“Give a man a fish – for one day. Teach a fish for a lifetime. “(C)
Attention to the fire. Fisherman who would have stayed overnight without soup. Let’s try to figure out what you need. It has been the time when it came to be the ukha. In the XV century. Currently, the unique dish of Russian cuisine. Cookies do not need to carry them. What is how to cook soup? A large number of fish is available in Russia, there are several types: white, black, red, triple.
White ear is prepared from the burbot, ide or catfish. The black ear is boiled using asp, crucian carp, carp, rudd, chub and carp. Red or amber fish soup from red fish – sturgeon, salmon, trout, stellate sturgeon, white salmon with the addition of saffron. It is a scaffolding that is used to make it. For cooking, you can cook only fish soup. Such species include gudgeon, bleak, ram, mackerel, bullheads. Halibut, cod, and notoenia are suitable for cooking fish soup. According to the technology of cooking, where the carp, mushrooms, eggs, fish depending on the name.
The basic rules of cooking soup
For your cooking?
First of all, it is best to use a stainless steel pot. At home, you can use an enamel pot or ceramic pot. It is a soup that has been baked for 10 to 15 minutes.
Secondly, The fish swam.
Thirdly, Do not add oil and bouillon cubes. Will be out of stock. You can get fish soup. Vegetables also need quite a bit: onions, potatoes and carrots, parsnip root and parsley. But a set of spices can be quite wide. Bay leaf, black leaf and allspice, nutmeg, saffron (turmeric), tarragon, anise, fresh greens: parsley, dill, fennel, green onions and leeks. If you want to put on the ear of the “with sparkles”, bladders and ribbons of fat.
To prepare the soup, we need:
- 1.5 kilograms of fish (better than different species)
- 2 liters of water
- 2 medium onions
- 2 – 3 potatoes
- 1 small carrot
- 1 parsnip root
- 1 parsley root
- Bay leaf
- Parsley and dill
- 8-10 black peppercorns
- Salt to taste
The process of cooking soup
- Cook on low heat for about 10 minutes. After that, remove the foam and strain the broth. Take away heads and tails. Vegetables return to the broth.
- Add spices: pepper, bay leaf and parsnip root.
- The fish grows into the broth. Pieces should be quite large, about 5 centimeters wide.
- Heat up for about 15 minutes, while not allowing the broth to boil.
- At the end add the parsley, dill and tarragon. After that, brew for at least 10 minutes. Camping around the campfire with fish soup
Enjoy your holiday!
How to cook the soup