Ear at home

Ukha is a Russian national fish soup that can be prepared at home. There is an opinion that fish soup is not the most popular soup. Some people don't like it because of the specific taste that the slave gives. Some people don’t like the cooking process, because the fish needs to be cut. However, there are many different fish soup recipes, one of which even the pickiest will love.

Classic trout soup at home

It is traditional to cook fish soup from river fish. But its taste is quite specific, and such fish has a lot of small bones. Therefore, one of the variations of this soup is trout soup. This sea fish has a soft, delicate taste and a beautiful pink color. In addition, it is full of healthy fats and microelements.

1. 
   How to prepare delicious fish soup at home? Prepare the trout first. Wash the fish and remove scales. Cut off the head and gills. Remove all entrails and bones. Try to find even small seeds and remove them. Fillet will be used. Cut the fish into medium pieces. Pour water into a large saucepan and bring to a boil.
2. 
   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 pan boils, add the potatoes.
3. 
   Cut the carrots into circles, semicircles or cubes, after peeling and washing them. Add to the pan at the same time as the potatoes. Season with salt, add bay leaf 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.
4. 
   Peel the onion and rinse under running water. Immerse it entirely in the broth. Add trout cut into pieces and parsley root there. Reduce heat to low, cover pan and cook for 15 minutes.
5. 
   At this time, wash and finely chop the greens. When ready, turn off the heat and add the herbs to the soup. Cover the pan with a lid and let sit for 15 minutes. Pour the soup into bowls and serve hot.

Bon appetit!

How to prepare a delicious fish soup from a salmon head?

Salmon is a valuable fish. Therefore, they try to use it to the maximum. The fillet is salted or cooked as a main dish. 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.
• 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:

Step 1: Start by preparing the fish. Rinse your hair thoroughly with water. Remove the eyes by picking 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 broth, after cutting off the fins.

Step 2: Place the fish pieces in a large saucepan and cover with cold water. Place on low heat. Place the washed but unpeeled onion there. The vegetable will give the broth more taste and aroma, and the husk will tint it a beautiful golden color. Bring to a boil, periodically removing any foam that appears with a slotted spoon.

Step 3: Reduce heat to low and cover the pan with a lid. Cook on low for about 40 minutes.

Step 4. After time has passed, remove the onion; it will no longer be useful. Remove the fish from the broth and place it in a bowl.

Step 5. Strain the broth through a fine sieve to remove small seeds, scales and remaining foam.

Step 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 frying pan with a small amount of vegetable oil and heat it.Fry the vegetables until golden brown.

Step 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 into the boiling liquid. Cook until the potatoes are done.

Step 8. At this time, cut the boiled fish, separating the meat from the bones. Add meat to almost finished soup. 5 minutes before readiness, salt the broth, add bay leaf, pepper and chopped herbs. Stir, cover and cook until fully cooked. Serve hot with croutons, crackers or wheat bread.

Bon appetit!

Step-by-step recipe for making pink salmon soup

Ukha is one of those unique soups, the base of which can be absolutely anything. Of course, this is a fish, but it can be of any type: sea or river. You can use both fresh and frozen carcass, and even canned food. Pink salmon soup is light, tasty and low in calories.

Cooking time – 1 hour

Cooking time – 1 hour 25 minutes

Servings – 6

Ingredients:

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

Cooking process:

Step 1. Take the carcass and rinse thoroughly under running water. Remove scales, head, gills, entrails and fins. Cut into large pieces. You can use fresh frozen fish. To defrost quickly, immerse it in cold water. Do not use a microwave oven for this!

Step 2: Place the fish pieces in a pan and cover them with cold water. Cook for 40 minutes at low boil.

Step 3. At this time, wash and peel the carrots. Cut it into small bars or cubes.

Step 4 Peel the potatoes and rinse with cold water. Cut into medium cubes. Soak them in cold water for 2-3 minutes.

Step 5. Remove the cooked fish from the broth. Strain the liquid through a fine sieve to remove seeds, remaining scales and fins.

Step 6. Separate the fish meat from the skin and bones. Grind lightly. Return the broth to the heat and add the chopped fish, carrots and potatoes. Peel the onion. Wash and cut into small cubes. Add to broth. Bring to a boil and cook for 10 minutes.

Step 7. Wash the greens thoroughly and dry them with a paper towel. Chop finely. Add the greens to the soup pot. Salt, pepper and add bay leaf. Stir and cook for another 3 minutes. Turn off the heat. Cover the pan with a lid and let the pink salmon soup sit for about 10 minutes. Pour into plates so that everyone has a piece of fish. Serve hot.

Bon appetit!

Finnish fish soup with cream - a classic recipe

Finnish fish soup with cream is the most delicate version of fish soup, originally from Scandinavia. It is tasty, satisfying, but at the same time low-calorie. The combination of fish and dairy may be confusing, but it's actually a winner. 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.
• Onions – 1 pc.
• Water – 2.5 l.
• Potatoes – 3 pcs.
• Carrots – 3 pcs.
• Leek – 1 pc.
• Bay leaf – 3 pcs.
• Cream – 250 ml.
• Vegetable oil – 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Black peppercorns – 4 pcs.

Cooking process:

Step 1: Prepare the fish. Wash the salmon and remove scales and fins.Cut off the head and remove the gills. Remove the entrails. Cut the fillet from the backbone, remove all bones from it. Cut the salmon fillet into small pieces, cover with film and set aside. Place the spine and head in the pan. Add there the onion, peeled and cut in half, peppercorns and salt. Fill with cold water. Place on the fire and bring to a boil. Remove the resulting foam with a spoon or slotted spoon. Simmer over low heat for about 30 minutes.

Step 2: Meanwhile, finely chop the white part of the leek. Fry it in a small amount of vegetable oil until soft. Peel and wash the potatoes, cut them into small cubes. Do the same with carrots. It can be cut into cubes or semicircles.

Step 3. Remove fish and vegetables from the cooked broth. They won't be needed anymore. Strain the broth to remove small seeds, flakes and cloudiness. Return the pan with the liquid to the stove. Place chopped carrots, potatoes, sauté and bay leaf there. Cook for 10 minutes over medium heat until the potatoes are tender.

Step 4. Add the prepared fillet and cook for another 10 minutes. Add the cream, first shaking it slightly in a packet or whipping it in a cup. Salt and pepper to taste. Stir.

Step 5. Cook for another 2-3 minutes, then turn off the heat. Cover the pan with a lid and let the Finnish fish soup brew for about 10 minutes. Serve hot with croutons or crackers, garnished with herbs.

Bon appetit!

A simple and tasty recipe for pike fish soup

Pike fish soup is the dish of the luckiest fishermen. Catching such a fish is the dream of most fans of this type of hunting. The soup from it turns out rich, with a rich taste and aroma.It’s good that today you can buy fresh pike in the store, and prepare 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.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Bay leaf – 1-2 pcs.
• Ground black pepper - to taste
• Salt - to taste
• Greens - for decoration

Cooking process:

Step 1. Remove scales from fresh fish and cut off fins. Gut the fish, being careful not to rupture the gallbladder. If this happens, the fish meat will become saturated with bitter liquid. Wash the pike thoroughly under running water and cut into medium-sized pieces. You shouldn't cut it too finely.

Step 2. Pour cold water into the pan and place on fire. Once the water has boiled, add the fish pieces. Bring to a boil and reduce heat. Cook for 30 minutes on low simmer. As foam forms, remove it with a slotted spoon or spoon. There is no need to cover the pan with a lid.

Step 3. At this time, start preparing the 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 cubes.

Step 4. Peel the onion and rinse it. First cut the vegetable into half rings, and then chop into smaller pieces. Remove the fish from the pan and leave to cool. Using a sieve, strain the broth into another pan and return it to the stove. This will rid the soup of any remaining foam, scales and fallen bones. Add prepared potatoes and carrots to the strained broth and add salt. Bring to a boil. Add onion. Cook over medium heat.

Step 5. While the vegetables are cooking, cut up the boiled pike. Carefully separate the meat from the bones.Once the potatoes are cooked, add fish, bay leaf and black pepper to the soup. You can use ground or peppercorns, black, white or red. Or a mixture of peppers. Whatever you prefer. But don’t get carried away, add one thing. And do not use seasonings other than these, so as not to interrupt the taste of the fish.

Step 6: Turn off the stove. Cover the pan with a lid and let the soup sit for 10-15 minutes. Serve hot, with a slice of rye bread, garnished with finely chopped herbs.

Bon appetit!

How to cook aromatic fish soup from pike perch?

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

Cooking time – 50 minutes

Cooking time – 1 hour 30 minutes

Servings – 6

Ingredients:

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

Cooking process:

Step 1. Take fresh or frozen fish. In case of the latter, defrost without using a microwave oven. Wash the carcass thoroughly and remove the fins. Cut them so as not to hit the fish itself. Remove the scales from the pike perch. Remove gills and entrails.

Step 2. Cut the fish into small pieces. There is no need to remove the bones at this stage. Fill a pan with cold water and place the heads and tails in it. Place on the stove over medium heat and bring to a boil.

Step 3. When the water boils, reduce the 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 into the broth. Add bay leaf and black peppercorns. Bring to a boil again, then reduce heat and simmer the broth for 25 minutes. There is no need to cover with a lid. Foam will form during cooking. Remove it so that the broth is clear and appetizing.

Step 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 into another pan. Bring to a boil again.

Step 5. Add chopped potatoes and salt to taste. Cut the second carrot into half rings and place in the pan as soon as the broth boils.

Step 6: While the soup is still simmering, add the prepared fish pieces to the pan. Reduce heat and simmer for 10-15 minutes at a low simmer until the fish is cooked through. Do not stir the soup any longer to avoid breaking up the pike perch pieces.

Step 7. Cover the pike perch ear with a lid and let sit for 15 minutes. Pour into deep plates and serve.

Bon appetit!

Real fish soup on fire in a cauldron

The most delicious food is the one prepared and eaten outdoors. Ukha, cooked over a fire from freshly caught fish, is the most popular summer camping soup. You can use absolutely any fish for it, and even several types. A tasty and warming soup creates a special summer holiday atmosphere.

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.
• Onion – 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:

Step 1: Cut off the walleye heads. Wash them and remove any remaining scales. Remove the gills and eyes, they make the broth bitter and cloudy. Clean the small perch from scales and entrails. Cut off the fins and divide the fish into several parts.

Step 2. Boil water in a cauldron. Place the pike perch heads there. Peel and rinse the carrots and onions. Send them whole to the cauldron with the fish heads. Cook for 30 minutes. Remove any foam that appears with a spoon.

Step 3. While the broth is cooking, peel the potatoes. Wash it and cut it into small cubes. You can do this directly in your hand, not forgetting that the knife is sharp. The cubes may be uneven or unequal in size, there is nothing to worry about. Half an hour after the start of cooking, remove the heads and vegetables from the broth. Use a spoon to scoop out any possible scales, bones or pieces of onion. Place the chopped potatoes, perch, bay leaf, and peppercorns into the pot. Season with salt and pepper. Cook for 20 minutes until the potatoes are done.

Step 4. Wash and chop the greens. Add it to the soup a minute before it’s ready. Then pour in a little vodka.

Step 5: Remove the pot from the heat and cover with a lid. Let the ear sit for 5-10 minutes. Pour into bowls and enjoy delicious hot fish soup.

Bon appetit!

How to cook the right perch soup at home?

Perch fish soup is an excellent option for a home-cooked lunch, especially if you have fresh, recently caught fish. There are many ideas for stew, there are even ones with tomatoes and apples! In this recipe we will talk about the classic version. One that helps to fully reveal the taste of fresh perch and does not overwhelm it.

Cooking time – 50 minutes

Cooking time – 1 hour 10 minutes

Servings – 4

Ingredients:

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

Cooking process:

Step 1: Rinse the perches. Do not peel them; they give a special taste and make the broth richer. Remove the entrails from the fish. To do this, make an incision on the abdomen, from head to tail. Be careful not to touch the gallbladder. Remove the gills. There is no need to cut off the heads; cook them together.

Step 2. Rinse the gutted fish thoroughly from the inside. Place it in a large saucepan and fill with cold water. Place the pan over medium heat. Now add bay leaf, allspice and black pepper. Bring the broth to a boil. If foam appears, remove it with a slotted spoon.

Step 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.

Step 4. While the broth is preparing, peel and wash the potatoes and carrots. Cut the vegetables into small cubes.

Step 5. When the fish is cooked, remove it from the pan. Now the meat will easily separate from the bone. Remove the onion from the broth; it will no longer be needed. Strain the liquid to remove seeds, scales and pieces of the vegetable. Return the broth to the stove. Add chopped potatoes, carrots and millet to the pan. Cook until the potatoes are done.

Step 6. At this time, remove skin and bones from large boiled fish. Divide into pieces. The fish can be served with the fish soup on a separate plate, or it can be placed in portions for each person in the soup. Serve the finished fish soup hot, garnished with chopped herbs.

Bon appetit!

Rich home-style fish soup with millet

What could be better than going into nature and tasting aromatic fish soup made from fresh fish! This soup brings back memories of warmth, relaxation and summer days. But if it’s cold outside, and you can’t go to nature at all, you can easily prepare 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 tbsp.
• Carrots – 1 pc.
• Onions – 1 pc.
• Salt - to taste
• Black peppercorns - to taste
• Bay leaf – 2 pcs.
• Water – 2 l.
• Vegetable oil - for frying

Cooking process:

Step 1: Prepare the fish. You can choose any one: the one you like best, or the one you have in the refrigerator. Wash and descale the carcass. Cut off the head and tails. They will make a rich and rich broth. Remove the gills and eyes. Place the head and tail in a saucepan and cover with cold water. Place over medium heat and bring to a boil.

Step 2. Cut the fish, separate the meat from the skin and bones. Cut into small pieces.

Step 3. Peel and wash the onion, cut it into cubes. Clean the carrots from dirt and peel. 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.

Step 4. As soon as the water boils and foam forms, carefully and thoroughly remove it with a slotted spoon. Salt the water. Reduce heat and simmer the broth for about 15 minutes more. Remove the fish from the liquid and place on a plate. Strain the broth using a fine sieve. This process will clean it of small seeds and scales.

Step 5: Return the broth to the stove. Bring to a boil again.Peel and wash the potatoes, cut them into small cubes. Place the chopped vegetable in a saucepan with broth. When the water with potatoes boils, add millet cereal. Reduce heat and simmer for about 10 minutes, then add sautéed vegetables and fish pieces. Cook until the potatoes and millet are ready. 5 minutes before cooking, add bay leaf and peppercorns. Turn off the stove and cover the pan with a lid. Let the soup sit for at least 10 minutes. Serve hot in beautiful deep plates, garnished with chopped herbs.

Bon appetit!

Tsar's fish soup - a real old recipe

Royal fish soup 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 incredibly tasty. 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.
• Som – 200 gr.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Bay leaf – 2 pcs.
• Black peppercorns – 5 pcs.
• Salt – 1 tbsp.
• Fresh greens - to taste

Cooking process:

Step 1: Start with the snapper broth. Clean the carcasses from scales and gut them. Rinse inside and out. Place the fish in a pot and cover with cold water. Add a whole peeled onion, peppercorns and bay leaf. Light the fire and let the broth simmer for about 30 minutes. Periodically, carefully skim off any foam that forms with a spoon.

Step 2. At this time, cut up large fish, that is, bream and catfish. Remove scales and bones and cut them into small pieces.

Step 3. Once the perch is cooked, remove the fish from the broth.According to the classic recipe, the liquid needs to be strained. Since this is difficult to do in nature, catch all the unnecessary pieces with a spoon. Place the cut bream into the pot. Bring to a boil and simmer for another 25 minutes.

Step 4. Remove the bream slices and once again catch all the bones and scales that have fallen into the broth. Peel and rinse the onions and carrots. Cut the carrots into slices and chop the onion into small cubes. Add the vegetables to the broth and cook for 10 minutes. After this time, add coarsely chopped catfish. Boil for 20 minutes until the fish is completely cooked. At the end of cooking, add salt.

Step 5. Wash and finely chop the greens. Pour it into the cauldron with the fish soup. Let it brew under a closed lid for 15-20 minutes. Serve hot with a slice of bread.

Bon appetit!