relatives live in this wonderful region, I had the opportunity to enjoy the nature given to us. The spit is cut off from the outside world; getting there requires a 4-hour ferry ride. Therefore, people there mainly eat what they themselves grew, including fish, which their region was always rich in. They catch the fish themselves and prepare a lot of dishes from it, such as dumplings, cutlets, and fish soup according to a recipe that I wanted to share with you now, because in my family, as far as I can remember, this is the only way they cook it. I would also like to add a few words about this area, the water in it has a very unique composition, and in combination with everything else, such as healthy nutrition, excellent ecology, from the very small population that lives on the spit, there are a lot of long-livers, whose age has jumped over 100 years. As an example, I will say that my niece has her ancestors, grandparents, great-grandfathers and great-great-grandfathers alive and living there! I can talk about this for a very long time, so I’ll get started.

Triple vodka soup with firebrand

Here. Taking into account all sorts of complaints about vodka and firebrands, without which ear, supposedly no ear... and absolutely! Summer is just around the corner, there's all sorts of fishing there. washes whoever needs it.

Royal soup

Cock soup. Or it is best known in reliable sources, i.e. in old books about food, under the title “Royal soup”. An apologist for the history of culinary of the Russian period, William, I’m not afraid of this word, Pokhlebkin, published the name of the fish soup given to us “in the bishop’s style.” And he even invented several legends that seem to confirm this title. No matter how much I found in old sources, I did not find evidence of this. Well, I agree with the view that this ear could not be called that. Why? Yes, that's all. Bishops, they are all monks. But monks do not eat meat and poultry. Hence the conclusion... about the title. Well, okay. The essence is not in the title.

Ear . Ukha is a liquid dish made from the freshest fish. Chefs say that fish soup made from salted or frozen fish becomes fish soup.

The dish is prepared quickly. Real fish soup is made from several types of fish, at least three or four. Do not add cereal, butter or flour to the fish soup. Usually, only potatoes, carrots and onions are put in the soup. The number of vegetables is small. But there are a lot of spices and different seasonings in the ear. This includes bay leaf, parsley, dark pepper, onion, and dill. And gourmets can add saffron, ginger, anise, nutmeg, and fennel to the soup.

There are varieties of fish soup. It can be bulk, triple, cockerel (chicken meat is added), crayfish, combined (when sea fish and freshwater are mixed), flaccid (from small river fish with the addition of mushrooms), sweet (when a lot of carrots are added), etc.

To make the fish soup tasty and fragrant, you need to cook it in compliance with certain rules. First, the broth is cooked: potatoes are dipped into boiling salted water, then carrots and onions. Add fish to the purchased vegetable broth. Depending on the type of fish and size, it takes from 7 to 20 minutes.

So, freshwater fish is cooked for 15 to 20 minutes, sea fish for 7 to 12. The main thing is not to overcook sea fish, otherwise it will become hard and the fish soup will lose its smell.
It is best to cook the fish soup over moderate or slow heat without covering the pan with a lid.

To find out whether the fish soup is ready or not, you need to look at the color of the broth, it should be transparent, and for fish, its meat should simply separate from the bones and be snow-white. It is forbidden to allow the fish to boil; this will worsen the taste and properties of the fish soup.

Making noble fish soup: recipes and secrets

Fish soup is one of the ancient dishes in the cuisines of various nations. It is cooked from fish, but it is not allowed to be called fish soup. After all, its manufacturing design and composition are special. There are many types of this dish, and in each country it is prepared differently. But no matter what housewife can find her own recipe for making fish soup, which will amuse loved ones with its special taste and smell.

Manufacturing development

Ukha is a fish broth. No cereals or other ingredients are added to the traditional dish, only spices and, from time to time, root vegetables. It is believed that fish soup can only be cooked over a fire from freshly caught fish. It doesn’t matter what kind of small fish is used, but to fight off the smell of mud, vodka is added. But you can cook delicious fish soup at home if you know the details of how it’s made.

This is a common economical dish, which is cooked from any kind of fish, bones, heads, tails. It is recommended to take at least two varieties, then the soup will turn out rich and fragrant. It is impossible to say with absolute certainty which fish produces the most delicious fish soup. The basic rule is to cook the broth from fines and trimmings, and later add larger pieces. However, it is recommended to add less water and a small amount of additional ingredients.

In addition to the choice of products for this dish, it is necessary to follow the manufacturing technology. It is recommended to first cook fish broth from fines and trimmings. Later, 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 own smell, taste and remain juicy. You need to cook it for 10-20 minutes, the most important thing is not to overcook it. When the meat begins to fall away from the bones, the dish is ready.

You need to know how real fish soup is cooked. It is not allowed to stir it, because fish is a very delicate product; with a spoon you can destroy it and it will turn out to be porridge. For production, it is recommended to use enamel dishes; there is no need to close the lid so that the fish does not boil over. The fish soup is cooked over a slow fire; it is not allowed to allow it to come to a powerful boil. During the cooking process, you should watch the broth, skimming off any foam that forms.

It is important when to add various 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 it is necessary to salt your fish soup. Be sure to do this at the very end so that the fish does not come out hard. 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.

Secrets of delicious fish soup

Not everyone knows how to properly prepare delicious fish soup at home. If you cook it like an ordinary 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 tips that will help you understand how to properly prepare fish soup.

The fish in the finished dish must be completely. 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 the freshest, even alive. If you cook it from frozen, you do not need to defrost it.

When cleaning, it is necessary to remove the entrails and gills. It’s better to throw away the fins, tails and head; it’s from them that the richest broth comes out. From time to time they even leave scales behind.

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 onion completely, even with the peel, and then throw it away. This will help achieve a nice golden color to the broth.

Almost everyone knows what is most often added to the ear, but they do not always assign meaning to it. In fact, spices are absolutely necessary; in particular, aromatic pepper, bay leaf, parsley and dill are often added. Moreover, the fattier the fish, the more spices there should be.

Ukha in a plate looks very appetizing.

What's included

The main ingredient for fish soup is fish. There is no specific idea of what it should be; this dish is cooked from various types. But it is believed that it tastes better if you take several varieties, any of which will give the broth a unique taste. Traditional fish soup is made from freshly caught fish, but at home you can even eat frozen fish.

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

Any 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 comes from sticky fish, for example, burbot or perch. Herring, roach, roach, bream, and mackerel are not suitable for this dish.

The uniqueness of this first course is that, apart from fish, it is permissible to consume a small range of goods. From time to time, nothing is added to the fish soup, except for herbs and spices. There are recipes containing carrots, onions, and potatoes. The most common spices are:

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Fishing soup - a meal for real gourmets

What makes fisherman's soup different is that it is made in nature, from freshly caught fish. The dish comes out rich, fragrant, and its preparation and consumption in nature makes it especially tasty. How to cook fish soup correctly, deliciously, as true fishermen cook it?

The production of true fisherman's fish soup is done using spring water, in a kettle over a fire. Fishing fish soup is cooked in three steps, unlike ordinary homemade fish soup. You can, of course, use a fisherman's soup recipe to make a dish on your own at home, but the use of frozen fish, running water and a stove will not make it a real fishermen's fish soup.

Traditional fish soup recipe

The traditional recipe for fish soup involves using 3 cooking steps for different types of fish. Thanks to the abundance of “meat” used, the dish will be fabulously fragrant and have a rich taste.

Fishing soup is prepared from the following products:

small fish (perch, rudd, gudgeon, ruff, tench and the like) - 400 g;
large fish (pike perch, pike, crucian carp, you can even roach) - 800 g;
salt - tablespoon;
onion head - 1 piece;
bunch of greens - 30-50 g;
peppercorns - 20 pieces;
medium carrots - 1 piece;
huge tomatoes - 4-5 pieces;
celery stem - 1 piece;
water - 5 l..

Pay attention! The quantity of fish is given for production at home. On vacation, of course, there is no need to weigh - the fish consumed is the one caught by the fishermen.

The production scheme for such a soup is fascinating due to its step-by-step nature, the recipe is simple and understandable, and does not require any special abilities. The manufacturing process will be explained step by step {instructions} below:

Gut the small fish, wash it well and put it in a gauze bag. The bag is needed so that there are as few small scales in the broth as possible. Small fish are used to prepare the broth.
Let the water heat up, put a bag of “changes” in it, add salt and an onion. When it boils, cook for 20-30 minutes. Afterwards, remove the bag. Cooked fish can be eaten, thrown away, or given to pets; it will no longer be useful for making a dish. Also throw out the onion; it was needed for juice and transparency of the broth.
While the first fish was cooking, prepare a larger fish - clean it from scales, gut it, cut off the heads, remove the gills so that they do not give bitterness to the broth.
Clean heads and several pieces of fish are placed in the broth. Cook for half an hour to 45 minutes. Get all the fish. You can simply eat it.
Add a little water to the pan, preferably boiled, because by this point some of the liquid will evaporate. Prepare the third portion of fish, now the last: clean the fish carcass, gut it, cut into portions and put in a cauldron. Add peppercorns.
While the fish pieces are boiling, peel and wash the carrots, tomatoes, herbs, and celery. Cut the vegetables into small cubes, finely chop the greens. After 10-15 minutes of cooking the fish, add vegetables and stir. Cook for another 30-40 minutes, but do not stir so that the fish “meat” does not fall apart. 5 minutes before removing the dish from the heat, add the herbs.
After the pot is removed, it is covered with a lid and wrapped in warm clothes or a blanket so that the “brew” can brew.

Cooking tips

There are several rules for making fish soup, which long-time experienced fishermen adhere to. Below we will tell you about them:

It is not allowed to use catfish to make this dish.
It is believed that river fish produces clearer broth.
To make fisherman's soup rich, fatty layers of fish, bellies, and bladders are added during cooking.
The unspoken rule is that the more fish and less herbs and spices, the tastier and “sweeter” the broth will be. Therefore, it is not recommended to use a lot of parsley and dill, and if you add it, it should be done at the very end of cooking. Spices and spices should not be added at all, otherwise they will interrupt the real smell and taste of the fish. Maximum - a little salt and pepper (peas or ground - depending on your preference).
The main secret of a true fisherman's fish soup is that when the preparation of the dish is completed, they take a small smoldering log from the fire and stew it in a pot, and then add vodka in approximately the proportion of 1 liter of water to 50 ml of alcohol.

Video: Real fishing fish in nature

Ukha (traditional)

Turkey with pumpkin in the oven

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For kids
lean
For diet (Diet is a set of rules for human consumption of food)
For pregnant and lactating women
vegetarian

Ingredients

dill greens
water	3 liters
fish (small river fish or heads and trimmings of salmon, trout, halibut, pike perch, etc.)	1-1.5 kg
fish fillet (salmon, trout, pike perch, halibut, cod, etc.)	300-500 g
bulb onions	2 pcs
Bay leaf	2 pcs
aromatic peppercorns	3-4 pcs
vodka (optional)	20-30 ml
salt
freshly ground pepper

general information

Total production time

1 h

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash, clean, gut and remove the gills.

Advice. It is recommended not to gut or clean freshly caught river fish; the gills should only be removed.

Cut large fish into pieces, throw small ones as is.
Place a third of the small fish or fish head and trimmings into the pan.

Advice. You can get a delicious fish soup even from just one type of fish. The secret of a delicious fish soup is in triple packing of fish to obtain the richest and most delicious fish broth. The head of salmon or trout is perfect for making fat. If the head is large, it can be cut into 2-3 parts.

Pour cool(!) water over the fish.

Bring to a boil and carefully remove the foam.
Add another part of the fish (or part of the fish head) and raw peeled onions.

Cook at low simmer for about 15-20 minutes, carefully skimming off the foam.
Add the rest of the fish (or head) and bring to a boil again.
Salt the fish soup.

Cook for another 15-20 minutes, skimming off the foam.

Remove fish and onions from the broth using a slotted spoon.

Advice. Throw out the onions - they gave all their own smell to the broth; You can either eat the fish (if you did not eat fish scraps, but the best pieces of fish), or give it to cats, because the fish also gave all its own flavor and beneficial characteristics to the fish broth

Strain the broth through several layers of gauze.

Return the pan to the heat and bring the broth to a boil.
Place pieces of fish fillet, peppercorns and bay leaves into the broth.
Cook for about 8-10 minutes at low simmer.
2 minutes before it’s ready, pour vodka into the ear, add dill, if desired, add salt and pepper to taste and remove from heat.

Advice. Vodka gives the ear a pleasant, special note, while alcohol is not felt at all in the ear. But if you wish, you can omit adding vodka.

Let the ear sit under the lid for about 10-15 minutes.

Advice. You can prepare the most satisfying version of fish soup with potatoes and tomatoes.

Bon appetit!

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