Fish soup on the dinner table is always a small celebration. There is no shame in treating guests to good fish soup. And if the hostess tries and makes it more original, and also serves it beautifully, then no one will resist. But to cook fish soup, you need art, attention, and caution: if you overcook the fish, you’ll ruin its taste and appearance; if you don’t cook it enough, that’s also bad.

In a word, the soup is not an easy undertaking. There are many recipes for making fish soup, and although each has its fans, the basis of this dish is common. Before giving free rein to your culinary imagination, you need to firmly grasp the basics.

Cooking fish soup

Finely chop the onion and parsley with water, boil a little, and then add the prepared fish, peppercorns, salt and bay leaf. You can put the fish with roots, and spices at the end of cooking. The ear should be allowed to brew for 20-30 minutes under the lid. On a plate you can put a piece of butter and freshly chopped herbs and ground black pepper. Both small and large fish soup are suitable for fish soup, preferably river fish.

Pike sometimes smell like mud. But the taste of this fish is excellent, and as for the smell, it can be eliminated.

Ingredients:

• pike - 800 grams;
• potatoes - 2 pieces;
• parsley root - two roots;
• carrot - 1 piece;
• onions - 2 onions;
• fresh green parsley - 1 bunch;
• butter - optional;
• Spices and seasonings - to taste.

Cooking technology

Cut the roots into small strips, finely chop the onions, cut the potatoes into small cubes, put the cut pike fish on it, pour vegetable brine on it, put parsley, then add water and cook until the fish is ready. At the end of cooking, add all the seasonings, including ground cumin seeds. When serving in soup bowls, sprinkle with ground black pepper and season with butter.

5. Ukha team

The fish soup will be much tastier if the fish is lightly pre-fried in butter. After that, put it in a saucepan with chopped parsley and dill, thinly sliced ​​carrots and onions, add salt, add water and put on low heat.

The liquid should cover the fish by 8-10 cm. Cook without a lid, without stirring. Remove the foam carefully so as not to crush the fish. At the end of cooking, add bay leaf and allspice. Small fish can be pre-boiled in a colander, and the broth can be poured over larger pieces of fish. A selection of fish according to taste and availability.

6. Fishing soup

This fish soup is best cooked over a fire from freshly caught fish.

Product composition:

• fish - 2 kilograms;
• bulbs - 1.5 pieces;
• orange root vegetable - 2 pieces;
• cereal - half a glass;
• potatoes - 200 grams;
• tomatoes - 4 tomatoes;
• sweet pepper - 2 pieces;
• all greens - according to the recipe or your taste;
• crushed lard - 2 teaspoons;
• seasonings and various vegetables - at your discretion.

Cooking fisherman's fish soup

Cut the potatoes into large cubes, and the carrots and bell peppers into very thin strips, finely chop the onions, finely chop the tomatoes into semicircles. And now the washed millet, chopped dill and parsley. Salt the fish, first large pieces, and then small ones, and then the small pieces, add water and put on the fire, but the fire should be low.

When boiling, skim off foam. Before the end of cooking, add crushed old lard, bay leaves and peppercorns. A small “bouquet” of thyme is also desirable; it must be removed immediately as soon as the fish soup is removed from the heat, otherwise it will kill all the odors. The fish soup should be brewed. Serve with fresh bread grated with garlic. Garlic can also be put in your ear. Serve fresh sweet and bitter peppers, tomatoes, dill, parsley and everything else in the set on a plate.

I like to fish and cook fish soup, so there will be more recipes to come.

Today we will look at how to cook fish soup at home. This tasty and versatile first course can easily be called budget-friendly, because it is not at all necessary to use whole fish to prepare it - we will leave it for other recipes, and in this case we will use the remaining trimmings.

Combined fish soup differs from ordinary fish in that it includes both river and red fish. Which fish to choose and in what proportion is up to you! There are no strict proportions here, everything is at the discretion of the cook!

Ingredients for a three-liter saucepan:

• trimmings of river fish (heads, tails, etc.) - about 300-400g;
• trimmings of red fish (heads, tails, etc.) - about 300-400g;
• carrots - 2 pcs.;
• potatoes - 2-3 pcs.;
• lemon - 2-3 slices;
• onion - 1 pc.;
• dill - ½ bunch;
• bay leaf - 1-2 pcs.;
• salt, allspice and peppercorns - to taste.

How to cook fish soup at home

1. For the recipe, you can take any small river fish (perch, ruff, etc.) or use trimmings of large fish (pike perch, pike, catfish, etc.). Since we have a mixed soup, don’t forget to add red fish (salmon or trout). We take heads, tails, fins, ridges left over from preparing other dishes. Place the assorted fish into a pan. Add whole peeled onion and carrots. Fill the ingredients to the top with cold water and boil.
   
2. After boiling, reduce the heat and skim off the resulting foam. For flavor, add a few peppercorns and 1-2 bay leaves to the pan. To “kill” the strong smell of fish, add a couple of slices of lemon.
   
3. After 20-30 minutes, use a slotted spoon to remove the finished fish, transfer it to a separate bowl, and discard the remaining vegetables and spices. Strain the broth through a fine sieve, pour into a clean saucepan and bring to a boil again. Cut the peeled potato tubers into equal cubes and add them to the broth. At the same time, add the remaining carrots, previously peeled and chopped into thin slices or strips. Cook for about 10-15 minutes until salt is added.
   
4. At the same time, we deal with fish: separate the meat from the bones, cut into arbitrary pieces. Once the vegetables are soft, season the broth with salt to taste. Next we add the prepared fish.
   
5. Finely chop pure dill and add to the boiling broth. After 2-3 minutes, remove the fish soup from the stove. Let the freshly brewed soup sit for 5 minutes under the lid.
   
6. When serving, add one slice of lemon to the plates for a piquant sourness. Our healthy, flavorful and warming first course is ready!
   

Now you know exactly how to cook fish soup at home quickly, simply and tasty! Bon appetit!

Ukha, without a doubt, is almost the most ancient dish of Russian cuisine. In the 11th-12th centuries, any soup was called this way. Only from the 15th century did fish soup recipes begin to appear, and from the 17th-18th centuries. Only fish dishes are called this way.

Over the course of time, certain principles of its preparation have been developed, which relate to the selection of fish, the choice of dishes, what and how many vegetables are needed, the duration of cooking, and the order of laying.

Fish soup is most often prepared from fish that produces a clear broth. The range and quantity of seasonings is directly dependent on the type of fish; the higher its fat content, the more spices are needed.

1. Rich fisherman’s soup - recipe for fish soup in a cauldron over a fire with vodka

1. Today we are preparing fish soup from pike perch, bream and perch. For the broth we will use the fish along with the head, we will also need a lot of greens, onions along with feathers, several pieces of young carrots, potatoes, bay leaves, dill inflorescences and greens, black peppercorns.

2. First, cut the carrots into large rings.

3. Cut the potatoes coarsely, and add the small ones whole.

4. In a cauldron with boiling water, filled to 2/3 of the volume, add potatoes and carrots.

5. We will use onions as whole heads.

6. Add onions, peppercorns, dill inflorescences, and bay leaves to the potatoes and carrots.

7. Finely chop the onion and greens; we will add them at the final stage.

8. To give our fish soup a piquant taste, cut the tomato into large pieces.

9. It's time to add the fish.

10. As soon as the soup begins to boil after this, pour in the greens and tomatoes.

11. It is important to avoid boiling too much, which can negatively affect the taste. In this case, you need to quickly remove the cauldron from the fire. Now take a raw egg, break it and carefully pour in the white, while stirring the soup vigorously. We do the same with the yolk, as a result of which we form white threads.

12. Then pour 50 g of vodka into our ear along the blade of a knife.

13. Cover the cauldron with a lid and return to the fire.

14. Now we perform the ritual of extinguishing a hot firebrand in the ear. As soon as the seething stops, take it out and our aromatic fish soup is ready

15. Serve with a slice of lemon. Bon appetit!

2. Sturgeon and trout soup. Recipe for Tsar's sturgeon soup on the fire

1. To prepare the royal fish soup, you need to take a little millet, about five onions, carrots, potatoes, herbs, peppercorns, bay leaves, and salt.

2. For fish soup, take sturgeon a little over a kilogram and trout of about the same weight. We first clean the fish, rinse it, remove the gills and fins.

3. We cut off the tail and head of the sturgeon; we will use them for fat.

4. Cut the fish meat into portions of approximately 3 cm.

5. Prepare trout in the same way.

6. The fish soup will turn out rich with this amount of fish.

7. Leave two onions to cook whole, and cut the rest into quarters.

8. Chop about three carrots into thin rings.

9. Cut the potatoes into small cubes. Its quantity depends on the volume of your dishes and the amount of fish.

10. Finely chop the dill. Our ingredients are prepared, we can start building a fire.

11. We will cook the fish in two stages, first - the heads and tails. We will wrap them in gauze so that we can easily remove them later.

12. Place the cauldron on the fire and fill it with water. Cover with a lid and wait for the water to boil.

13. Place the heads and tails in gauze and two whole onions in boiling water.

14. Our broth will be cooked over low heat for half an hour. Then we remove the heads and onions from it.

15. Now add potatoes, carrots and chopped onions.

16. Add some salt depending on the volume.

17. Cook vegetables over low heat for 10 minutes.

18. Add a small amount of millet.

19. And lay out the pieces of fish. Then cover the cauldron with a lid. Since the fish is tender, we will cook it for 20-25 minutes.

20. When time has passed, throw in 3-4 bay leaves and black peppercorns. Cover again and wait another five minutes.

21. In the best fishing traditions, pour 100 grams of vodka and add dill.

22. To smell the fire and smoke, put out a burning firebrand in your ear. Cover and let sit for a few minutes.

23. It is better to pour fish soup into a clay dish.

24. Serve the fish soup with lemon slices. Eat healthy!

VKontakte Facebook Odnoklassniki

This dish is a gourmet dream and a delicacy for many.

Not to mention avid fishermen - for them, eating fish soup is something like a sacred ritual. There are, without exaggeration, hundreds of recipes for this aromatic dish.

Not just soup!

Despite the fact that ukha is considered one of the oldest dishes of Russian cuisine, at the time of its origin it was not the characteristic dish that it is now. According to some historical sources, fish soup in the 11th-12th centuries was simply called any soup, no matter what it consisted of. Moreover, some types of dishes were something like modern compote. That is why, at first, the term “ear” always required additional specifics: chicken ear, pea ear, swan ear, and finally, fish ear (and with a mention of the type of fish: perch, pike perch, etc.).

Already from the 15th century, fish soup was mainly prepared from fish, and at the end of the 17th - beginning of the 18th century, the name “ukha” was assigned exclusively to the fish dish.

Vladimir Dahl’s dictionary says: “UHA, fish soup, fat, old, meat and in general any broth, stew, hot, meat and fish. Nowadays: fish broth, fish stew.”

Today, for us, ukha is not just a soup, but a unique fish dish of Russian cuisine with distinctive features of preparation and composition unique to it.

Classics of the genre

Traditional fish soup is a clear, concentrated fish decoction with a slightly astringent taste.

There is no firm consensus on how many varieties of fish should be used. Some sources say that the ear always consists of one variety. This version is also confirmed historically: even after the name “ukha” began to be used exclusively for a fish dish, it continued to be named after the type of fish. That is, there was sterlet fish soup, sturgeon fish soup, zander fish soup, etc., which we already mentioned above. True, for any version of the fish soup it was recommended to boil it in addition to ruffs, which give the dish a special stickiness and aroma.

The second opinion, which has become widespread recently, states that fish soup should be prepared exclusively from several types of fish. In this case, again, it is better to use a technology in which ruffs and perches are first placed in the water, and it is advisable not to clean them, but only to gut them. And only then, after removing the boiled small fry, add pieces of nobler fish to the broth.

But in any case, the soup in its classic version has a clear preparation technology. Firstly, unlike fish soup, it cannot be used for any type of fish. The fish soup intended for use must first of all be fresh, even alive. Secondly, those varieties of fish are taken whose meat is sticky, tender and has a sweetish taste. The most suitable are considered to be pike perch, perch, ruffe, whitefish, asp, carp, chub, crucian carp, carp, rudd.

Other types of fish can also be used in fish soup, especially in its regional variants, but not in the classic one. It is believed that roach, bream, gudgeon, bleak, roach, herring of all types, mackerel, sabrefish, and gobies are not suitable for it at all.

And finally, fresh sea fish can be used for fish soup: cod, halibut, notothenia, coalfish, ice fish, sea bass. And although this is a deviation from the canon, it certainly does not in any way reduce the taste of the finished dish.

Dishes, ingredients

The utensils for classic fish soup are important: they can only be cooked in non-oxidizing ones: enameled or clay, but not in aluminum utensils. Fish soup on the fire, however, can be successfully prepared both in a cauldron and in a cast iron pot.

The principle of preparation is very important, a special technology that allows you to obtain a fragrant, transparent, concentrated, sticky broth that does not taste like fish. To do this, the fish soup should be cooked in an open container, without a lid, over low or moderate heat, in no case allowing it to boil violently.

The fish is not put directly into the water, but into a boiling, salted vegetable broth. To obtain it, you definitely need onions (either in the form of a whole onion, which is then thrown away, or finely chopped). In the case when the fish soup is prepared from live fish, one onion from the vegetables is enough. In all other cases, a small amount of potatoes cut into large slices and whole carrots are added, which are also then removed.

Photo by DoroshenkoE from wikimedia.org

Next, you need to observe the exact cooking time for the fish. Freshwater fish is cooked in 7-20 minutes (excluding large fish from Siberian rivers: it takes 25-30 minutes), sea fish is cooked in 8-12 minutes. The duration of cooking depends not so much on the variety, but on the size of the fish (its pieces). Many people determine the degree of readiness of the fish by the fact that its eyes turn white.

A set of herbs and spices is used for fish soup. Must be present: black pepper, parsley (root and greens), dill, green onions, bay leaf. Leeks, tarragon, parsnips are desirable. Some types of fish soup add saffron, nutmeg, ginger, anise and fennel. The range of spices depends on the type and taste of the fish. The fatter it is, the more of them are required. In fish soup made from pike perch or perch, for example, they don’t put a lot of spices at all. In general, you should use them carefully so as not to interrupt the taste of the fish. If you plan to finish the dish the next day, the greens should be placed on a plate and not in a pan, otherwise the soup will spoil.

After cooking, the soup should sit under the lid for 7-8 minutes.

It is delicious to eat both hot and cold - with black bread, lard, kulebyaka, pies, pies stuffed with elm, rice and eggs with onions.

Varieties of classic fish soup

There are quite a lot of them, and they are common in various regions of the former USSR.

White ear made from such varieties of fish as pike perch, perch, ruff and whitefish. They usually add one third of burbot, catfish, tench or ide.

Black ear cooked from asp, carp, chub, crucian carp, carp, rudd.

Red ear - from sturgeon, beluga, stellate sturgeon, nelma, salmon. In cases where such an ear is tinted with saffron, it is called amber.

Triple ear consists of three different varieties of fish, and in some versions some are used only to obtain broth, while the fillets of others are also used in the finished dish.

Team ear is a mixture of different types of fish: for example, freshwater and red.

Protected fish soup from pike perch involves the use of eggs and can be prepared in two ways. First: during the preparation of the dish, the incompletely boiled fish is removed, coated with an egg beaten with flour, fried and dropped back into the broth. Second: fish, roots and vegetables are placed in a clay pot, boiled, and then a beaten egg (possibly with flour) is carefully poured on top so that it remains on the surface of the broth and bakes until completely cooked.

Flaccid ear It is cooked from small dried fish or dried fish with the addition of fresh or dried mushrooms.

Plast ear consists of salted and dried fish, spread out lengthwise.

Sweet ear - a dish with twice the content of carrots, cut into small cubes.

Ear with crayfish is a soup made from crayfish and fish in a 2:1 combination.

Karasevaya ear prepared from crucian carp with the addition of rice or pearl barley.

Pouring ear - an old Russian fish soup made from live fish; usually the gutted fish is poured with boiling water. The dish can only be prepared using sturgeon species, such as sterlet. The technology is that it is alive and not in winter or spring, that is, when the fish has an empty intestine.

Concerning fisherman's fish soup , then it should be considered a special option that does not have a fixed technology. The selection of fish here can be different (depending on the catch), and, as a rule, due to the use of a large amount of it, the fish soup turns out to be concentrated. Often no vegetables are used in fish soup. And it is cooked over a fire, which gives it an incomparable aroma!

In some regions, they use such a touch as pouring vodka into the ear (from a glass to half a bottle). Vodka, in addition to a certain improvement in taste, also fights off the muddy smell. In addition, a burning brand is dipped into the finished ear for a few seconds.

Finally, there are a number of national dishes that are also called fish soup, but in a slightly different sense from how it is understood in Russian cuisine. This buaibes , or Marseilles ear, Irish soup, Finnish milk soup, scherba - fish soup with the addition of flour and lard, typical of the diet of the Cossacks of the Zaporozhye Sich, and garudhi - clear tuna broth in the Maldives.

And if you suddenly hear the expression “rooster ear,” then don’t lick your lips prematurely: it just means something ridiculous and funny.

And finally - a few recipes.

Photo from mosfoodnews.ru

Perch soup

1. Clean the perch, cut off the head, gut it, divide it into pieces, select the bones. It is advisable to wrap the fillet in gauze.
2. Place in a saucepan and add water.
3. Peel the onion and divide into 4 parts, throw into the pan.
4. Peel the carrots and cut into large cubes. Add to the pan.
5. Throw in coarsely chopped parsley root, salt, bay leaf.
6. Bring the fish soup to a boil, turn down the heat and cook for 30 minutes, skimming off the foam.
7. Remove the scraps: fish head, bones, etc. and serve.

Mullet soup

1. Clean the mullet, rinse and cut into small pieces.
2. Place a pan of water on the fire.
3. While the water comes to a boil, peel and wash the onions and carrots. Cut the onion into cubes or half rings, carrots into slices. Wash the celery.
4. When the water boils, salt it, add vegetable oil and add chopped onions, celery and carrots.
5. Dissolve flour in a third of a glass of chilled boiled water. 10 minutes after the soup with vegetables has boiled, add the mash.
6. Place the fish pieces into the pan.
7. Bring to a boil, then reduce heat and simmer for another 15 minutes.
8. Meanwhile, wash and chop the parsley.
9. Add greens to the prepared fish soup and pepper to taste.

Astrakhan fish soup

Required: 800 g sturgeon head, 300 g sturgeon, 2 tomatoes, 3 onions, 1 yolk, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of rice, parsley, dill, bay leaf, peppercorns, salt to taste.
1. Cut the sturgeon head into 4 parts.
2. Pour water into a saucepan, add salt, bay leaf, pepper, onion, sturgeon head and cook over low heat.
3. Be sure to strain the finished broth, add chopped tomatoes, rice and cook for another 10 minutes.
4. Place sturgeon and cooked cartilage there and cook until done.
5. You can season the fish soup with sour cream, egg yolks, and sprinkle with herbs.

Triple ear

Required: 400 g fresh roach, 400 g pike perch, 300 g stellate sturgeon, 400 g potatoes, 1 onion, bay leaf, pepper, salt to taste.
1. Clean, gut and rinse the fish.
2. Dip the roach into hot water (remove the eyes first).
3. Add salt, pepper, bay leaf and cook, removing foam.
4. When the fish is ready, remove it. Then throw the pike perch pieces into the boiling broth. After it is cooked, put it in a separate bowl and strain the broth.
5. Put the broth back on the fire. When it boils, add diced potatoes and pieces of sturgeon, finely chopped onion. Cook until done.
6. When serving, the fish soup is seasoned with herbs.
By the way, triple fish soup can also be prepared from other varieties of “suitable” fish.

Cold ear

For half a kilo of fish you need 1-1.5 liters of water, a head of onion, one carrot, a boiled egg, a fresh cucumber, 2 tbsp. spoons of canned green peas, 2-3 tbsp. spoons of finely chopped green onions, a bunch of greens, 2-3 tbsp. spoons of mayonnaise, salt, spices.
1. Boil the fish with vegetables and spices, remove from the broth, cool, separate the flesh from the bones and cut into pieces.
2. Strain the broth and cool.
3. Grind green onions with salt, add mayonnaise, pour in a little broth, stir. 4. Add pieces of fish, green peas, chopped egg, cucumbers and add the remaining broth.
5. When serving, sprinkle with finely chopped herbs.

A real relic. The author, who does not need to be introduced to anyone, tells, analyzes, teaches how to cook both the simplest and most complex Russian, Ukrainian and Belarusian dishes.

An ancient Russian soup - ukha can be prepared in different ways. Here are five recipes from culinary researcher William Vasilyevich Pokhlebkin:

Common fish soup (from sea fish)

RECIPE FOR PRIVATE FISH CUP

NECESSARY:

1.5 kg fish or 1.25 kg fillet (about 0.5 kg each cod, halibut, sea bass)
1.75 l water
2 onions
0.5 carrots
3 potatoes
4 bay leaves
10-12 black peppercorns
1 leek
1 parsley
2 tbsp. l. dill
4-5 saffron stamens
2 tsp. salt
4 slices (circles) of lemon

HOW TO COOK:

1. Place diced potatoes, chopped carrots and parsley, and finely chopped onions into salted boiling water.

2. Boil for 10-15 minutes over moderate heat until the potatoes are half cooked, then add all the spices except dill and part of the leek, and after 3 minutes add fish cut into large pieces and continue cooking for another 8 minutes over moderate heat. If necessary, add salt.

3. A minute before it’s ready, add dill and leeks.

4. Remove from heat, close the lid and let it brew for 7-8 minutes, add lemon.

Ukha team

Ukha team

It is called the fish soup because it contains river and red fish in an arbitrary ratio.

RECIPE FOR COMBINED FISH UP
from the book “Cuisines of Slavic Peoples”

NECESSARY:

The composition of the fish soup includes river and red fish in a ratio of 2:1 or 1:1.

HOW TO COOK:

The cooking procedure is the same as for ordinary fish soup. Among the spices, in addition to those used in ordinary river fish soup, you can add saffron and ginger (at the tip of a knife).

Ear protected

Ukha is so called because the fish fillet is first lightly boiled, and then dipped in beaten egg and flour and fried, or “baked.”

RECIPE FOR FISH FISH
from the book “Cuisines of Slavic Peoples”

NECESSARY:

The set of products is the same as for ordinary fish soup.

Baked fish soup can be cooked in two ways.

HOW TO COOK:

First way:

1. Boil heads, tails, bones from cut fish for 20-30 minutes over moderate heat.

2. Strain the broth and boil large pieces of fish fillet in it for 5 minutes.

3. Then remove the fish, dip in whipped water with 1 tsp. flour, lightly fry the egg (opeche - hence “baked”) in a frying pan in butter and again immerse in boiling fish broth to finish cooking for another 3-5 minutes.

Second way:

1. Place the fish, vegetables, and spices in a clay pot, pour boiling water over it, close it, and place in a preheated oven over high heat for 15 minutes.

2. When the soup starts to boil, remove from the oven, add 1 tbsp. l. butter, pour 1-2 well-beaten eggs on top and place in the oven again for 15 minutes until the eggs are completely baked.

Carp ear

As the name suggests, ukha is made from crucian carp.

RECIPE FOR KARASEVA CUP FISH
from the book “Cuisines of Slavic Peoples”

HOW TO COOK:

Cook in the same way as ordinary river fish soup (see above), but instead of potatoes add 2 tbsp. l. washed rice. First, boil the heads of the crucian carp separately, and then strain the broth and put the crucian carp into it without cutting them into pieces. This fish soup is not salted.

Plast ear

Plast fish soup is made from salted and dried fish spread out lengthwise, hence its name.

RECIPE FOR PLASTIC FISH SOUP
from the book “Cuisines of Slavic Peoples”

HOW TO COOK:

Prepare it in the same way as ordinary fish soup, but from salted and dried fish, spread lengthwise.