Ukha classic

Ukha is one of the favorites for connoisseurs of fish dishes. Fish soup is prepared from whole fish, heads, tails, trimmings, and also from pulp. Different fish are used for recipes. Even a novice cook can make this easy-to-prepare soup. A hearty and light treat that makes a great option for a perfect lunch.

Classic trout head soup

Classic trout head soup is easy to prepare. Rich golden broth, vegetables and fish combine amazingly with each other. Spices fill the dish with pleasant aromas. Homemade soup perfectly satisfies hunger and lifts your spirits.

1. 
   Classic fish soup is easy to prepare at home. We collect products for fish soup. Having freed the onions and carrots from the husks and peels, and doused them with water, we divide them in half.
2. 
   Remove the gills from the fish head and wash well under running water.
3. 
   Place the prepared head into a large saucepan. Half a carrot and an onion. Pour filtered water and place over medium heat to boil.
4. 
   We wash the remaining trimmings. We cut off the fin from the tail.
5. 
   Peel the potatoes using a housekeeper and chop them coarsely. Chop the remaining carrots and onions into smaller pieces. Wash 2 tablespoons of corn grits well.
6. 
   Remove the foam from the boiling broth. Reducing the flame to moderate, cook for 10 minutes.
7. 
   Place the remaining pieces of fish into the boiling base. Throw in the chopped vegetables and washed dill stalks or umbrellas.
8. 
   After cooking for 10 minutes, add the peppercorns and cumin seeds. Add salt and bay leaves. Cook for 8 minutes.
9. 
   Check to see if the potatoes are cooked. Carefully remove the trout, half a carrot and an onion.
10. 
    Add washed corn grits.
11. 
    We remove the pulp from the seeds and send it back. Check for salt. If necessary, balance the taste. After boiling, turn off the flame.
12. 
    Fill the dishes with the smelly fish soup. Sprinkle with chopped dill.
13. 
    Sprinkle with lemon juice if desired.
14. 
    The classic ear is ready! Let's enjoy a delicious treat. Bon appetit!

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Pink salmon soup at home

Pink salmon soup at home is a fragrant treat that satisfies for a long time. Everyone can cook fish soup without much difficulty. Inexpensive ingredients magically turn into a great treat. The whole process will take no more than an hour.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Pink salmon – 500 gr.
• Potatoes – 5 pcs.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Greens - to taste.
• Semolina – 40 gr.
• Water – 2 l.
• Butter – 60 gr.

Cooking process:

Step 1. Gather ingredients to complete the recipe. After peeling the onion, finely chop it. Wash 5 medium potatoes thoroughly with a vegetable brush. Remove the peel with a housekeeper and cut into pieces of the desired size.

Step 2. After boiling 2 liters of filtered water in a saucepan, add the potatoes and onions. We are waiting for it to boil again.

Step 3. Remove the peel from the washed carrots with a vegetable peeler. After rinsing and cutting as you like, add to the vegetables. Bring to a boil and reduce heat, cook for 15 minutes.

Step 4. Process the chilled pink salmon carcass. Having ripped open the belly, we take out the entrails, cut off the tail, head and get rid of the fins. After washing the fish, cut them into steaks and put them in the soup. Turning up the flame a little, wait for bubbles to appear. Switch the heat to moderate and cook for 15 minutes.

Step 5. After adding salt and pepper, add the semolina in a thin stream. Season with butter. Having thrown in the bay leaf, stir vigorously so that the cereal does not form a lump, and hold for 5 minutes.

Step 6. We sort out the fragrant greens, tear them off the stems and wash them. After drying, chop finely and add to the pan. Immediately turn off the gas and let stand for 3 minutes.

Step 7. After distributing the fish soup among the plates, add a piece of fish and try the soup. Bon appetit!

Finnish soup with cream

Finnish fish soup with cream has an incredible taste. This treat is served at festive events. The dish looks magical. The fragrant soup will take no more than half an hour to complete. Even a beginner can master the recipe. Everything is extremely simple if you follow the description.

Cooking time - 30 min.

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Trout – 450 gr.
• Potatoes – 450 gr.
• Leek – 60 gr.
• Carrots – 80 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Garlic – 1 clove.
• Allspice – 3 pcs.
• Hot chilli pepper – 1 pc.
• Butter – for frying.
• Water – 1 l.
• Cream – 200 gr.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Select gutted trout and wash. If there is a whole carcass, we gut it ourselves, take out the gills, and remove the scales. Rinse. We cut the carcass into pieces.

Step 3. Boil a liter of filtered water. Salt. Season with allspice. We load the fish. After boiling, cook for 8 minutes. If the fish is larger, check after 10 minutes whether the flesh comes away from the bone. If necessary, increase the cooking time.

Step 4. After peeling the garlic, chop finely. After washing the leeks, cut them into half rings. Wash the dill and cut it smaller.

Step 5. Using a vegetable washing brush, wash the potatoes and carrots. We clean them with a housekeeper and chop the vegetables the way you like.

Step 6. After melting the butter in a hot frying pan, add the onions and carrots. Sauté until soft.

Step 7. Strain the broth. We set the fish aside.

Step 8. Return the broth to the pan and add the sauté and chopped potatoes. After boiling, cook for 20 minutes.

Step 9. Remove the skin from the fish. Remove the pulp from the bones. Divide into convenient pieces.

Step 10. After washing the chili pod, chop it finely.

Step 11. Dip the trout pulp into the ear, flavor it with cream and wait for the first bubbles to appear, without bringing it to an active boil.

Step 12. Season with garlic and chili. Add salt and pepper. Add chopped dill. Boil for a couple of minutes. Turning off the gas, let the products “marry”, leaving for 10 minutes.

Step 13. Pour the delicious fish soup into plates.

Step 14. Enjoy the dish. Bon appetit!

Classic salmon soup

The classic salmon fish soup looks delicious.To make the broth rich, we use the trimmings, head and tail to cook it. This broth can be cooked the day before to reduce the time required on the day of preparation. The process of cooking fish soup itself is simple. Everyone can do it.

Cooking time – 1 hour 45 minutes

Cooking time - 30 min.

Portions – 10

Ingredients:

• Set for fish soup (salmon head, fins and tail) – 600 gr.
• Salmon fillet – 400 gr.
• Potatoes – 300 gr.
• Onions – 200 gr.
• Carrots – 200 gr.
• Salt – 1 tbsp.
• Black peppercorns – 10 pcs.
• Bay leaf – 2 pcs.
• Parsley – 3 gr.
• Dill – 3 gr.
• Ground black pepper – ½ tsp.
• Water – 2.3 l.
• Vodka – 50 ml.

Cooking process:

Step 1. Wash the fish soup and salmon fillets. Remove scales and gills. Divide the fillet into pieces. Place in a saucepan. Fill with filtered water. Place it on the stove.

Step 2. Having brought it to active seething, remove the foam.

Step 3. Remove the husks and skins of the onions and carrots. After washing, divide one carrot into parts. Add one onion and chopped carrots to the broth. Reduce heat and cook covered for 1 hour.

Step 4. Carefully remove the fish. We take out the vegetables and throw them away.

Step 5. Wash the potatoes and remove the peels. Chop coarsely.

Step 6. Cut the remaining carrots into quarters.

Step 7. Finely chop the second onion.

Step 8. After washing the greens, chop them into smaller pieces.

Step 9. Strain the broth to avoid any seeds, pour into a clean pan and return to the heat. We put vegetables.

Step 10. Throw in bay leaves, peppercorns and salt. Cover, simmer for 15 minutes.

Step 11. Separate the fish from the bones and transfer the pulp to the soup. Pepper and flavor with vodka. Covering, boil for 3 minutes.

Step 12. Pour greens into the ear.After stirring, transfer to a hot rack and leave for 15 minutes.

Step 13. Fill the bowls with ear.

Step 14. Feed the household. Bon appetit!

How to cook fish soup in a cauldron over a fire

Today I’ll tell you how to cook fish soup in a cauldron over a fire. We use sterlet for the dish, but you can use other fish. Cooked fish soup over a fire has a unique aroma. A rich dish with the aroma of smoke will drive everyone crazy with an unforgettable taste.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 5 l.

Ingredients:

• Sterlet – 1.4 kg.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sea salt - to taste.
• Allspice peas – 10 pcs.
• Bay leaf – 2 pcs.
• Parsley – 1 bunch.
• Tomatoes – 1 pc.
• Water – 3 l.

Cooking process:

Step 1. Light a fire. We prepare the cauldron. We gut the sterlet, remove the entrails, remove the gills and cut it into pieces. Rinse well in water. After peeling the potatoes and carrots using a vegetable peeler, chop them coarsely. We remove the peel from the onion and cut it into quarters.

Step 2. Boil 3 liters of purified water in a cauldron. We lower the prepared carrots and potatoes and washed parsley. Cook the vegetables until soft and add salt.

Step 3. For aroma, add allspice peas and add laurel leaves.

Step 4. Place sterlet and coarsely chopped tomato into the boiling base. Add tomatoes as desired.

Step 5. Continue cooking until the fish begins to pull away from the bones. It cooks quickly. We are careful not to overcook it.

Step 6. Carefully remove the cauldron from the fire. Carefully, so as not to scald yourself, remove the fish from the cauldron. If desired, disassemble, separating the pulp from the seeds. Pour the fish soup into plates, add the fish and taste.Bon appetit!

Pike soup at home

Pike soup at home will require a minimum of ingredients to implement the recipe. Cooking a light meal will take some time. Preparation of the broth will take place in several stages. Pike fish soup is served with black bread, kulebyaka or pies. A dish with golden broth is worthy of a festive table.

Cooking time – 2 hours 40 minutes

Cooking time – 45 min.

Portions – 5

Ingredients:

• Pike – 700 gr.
• Butter – 50 gr.
• Onions – 1 pc.
• Parsley root – 1 pc.
• Salt – 1.5 tsp.
• Chicken eggs – 3 pcs.
• Water – 2.5 l.
• Parsley - for decoration.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Gut the pike, remove the gills, and wash the fish.

Step 3. Place the pike in a saucepan and pour in 2.5 liters of filtered water. Set to high flame.

Step 4. After washing the parsley root, peel and cut into thin slices.

Step 5. Coarsely chop the peeled onion.

Step 6. When the broth begins to actively boil, remove the foam.

Step 7. Add vegetables to the pan. Reduce heat and cook broth for 1 hour. Don't forget to remove the foam. Salt and boil for another 5 minutes.

Step 8. Carefully remove the pike and transfer it to a plate. If desired, disassemble into pieces, removing the bones.

Step 9. Strain the broth. We save the parsley roots at our discretion to arrange on plates. Cool the broth.

Step 10. Dividing the eggs into whites and yolks, beat the whites with a mixer.

Step 11. Pour 1 cup of cooled broth into the whites and stir.

Step 12. Pour most of the broth into the pan. Lighten with broth mixed with whipped egg whites. Stir and bring to a boil. Boil for half an hour at the lowest boil.

Step 13Cover the colander with several layers of gauze. Place on a clean pan. Strain the broth.

Step 14. Chop the washed greens.

Step 15. Place parsley root and a piece of pike on a plate. Fill with broth. Season with butter and sprinkle with parsley. Bon appetit!

Pike perch fish soup

Pike perch soup turns out incredibly appetizing. A dish prepared with aromatic broth will please everyone. The fragrant fish soup will take a leading position in the ranking of first courses. There will be no difficulties in implementing the recipe. The most unpleasant part of cooking is processing the fish.

Cooking time – 1 hour 20 minutes

Cooking time – 25 min.

Portions – 2

Ingredients:

• Pike perch – 500 gr.
• Potatoes – 250 gr.
• Onions – 70 gr.
• Carrots – 70 gr.
• Salt - to taste.
• Allspice peas – 6 pcs.
• Bay leaf – 2 pcs.
• Butter – 1 tsp.
• Dill - to taste.
• Parsley root – 1 pc.
• Water – 1 l.

Cooking process:

Step 1. Gathering food.

Step 2. Clean the fish from scales. We rip open the belly and take out the intestines. We take out the gills and eyes. We wash the carcass.

Step 3. Cut the fish into pieces.

Step 4. Peel the parsley root with a vegetable peeler and remove the husk from the onion. We cut the onion with a cross on one side. Place onion and parsley root in a saucepan. Add allspice peas and bay leaves.

Step 5. Fold the processed head and tail.

Step 6. Fill with a liter of purified water. Place on moderate heat.

Step 7. After boiling, minimize the flame. Boil for half an hour.

Step 8. Strain the broth. We remove all the components; they are no longer needed.

Step 9. After peeling and rinsing the potatoes, cut them into cubes. After boiling the broth, add the potatoes and salt.

Step 10. Cut the peeled carrots into slices.After throwing into the broth, boil for 5 minutes.

Step 11. Place the pike perch pieces into the pan. Bring to a boil and reduce the flame.

Step 12. Cook for 15 minutes until the fish is cooked. We try to see if the potatoes are cooked and if there is enough salt. If required, add salt.

Step 13. Wash the dill and chop it. Remove the fish soup from the stove. Sprinkle with dill.

Step 14. Season with butter. After stirring and covering, let it “make friends” for 10 minutes.

Step 15. Fill the plates with fish soup and enjoy. Bon appetit!

Classic red fish soup with potatoes

The classic red fish soup with potatoes is made from trimmings. Thanks to this, the broth turns out rich and very tasty. The whole process will take just under an hour. The rich taste of the fish dish does not leave anyone indifferent. Cooking fish soup is not difficult even for novice housewives.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Salmon trimmings – 400 gr.
• Potatoes – 450 gr.
• Onions – 200 gr.
• Salt – 1 tsp.
• Water – 3 l.
• Black peppercorns – 6 pcs.
• Bay leaf – 2 pcs.
• Vegetable oil - for frying.
• Allspice peas – 4 pcs.

Cooking process:

Step 1. Gather the ingredients. We wash the salmon trimmings. If desired, take red fish fillet. We use salmon, salmon or trout.

Step 2. Peel the onion and cut it in any way you wish.

Step 3. Cut the potato tubers, washed from sand and peeled, into cubes. For the convenience of washing tubers, we use a brush for washing vegetables, and a housekeeper for cleaning. Prepare 3 liters of boiling water.

Step 4. Heat vegetable oil in a saucepan. Add onion and fry until transparent. Add a couple of laurel leaves and peppercorns. Having covered, simmer for several minutes.Add potatoes and simmer for 5 minutes. Cut the trimmings into pieces and place them in a saucepan.

Step 5. Pour in boiling water. Boil again. Salt. Reducing the flame, collect the foam. Continue cooking until the potatoes are ready. We check if everything suits our taste. Add salt if necessary. Turn off the burner. Cover and let stand.

Step 6. Pour the soup into bowls. If desired, flavor the ear with sour cream or sour cream. Bon appetit!

Homemade fish soup with millet

Homemade fish soup with millet takes 1 hour to prepare. To bring the recipe to life, you can use different fish. In this case we took cod and salmon. A light fish treat is suitable for meeting important guests. The ear comes out festively presentable and beautiful.

Cooking time – 1 hour 00 minutes

Cooking time – 40 min.

Portions – 5

Ingredients:

• Cod – 250 gr.
• Salmon – 250 gr.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Black peppercorns – 6 pcs.
• Bay leaf – 1 pc.
• Green onions – 3 sprigs.
• Dill – 30 gr.
• Granulated sugar – 0.5 tsp.
• Allspice black pepper – 4 pcs.
• Water – 1.6 l.
• Millet – 50 gr.

Cooking process:

Step 1. Prepare the products. For fish soup, we choose fish at our discretion. In this case, 250 grams of cod and salmon each. You can take the whole carcass. We open it up, take out the insides, remove the gills and eyes. Wash and cut into pieces. We prepare the broth from the head and tail. Then we filter.

Step 2. Thoroughly wash 50 grams of millet.

Step 3. Remove the peel from the onion head.

Step 4. After boiling water, add the onion, bay and peppercorns.

Step 5. Wash the carrots with a vegetable brush. We remove the skin with a housekeeper and cut into circles.

Step 6. Wash and peel the potato tubers.Cut into cubes or wedges.

Step 7. Add vegetables and millet to the boiling base. Cook for 25 minutes until softened.

Step 8. After processing the fish, freeing it from skin and bones, cut it into pieces of the same size. Sprinkle with salt and granulated sugar. Rub the fish. Mix. Once salted, the fish will become denser and will not lose its shape when cooked.

Step 9. Pierce the vegetables with a knife or fork. When the vegetables are cooked, place the fish in the pan. Boil for no more than five minutes. Remove the formed foam.

Step 10. Chop the washed greens and put them in the ear. Boil for a minute. Check if there is enough salt. Add salt if necessary. We take out the onion. After turning off, close and leave for 20 minutes.

Step 11. Pour the fish soup into bowls. Pepper to taste. Decorate with greens.

Step 12. Taste the dish and enjoy the incredible taste. If desired, flavor with sour cream. You can serve crackers instead of bread. Bon appetit!

Carp soup at home

Carp soup at home turns out rich. The dish has an extraordinary taste. If there are no heads, we use other parts of the carp. Be sure to remove the eyes and gills from the heads, which filter the water from impurities. The parts with bones make the broth rich with an unforgettably rich taste.

Cooking time – 50 min.

Cooking time – 25 min.

Portions – 4

Ingredients:

• Carp heads – 2 pcs.
• Peeled potatoes – 400 gr.
• Onions – 100 gr.
• Carrots – 100 gr.
• Salt - to taste.
• Black peppercorns – 0.5 tsp.
• Bay leaf – 1 pc.
• Parsley – 1 tbsp.
• Dill – 1 tbsp.
• Allspice black pepper – 5 pcs.
• Water – 1.5 l.
• Leek – 40 gr.

Cooking process:

Step 1. Prepare the products. If there are no 2 heads, we take trimmings (head, tail, ridge) or a whole carcass. We get rid of the scales and gut them.We remove the insides. We remove the gills and eyes from the head. We wipe the cavity with paper towels, removing ichor and other contaminants. We rinse the carcass under the tap. Cut into portions.

Step 2. Peel the carrots and cut them in half or into quarters. We peel both types of onions. If there is no leek, we do not replace it with anything. You don’t have to peel the onion completely; just remove the top layer and trim the ends. Boil water and add vegetables. After boiling again, turn down the heat and cook the vegetable base for about half an hour.

Step 3. Having freed the potato tubers from the skin with a housekeeper, wash them under the tap and cut them into cubes or bars. Place in a container of water and leave to get rid of starch, which makes the broth cloudy. Before storing, drain the water through a colander and spray again with a strong stream from the tap.

Step 4. After boiling the base for half an hour, remove the vegetables with a slotted spoon and discard. Dip the fish parts into the vegetable base. Season with seasonings. After cooking for 5 minutes over low heat, add the potatoes and cook for 15 minutes. Pour in chopped greens. I use dry or frozen. After turning off, leave for 5 minutes.

Step 5. Distribute the rich soup among large soup bowls. Sprinkle with parsley leaves and sit down at the table. We try the dish, carefully gnawing the head and other parts. We eat a fragrant dish without being distracted, so as not to choke on small bones. Bon appetit!